The store brand: Kitchen Basics - Natural Vegetable (no salt added):
And my recipe (taken from http://allrecipes.com/Recipe/basic-vegetable-stock/detail.aspx):
1 tbsp olive oil
1 large onion
2 stalks celery
2 large carrots
1 bunch green onions, chopped
8 cloves garlic
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 tsp salt
8 cups water
First off, i cleaned the veggies and cut them up in 1 inch pieces. Add the olive oil to the pot and then throw everything in except the salt and water. Let it go for ~10 mins.
So, how did it turn out? Alright, mine is on the right, and the first thing you'll notice is the obvious color difference (the store brand had tomato paste). Taste wise they were both tasty - I think the biggest difference was mine was a little saltier (I bought the no salt added version at the store).
The great thing about vegetable stock is that although there is a recipe, you can add in clippings from any vegetables you've used lately - ends from carrots or asparagus, stalks from all your herbs you would normally toss, etc. You can keep a ziplock bag in the freezer and throw your ends in there, then when you're ready, voila - free stock ingredients!
|Size (fl oz)||Cost||Cost/oz|
|Kitchen Basics||32 fl oz||$ 3.65||$ 0.11|
|Homemade||48 fl oz||$ 3.60||$ 0.08|
Even if you are using all fresh ingredients to make this stock, it's still a little cheaper to make your own. If you are using "recycled" vegetable pieces, then even better! Nutrition wise, they came in about the same, since I purchased the all natural, no salt added.
So will I bake or buy in the future? I can't get over the convenience of stocks cartons. And the price isn't very far off, so I'll let those recycled vegetables hit the compost. I think I'll make a point of it to stock up when it's on sale... PUN INTENDED!
Bake or Buy? BUY!