Beef and Chicken Base

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pnwchef
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2012/03/22 10:08:18 (permalink)

Beef and Chicken Base

When making soup, stews, gravy, chowders, or any dish that requires Beef, Chicken. Clam flavoring, try to use the best quality base possible. I would not recommend useing a granulated or powder base, there is way to much sodium and not enough flavor. The more you use the more sodium you get, not more flavor. When looking for a good base, look for a paste, and make sure the first ingredient is Roasted Chicken, Cook or roasted beef in juices, cooked clams in juice, and so on. The better the quality of the base the more flavor and quality to your soup, and of course less sodium. When using any base, always taste the gravy or sauce before adding any salt and adjust as necessary. I use the 5lb size in my business, they make 1lb size for home use. When you don't have time to make your own stock, these bases come in handy for a quick gravy, or just adding more beef flavor to your home made stock that needs more flavor. We use these bases for all of our Chowders, Gravy's, Beef stroganoff, beef tips, swiss steak, stews, or any meal that needs more flavor. Minor's used to be a good quality base, there are many others, just make sure the first ingredient is a meat or seafood depending on the base, also make sure it's a paste not a powder or granulated product.


#1

19 Replies Related Threads

    bigbear
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    Re:Beef and Chicken Base 2012/03/22 10:21:57 (permalink)
    I'm happy with Better Than Buillon chicken base. I find the 8 oz. jars in local supermarkets. I have seen larger jars in Costco, I believe. The first ingredient is "Chicken Meat including Natural Chicken Juices."
    #2
    pnwchef
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    Re:Beef and Chicken Base 2012/03/22 10:31:30 (permalink)
    bigbear

    I'm happy with Better Than Buillon chicken base. I find the 8 oz. jars in local supermarkets. I have seen larger jars in Costco, I believe. The first ingredient is "Chicken Meat including Natural Chicken Juices."

    Hi Bear, I wasn't sure what the supermarkets had to offer, as long as it starts off with Chicken meat and juices you on the right road...................8oz jar is also a good size for home use......
    #3
    mar52
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    Re:Beef and Chicken Base 2012/03/22 15:46:55 (permalink)
    I used the Better Than Boullion Ham Base in a pea soup recipe.  I was a tad leery so I used half of what the recipe called for... 1/2 teaspoon.
     
    There was so much fake smokey pork taste that the soup was ruined for me.  I guess a 1/4 tsp might work.
     
    I also use their seafood base in my cioppinos and it adds a nice touch.
    #4
    pnwchef
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    Re:Beef and Chicken Base 2012/03/22 16:45:22 (permalink)
    Mar, I used to use Ham base years ago but, it was real high in sodium and smoke flavor. I stopped using it and just use Chicken base in all my bean soups...................Bill
    #5
    mar52
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    Re:Beef and Chicken Base 2012/03/22 17:07:25 (permalink)
    That smoke taste is what got to me.
     
    Thanks for the tip!
    #6
    BelleReve
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    Re:Beef and Chicken Base 2012/03/23 13:39:19 (permalink)
    When I make beef-veg soup, my family likes a lot of broth.  I've been ordering RediBase beef base online (just the regular beef, not the RC).  They make a variety of bases, and I've tried the chicken, which wasn't as good as Better than Bouillon, but their beef base has a nice full- flavored, natural beef tate.  Like Mar, I like the chicken Better than Bouillon.  For small amounts, those new Swanson boost packets (1 pkg > 1 cup water) are very good.
     
    I usually make seafood stock, but I made a crawfish etouffee recently and didn't have anything for stock so I used clam juice.  It's a little pricey, so really only good for small amounts, as I only needed 11/2 cups, so used one container of the clam juice (8 oz) and made up the difference with beef broth.    
    #7
    mar52
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    Re:Beef and Chicken Base 2012/03/23 14:35:20 (permalink)
    I use a lot of clam juice in my seafood soups.  I buy a few when it's at the 99¢ store.
     
