Bittman’s 10-Minute Stock Put to the Test

Chowhounds have been debating the merits of Mark Bittman’s New York Times piece on what to keep in your pantry and what to toss for a few weeks. Now Serious Eats has put the following section to the test:

“OUT: Bouillon cubes or powder, or canned stock.

“IN: Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.”

Serious Eat’s Michele Humes reports: “I sampled every brand of chicken stock in my grocery store, using batches of the real stuff and the ten-minute wonder broth—is my skepticism apparent?—for comparison.” Her findings? Homemade was optimal, but Bittman’s vegetable 10-minute method yielded a “surprisingly fragrant, but utterly tasteless, vegetable tea.” Kitchen Basics Natural Chicken Stock was good in both quick soups and sauces.

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