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Frozen soup stock in SF?

Quiche | Oct 7, 200307:37 PM

Hello all,

About halfway through making a beef bourguignon, I realized it was time to delurk.

I feel like I see frozen soup stocks all over the place. A.G. Ferrari has a couple, I think, and I've been meaning to try Andronico's frozen beef stock for years. (I always notice it around Passover when I'm buying frozen schmaltz.)

Today, I finally bought some, and I'm suddenly not certain how well my boeuf is going to turn out.

Does anyone routinely use frozen stock from high-end supermarkets and the like? Do you find the quality is pretty good overall, or have one that you like in particular?



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