Do you use broths interchangeably in recipes?

[weezycom]

I generally don't sub beef for chicken broth in recipes, as those recipes tend to call for a lighter flavor. I will sub chicken broth for beef if I don't have beef broth on hand. And I'll sub veggie broth for either.

I'm not a fan of the cubes. Seems like the only flavor I get from them is salt. I generally have homemade chicken stock on hand. And I keep the "Better Than" bouillon pastes on hand in beef and veggie flavors.

[historyfan]

I make stock (beef, chicken,& turkey) & freeze it in ziplock bags. Also I have organic beef & chicken stock in the pantry as backup.

I would not sub beef for chicken. I do not use cubes. I might sub chicken for beef--depending on the recipe.

Nothing store bought can touch homemade stock for adding flavor. I know I am remiss in not making seafood stock from shrimp tails & peels to have on hand for gumbo.

[oregonwoodsmoke]

You can use chicken or vegetable stock in almost anything. Beef stock should be used only with beef, or possibly with lamb, depending on the lamb recipe. Beef stock can be used to cook vegetables if that is the flavor you are going for, but it's not what I would normally use.


I use home made stock, except for a few cases. I keep granulated caldo do pollo around and use that occasionally. Put a batch of carrot coins into a bit of water, add a finely chopped onion, a pinch of caldo do pollo, and some real butter. Simmer until barely fork tender and you'll get a really tasty veggie dish. Bouillon has its place.


Caldo de tomate makes a really good Spanish rice.


Don't add any other salt until after cooking and after you taste.

[TabulaRasa]

I use beef stock, chicken stock, and vegetable broth fairly interchangeably in many cases.

Fish stock I wouldn't substitute, or ham broth.

I usually use homemade stock, but will use stock melts or powdered buillon/soup base in a pinch. They're awfully salty, though.