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Last updated: Jul 05 2022 23:59:41
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mystery solved
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Never thought about trying it in hummus before...
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drjekel_mrhyde: Everyone but North Americans use it they should( in damn near everything)
I have some cubes in my cabinet from 2006. I keep forgetting I have them.
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Better than Bouillon is good for some stuff--especially their beef/seafood ones in a pinch.
But good ol' Maggi cubes are hard to beat for quick, salty msg goodness. Especially if it's for a marinade and you don't have a ton of liquid to work with. Also those Rapunzel veggie bouillon cubes.
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drjekel_mrhyde: Everyone but North Americans use it they should( in damn near everything)
I would put chikky cubes in more stuff but sometimes I cook for vegetarians. The veggie cubes are more expensive and don't have that delicious MSG.
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olrasputin: Better than Bouillon
While back, I made vegetarian french onion soup with veggie Better Than Boullion, some Marmite, and a bit of bourbon. It was damn near perfect.
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Iodized salt is good for ya though, we live in a radioactive soup.
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TFA mentioned dusting potatoes with it. I usually roast my potatoes , so would I dust them first or after cooking. I usually toss the potatoes in olive oil with salt, pepper and garlic before roasting. Sounds like I need to get me some potatoes and experiment.
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CoonAce: I have always used bouillon powder instead of salt.
Iodized salt is good for ya though, we live in a radioactive soup.
I used to know a gal from Dominican Republic and she said they didn't have iodized salt there, so lots of people had goiters.
Once she came to USA, she oversalted /everything/ to defend against goiters.
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McGrits: I use Knorr brand beef bouillon crystals for my carne guisada. It helps punch up the beef flavor since I use homemade salsa as a big part of the braising liquid. I'll use Maggi brand if I can't find Knorr.
TFA mentioned dusting potatoes with it. I usually roast my potatoes , so would I dust them first or after cooking. I usually toss the potatoes in olive oil with salt, pepper and garlic before roasting. Sounds like I need to get me some potatoes and experiment.
Local restaurant here dusts their fries with ranch powder. NOM.
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Subtonic: Cube in a cup of hot water is good for flu or a hang over when you can't keep food down too.
It's also a good beverage for when you're fasting for a colonoscopy.
'It's like really watery beef.'
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Subtonic: Cube in a cup of hot water is good for flu or a hang over when you can't keep food down too.
That is straight up just a thing I drink when I don't want tea.
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Yeah, that's now how bullion is made.
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vudukungfu: Yeah, better than bullion is your friend.
The veggie stuff has a strong chemical taste to me. I stick with knorr.
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MusicMakeMyHeadPound: I use veggie bouillon in my taco seasoning. It's fantastic.
Never thought about trying it in hummus before...
Want a weird hunnys combo? Dip with ginger snaps. Good spicy ones. Sounds gross doesn't it. Its awesome.
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McGrits: I use Knorr brand beef bouillon crystals for my carne guisada. It helps punch up the beef flavor since I use homemade salsa as a big part of the braising liquid. I'll use Maggi brand if I can't find Knorr.
TFA mentioned dusting potatoes with it. I usually roast my potatoes , so would I dust them first or after cooking. I usually toss the potatoes in olive oil with salt, pepper and garlic before roasting. Sounds like I need to get me some potatoes and experiment.
To cut back on salt I use dried minced onion, sea salt, pepper and oil on roasted spuds. We love em and we control the amount of salt easily.
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/Yes, dashi from scratch is easy.
//This is easier, and great in a pinch.
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rosekolodny: olrasputin: Better than Bouillon
While back, I made vegetarian french onion soup with veggie Better Than Boullion, some Marmite, and a bit of bourbon. It was damn near perfect.
The veggie Better than Bouillon is really, really good. (the autolyzed yeast extract is basically MSG, without calling it MSG). I use it to boost flavour all the time (a 1/2 tsp and a bay leaf will improve almost every tomato dish). I prefer it to the chicken one... but we tend to have homemade chicken stock on hand for actual soup/broth purposes rather than a flavour punch.
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NuvvuNikki: rosekolodny: olrasputin: Better than Bouillon
While back, I made vegetarian french onion soup with veggie Better Than Boullion, some Marmite, and a bit of bourbon. It was damn near perfect.
The veggie Better than Bouillon is really, really good. (the autolyzed yeast extract is basically MSG, without calling it MSG). I use it to boost flavour all the time (a 1/2 tsp and a bay leaf will improve almost every tomato dish). I prefer it to the chicken one... but we tend to have homemade chicken stock on hand for actual soup/broth purposes rather than a flavour punch.
Tbf, I don't think I've actually tried the veggie one. Am reasonably happy with the cubes, and didn't wanna burn the extra fridge space.
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