Beef Base mix opinions

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jjbb bb

New member
Lately My wife & I started making french onion soup at home, been
using beef broth in a can, OK, but having second thoughts on a Product
called Better Than Bouillon Organic Beef Base by Superior Touch, I want
to try a Beef Base mix and this one was the first I read about since it
was Organic and had some good ingredients, any opinions on these Beef
Base mixes.


While on the french onion soup topic, I seem to have a hard time finding
Guyere cheese. any alternative cheese's that will work good.we tried
mozzarella, so so, won't try it again.

thanks
Chet
 
"Chet" wrote in message
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Consider a blend of cheeses. Guyere is great, but adding some cheddar can
give it a little more zing. Jarlsberg is fairly common and good too.
Emmental is nice, but kind of mild.
 
"Chet" wrote


I find the Mortons one (refridgerate type) to be worthwhile.


I use different ones depending but I stick to a stronger flavored one. Mozz
is just too palid to pull this one off. Gouda (smoked and non-smoked) is a
decent choice. Feta is a bit too salty for me and blue cheese just the
wrong flavor. Favoired is a firm white (mild cheedar?) mixed with a
horseradish. That one works very nicely.
 
On 03/26/2011 01:42 PM, Chet wrote:

Making your own beef stock is really super easy. I'd go that way if I
were you.


No, it should be something harder, sharper, and more like Swiss cheese:
emmenthaler/emmentaler is a good choice, but even something like thin
shavings of good parmesan would be preferable to something mild like
mozzarella, I'd think.

Serene

--
http://www.momfoodproject.com
 
On Mar 26, 5:15?pm, Serene Vannoy wrote:

When I was growing up I think most people used Swiss. I remember it
from the Downtown St. Louis Famous Barr store.

--Bryan
 
i LOVED that store
"Bryan" wrote in message
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On Mar 26, 5:15 pm, Serene Vannoy wrote:

When I was growing up I think most people used Swiss. I remember it
from the Downtown St. Louis Famous Barr store.

--Bryan
 
On Mar 26, 4:42?pm, Chet wrote:

If you want to go low brow, get some of that grated Parmesan that they
sell, mix it up to form a paste with the onion soup broth. Then spoon
it onto a rusk/crouton and throw it onto the top of your soup bowl.
Broil it. It's actually very good tasting.
 
On 3/26/2011 4:42 PM, Chet wrote:

I love making fresh French onion soup! I use Swiss cheese in place of
Guyere.
 
"cshenk" wrote in message
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We use "Better than Bouillon" beef and chicken. I think the beef version is
OK, though I don't think there is a decent commercial beef "mix". Making
beef "essence" or stock is expensive to the point where producers add this
and that to create a beefy taste without beef. That isn't true of chicken
products. We use the "Better than Bouillon" chicken base a fair emount,
though most of the time I make my own chicken stock.

Kent
 
"Serene Vannoy" wrote in message
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Making your own beef stock is easy. In the Bay Area where do you get your
bones and meat to do this? I'd sure like to know.

On cheese, a firm, somewhat assertive cheese is crucial. Mozzarella won't
work.
Recently by accident I tried it. The distance from the bowl to the mouth was
12 inches, stranded with cheese. The taste wasn't there.

Kent
 
On 03/26/2011 09:30 PM, Kent wrote:


We have a wonderful butcher shop at the Berkeley Bowl. I can ask them
for a beef femur, and they'll cut it into whatever size pieces I want.
That's also where I get the chicken feet that I love to use as part of
my chicken stock.

For beef stock, I also use the bones from roasts once I've carved the
meat off them, and things like that.


Yeah. I wouldn't use something that wimpy on French onion soup.

Serene

--
http://www.momfoodproject.com
 
Chet wrote:


We like Minor's [beef and chicken- never tried the vegetarian] Soup
Base
http://www.soupbase.com/view.asp?cid=2668

My wife is finally a believer. French onion soup is *her* job. She
insisted on the canned broth [blue can- name escapes me] until one day
when she couldn't make the soup & I did it. She noticed the
Minor's and liked it.

I make broth or stock when I've got nothing else to do & have the
ingredients begging to be used-- but the Minor's is just as good, IMO,
for most applications.


We substituted Gouda once-- and now it is always gouda. It acts
like the gruyere, you get some crunch and a little stretch-- but most
stays 'cheesey'. Tried the smoked gouda once and didn't care for it.

I just saw somebody on TV make 'french bread biscuits' to serve as the
bread. Might give that a shot one of these days. The bread is
the weak point in our soup.

Jim
 
On Mar 26, 8:11?pm, "Storrmmee" wrote:

It's still there. It's just a Macy's now. It's the only old FB store
where they still make the onion soup. I think I'm going to make a
version with shallots. I almost never use onions in cooking anymore
because I like cooked shallots so much better than cooked onions, and
there's a store that sells them pretty cheap.

"Bryan" wrote in message

--Bryan
 
"Kent" wrote:

It's silly to *buy* beef bones for stock... bones were fine for stock
when you could get a ton for free from your friendly butcher and they
contained some meat... beef no longer contains much bone and what's
sold as soup bones is not, and it's ridiculously expensive... you
can't make beef stock from nekid bones. Unless you make beef stock
from beef flesh you may as well use bouillion cubes. It's the easiest
thing to make wonderful beef stock from inexpensive chuck cuts.. and
don't let anyone tell you how the meat is wasted, it definitely is
not... there are tons of recipes for potted beef... and when making
stock it should never come to a boil, actually it should remain below
a simmer... proper stock is a whole day affair. The potted chuck can
be enjoyed as is with a horseradish sauce or chopped and seasoned with
some fat added back, makes a wonderful pate or is great for stuffing
pasta. To date I haven't read here where anyone has a clue about how
to make stock... and it's not possible to make stock from garbage...
just because yoose use a stockpot doesn't make it stock when yoose use
a stock pot as a sewage treatment plant... but then what would yoose
TIADers know from stock.
 
On Sat, 26 Mar 2011 15:15:01 -0700 in rec.food.cooking, Serene
Vannoy wrote,

How can it be that much easier than opening a jar?
Do you have a lot of trouble with stuck jar lids?
 
On Sun, 27 Mar 2011 08:07:01 -0700, David Harmon
wrote:


Every time I use jarred stuff to make something, I think of the FDA's
allowance tables for the percentage of other nasty things that are
acceptable in manufactured foods.

So much rat poop, so much bug parts, so much this and that...

None of that stuff is in MY homemade foods! Zero percentage!
 
On Sun, 27 Mar 2011 11:18:19 -0400, Landon wrote:


You're fooling yourself... basic ingredients contain all sorts of
extraneous matter... do you use black pepper, every pound of
peppercorns contains some percentage of mouse turds etc.... I needn't
say more.
 
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