"aem" > wrote in message
ups.com...
> On Aug 27, 5:50 pm, Mitch@... wrote:
>> If I have a recipe that calls for bullion, but I'd rather use broth
>> because the bullion is so salty...what's the conversion?
>
> Wouldn't they be equivalent? If the recipe wants a cup of bouillon,
> or a cup of water and a bouillon cube, then use a cup of beef broth.
> Or is one supposed to be stronger than the other?
>
> Another product you might try is "beef base," a paste that you
> dissolve in hot water like a bouillon cube. You might find one a
> little less salty. -aem

That stuff is really good. So is the liquid concentrate.