What I will no longer buy for my stockpile

**Judi Dial** · 03-30-2011, 07:28 PM

and/or pantry: boxed stock. I had a partial box in the fridge and needed some tonight. I had no idea when we opened it, usually we mark it, but hadn't, so out it went. I went to the pantry pulled down the next box of stock and my hand came away wet?

There was a soft spot on the box that was weeping, so that box was discarded too.

My last box (I prefer canned or Better Than Bullion) was used for dinner tonight. I will NOT buy boxed stock hereafter. The cans are small enough that we never have any leftovers to worry about, so I wouldn't have had a partial container, like the first one I tossed tonight. And, I've never had a can leak either.

What I'm going to do is stockpile Better Than Bullion and shift from cooking with both fresh stock and BTB. I don't really have the pantry space for many cans of stock, even if I use Kosher which is frequently condensed, it still takes up too much room.

Tonight's dinner was expensive, although it wasn't supposed to be!

Judi

**Daisygirl** · 03-30-2011, 07:40 PM

Very good to know. I have not had any leakage but I can certainly see how easily that could happen. I have 4 large boxes of stock in my pantry right now.

I usually make most of my stock and freeze it, but in a situation where power was at a premium, or non-existent, my frozen stuff would do little good, of course.

**frugalwarrior2** · 03-30-2011, 07:53 PM

No. I don't trust it. I have bullion cubes and cans of stock. I also save the meatdripping and freeze. I add water to the turkey pan and bag and freeze. I don't like the big juices that way either. I just could never buy milk that way for sure.

**mndtrp** · 03-30-2011, 07:56 PM

I've started canning stock, instead of freezing. Freezing took up too much room, and I like to have the stock already liquid for use.

**Paws** · 03-30-2011, 08:18 PM

I make my own also, and freeze it...haven't ever canned it, not sure how to...but I was wondering if anyone else uses chicken or beef base. I've been using it for several months now, and so far, it's working well. It doesn't take much and it's MSG free.
Those that have tried it, how well did it work out for you...any problems?

**Contrary Housewife** · 03-30-2011, 11:10 PM

How old were the boxes? Thanks for the warning, I have one in my pantry left from Thanksgiving that I will check.

I buy the cans because they are cheaper and go on sale more often anyway, but I happen to get a deal on 2 boxes with a coupon....

I love BTB, too, but sometimes with the sales they practically give the cans away.

**brennasmom** · 03-30-2011, 11:34 PM

Just started using better than bullion and love it.... so much more convenient than boxed stock

**Elinaeri** · 03-31-2011, 06:17 AM

I have a couple boxes, but I always worry about them. This makes me worry more.

I'm sorry your dinner was so messy!

**savvy_sniper** · 03-31-2011, 07:55 AM

I have a box in the pantry I need to check! It is the first box I ever bought. I normally keep a couple of cans on hand for emergencies and make my own.

Thanks for the heads up!

**pat in east texas** · 03-31-2011, 08:19 AM

Has anyone tried condensing stock? I mean boiling it down to 1/4 of its original volume. Then freezing.

**Judi Dial** · 03-31-2011, 08:50 AM

The stock was purchased 11/10, so it wasn't old.

I have condensed stock to make demiglace. My problem with it is that it 1)takes forever even in a crockpot and 2)it was hard for me to get DH to let me use it. Basically, demiglace is what BTB is, that is really reduced stock.

Before BTB was available (I can't use cubes, they're too salty) I was tempted by Williams-Sonoma demiglace, but it was too expensive:

Williams-Sonoma Demi-Glace | Williams-Sonoma

so I made my own. I learned that what commonly sells as "broth" is really almost the beginning of the process, which is why they can sell it so cheaply. Stock is much richer, demiglace richer still. A crockpot is a wonderful thing to have for making stock or demiglace.

Also, one thing I found in some cookbook or the other saved a lot of meals here. i used to add as much water as I wanted stock, say 1 quart to a chicken carcass and wonder why it was so bland? I found a cookbook that said to just barely cover the carcass, veggies, etc. with water, then cook that down. All of a sudden I could make real stock, instead of "light broth"!

Judi

**frugalwarrior2** · 03-31-2011, 11:44 AM

Paws- just looked at that at GFS but wasn't to that place in the pantry cleaning. I have a bunch of cans I have to check dates first.
Whats a good price? and is it powder or gel? Does it need refrigeration? thx.

**dcompton** · 03-31-2011, 01:39 PM

I've used Redi-base and liked it. I'm out now, but may order it again.

Redi-Base | Professional Food Products for the Home Cook

**frugalfranny** · 03-31-2011, 03:49 PM

Thanks for the heads up.........I don't buy the boxes due to the 'leftover' amt. thing.

Many of the cans have MSG (Swanson especially) so am always looking for things with no MSG. I also save my own but sometimes need more.

**Judi Dial** · 03-31-2011, 04:06 PM

I think Better than Bullion would qualify as a base? In any case, I love it, but hate that it costs so much, although it is WAY cheaper than the Williams-Sonoma product.

I'll have to look into the Redi-Base products. Thanks!

Judi