Judging Quality

Appears in
Professional Cooking: 8th Edition

By Wayne Gisslen

Published 2014

  • About
Bases vary greatly in quality. The best ones are composed mainly of meat extracts. These are perishable products and must be refrigerated.

Many bases are made primarily from salt, however—an expensive way to buy salt, we might add. Read the list of ingredients. Avoid products that list salt first. The best way to judge the quality of a base is to dilute it and compare its flavor to that of a well-made stock.