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Same here; we only like good hams, and they tend to be spendy. So we keep a bit of ham bouillon around for those occasions when we want ham-flavored something.
I admit, I never thought about ham bouillon - normally I just keep chicken and beef around.....but I make a bean dish that could probably use having the beans cooked in ham stock.
I admit, I never thought about ham bouillon - normally I just keep chicken and beef around.....but I make a bean dish that could probably use having the beans cooked in ham stock.
Goya makes a powder (comes in a box of packets), and each packet is equivalent to 1/4 lb of ham flavor. I have used it in beans, and it works well. See? Scroll down, it's at the bottom. I first found it in a Hispanic supermarket, but have since seen it elsewhere, too.
Location: where you sip the tea of the breasts of the spinsters of Utica
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Gawrr, now I'm thinking of split green pea soup with ham ...... it's been so long since I had homemade, and it's one of those things that commercial soup can't really get quite right.
The best cheap ham is Cook's shank portion ..... I've never used ham stock, I don't think they have BTB in ham flavor here. It's just pork, beef, chicken, and veggie.
I like to use the BTB beef flavor to add to ground turkey when substituting it for ground beef in chili or "helper" type meals. I usually use boxed broth for soup if I don't have enough stock, but I use BTB for adding flavor to so many things. Wyler's just tastes like salt water.
Why do you freeze it? Why not just leave it in the jar in the fridge?
Space constraints in the fridge, and sometimes I want that short fat wide-mouth jar to use for other things!
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