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re: Shortcuts in the kitchen?
Posted on 8/27/17 at 7:13 pm to prplngldtigr
Posted on 8/27/17 at 7:13 pm to prplngldtigr
Those Better than Bouillions are good but you have to be careful of the salt.
3
Posted on 8/27/17 at 7:16 pm to Martini
Yes , agreed and I do adjust for that , as well. Surprisingly , I find the flavor to have that certain depth you get with a homemade stock.
Posted on 8/27/17 at 7:32 pm to Martini
quote:
Those Better than Bouillions are good but you have to be careful of the salt.
Yes they are (salty) but we use them too. There is a pork one we put in our green beans that is nice.
We use a lot of Telma bullion in chicken, beef and vegetable flavors. Made in Israel and available in a few places, but mostly from Amazon.com. It has good flavor and doesn't seem to be quite as salty as most bullion cubes.
Posted on 8/27/17 at 7:38 pm to Martini
I use the BtB bases too. Just use them in place of salt and it works out ok.
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