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Old 23-02-2014, 01:40 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

not too salty, please.

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Old 23-02-2014, 02:22 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.

Since you are asking for a recipe, you are clearly not asking about
bouillon cubes (salty, compressed, flavored squares you dissolve in
water. Bouillon is simply broth. I don't have a recipe for this as
it is something that I just do. For instance, take a chicken, put it
in cold water to cover the bird with some celery, onion and carrots.
The veggies are to flavor the broth and will be strained out later.
Add some salt, pepper, perhaps a bay leaf and a bit of thyme. Bring
to a boil, turn down the heat to a simmer, and simmer for several
hours. Skim any foam that rises to the top. You can do this with any
meat. You may brown the meat or bones first. You can use bones with
a little meat on them. The process is the same.
Janet US
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Old 23-02-2014, 04:16 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.


This is a really good idea, Kalmia... but I've never made bouillon in
my life. Looked at the internet and saw stuff I liked.

I'd start with this simple one
http://www.myrealfoodlife.com/home-m...ouillon-cubes/

but if you want something more complex, try
http://www.101cookbooks.com/archives...on-recipe.html
and cut the salt by half or eliminate it entirely and add it per use.

Bottom line: I think you will be able to make bouillon if you can make
stock... because homemade bullion just seems to be a concentrated
version of stock. I suppose you can make it more like the real thing
if you have a dehydrator.




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Old 23-02-2014, 05:09 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sat, 22 Feb 2014 19:16:03 -0800, sf wrote:

On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.


This is a really good idea, Kalmia... but I've never made bouillon in
my life. Looked at the internet and saw stuff I liked.

I'd start with this simple one
http://www.myrealfoodlife.com/home-m...ouillon-cubes/

but if you want something more complex, try
http://www.101cookbooks.com/archives...on-recipe.html
and cut the salt by half or eliminate it entirely and add it per use.

Bottom line: I think you will be able to make bouillon if you can make
stock... because homemade bullion just seems to be a concentrated
version of stock. I suppose you can make it more like the real thing
if you have a dehydrator.


Ahhh, I discounted the 'cubes' as being what we can get in the store.
What you have shown is just what we get when we cook down our stock or
broth and store it away in little cups in the freezer. I didn't
realize it had been named.
Janet US
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Old 23-02-2014, 07:23 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sat, 22 Feb 2014 21:09:40 -0700, Janet Bostwick
wrote:

On Sat, 22 Feb 2014 19:16:03 -0800, sf wrote:

On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.


This is a really good idea, Kalmia... but I've never made bouillon in
my life. Looked at the internet and saw stuff I liked.

I'd start with this simple one
http://www.myrealfoodlife.com/home-m...ouillon-cubes/

but if you want something more complex, try
http://www.101cookbooks.com/archives...on-recipe.html
and cut the salt by half or eliminate it entirely and add it per use.

Bottom line: I think you will be able to make bouillon if you can make
stock... because homemade bullion just seems to be a concentrated
version of stock. I suppose you can make it more like the real thing
if you have a dehydrator.


Ahhh, I discounted the 'cubes' as being what we can get in the store.
What you have shown is just what we get when we cook down our stock or
broth and store it away in little cups in the freezer. I didn't
realize it had been named.


Heh,,, me either! The internet is a wonderful place, isn't it? I
think the "real" bullion requires a dehydrator, but that's me going
off on a bullion tangent.


--

Good Food.
Good Friends.
Good Memories.


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Old 23-02-2014, 11:59 AM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....



"sf" wrote in message
...
On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.


This is a really good idea, Kalmia... but I've never made bouillon in
my life. Looked at the internet and saw stuff I liked.

I'd start with this simple one
http://www.myrealfoodlife.com/home-m...ouillon-cubes/


I make mine like that all the time but I've never saved it in small sizes
like that. I usually freezer in in small tubs. They look cute though

but if you want something more complex, try
http://www.101cookbooks.com/archives...on-recipe.html
and cut the salt by half or eliminate it entirely and add it per use.

Bottom line: I think you will be able to make bouillon if you can make
stock... because homemade bullion just seems to be a concentrated
version of stock. I suppose you can make it more like the real thing
if you have a dehydrator.


That is a very good idea! I will look into that, thanks


--
http://www.helpforheroes.org.uk/shop/

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Old 23-02-2014, 05:43 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sun, 23 Feb 2014 10:59:44 -0000, "Ophelia"
wrote:



"sf" wrote in message
...
On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.


This is a really good idea, Kalmia... but I've never made bouillon in
my life.


I take that back, I've made "court bouillon" which isn't salty at all
and I've made stock so concentrated that it jelled when it cooled - so
I guess I have.

Looked at the internet and saw stuff I liked.

I'd start with this simple one
http://www.myrealfoodlife.com/home-m...ouillon-cubes/


I make mine like that all the time but I've never saved it in small sizes
like that. I usually freezer in in small tubs. They look cute though

but if you want something more complex, try
http://www.101cookbooks.com/archives...on-recipe.html
and cut the salt by half or eliminate it entirely and add it per use.

