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Any recommendations for low sodium stocks or ingredients to have in a pinch if not making veg stock?

Ask Me Anything (Office Hours)

Char Nolan - Ask Me Anything (Office Hours)

Recorded

This event was on November 15, 2022

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan is ready to answer them all.

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Question

Tracy Matesz

Any recommendations for low sodium stocks or ingredients to have in a pinch if not making veg stock?

Answer

Well the engine 2 brand by rip esselsten he has a really really popular. very very low sodium stock that is available. I believe through only his website. If you're looking for a low sodium stock on the market what you're going to do and I'm thinking of the Imagine brand has a low sodium but it still has a lot of sodium in it. So what I do it I buy one quart and then dilute the other court with a court of water. So this way I reduce the sodium by 50% and to add to that Tracy. One of the things that you really want to do is also make sure that you're using fresh herbs. This is why when you buy dried herbs, you should always date the bottom of the container so that you're not picking up a five-year-old bottle of time and wondering why something doesn't taste so good. So my recommendation is one-to-one ratio of low sodium and a quarter water. Hope that helps Oh, by the way, there are on the market and the Name Escapes me right now, but there are low sodium vegetable cubes. However, they have oil in them and low sodium says that there's a hundred and twenty five milligrams of sodium per cup. If that's too much for you just use half of the cube. I believe the the oil content is maybe one gram for some people one gram is too much. So hope that helps

Char Nolan

Chef Instructor

Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.