EnthusiasticWildebeest612

I've been thinking, and I'm starting to believe that basting meat while it's cooking is not all it's cracked up to be. I mean, I've tried it with roast chicken and beef, and honestly, I don't notice a huge difference in flavor or moisture. Maybe I'm just doing it wrong, but it seems like a lot of extra work for minimal payoff. Has anyone else had a similar experience?

Everyone says, ‘Just add water, it’s instant soup.’ That’s the big marketing trick. Pre‑made broths are basically salt, MSG, and a few flavor enhancers in a bag. You’re paying a premium for a product that’s basically a flavor cartridge. And the ‘quick fix’ narrative? It’s just a way to keep us buying more. I’ve tried making a simple chicken stock from scratch, and it’s only a few minutes of simmering. The real question is: why do we keep buying the instant version and pretending it’s a time‑saver when it’s actually a time‑saver for the store? Anyone else feel like we’re all just following the same cheap shortcut? Let me know if you’ve ever tried cutting the cost and the hassle by making stock from scratch.