Stock in a Box

[shel]

I'm seeing more cooks and chefs on Food Network using boxed stocks and broth, and it seems to me such a product adds to the "dumbing down" and the reduction of cooking skills. What a shame that they continue to promote such a product. I've tried every brand and style of boxed chicken stock I can find on the shelves in the markets around here - they all are grossly inferior to even the poorly made stock I sometimes end up with. There's one chicken stock - Imagine Stock, in a reddish package http://www.imaginefoods.com/images/p...8425394088.jpg - that's just about acceptable, although it's about $4.00 or more for a 1-quart box. And the ingredient list doesn't leave me jumping for joy, and I'm not particularly fond of the corporate ownership of the product.

I'll admit that I sometimes crave the convenience that can be gotten off the shelf somewhere, but I'm not willing to give up taste or quality on a regular basis to get it.

Is there ANY boxed or canned chicken broth or stock that you've found satisfactory, and that compares reasonably well with home made?

Shel

[Austin_]

I agree. It's just that most chefs think its a hassle to make a 6-hour stock with all that chopping ,simmering, etc. (And don't forget saving all those extra bones in the freezer) if you're only going to use about a 1/4 cup of it for something like chicken pot pie or marinara sauce that'll taste great no matter what as long as it's homemade. However, I have found success using the Wolfgang puck varieties. It almost tastes homemade, without all the work. I despise things such as Swanson, etc. Wolfgang Puck is actually pretty good. I reccomend using it.

[KYHeirloomer]

Haven't tried the Wolfgang Puck brand, but have sampled three or four others, and have yet to find one that comes close to real stock in flavor or consistency.

So, Rachael and Sandra can keep it, far as I'm concerned.

[phatch]

Caprial was backing one from Pacific Natural at one time. I don't know how good it is. I see quite a bit of their product in the organic/healthfood section at my grocery store.
Pacific Natural Foods | Broths
It's ingredient list isn't terrifying like so many are.

The aseptic box style packaging has more potential for good flavor than a can IMHO. Doesn't mean any tastes good yet.

phil

[shel]

Originally Posted by phatch

Caprial was backing one from Pacific Natural at one time. I don't know how good it is. I see quite a bit of their product in the organic/healthfood section at my grocery store.
Pacific Natural Foods | Broths
It's ingredient list isn't terrifying like so many are.

Not very good ... better than some, but still a lower-tier product IMO.

Shel

[shel]

Originally Posted by KYHeirloomer

So, Rachael and Sandra can keep it, far as I'm concerned.

I've seen Tyler Florence, Giada, and I believe Alton Brown use the stuff as well. Maybe others - Robin Miller? The use of boxed stock seems to be spreading.

Shel

[shel]

Originally Posted by Austin_

I have found success using the Wolfgang puck varieties. It almost tastes homemade, without all the work.

I'll give it a try if I can find it here. I may have to go to a store that I don't usually frequent. Thanks for the suggestion.

Shel

[shel]

Originally Posted by Austin_

It's just that most chefs think its a hassle to make a 6-hour stock with all that chopping ,simmering, etc.

And yet you see it written and hear it said with such great frequency that good stock can be the basis for great cooking. Having visted a few great kitchens and seen some excellent, well regarded chefs and staff work, it was clear that they all made their own stock.

Shel

[Grumio]

I didn't used to make stock because of storage space issues (small, lousy freezer in my fridge, since replaced w/ a modern one) until I realized I could use my pressure cooker to can stock (now, of course, I freeze it, but canning it is quite easy, cheap, & works a treat).

I haven't tried anything that comes close to homemade. Anywhere near close. Not in the same time zone. I haven't tried the high-end demi-glace & such that you can find at, well, high-end stores. Stuff is wicked expensive, though. If you have more money than time, try some & let us know how it is.

If time is a problem, I've had excellent results making stock in a large slow cooker. You can make a half-gallon plus batch & it requires practically no attention at all.

I've made some pretty tasty food with commercial broth. Homemade, to me at least, is quite noticeably better. If it was a small difference, I would bother. It isn't.