    I pour it through a coffee filter before using it so I don't get any grit.
    #8
    ann peeples
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    Re:Beef and Chicken Base 2012/03/23 15:30:07 (permalink)
    Good advice.....as we make stroganoff, beef tips and swiss steak as our staples in the hot case at the deli/kitchen I work at, a good base is absoutely a staple. I forget the one we use, but the owner lets me take home what I need........
    #9
    BelleReve
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    Re:Beef and Chicken Base 2012/03/23 15:59:07 (permalink)
    I'll have to look, didn't know you could get clam juice at the .99 stores, though not sure which ones, would that be Dollar Tree or Dollar General? 
    #10
    mar52
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    Re:Beef and Chicken Base 2012/03/23 16:28:46 (permalink)
    It might be at the Dollar Tree which doesn't have anything over a dollar, but I get it at The 99¢ Only Store which must only be out here.
     
    Throwing in a can of minced cans at the very end has a similar result with added goodies.
    #11
    chewingthefat
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    Re:Beef and Chicken Base 2012/03/23 16:52:55 (permalink)
    I use Lobster base, I get from a company in Fla., in my Cream of Crab Soup, it really enhances the soup flavor!
    #12
    pnwchef
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    Re:Beef and Chicken Base 2012/03/23 17:04:27 (permalink)
    Mar, I use a lot of Clam Juice, great tip on the 99 cent store. When my liquid is cooking down in my Cioppino sauce I replenish it with clam juice, or Clam base dissolved in water. ................Do I need to tell you guys how good this sauce is when the tomatoes cook down, clam juice is added and then the clams steam in the red sauce. you need  a lot of fresh baked crusty bread to mop up the plate............

    #13
    mar52
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    Re:Beef and Chicken Base 2012/03/23 21:08:19 (permalink)
    Bill, that is just mean!
     
    Chewey...  does your lobster base company sell a jar at a time?
    #14
    Foodbme
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    Re:Beef and Chicken Base 2012/03/23 22:58:48 (permalink)
    mar52
    It might be at the Dollar Tree which doesn't have anything over a dollar, but I get it at The 99¢ Only Store which must only be out here.

    There are about 300- 99 Cent Only stores in CA, NV, AZ, TX.
    #15
    mar52
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    Re:Beef and Chicken Base 2012/03/23 23:53:11 (permalink)
    Interesting.
     
    I go there every now and then to see what new closeouts they're selling.  They're the buy it now or you'll never see it again type of items.
     
    I once bought two dozen bbq covers at $1.00 each and sold them for $20.00 easily.  That was giving my customer a $10.00 discount from the regular price.
     
    I also bought my grill brushes there.  Sometimes they would be a good quality and some times I wouldn't be able to give them away.
     
    They used to have a wonderful variety of sardines and kippers, but that sadly has changed.
     
    You just have to watch and know what you're looking at.
    #16
    pnwchef
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    Re:Beef and Chicken Base 2012/03/24 10:36:14 (permalink)
    You just have to watch and know what you're looking at.
     
    I came in here for Roadfood ideas, and left with the meaning of life........
     
    #17
    Mosca
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    Re:Beef and Chicken Base 2012/03/24 12:02:47 (permalink)
    mar52

    I used the Better Than Boullion Ham Base in a pea soup recipe.  I was a tad leery so I used half of what the recipe called for... 1/2 teaspoon.

    There was so much fake smokey pork taste that the soup was ruined for me.  I guess a 1/4 tsp might work.

    I also use their seafood base in my cioppinos and it adds a nice touch.

     
    Mar52, the ham base is the only Better Than Bullion I've used that I don't like, for the same reason. The beef and chicken are pretty good.
    #18
    chewingthefat
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    Re:Beef and Chicken Base 2012/03/24 17:19:10 (permalink)
    mar52

    Bill, that is just mean!

    Chewey...  does your lobster base company sell a jar at a time?

    I'll ask them!
    #19
    mar52
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    Re:Beef and Chicken Base 2012/03/24 20:10:30 (permalink)
    Thank you, Sir.
    #20
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