|
|
|
|
|
|
|
Chicken Base & Beef Base
|
|
|
|
|
|
|
In General
|
|
They're convenient to use; simple add them into warm or hot liquids. They're more economical than canned stock, and they're also less time consuming to make than home-made stock. Some people, however, argue that these powdered stocks aren't as good as the home-made ones, because powdered stocks are too salty, or are full of chemicals. If you're a little weary about food chemicals, then next time you make cookies from scratch, read your bag of flour to see the chemicals that have been added it to it; not so chemical free, is it? Whether they're real, or powdered stocks, each one has its advantages and disadvantages, and it's up to you to weigh the pros and cons of each type before using either of them.
Also available on the market are fat-free versions. However, you should be aware that the fat has been removed from these and extra sugar/salt has been added to make up for the loss.
You can also use one instead of the other if you ever run out of one kind - for a new twist on food.
|
|
|
|
|
|
Chicken Base
|
|
|
|
|
|
Chicken stock powder, Chicken soup Base, or Chicken Base can be used to enhance, or intensify, chicken or turkey flavours, as well as rice and pasta dishes, and sauces.
Chicken base powder is yellow in colour, with green flakes of parsley.
|
 |
|
|
|
|
|
|
Beef Base
|
|
|
|
|
|
|
Beef Stock Powder, or Beef Base, also enhances, or intensifies, beef, veal and pork flavours, as well as pasta dishes, and sauces.
Beef base is a sand like colour.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
