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Old 01-18-2012, 04:54 PM   #31
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Quote:
Originally Posted by Caslon View Post
Swanson Chicken Stock Ingredients:

INGREDIENTS

CHICKEN BROTH, SALT, MONOSODIUM GLUTAMATE, DEXTROSE, YEAST EXTRACT, CHICKEN FLAVOR, FLAVORING, CORN SYRUP SOLIDS, AUTOLYZED YEAST EXTRACT, CHICKEN FAT, HYDROLYZED SOY PROTEIN, CHICKEN BROTH POWDER.

Just tastes a bit sweet to me. Does homemade stock have sweetness added to it?
Swanson's Chicken Broth, not stock, does not have any sweeteners or MSG, etc. Here are the ingredients for their low sodium chicken broth - I'm reading it right from the can:
"INGREDIENTS: Chicken Stock, contains less then 2% of salt flavoring, yeast extract, carrot juice concentrate, celery juice concentrate, onion juice concentrate."
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Old 01-18-2012, 08:54 PM   #32
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Quote:
Originally Posted by merstar View Post
Swanson's Chicken Broth, not stock, does not have any sweeteners or MSG, etc. Here are the ingredients for their low sodium chicken broth - I'm reading it right from the can:
"INGREDIENTS: Chicken Stock, contains less then 2% of salt flavoring, yeast extract, carrot juice concentrate, celery juice concentrate, onion juice concentrate."
Thanks merstar. Up until now I've used only Swanson's BROTH not the stock, only because the "stock" is more expensive and I like the flavor of the broth. I'll continue to use it now because the content of the broth is superior to the stock. So much for the "hype" of the Swanson Stock being better somehow.
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Old 01-18-2012, 09:03 PM   #33
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While we're talking about ingredients, which is really part of the discussion of how well a canned stock approximates homemade, does anyone use yeast extract in their homemade? I haven't. Or is the yeast extract an attempt to emulate the flavor in homemade that comes from long roasting and so not needed in homemade? I haven't used yeast extract for anything, so I'm trying to get an idea of what it does in something like this.
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Old 01-18-2012, 09:10 PM   #34
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...I haven't used yeast extract for anything, so I'm trying to get an idea of what it does in something like this.

I can't offer specifics, but I'd say 'they' add it in an attempt to make theirs as good as ours. Homemade doesn't need it because it already has the taste they're trying to duplicate.
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Old 01-18-2012, 09:42 PM   #35
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I have jars of Better Than Bouillon, all the flavors I can find. They are for those times I need a quick one cup of broth, usually along with some rice for a fast soup. But since I discovered Miso, they have kind of gotten forgotten.

I buy Pacific brand Organic Chicken Broth to keep on hand when I'm not up to making my own stock/broth.
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Old 01-18-2012, 09:59 PM   #36
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Quote:
Originally Posted by GLC View Post
While we're talking about ingredients, which is really part of the discussion of how well a canned stock approximates homemade, does anyone use yeast extract in their homemade? I haven't. Or is the yeast extract an attempt to emulate the flavor in homemade that comes from long roasting and so not needed in homemade? I haven't used yeast extract for anything, so I'm trying to get an idea of what it does in something like this.
I don't know if it is the case, but I think that the yeast extract adds a bit of umami.
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Old 01-18-2012, 10:04 PM   #37
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I thought I would have a look at packaged stock while I was shopping today. Well, the stuff at the regular grocery store was completely unappealing and the stuff at the health food store cost about $5/litre and they had salt. I'll stick to making my own.
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Old 01-18-2012, 11:30 PM   #38
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Quote:
Originally Posted by merstar View Post
Swanson's Chicken Broth, not stock, does not have any sweeteners or MSG, etc. Here are the ingredients for their low sodium chicken broth - I'm reading it right from the can:
"INGREDIENTS: Chicken Stock, contains less then 2% of salt flavoring, yeast extract, carrot juice concentrate, celery juice concentrate, onion juice concentrate."
Sorry about the mistake, I listed broth ingredients not stock. My bad.

It was Swanson stock that I used for my lamb curry (I always used water before) and it tasted a bit different.

Chief Longwind clued me in as to why it might have tasted a tiny bit sweet in my lamb curry. "Celery adds sweetness to homemade stock, as do carrots and onions. But it's not a sugary sweet flavor. It's more complex".

Thanks.
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Old 01-19-2012, 11:51 AM   #39
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Kitchen Basics Unsalted here.
Only has about 10% of the salt in most "low sodium" version. I like to season my own meals
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Old 01-20-2012, 10:21 AM   #40
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I make my own when I can, but use Kitchen Basics, otherwise. (unsalted)
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