[gonefishin]

Originally Posted by KYHeirloomer

Haven't tried the Wolfgang Puck brand, but have sampled three or four others, and have yet to find one that comes close to real stock in flavor or consistency.

So, Rachael and Sandra can keep it, far as I'm concerned.

I tried several different brands that are available near my house searching for one that added a nice flavor and texture. I didn't find any that would replace a homemade stock...but I could say that Wolfgang was one of the poorer performers.

dan

[Jock]

Let's face it, there is no way a store bought broth can compare to a good home made stock. Not even close. But I always have a carton or two on hand for convenience. If the stock/broth is not that star of the show, as Austin says, it is mighty convenient. I'm sometimes reluctant to use my "liquid gold" where it may be drowned out by other flavors/ingredients.

Jock

[Breton Beats]

The difference between bought stock and homemade is certainly relevant, but since you opened your argument with

"I'm seeing more cooks and chefs on Food Network using boxed stocks and broth..."

It is a little like saying "I am always disturbed that they drink Coke on the OC when Red Bull is so much better"

They are using stock because it is product placement. Food Network is not a "cooking channel" or designed for chefs or serious cooks. They are commercial television and structure their shows along that line.

But to jump into the argument: Commercial stock has its place the trick is to find a product that is decent. Just because you see restaurants make there own stock, they don't use housemade stock for everything. Many top restaurants will use a commercialy made stock for some reductions and sauces (psst. Thomas Keller, Charlie Trotter) for very valid reasons. (check out Bonewerks at :: Welcome to CulinArte' Bonewerks :::)

Stock isn't so easy as to dump a bunch of stuff in a pot and simmer. It takes the right stuff, the right balance, and constant attention. If someone is too busy, working at a job, feeding the kids, mowing the lawn, doing their taxes, walking the dog, and spending 3 hours on a stock is going to keep them from trying that great rissotto idea they read about....then I say BRING ON THE BOX. Cooking is a journey and good cooks take differnt routes. Every professional chef takes a short cut or two and every home "gourmet" cook uses tools and recipes that would make a professional chef shudder.

Ahem....sorry about that.

[bluedogz]

BRING ON THE BOX indeed. I couldn't agree more that the homemade stock is better BUT for someone like me, with a 10-hour day punctuated on each end by a 90-minute commute, there isn't the time to make my own. By the same token I can make salsas and dips that kick Chi-chi's butt but I still pick up the Pace at the market occasionally.

[gonefishin]

I think you can make an argument for the box stock that it's much more convenient. But it's place stops there...it just doesn't compare in other places.

I'm just a home cook...and I do use (and appreciate) the boxed stock. I use it in a quick (dump) meal. But when I make a homemade meal I'll always use my stock. No, I don't make homemade stock every time I cook a decent meal. But I do make a large batch of Chicken, beef and veal stock a couple of times a year. I'll freeze the stock in one cup measurements in muffin tins. Then...when I need four cups of chicken stock...I take out four one cup cubes.


happy cookin'
dan

[shel]

I think the main point of my original post got lost along the way. Sure, box stocks are convenient - so is McDonalds. However, when you see well known chefs promoting it's use, and not even suggesting that a good, home made stock is an alternative - and sometimes a better alternative for taste and quality - it just doesn't seem right.

As for the poster who suggested that FN does product placement, that's not 100% true. FN obscures the labels on many of the products used in their shows - in fact, they have a department that actually designs and applies phoney labels to the products that are used on the shows. There have been a few exceptions, and those that I've seen have been photographed in such a way as to not show the labels of the products used. It doesn't always work out that way, but for the most part, it does.

So, IMO, what we have is not so much product placement as promotion of boxed stocks in general. MOre and more I'm seeing shows that promote the assembly of meals rather than cooking and preparation. Niot that that's all bad, but it does lead to the dumbing down of cooking.

Sorry, but I believe that cooking shows should be promoting the use of quality ingredients, techniques that show how to prepare those ingredients in a cost and time efficient manner, as well as good recipe ideas.

Shel