Posted by Julie on October 11, 1998 at 22:05:27:
In Reply to: Re: Stocks posted by Cathy on October 11, 1998 at 19:00:44:
Great question!
I agree with Cathy that most bases contain too much sodium. I run a nutritionally-focused PC service so I never use bases.
I make my own chicken stock so I can skim the fat and don't add salt until it's time to season the final dish. Technically, I shouldn't be doing this because I make the stock at home. But, I use proper cooling procedures, etc. My clients would rather have homemade vs. bases.
As for beef stock, I've been unable to find a good source for veal bones so I do use canned beef broth. I have to search around for the low sodium version but it's worth it. Demi glace made from base is very salty.
Hope this helps!
Julie Fromm, RD
Homemade Cuisine