Making your own stock can be a source of significant culinary clout, but even ardent broth fans admit store-bought bases have their place
Innocuous to some, inspiring ire in others, stock can be a culinary dividing line. Marco Pierre White was branded a “shill” for flogging cubes, and another British chef, Tom Kerridge, found himself embroiled in a very middle class stir when he admitted his home use of those little kitchen helpers.
