i do keep base around to fortify something if needed but would prefer to dump them entirely. I see the use of base as simple laziness for the most part by cooks. It's easier to scoop chix base into your soup-don't have to season it that way. When confronted with a choice of stock or base most reach for the base, even after explaining and tasting why we use one over the other-why? no need to season. One of my pet peeves is pee yellow soups or rice from overuse of base-drives me nuts. And what the heck is ham base-throw a friggin hamhock in there. Doesn't matter what you do to it base still tastes like base.
And then there are times when i'm called on spending $$ on a case veal or chix bones, lobster bodies, etc.-too bad the accountant can't do the math vs base. Go back in the office and let me do my job.
enough of my rant, definately touched on a sore subject for me.
danny |