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These stocks are just yeast extract water for taste with chicken residues for marketing. Yeast extract (or MSG, or e621) is the cornerstone of modern processed
by unglaublich 4y ago
These stocks are just yeast extract water for taste with chicken residues for marketing. Yeast extract (or MSG, or e621) is the cornerstone of modern processed food. It replaces expensive processes and products aimed at improving taste with a cheap additive that attempts to approximate the traditional taste. Soups, meat products, stocks, potato chips, snacks, sauces, anything that's supposed to have an extravagant taste is generally just a bland tasting cheap scalable filler product with yeast extract for flavor.
And consumers love it. They like the 'punch' of yeast extract flavor in everything. They love the low effort, low price products.
- _a_a_a_ 4y agoOf your last line, this sounds like an absolute win-win, right?
- AstixAndBelix 4y agoYes, if you throw away all the nutritional concerns...
- _a_a_a_ 4y agoDoes well-made stock actually have significant nutrition in it? Serious question.
- zug_zug 4y agoYes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. It's hard to know what other dimensions of healthiness apply to homemade over store bought.
- pdpi 4y agoThe reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.
- AlecSchueler 4y agoThough your mouth is reporting good feedback on things that seem to have good nutritional value right? Of course you can easily confuse it (eg with lots of sugar), I just mean the distinction you're making might not be needed.
- jamiek88 4y agoCan we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.
- _a_a_a_ 4y agoI get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.
- 4y ago
- vkou 4y ago> Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. How much of an effect on my nutrition will replacing the stock part of my typical recipe with water have? I'd be highly surprised if it were at all meaningful. I don't add stock for nutrition, I add it for the taste.
- UncleMeat 4y agoYou can add powdered gelatin if you want the body of homemade.
- pdpi 4y agoYou can achieve that effect with salt, msg and/or marmite (depending on what sort of flavour you're going for). Inversely, there's things you can achieve with actual stock that you can't with any of those, mostly related to the texture. If you don't know what's going on, it can be quite dispiriting to read about restaurant-style sauces, learn that one of the key ingredients is stock, and then fail to replicate the effect because the stock you're getting isn't the real deal. These days I just make my own stock (it's dead easy) and freeze it in ice cube trays for easy portioning.
- wpm 4y agoMarmite is yeast extract.
- unglaublich 4y agoYes, it is for most people. A minority of people don't like it though for a variety of reasons, mostly taste. But for them (more expensive), alternatives are available.
- ginko 4y agoI despise yeast extract. It leaves a noticeable aftertaste in my mouth that won't go away for hours. I'd much prefer if brands just stuck with MSG but for some reason every single type of chips other than plain salt is adding yeast extract around here.
- joshspankit 4y agoI suspect that the aftertaste is one of the selling features for brands: if you take a bite, enjoy it, and then an aftertaste tries to settle in, you might be likely to go for another bite to cover it up and repeat that until the product is gone and you want more.
- sgtnoodle 4y agoSeems like that strategy would back-fire. No one would buy that brand again because of the bad aftertaste.
- joshspankit 4y agoAnd yet here we are. It turns out that out of quality, consistency, and price all they really need is consistency.
- unglaublich 4y agoYeah, I'm not too fond of it, either. I recently found chips with paprika flavor that only had potato, salt, paprika powder! They tasted wonderful. A friend of mine thought them 'boring' and liked the common ones with yeast extract more.