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Old 09.08.2011, 23:14
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Liquid stock

I've searched high and low for a ready-to-use liquid stock like this one I get from home - to no avail. Has anyone seen anything like this anywhere in Switzerland or online?

I hate using cubes, the gel thingys aren't much better and I only make my own in winter. I can't believe the Swiss wouldn't discover the convenience of a good liquid stock!
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Old 09.08.2011, 23:47
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Re: Liquid stock

Alas, if you want stock you have to make it.

I buy veal bones on sale, and save up carcases and other bones in the freezer.

Bought some the other day, first boiling was because I wanted the gelatin, second went into the sauce for tonight's pork filet with porcini in porto and cream sauce.

Tom
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Old 09.08.2011, 23:58
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Re: Liquid stock

Globus sells liquid stock. Also, the Coop down the road from me sells it too.
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Old 10.08.2011, 00:17
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Re: Liquid stock

There is me thinking the OP was dumping Gold bars.
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Old 10.08.2011, 00:55
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Re: Liquid stock

I like the Knorr products, I find they do not have lots of salt (The Migros is very salty).

Knorr powdered stock for chicken and vegetable. A tube of concentrated beef stock, Bratensauce, all available in Coop,

http://www.knorr.ch/de/CH/Produktwel...a-e07a23dfa0ca

http://www.knorr.ch/de/CH/Produktwel...6-44d3c2f0d6d4

I used to take home the bones, roast them for an hour, then boil them with vegetables and seasoning, and skim the scum off, then reduce the stock by 90 %. Then I went to the shops and discovered I could buy powdered stock which can simply be spooned out of the little box, or squeezed out of a tube!
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Old 10.08.2011, 00:55
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Re: Liquid stock

Some of the supermarket liquid stocks are apparently really salty (I posted the same question here ages ago and that was the answer) so I've avoided them in favour of either making my own or using the stock cubes.
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Old 10.08.2011, 01:03
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Re: Liquid stock

The Coop Fine Food chicken bouillon is kinda acceptable.

I make my own though, by shopping at the last hour of the day and getting whole chickens for 50% off. Then I cut them up, roast them golden, and then make stock.
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