Stock vs consomme

[Cactussed]

Talk to me here. I can make my own, but generally can't be arsed.
So I use cubes or similar. Which I find are all salty as Sinbad's beard.

Are the tines of (eg Campbells) comsomme just as salty or are they better suited to making gravy?

Failing that, any other suggetions?

[Landlord]

Fatbloke said:

best way is to make your own stock, freeze it and slice bits off when you need it

Or freeze it in ice-cube trays or for larger portions you can get Annabel Karmel food trays. They're for kid-sized portions and you may be able to get them unbranded, but they're the ones I know of.

Have you considered bouillon or a demi-galce?

[Mobile Chicane]

Marigold low salt vegetable stock powder will do for soups, risottos etc, but I think you can't beat home-made stock in anything else.

I freeze chicken / game carcasses until I've got enough to make a big batch and then freeze that.

[Cactussed]

Landlord said:

Have you considered bouillon or a demi-galce?

No, might have a dig around Tesco and see what's about.
BTW Phil, I didn't say goodbye for some odd reason on Sunday??!! Apologies mate. Jane was inside in the shade, dying quietly

[Cactussed]

So, what's the best store-bought product to use as the base that isn't too salty?

[Landlord]

Cactussed said:

BTW Phil, I didn't say goodbye for some odd reason on Sunday??!! Apologies mate. Jane was inside in the shade, dying quietly

No worries at all mate. I was pretty busy myself. Thanks for coming up. As it happens, I was in the kitchen, dying quietly!

[shoggoth1]

Cactussed said:

So, what's the best store-bought product to use as the base that isn't too salty?

As Mobile Chicane mentioned above and myself in a previous thread:

http://www.deliaonline.com/ingredients/ingredients...

I use this all the time, usually a mixture of the 'normal' and the reduced salt (I keep a tub of each handy).

[Cactussed]

Bingo!
Sorry for being thick. I'll be buying some of this and trying it this weekend...