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Old 04-11-2014, 06:26 PM
 
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Quote:
Originally Posted by Emeraldmaiden View Post
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.
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Old 04-11-2014, 09:49 PM
 
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Quote:
Originally Posted by ScarletG View Post
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.
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Old 04-12-2014, 01:21 AM
 
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.
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Old 04-12-2014, 07:52 AM
 
Location: Loudon, TN
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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.
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Old 04-12-2014, 08:41 AM
 
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Quote:
Originally Posted by Jkgourmet View Post
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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