Peter Aitken > wrote
> "Steph G.B" > wrote
> > A little question from a beginner (me)
> >
> > Alot of recipes i have call for Veal stock, brown stock or whatever
other
> > kind of stock. My question is this: What do you guys do? do you
always
> > make your own stock from scratch?
> > I know there's a difference between stock (made with bones) and broth
> (made
> > with the actual meat), but can one be a substitute for the other?
> > Thanks in advance.
>
> The stock/broth distinction youu mention is an artificial one. Some people
> use it but it is really meaningless. For example, if I simmer a whole
> chicken - meat and bones - would I end up with stock or broth? The terms
are
> usually used interchangeably.
>
> Making your own is always better (assuming you do it right!) but not
always
> feasible. Fortunately there are some decent commercial stocks available.
> Swanson's chicken stock is surprisingly good. Their beef stock is not as
> good but is still OK. There are also condensed products like demi glace
gold
> which takes veal stock and reduces it to a jelly - you then dissolve it
for
> use. Probably needless to say, but bullion cubes should be avoided like
the
> plague.
> Peter Aitken

When I was a kid, Campbell Soup used to sell both chicken and beef consumme
or consomme or
however the heck you spell it. Is this stuff being called demi glace gold
now? I have looked and
looked for chicken consumme and just can't find it anywhere. I do make it
several times during the
winter but it sure would be nice just to open up a can now and again. Any
ideas where it can be
purchased? Suz