Hot answers tagged bouillon
IF... the jar was tightly sealed and stored in a cool, dry area the bouillon cubes don't smell spoiled in any way the cubes aren't off-color are most likely under 2 years old then they should be safe. Bouillon can keep for up to 2 years according to stilltasty.com. So, if you think they've been hiding out in the cupboard for over 2 years, I'd toss them.
Taste them. Bouillon cubes contain enough salt to preserve them from spoilage, but the flavor (which, after all, is why you're using them) may weaken, dull, and change over the years. If you still like their flavor, then go ahead and use them.
In order for your powdered seasoning to hold together in a solid shape, two things are needed. 1. Added ingredients that will work as a binder. Commercial bouillon cubes are made by adding some sort of saturated fat that is solid at room temperature, such as partially-hydrogenated palm or cottonseed oil. Corn or other modified food starch may also be added,...
Commercial stock or broth products come in several categories. Of the ones you ask about: Canned Bulky, but ready to use. May be the highest quality product of the three you asked about, with the best flavor. Especially low salt versions contain less salt than the cubed or powdered alternatives. Cubes Contain lots of salt. Must be dissolved in hot ...
See Stock vs Broth - What's the difference in usage? Like most cooking words there is no global definition. Fat content varies by ingredients and recipe. Some fat is retained in suspension, and some will be chemically attracted to components of the stock and be difficult to remove Some people stir in the fat, most people skim it off Commercial stock ...
It's hard to generalize them since within each category there are vastly different qualities. Read the ingredients list carefully. Bouillon: With some exceptions (buy these ones), you'll find most cubes contain little if any meat based stock, and are mostly salt, yeast extract, and dehydrated vegetables plus a load of MSG. The best ones are the ones ...
The bouillon cubes I am familiar with are equal to 1 teaspoon of powder.
The examples you gave - pasta and rice - are presumably using boullion cubes and water. The cubes are basically supposed to be dehydrated broth, so you can just use whatever kind of stock or you prefer instead of the water. Often boullion cubes are saltier and have more umami than the stock they'd replace, so you may find you want to add back in some salt ...
After you have completed cooking your stock and have filtered out all of the solids and let it rest in your refrigerator with a piece of cheesecloth laid across the top overnight (or for several hours...) the oils will rise to the top and solidify. After that you can (carefully) remove the cheesecloth and it will take all (or nearly all) of the oil/fat with ...
Bouillon cubes can last for quite a while. Thirty years may be pushing that limit, though, as they lose flavor over time. Typically, they are good to use for a year maybe two; that depends on how they were stored, though. If they were in a dry cool place, they should be fine for while. They are loaded with fat and salt which are natural preservatives, anyway....
I'd figure it backwards. You need x amount of Bouillon. You can see (from the specific powder AND the specific cubes) how much you'll need of each to make that x amount. Then calculate the ratio based on those numbers. Then cook, and discover there's a taste difference, and correct accordingly. :)
The packaging for your favourite bouillon cubes should have a list of ingredients that will give you a place to start. Theoretically they are dehydrated stock, but unless it's a particularly fancy brand, they're usually mostly salt. Using wine, or even just water, is often a fine substitute if whatever you're cooking has plenty of its own flavour, though ...
Typically bouillon cubes include a pretty hefty dose of salt, so you're probably fine without adding more. You can always salt the finished fried rice if it needs more seasoning. All your calculations look fine to me, but one thing you might need to consider is that the salt would raise the boiling point of the broth and potentially affect how the rice ...
You could make a little vegetable stock. Onion, garlic, carrots, celery, herbs, and a decent amount of salt. That should replace both the liquid, flavor, and salting functions of a bouillon cube. Mind you, making stock takes TIME, but not much effort. You can also make use of veggies that are a little past their prime that you'd otherwise throw away.
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