Beef Base Mix - a blind tasting

[Kira-Kun]

Tonight I'm making Beef Stroganoff. The great "Beef Base Mix Opinion" thread
let me to do something I'd been thinking about for years. I dug out all the
bouillon products in the pantry, mixed them up, and did a blind taste test.
Mrs. was the blind taster, just like "America's Test Kitchen" on PBS.
?
1. "Better than Bouillon" had some genuine beef flavor of sorts and was
unquestionably the winner
2. Minor's beef extract had less beef flavor, and a slight sweet taste, a
somewhat distant number 2.
3. HerbOx cubes tasted like brown water with salt and some obscure
seasoning. We wouldn't use it.
4. Wyler's granules are the same, with salt, seasonings, and could not
be identified as beef. Same as #3. We wouldn't use it
5. Bovril Beef concentrate; slightly bitter taste; avoid it

We both felt they're all pretty marginal. The producer puts in a tiny bit of
beef to it can be called beef, and mixes in a mixture of this and that to
mimic beef seasoning.

Kent

[shahab29inch]

On Mar 27, 8:06?pm, "Kent" wrote:

What do you think of tetrapak beef broth? I'm thinking of buying this
organic stuff they've got at the health food store. Last time I was
there, I forgot to look at the label, so I'm not sure how much crap is
in it. It was low sodium. I'd rather salt it to taste if at all. I
think a litre (roughly a quart) was $4.49. Not really cheap.

[allawi]

On Sun, 27 Mar 2011 17:06:17 -0700, Kent wrote:



Do you mean Minors "Beef Au Jus Concentrate"? if so, then it's not
fair pitting that against other beef bases since it's not.

It's no surprise that BTB was the best tasting since it was the only
one in the running. Did you really think buillion had a chance?

-sw

[Llew]

On Sun, 27 Mar 2011 17:06:17 -0700, Kent wrote:


No, THIS is just like ATK: (beef bases reviewed)
http://www.cooksillustrated.com/tast...sp?docid=25937

-sw

[Lucky?? a???s Lucky...]

On Mar 27, 7:06?pm, "Kent" wrote:

Just curious: why are you putting beef base in Stroganoff?

[glowingfigure]

On Sun, 27 Mar 2011 23:15:46 -0700 (PDT), projectile vomit chick
wrote:


Kent's making the sauce (anoff), he can't afford the beef (Strog).

[Sloth]

"projectile vomit chick" wrote in message
news:5d41d292-9bae-4f89-ac72-1bba97a317cc@z20g2000yqe.googlegroups.com...
On Mar 27, 7:06 pm, "Kent" wrote:

For the beef stock in the recipe. Almost all recipes for Stroganoff include
beef stock.

Kent

[ashleyvictoria234]

On Mon, 28 Mar 2011 18:12:54 -0700, Kent wrote:


She/he/it has a good point (PVC).

According to Google, of the 847,000 recipes for Beef Stroganoff
708,000 of them DO NOT contain the word stock or broth.

-sw

[RaBekah]

On Mon, 28 Mar 2011 23:28:07 -0500, Sqwertz
wrote:


Liking smaller sample, I looked at my hard drive. My tried and
true recipes-- One with, one without.

Then to my new MC11-- search for stroganoff;
11 stroganoff recipes; stock, base, broth, nada, broth, bullion,
[cream of mushroom soup & dried onion soup--- with chicken!], can of
cream soup, nada, [canned soup-- and halibut], nada-- but it's a
stroganoff sandwich.

So of the 11, 3 have nothing-- but one is a sandwich. A few have
canned soup-- but most have some sort of broth, base, whatever.

So Kent should have stuck with 'For the recipe.' Let's sue him.
He might be right that 'almost all' use something-- I'll say many. . .
maybe a majority. . .

Jim

[Sheepy.....]

On Tue, 29 Mar 2011 08:11:42 -0400, Jim Elbrecht
wrote:

Don't you just love the nit picking that certain people do on rfc?
It's the same people over and over. Good god.


--

Today's mighty oak is just yesterday's nut that held its ground.