Hoping someone can help me with this. I always avoid recipes when "stock" is mentioned so you can imagine how many great recipes I've not made. Reading and watching on TV how to prepare stock seems like way too much work..saving and baking bones for hrs (not to mention who wants to have an oven or stovetop burner going for hours w/the price of natural gas today), etc. So my first question is: is there a "really simple" way to make stock that will taste good? Second question: will canned stock give the same, or close to same, results? Canned is referred to as broth, correct? Is stock and broth the same? Has anyone used canned and are there better brands to use than others? I really want to prepare some of these awesome recipes I've got but need that broth.
Yes, stock and broth are one and the same. Homemade stock is not as salty as canned broth (only as much salt as you decide to put in!), but just as good. I use it all the time! Actually you could get the beef or chicken granules and make your own so you wouldn't have a partial can left over if you don't use it all. I use Swanson's broth. Don't know if it is better than any other, but it is the one our stores carry. Campbell's also have it. By the way, consumme' is pretty much the same also. So take your pick!
Post by whisperingpass on Jan 19, 2005 10:05:37 GMT -6
And I make my own stock and also use canned stock/broth. When I do make my own stock it is always from free range Turkey or chickens. They have a much nicer flavour.I freeze the stock in 1 cup zip lock type bags and place flat in my deep freeze . When needed I just thaw it out and blend it in with the canned stock. I prefer the Campbells tetra package of stock/broth as it can be resealed and put in the fridge. Or if not planning on using up fast I also freeze it. So pick your poison use a combination of both or just canned or tetra packed stocks. As I am in Canada I do not know if the tetra pack from good ole Campbells soups is available in your area. But if it is, that is an excellent way to go. I also do use the oxo cubes and granules in place of no stock on hand. Be brave take the plunge and go for it on any of the suggestions listed in these 2 postings and go for the gusto and make all those wonderfull recipes you have been missing out on.