Let’s talk about the stock exchange. No, not the one with company abbreviations, but exchanging the stocks or bouillon cubes in your kitchen cabinets.
It’s dinner time and you’re making a recipe that calls for adding stock or WATER! Why would you ever add just water? Anyway, you reach in and grab a can, cube or box of chicken stock.
Super helpful in the kitchen, but also super loaded with salt. One cup can contain more than 800mg of sodium. And who has just one cup of soup? Using one 32 ounce container can add more than 2000 milligrams of salt before any other ingredients or seasonings go into your dish.
Cool, so you’re thinking, I’ve been grabbing the reduced sodium option. Definitely a start, but “reduced” like many package labels is misleading. Like “reduced fat” or “sugar” it’s usually referencing the original recipe and is a very common label for soups. More on that later.
Instead, stock up on unsalted versions of chicken and beef stock. Not only is it healthier, but it also gives you the greatest flexibility in your recipe.
I like to load up around the holidays when there’s usually plenty in stores and often on sale. The shelf life is more than enough for how often you’ll use it.
When possible, I prefer to make my own stock. Throw some things in a pot, add water, boil then simmer. Super simple and gives so much flavor to your recipes.
But, sometimes I need flavor in a pinch. Enter unsalted bouillon. I keep both chicken and beef on hand. Think of them like little ramen flavor packets, without all the salt. Perfect to add to a pot of rice or really any dish that calls for … water.
What’s your favorite stock exchange?
STAY SALTY!
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