A good commercial beef broth hard to come by.(Food)(Lean & lovin' it)

0 Comments | Daily Herald (Arlington Heights, IL), April, 2006

Byline: Don Mauer Until recently if a beef recipe called for beef broth, I'd always use chicken broth. That may seem strange to you, but to me it made perfect sense. Here's why. Eight years ago I read an article in Cook's Illustrated magazine about a panel of judges (a mix of Cook's Illustrated staff and outside chefs) who rated canned beef broths and bouillon, as well as homemade broth.

The editors recommended only one version, their own from-scratch recipe that called for 6 pounds of beef and at $9 to $12 yielded just two quarts. The magazine hesitantly recommended one commercial product, "Superior Touch 'Better-Than-Bouillon' Beef Base." The remaining 10 beef broths and bouillons landed on the "Not Recommended" list. I decided then to use only...