If it's true for wine, should it hold true for vegetable broth?
Ever since making Light Vegetable Stock, I've been wondering what a canned version would be like.
And much to my surprise, this Swanson's product isn't undrinkable. It has overtones of hay and undertones of something rooty. Most of all, however, it's salty-salty-salty.
Would I drink it? No. Would I cook with it? In a pinch.
And for those who aren't vegetarians, is there a convenience broth? I think so, the Swanson's 100% Natural Goodness recommended by Cook's Illustrated.