Bottom line: I think you will be able to make bouillon if you can make
stock... because homemade bullion just seems to be a concentrated
version of stock. I suppose you can make it more like the real thing
if you have a dehydrator.


That is a very good idea! I will look into that, thanks


If you ever get around to doing it, would you please post your
results? I've never been interested in a dehydrator, but this is
changing my mind because hubby likes to make soup (usually Ramen if I
don't have anything else) for his lunch and I think he would really
like it if I had home made stock in powder form on hand for him to
use.


--

Good Food.
Good Friends.
Good Memories.
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Old 23-02-2014, 06:01 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sat, 22 Feb 2014 22:23:17 -0800, sf wrote:

snip I
think the "real" bullion requires a dehydrator, but that's me going
off on a bullion tangent.


Nah, if you add enough salt it's not a problem
Janet
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Old 23-02-2014, 06:12 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On 2/23/2014 11:43 AM, sf wrote:
On Sun, 23 Feb 2014 10:59:44 -0000, "Ophelia"
wrote:



"sf" wrote in message
...
On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.

This is a really good idea, Kalmia... but I've never made bouillon in
my life.


I take that back, I've made "court bouillon" which isn't salty at all
and I've made stock so concentrated that it jelled when it cooled - so
I guess I have.

I always cook stock (beef, chicken) down to the point where after being
chilled overnight and the fat skimmed off, it is gelatinous. I've never
called it boullion, though. Heat it up, it liquifies right back into
rich stock.

Jill
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Old 23-02-2014, 07:07 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

jmcquown wrote:

I always cook stock (beef, chicken) down to the point where after being
chilled overnight and the fat skimmed off, it is gelatinous. I've never
called it boullion, though. Heat it up, it liquifies right back into
rich stock.


When it turns gelatinous when cold, that's when you know you got it
right!

G.


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Old 23-02-2014, 07:19 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....



"sf" wrote in message
...

If you ever get around to doing it, would you please post your
results? I've never been interested in a dehydrator, but this is
changing my mind because hubby likes to make soup (usually Ramen if I
don't have anything else) for his lunch and I think he would really
like it if I had home made stock in powder form on hand for him to
use.


I will indeed! I have some stock/broth in the freezer so I think I will
take some out and experiment with it. Will report back!



--
http://www.helpforheroes.org.uk/shop/

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Old 23-02-2014, 07:20 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....



"jmcquown" wrote in message
...
On 2/23/2014 11:43 AM, sf wrote:
On Sun, 23 Feb 2014 10:59:44 -0000, "Ophelia"
wrote:



"sf" wrote in message
...
On Sat, 22 Feb 2014 16:40:49 -0800 (PST), Kalmia
wrote:

not too salty, please.

This is a really good idea, Kalmia... but I've never made bouillon in
my life.


I take that back, I've made "court bouillon" which isn't salty at all
and I've made stock so concentrated that it jelled when it cooled - so
I guess I have.

I always cook stock (beef, chicken) down to the point where after being
chilled overnight and the fat skimmed off, it is gelatinous. I've never
called it boullion, though. Heat it up, it liquifies right back into rich
stock.


I've never called it boullion either but it is the same thing


--
http://www.helpforheroes.org.uk/shop/

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Old 23-02-2014, 07:24 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Sun, 23 Feb 2014 18:19:55 -0000, "Ophelia"
wrote:



"sf" wrote in message
...

If you ever get around to doing it, would you please post your
results? I've never been interested in a dehydrator, but this is
changing my mind because hubby likes to make soup (usually Ramen if I
don't have anything else) for his lunch and I think he would really
like it if I had home made stock in powder form on hand for him to
use.


I will indeed! I have some stock/broth in the freezer so I think I will
take some out and experiment with it. Will report back!


Thanks!


--

Good Food.
Good Friends.
Good Memories.
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Old 24-02-2014, 07:10 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....



"Ophelia" wrote in message
...


"sf" wrote in message
...

If you ever get around to doing it, would you please post your
results? I've never been interested in a dehydrator, but this is
changing my mind because hubby likes to make soup (usually Ramen if I
don't have anything else) for his lunch and I think he would really
like it if I had home made stock in powder form on hand for him to
use.


I will indeed! I have some stock/broth in the freezer so I think I will
take some out and experiment with it. Will report back!


I have some defrosting now and will put it in the dehydrator this evening,
(if I remember) but whatever happens it will be dried very soon

--
http://www.helpforheroes.org.uk/shop/

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Old 25-02-2014, 03:15 PM posted to rec.food.cooking
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Default have you made a homemade bouillon you've liked? Recipe plz....

On Saturday, February 22, 2014 10:16:03 PM UTC-5, sf wrote:

but if you want something more complex, try

http://www.101cookbooks.com/archives...on-recipe.html

and cut the salt by half or eliminate it entirely and add it per use.


SF,
That's the recipe I wanna try - I take it you had success with it. I will def. cut the salt.
Kal



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