Do you use chicken/beef stock etc for cooking

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Do you use chicken/beef stock etc for cooking

Postby LOLMum » Sun Sep 23, 2012 4:17 pm

Hi, I am trying to get to know my wok, frying pan, meat n vegetables better (I have said quite a few times I am a really bad cook), and I know most people make their own stock. But does anyone use Maggie or Heinz chicken/beef/vegetable stock, be it cube or liquid?

I came across this thing called 好吃 powder...anyone use it?

Home cooked food is the best cos no MSG etc so do you use these ready made stock?

Thanks.

LOLMum
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Re: Do you use chicken/beef stock etc for cooking

Postby autumnbronze » Sun Sep 23, 2012 4:25 pm

I used to. Think it was the Heinz brand. But after the kiddos came, switched to home made.

I cool the home made stock, then freeze them into ice cube trays and they last for 2 weeks to a month.

I have vege and fish stock.

Hope this helps :smile:

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Re: Do you use chicken/beef stock etc for cooking

Postby Funz » Sun Sep 23, 2012 4:37 pm

Depending on what I cook.

Tried haochi when they were promoting it last time but realise that there is MSG in it. I've been using maggie or knorr no msg seasoning.

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Re: Do you use chicken/beef stock etc for cooking

Postby schweppes » Sun Sep 23, 2012 4:41 pm

Another brand can try is Pacific Organic chicken broth. There's also the organic veg version as well.

Image

When i'm feeling adventurous, I use the Pacific brand for cooking paella or couscous.

Most other times, it's usually home made or the knorr brand.

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Re: Do you use chicken/beef stock etc for cooking

Postby autumnbronze » Sun Sep 23, 2012 4:43 pm

schweppes wrote:Another brand can try is Pacific Organic chicken broth. There's also the organic veg version as well.

Image

When i'm feeling adventurous, I use the Pacific brand for cooking paella or couscous.

Most other times, it's usually home made or the knorr brand.


Paella :drool: :drool:

Can share share tried and tested recipe?? :please:

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Re: Do you use chicken/beef stock etc for cooking

Postby LOLMum » Sun Sep 23, 2012 4:48 pm

Thanks gals.

I tried cooking without stock, just add salt...yucks.

But for home made stock, I read a few recipes and most take about 4 or more hours on the stove. :scared:

I came across one which uses chicken feet as main ingredient but again needs to boil for more than 4 hours.

Probably try making stock ....no frying...so easier. :lol:

My helper kicked me out of kitchen earlier :smile:

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Re: Do you use chicken/beef stock etc for cooking

Postby Funz » Sun Sep 23, 2012 4:58 pm

Try adding soya sauce to your stir fries. It is will taste better than just adding salt. And sometimes a little oyster sauce goes a long way.

For soups, put scallops and wolfberries to improve the taste, no need to boil 4hrs lah. Or course if you can afford to, it will add to the taste of the soup.

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Re: Do you use chicken/beef stock etc for cooking

Postby schweppes » Sun Sep 23, 2012 4:59 pm

autumnbronze wrote:
schweppes wrote:Another brand can try is Pacific Organic chicken broth. There's also the organic veg version as well.

When i'm feeling adventurous, I use the Pacific brand for cooking paella or couscous.

Most other times, it's usually home made or the knorr brand.


Paella :drool: :drool:

Can share share tried and tested recipe?? :please:


Need to rush out now. Give me some time, and will get back to u on this. Not as good as Serenity, of course but a much more affordable version. Serenity's prices are like :scared: :yikes: :moneyflies:

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Re: Do you use chicken/beef stock etc for cooking

Postby LOLMum » Sun Sep 23, 2012 5:04 pm

Cannot afford lah...

So making stock doesn't need 4 hrs as stated in recipes.


Pla bear with me cos I am really bad in cooking...I m one who really follow the cooking instructions right down to the z. :oops: know cooking is about trial n error...so tring again.

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Re: Do you use chicken/beef stock etc for cooking

Postby autumnbronze » Sun Sep 23, 2012 5:14 pm

I think it takes about an hour.

Off hand, I use loads of ginger and garlic, onions, carrots, celery, mushroom stalks for the veggie. The ingredients are from one of the recipe books. Once the pot is boiling, I turn it down, cover and let it simmer for at most an hour.

Because of the stock, I stopped using soya or oyster sauce unless if really necessary.

In fact, most of my stir fried veggies are topped with a dash of sesame oil and sesame seeds. And yes, wolfberry in soups and in stir fried veggies are really yummy. One combi I like is wolfberry with broccoli :drool:
Last edited by autumnbronze on Sun Sep 23, 2012 5:16 pm, edited 1 time in total.

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