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Old 10-31-2013, 12:23 PM   #11
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It's very salty because it's concentrated - it's highly reduced stock. When you mix it with water to make broth, it's less salty.

I use Better than Bouillon chicken and beef base?
I've used BtB as well. Usually I get their veggie base when I brine my Thanksgiving turkey.
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Old 10-31-2013, 12:31 PM   #12
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It's very salty because it's concentrated - it's highly reduced stock. When you mix it with water to make broth, it's less salty.

I use Better than Bouillon chicken and beef base?

The only one they had in our store was Bellview, which is a small company in a town near here. The jar was twice a big as the bullion jar. It was $3.99 for 16 oz, on sale from $4.29. The bullion jar was half the size for $1.50.
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Old 10-31-2013, 12:41 PM   #13
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I think Bellview is the brand I have as well.
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Old 10-31-2013, 12:52 PM   #14
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I keep Minor's chicken base and beef base in the fridge. It's a paste in a plastic tub and you just spoon some out and go.
I use Minor's beef and chicken bases, too.
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Old 10-31-2013, 01:02 PM   #15
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I used to get Minors at BJs but we don't have a membership anymore so I'm at a loss unless I mail order.
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Old 10-31-2013, 01:53 PM   #16
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Originally Posted by CarolPa View Post

The only one they had in our store was Bellview, which is a small company in a town near here. The jar was twice a big as the bullion jar. It was $3.99 for 16 oz, on sale from $4.29. The bullion jar was half the size for $1.50.
The higher price reflects the higher quality - the soup base includes actual meat products and not just flavorings. And I believe the soup base makes more cups of stock than the bouillon cubes.
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Old 10-31-2013, 03:08 PM   #17
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Hey GG, how long does the base last?
I don't recall seeing an exp date on it and was surprised it did not need refrigerated. It always seems to have the same flavor and consistency, so I really don't worry about it... too much... but I am curious.
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Old 10-31-2013, 03:43 PM   #18
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Originally Posted by GotGarlic View Post
It's very salty because it's concentrated - it's highly reduced stock. When you mix it with water to make broth, it's less salty.

I use Better than Bouillon chicken and beef base?
+1
Also, very salty things don't spoil as easily. The soup base requires less processing (pressure canning) to remain shelf stable at room temperature. And as said, the flavor is very concentrated. I don't generally add salt to soups or sauces that I use soup base in. I too like the flavor of the Better Than Bouillon brand.

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Old 10-31-2013, 03:49 PM   #19
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Hey GG, how long does the base last?
I don't recall seeing an exp date on it and was surprised it did not need refrigerated. It always seems to have the same flavor and consistency, so I really don't worry about it... too much... but I am curious.
The lid says "Sell by Dec 3 14," but there's no expiration date. It also says "For best results, refrigerate after opening." I agree with the Chief that the high salt content will preserve it, I think till I use it up

It also says it makes 38 servings, or 38 cups of broth, which equals 9.5 quarts.
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Old 10-31-2013, 03:52 PM   #20
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hmmm, mine just might be older than when they started putting dates on then... oops.
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