When I buy canned stock(beef, chicken, veg.)I feel like I'm paying ten times the price for the shipping of the water weight vs. buying bouillon cubes.
For instance: Eight large Knorr chicken bouillon cubes, which make two cups of stock each, costs a dollar.One can of Swanson's chicken broth, a little over a cup, costs about the same.
Why pay ten times more for shipping water weight when you can just add it in your own kitchen? I could use Evian water to make stock from bouillon cubes and still come out way ahead of the game.
Is canned stock really any better than bouillon cubes?
by David Watsky | Organizing expert Marie Kondo has already helped millions put their closets, kitchens, and homes in...