Stocks
Stocks (often mistakenly called bouillons) are one of the cornerstones of a good kitchen: They are a key ingredient in your recipe, the heart and soul, delivering depth and balance of flavour in the final dish.
So make sure your stock delivers on taste!
Taste Test
For the best indication of quality, do the simple taste test.
Compare stocks diluted in hot water at the recommended dosage. Don't accept a stock tasting when the stock is hidden in a finished dish. Compare the appearance, taste, mouth feel, and aftertaste.
Value Comparison
Stocks are a staple ingredient in your cooking, so you should always use the best tasting stocks you can find.
You can buy stocks/bouillons at any price level, but be sure to compare quality and yield:
A good indication of quality is the ingredient list which will show the main ingredient first. Lower quality stocks will have less stock in them, relying on flavour enhancers (eg MSG) and salt to boost the taste.
You can buy a cheap stock - but is it really worth risking the meal for a couple of pence?
The yield is the number of litres produced by the pot, enabling you to calculate cost per litre. Always compare the stated yield with the actual yield. In practice you will need a greater concentration of a lower quality stock in trying to deliver the flavour you seek.
Samples
Use the samples to compare against your stockpot and other manufactured stocks/bouillons.