flyinglentris
Disabled and Retired Veteran
Bouillon, as I have come to know it, comes as cubes, powder, stock base and something new I recently discovered.
To be sure, the best way to generate a soup base is by baking, boiling or steaming meats, - chicken, duck, turkey, beef, pork, vegetables and even things, like lobster. This is the same formulation step for generating the beginning stage for gravies too.
Bouillon cubes or powders have perhaps, unwanted sodium and saltiness. Store bought stock bases are often flat and watery. These are the reasons why I have not favored cubes, powders and stock bases and will typically generate my own base directly from meats or vegetables. Of course, that takes a bit more work and appropriate seasoning.
That something new I recently discovered is a line of products call "Better Than Bouillon." I have yet to try it, but have it on my shelf. There are low sodium variants. It has some good reviews. If any Cooking Bites members have used "Better Than Bouillon", share your experiences, please.
I plan for my first use of BTB to be a simple 13 Bean Soup with Chicken BTB (Low Sodium) and Black Mustard Seed, diced Chicken, Onions and Serrano Pepper.
To be sure, the best way to generate a soup base is by baking, boiling or steaming meats, - chicken, duck, turkey, beef, pork, vegetables and even things, like lobster. This is the same formulation step for generating the beginning stage for gravies too.
Bouillon cubes or powders have perhaps, unwanted sodium and saltiness. Store bought stock bases are often flat and watery. These are the reasons why I have not favored cubes, powders and stock bases and will typically generate my own base directly from meats or vegetables. Of course, that takes a bit more work and appropriate seasoning.
That something new I recently discovered is a line of products call "Better Than Bouillon." I have yet to try it, but have it on my shelf. There are low sodium variants. It has some good reviews. If any Cooking Bites members have used "Better Than Bouillon", share your experiences, please.
I plan for my first use of BTB to be a simple 13 Bean Soup with Chicken BTB (Low Sodium) and Black Mustard Seed, diced Chicken, Onions and Serrano Pepper.