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I keep "Better than Buillon" around in chicken and beef varieties because it is easy to mix up a little when you don't need a quart of broth to add to a sauce...and it tastes better than buillon cubes, mixes much easier and is much less salty. They also have a vegetable flavor and maybe one more.
I just looked it up - the fourth flavor is roasted garlic, may have to give it a try.
I keep "Better than Buillon" around in chicken and beef varieties because it is easy to mix up a little when you don't need a quart of broth to add to a sauce...and it tastes better than buillon cubes, mixes much easier and is much less salty. They also have a vegetable flavor and maybe one more.
I just looked it up - the fourth flavor is roasted garlic, may have to give it a try.
I love that stuff! I like to add a teaspoon or two of the low sodium chicken version to stock to make it extra chicken-y
I may be mixed up on this but I use boullion in place of broth and vice versa. Are they meant to be interchanged like that? Are they basically the same thing? Instead of using 5 cups of broth in chicken noodle soup I used 5 cups of water and 5 chicken boullion cubes. It seems to taste o.k.
I may be mixed up on this but I use boullion in place of broth and vice versa. Are they meant to be interchanged like that? Are they basically the same thing? Instead of using 5 cups of broth in chicken noodle soup I used 5 cups of water and 5 chicken boullion cubes. It seems to taste o.k.
basically they are the same. For some reason when I think boullion I think cubes, when I think broth I think made from scratch and frozen or out of a can. Yes,, they can be interchanged. To be honest, I make my own broth from the meat, bones, etc and rarely use boullion but that is just me: for someone who does not do a lot of cooking the cubes or the canned is acceptable.
When I make a stock which is mostly chicken I like to roast the bones first, even if it's from an already baked chicken.
Then I'll simmer that with onions and thyme, celery and carrots, for hours. it usually comes out a bit darker..
For broth, I'll just throw a chicken into a pot with an onion and some celery and boil for about an hour and a half..
Bullion I use as more of a flavor enhancer, to give a boost to something lacking.. something..
Bullion is very salty and I will sometimes drink it alone if I have a cold or the occasional Flu.. It's just something passed down from Grandma, I have no idea why. It's just comforting..
They can be used interchangeably. But broth you make yourself is probably much better for you than those little cubes that add a metric ton of salt! But I do it too. Broth takes forever and those little cubes are just sitting there waiting!
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