Beef bullion cubes versus beef broth
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
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