• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Beef and Chicken Stocks

D

diadeb

Well-Known Member
Messages
395
Location
Salford, Greater Manchester
Type of diabetes
Treatment type
Diet only
Dislikes
bullies, racism, ridiculous political correctness
Hi Everyone, does anyone know which is the lowest carb beef and chicken stocks. I sometimes have authentic stock in the freezer ready for use but not always and was interested to know which ones people buy and use, thanks, Deb
 
i would imagine that neither stock has enough carb to cause a problem. If you make it yourself, you know what went in to it. If you bought it, there should be a list of ingredients.
My stock recipes don't have any carbs, other than what cooks out of carrots and onions, which must be near zero.
Hana
 
Thanks for the reply hanadr, I was thinking of stock for making gravy i.e. if you were braising some braising steak, when done how would you make the gravy to go with it. I would use Xanthum powder to thicken but would you use anything else eg oxo cubes etc to make it brown and tastier, thanks, Deb
 
diadeb said:
Hi Everyone, does anyone know which is the lowest carb beef and chicken stocks. I sometimes have authentic stock in the freezer ready for use but not always and was interested to know which ones people buy and use, thanks, Deb
Click to expand...

Hi Deb .

I use the Kallo range of chicken,veg, stock cubes .
They are lactose/gluten free ...
I find they help with my intollerances to wheat/gluten/lactose .

Hope this can help .

Anna .
 
Many thanks Anna, I have just been on Tesco's website and they sell them so I shall get some, I have never heard of them before.
So do you just mix with natural juices and gum?
 
diadeb said:
Many thanks Anna, I have just been on Tesco's website and they sell them so I shall get some, I have never heard of them before.
So do you just mix with natural juices and gum?
Click to expand...


I'm not a gravy lover but my other half is. I tend to 'cheat' by making a water-based roux (suppose I could use gluten-free) and adding soy sauce. This give the gravy a taste, colour and saltiness. It's a pity about the salt, as we never have salt on anything, including spuds, rice and pasta and it 'hides' the flavour of fresh veg. but you may like to compare soy sauce with the stock cubes/liquids.
 
If you want to make a beef stock to then make a gravy, you could just render some shin beef down in a slow cooker. The cooective tissue and gristle on shin beef breaks down if slowly cooked for a few hours and makes a wonderfully tasty gelatinous gravy. It's normally sold in big chunks but if you cut them up smaller and slow cook it for about 7 or 8 hours, all the meat will disappear into the liquid. Depending on the quality of the shin beef, it may even set into a sort of jelly when cool. You won't need to thicken it with anything.
 

PS if you like the idea of making gravy the traditional way, and you are pushed for time, a pressure cooker will do the job in about 20 minutes or so. Makes even 'cheap' meat edible. :roll:
 
Gezzathorpe - the Kallo cubes are the lowest in salt contents .
You can try cutting 'out' the soy sauce and just use the kallo cube .
It will still be very tasty 'without' any saltiness :thumbup:

Anna .
 
diadeb said:
Many thanks Anna, I have just been on Tesco's website and they sell them so I shall get some, I have never heard of them before.
So do you just mix with natural juices and gum?
Click to expand...

Deb - I just use them with a little veg water or tomato puree .
Or just chuck in a few chopped tomatoes or chopped fresh veg .
Natural juices is ideal too - I find this is tasty enough for myself :thumbup:

Anna .
 

Thanks, will give them a try.
 
Thanks to everyone for the replies, I shall be trying the Kallo cubes after shopping, Deb x
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…