Topic: the homemade chicken soup experiment (with base)

[natterjak]

I agree. Those knorr stockpots are evil things. Pure essence of concentrated salt and a guaranteed way to render almost any dish inedible.

[PaulP]

Did you see my post on page 1 about the Kallo stock cubes? These are available in very low salt form and also don't contain MSG.
My local Waitrose sells them as do a few other supermarkets.

I totally agree about commercial stock cubes/pots being over salty. Especially if you intend to reduce the liquid down it gets even worse.

Paul

[spiceyokooko]

I absolutely have Axe and, for me, they are completely unpalatable. The flavour is nice enough if I could get over the excessive saltiness.

I agree, particularly as I'm not a big fan of salt and deliberately cut back on salt use in my cooking. Out of curiosity I just nipped down to look at the ingredients list on a pack of Knorr Lamb Stock cubes and low and behold the first ingredient listed (which is usually the largest ingredient used) is salt.

I also looked at the ingredient list on Oxo cubes (Chicken and Beef) just to confirm it's still being used and one of the ingredients listed is MSG! I don't think many people realise that Oxo cubes have MSG in them, particularly as it's not highlighted on the box as it should be in my opinion. Oxo cubes also contain a lot of salt. Maggi All Purpose Seasoning also has MSG in it.

I know some people aren't bothered about MSG as a flavour enhancer, but some people are and I think they really should highlight this.

[StoneCut]

I thought it's common knowledge that these stock cubes contain flavour enhancers ? Not necessarily only MSG but also stuff such as "yeast extract" (which is, essentially, also MSG). Glutamate is not necessarily bad per se (Parmesan contains LOTS of it), but some people do react to the monosodium version as I do, too.

[Peripatetic Phil]

Go to the kitchen and pour a small amount of salt onto your tongue and you'll be pretty much 90% of the way to reminding you of the knorr stock cube flavour. They are intensely over salty (and no Phil, you may not disagree, as I know your taste buds have been nuked form years of eating over salty food, so you're no judge!). 

Given that when I make an egg sandwich with two eggs and a whole tin of anchovies (as I have just done), I still find it necessary to add salt, it would seem that my personal need for salt is perhaps arguably greater than the British average ...

[Secret Santa]

Given that when I make an egg sandwich with two eggs and a whole tin of anchovies (as I have just done), I still find it necessary to add salt, it would seem that my personal need for salt is perhaps arguably greater than the British average ...

Q.E.D.

[spiceyokooko]

Given that when I make an egg sandwich with two eggs and a whole tin of anchovies (as I have just done), I still find it necessary to add salt, it would seem that my personal need for salt is perhaps arguably greater than the British average ...

I'm surprised you can taste anything at all!

[goncalo]

Recently  (2 or so weeks ago) I did an experiment. Made half-portion of darthphall's base and I cooked 8 breasts of chicken in the base. I did not notice a substantial improvement, granted I didn't get the stock as finely grained as I would've wished to, but the chicken itself, had soaked in all the flavours of the vegetables and spices and for that alone, it was well worth it. The tastiest chicken I've cooked myself at home for sure.

[Derek Dansak]

Personally i think the missing taste is 30% down to an awesome meat / chicken stock.  I am still working on this , but remain very optimistic based on my previous results

[Secret Santa]

Made half-portion of darthphall's base and I cooked 8 breasts of chicken in the base.

I don't think that's enough though. It really needs a whole chicken, or chicken pieces, so that the flavour of the bones and fat from the skin is added as well. Mind, I'm talking theoretically here based on making soups, as I've yet to try it myself in a base.