Posted: 5/4/2011 8:37:36 PM EDT
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Looking for ideas on what you do with bouillon (cubed or granulated). How do you use it with staples? Rice, pasta, etc? Other uses?
Beef? Chicken? Anything else? Any and all ideas welcome. I have some and can think of the simple stuff like straightforward rice and pasta soups and such, but am looking for other ways to give meals some more flavor. Thanks. |
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If you have beef or chicken just make your own broth. It will be way more nutritious. You need bones though....
I would use it just to add flavor to those really bland foods. I do store some.... It is really salty. I plan to use it to make broth to make chicken and rice. I see it more of a wilderness kit thing... You can store a couple cubes easily and can spice up whatever bland foods you can scrounge up. You should store other spices besides bullion. You can get bluk spices at Sams and Costco that taste way better, then put them in something like this: http://www.rei.com/webservices/rei/DisplayStyle/814628?source=gpla&cm_mmc=cse_froogle-_-datafeed-_-product-_-814628&mr:trackingCode=255E3094-9E58-E011-BB8E-001B21631C34&mr:referralID=NA |
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Finely chopped bacon. Add to stock pot over hight heat. Sautee. Drain grease (but not all) Lots of onions. Vidalia work nicely, 4-6 large ones, ringed. Add to cooked bacon. Satee more. Lots of garlic, finely chopped. Black pepper and other appropriate seasonings go well here, too. Add 2 quarts of water. Add a couple beef boullion cubes. OR Add 1 quart of water and 1 bottle of red (merlot, burgundy, etc.) and a couple beef boullion cubes. Voila... French Onion Soup. now, ladle into large coffe mugs or bowls. Add a slice of crusty French bread. Smother in Gruyere cheese. Bake until cheese is starting to brown. This process is a lot less messy if you arrange the mugs/bowls/etc on a sheet pan. |