Are you ready? It's time for our 14th annual photo contest! Enter your best pictures of the year, for a chance to win a calendar and annual subscription here. Hurry! Deadline for entries is October 21.
I often make my own broth from left over roasts. That would allow you to control what goes in, refridgerate it and skim off the fat until it's clear and you've removed most of the fat. Then it can be frozen until you're ready to use it.
I found that I can make a really good chicken or brown gravy out of broth and corn starch, once again you can control what goes into it.
It takes a little more effort than just mixing up something from a box, but the gravy in particular isn't much harder. Even the broth is mainly just letting in go on a low boil for a long time. If you want better instructions let me know.
What about the ones you have to refrigerate after you open them? They're usually a paste-like consistency? I know they have salt in them, but it's not nearly as much as the dreaded 'herb-ox' type, which is pretty much a little block of beef or chicken-colored salt.
Making your own from scratch is what I was going to suggest too. There's lots of different thickeners to choose from and as was pointed out, you can skim nearly 100% of the fat off your pan drippings if you chill them. Or you can get one of those little gadgets that allow you to pour off the broth part from under the fat which floats. They look a bit like measuring cups with spouts? I'm sure you've seen them.
I always keep a container of chicken and one of beef of those paste-like bullions in the 'fridge or cupboard, especially in the chilly weather, when we live on soups and stews.--Melis
I purchased some, I kind of wondered about the s easonings, if they were low salt. I got some of the boulion and a couple packs each of the chicken and beef gravy mix, we'll see how they go, if they go over well I'll order some more. but thanks so much for that link.
I was kinda thinking of getting some of the ham and clam ones because I make a lot of New England style chowder in the winter, and I don't know about you, but I never have enough bucks to put as much clams and juice into it as I'd like, also when making bean soup in the winter, I don't always have a slab of ham, or a ham bone or hock handy to flavor the beans and it would be nice to have a concentrated ham stock handy to flavor it with.
Say Chef, you know what sort of shelf life those have? Beef and chicken I know I'll use up fast, but not as sure how fast I'd use up the clam. Considering that it's a real meat product, would it be good a whole year? A couple of years?
I was looking over that list, for a heart healthy web site it's got some ingred I'd sure like to know what they are and they sound real close to the MSG but spelled differently
the herb ox
what are these things? anybody know?
and the home again salt free chicken base has this, does anyhbody know what this is
I know their not Monoammonium glutamate (MSG), & monosodium glutamate but it sounds alot like it it's that glutamate that scares me, or am I just nuts? I'm gonna go look up thse and see what they mean, I loved the site but don't want to get msg in anything and I know that a heart healthy web site wouldn't have that in their products.
This message was edited Nov 5, 2008 8:27 AM
Edited to add that I researched this and the monopotassium glutamate has MSG in it,
and the MONOAMMONIUM GLUTAMATE Also has MSg in it. I need to stay away from those items, I can't belive this web site has stuff like this as ingredients. strange.
kathy_ann, can I ask how restricted of a diet you are on?
The young guy I take care of is on a diet of no more then 2,000 mg's of sodium a day. And no more then 200 mg's per any one food item. And less sodium per serving in some things like salad dressings and cheese.
Everything has some natural sodium in it, including an apple.
If you need any good recipe's, like sweet and sour sauce for stirfry, or BBQ sauce, let me know. I have a few recipe's in my collection. And some of them people who aren't even on low sodium diets really love ^_^
WEll I'm on a cardio diet, not any restrictions mentioned, but just to cut out alot of the fats, cholesterol and alot of the salt. NOt completely cutting out salt, that's impossible I know, I think I can have 2200 mg a day, Low salt is what I meant on the subject of this thread.
But I don't like msg and would rather stay away f rom msg oranytihng that has msg in it.
If you are making any gravies or soup stocks there are a couple ingredients which will bring out the taste without the salt -garlic for beef and chicken, tumeric and celery seed for chicken, red wine for beef, pepper for both. Also vinegar. And a tiny bit of soy sauce goes a long way -more bang for your buck. Know nothing about the commercial mixes but you have some good leads for those already.