The food lab better home cooking through science ( PDFDrive ) 221
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0.007 ounce of beef protein present. No wonder the
brothsdon’ttastemuchlikemeat!
Toquicklyandcheaplyboosttheflavorofcanned
beef broth, most manufacturers rely on yeast and
vegetable extracts. While yeast extracts are great
for adding a savory boost to your stews, I’d much
rather have control over its addition myself (many
of my recipes call for Marmite, a yeast extract). If
you’regonnagocanned,gowithlow-sodiumchicken
broth.
SHOPPINGFORBROTH
A
lways buy chicken or vegetable broth, not beef
(see “Where’s the Beef (Stock)?,” above). Here are
coupletipsforwhattolookforinacannedbroth:
• Buy low-sodium broth. This will allow you to
adjust the seasoning to your taste instead of
beingtiedtothe(usuallyveryhigh)saltlevelsof
thecannedbroth.
• Buy broth in resealableTetra-packs, not cans.
Like many packaged foods, broth will start
going bad as soon as you open it.A resealable
Tetra-pack will help prolong its lifetime,
allowing you to use as little or as much as you
needwhilestoringtherestinthefridge.
HOWTOMAKECANNED
BEANSTASTEGOOD
I
love beans and my wife loves soup, which makes
winteragreattimeoftheyearforbothofus.Well,
not exactly. The reality is that my wife loves soup
and I love whiskey. It’s a would-be serendipitous
situation for both parties involved, considering how
often the spirit moves me to make soup when I’m
tipsy.Iaccidentallymadesoupagain,dear,Itellher.
Isaywould-be,becausemywifeseemstoprefermy
sobersouptomydrunksoup(eventhoughthelatter
always tastes better to me). So this year I decided
that I love beans almost as much as I love whiskey,
andthatIlovemywifesignificantlymorethanIlove
either, and so I would trade in the bottle for the
legume,anddrunksoupforbeansoup.
Of course, with the cold weather and lack of
spirits, I was ready to get cracking right away.
Problem is, dried beans are not exactly fast food,
