Look, unless you’re a professional chef or making a super delicate consommé, it really doesn’t matter that much. I know, I know, I just spent 600 words explaining the differences. But cooking is about joy, not perfection.
I keep boxed chicken broth in the fridge for soups. I keep Better Than Bouillon paste in the fridge for quick sauces. And I make a beef stock once in a blue moon for a special stew. Use what you have. Your dinner won’t explode.
The best liquid is the one you actually have in your pantry. Period. So grab whatever, throw it in your pot, and call it delicious. Just maybe don’t serve bouillon cube soup to a French grandmother. Save yourself that lecture. You’re welcome.
