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?

On Aug 27, 5:50 pm, [email protected] 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

[email protected] wrote in message
...
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?

A cube of bouillon is generally added to 8 oz. of water. So you'd want 8
oz. of broth.

"aem" wrote in message
ups.com...
On Aug 27, 5:50 pm, [email protected] 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.

On Aug 27, 6:50 pm, [email protected] 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?

Use broth. Forget that you even ever heard of the existence of
bullion cubes.
It's not about salt, but taste. Find a different recipe.

--Bryan

[email protected] wrote in message
...
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?


There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product. So,
unless you're willing to make your own, forget it. You can find a good veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent

On Mon, 27 Aug 2007 21:31:19 -0700, "Kent" wrote:


[email protected] wrote in message
.. .
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?


There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product. So,
unless you're willing to make your own, forget it. You can find a good veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent


how well does that stuff keep?

your pal,
blake

"blake murphy" ha scritto nel messaggio
...
On Mon, 27 Aug 2007 21:31:19 -0700, "Kent" wrote:


[email protected] wrote in message

There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product.
So,
unless you're willing to make your own, forget it. You can find a good
veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent


how well does that stuff keep?

your pal,
blake

Very well. I get one jar a year from the US. Once opened it lives in the
fridge and lasts the year.
--
Food and fashion
http://www.judithgreenwood.com

"blake murphy" wrote in message
...
On Mon, 27 Aug 2007 21:31:19 -0700, "Kent" wrote:


[email protected] wrote in message
. ..
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?


There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product.
So,
unless you're willing to make your own, forget it. You can find a good
veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent


how well does that stuff keep?

your pal,
blake

I've been buying This "Superior brand" for years now. I buy 6 at a time,
usually vegetable stock and put it in the colder of the two refrigerators
even without opening. The reason I do that is one time I bought several and
it looked like it got hot and 'boiled over' or something went wrong because
it was 1/3 gone. They hadn't been opened AFAICT.

I open one and put it in the refrigerator and use it until it's gone -- as
long as ? long time perhaps 3-4 months? I can't recall. But if they have
a use by date, I will use it up before the date if possible. The last time
I bought was perhaps probably January and I'm still using it. In the winter
I will use it fast because I make a lot of soups. The price had gone up a
lot. The only place I can find it is Whole Foods. But it is the only brand
that I've had total satisfaction with, and I will pay the piper.

I've tried others than vegetable, but since it is what I like the tatste of
best, it's what I buy.
Dee Dee

"Steve Wertz" wrote in message
...
On Wed, 29 Aug 2007 19:28:03 GMT, blake murphy wrote:

how well does that stuff keep?

Forever. It's still a lot of salt, but has actual cow in it.
The Better Than Bullion stuff is OK - I use the clam a lot, but
if you can get it, try the Minors brand. McCormick also sells a
couple at the whorehouse stores for about $3.50/10-12oz.

Minors seafood bases are excellent. But I can't find them
anymore except for mail order.

http://soupbase.com/view.asp?cid=1

-sw

Steve, you turned me onto this a long time ago. I looked for it until I was
blue-in-the-face, then one day, guess what -- there is an aisle not even
related to stock, in Costco, there it sat waiting for me. I agree it is the
best I've used for chicken and beef. I just don't use this with any
regularity, so it's still in the refrigerator. I didn't date it. I will
buy some more and date it.

On the Superior web site, I believe they show several fish bases. But if
you're happy with Minors, then of course .....

Dee Dee

On Wed, 29 Aug 2007 19:49:54 -0400, "Dee Dee"
wrote:


"blake murphy" wrote in message
.. .
On Mon, 27 Aug 2007 21:31:19 -0700, "Kent" wrote:


[email protected] wrote in message
...
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?


There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product.
So,
unless you're willing to make your own, forget it. You can find a good
veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent


how well does that stuff keep?

your pal,
blake

I've been buying This "Superior brand" for years now. I buy 6 at a time,
usually vegetable stock and put it in the colder of the two refrigerators
even without opening. The reason I do that is one time I bought several and
it looked like it got hot and 'boiled over' or something went wrong because
it was 1/3 gone. They hadn't been opened AFAICT.

I open one and put it in the refrigerator and use it until it's gone -- as
long as ? long time perhaps 3-4 months? I can't recall. But if they have
a use by date, I will use it up before the date if possible.

thanks, dee dee, and guisi upthread.

your pal,
blake