| Alan Moorman@visi.com |
On Sun, 25 Jul 2004 20:16:36 -0500, Michael Odom
<modom@un-koyote.com> wrote:
>On Sun, 25 Jul 2004 18:50:47 -0500, Alan Moorman@visi.com wrote:
>
>>
>>
>>>
>>>"Michael Odom" <modom@un-koyote.com> wrote in message
>>>news:jrb0g0d81njff6pq76rqop627qn1qkrogr@4ax.com...
>>>> Why is store bought beef and chicken stock so salty? Better yet, why
>>>> is chicken stock saltier than beef stock? Even reduced sodium chicken
>>>> stock has more salt than regular beef stock, according to the labels
>>>> I've read.
>>>
>>Salt is cheap and it gives the stock more 'flavor'.
>>
>>To concentrate the stock and give more legitimate flavor
>>would cost a lot more, and, who knows, it might not taste
>>very good, anyway!
>>
>>Cheap way to give their product some zip.
>>
>So you're saying that the reason canned chicken stock has more salt
>than canned beef stock is "flavor." This had occurred to me, but I
>was wondering if something else might be afoot.
>
>
>modom
>
>"Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
Like........?
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