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heidih

Boullion powders and cubes

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I have used them since I started cooking. I love homemade stocks but it does not always happen and sometimes you need that extra oomph. I used leftover Costco rotisserie bones today to make a small batch for dinner but Knorr Caldo Con Sabor de Pollo will probably sneak in.  (along with nuoc mam). I have seen the trick of adding unflavored gelatin to get that"lip smack" but not tried it yet. Serious Eats did a piece today on the history of the cubes and powder. Interesting.  Do ya use them? and your go to ones? https://www.seriouseats.com/2020/07/bouillon-cube-history.html

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I keep Minor's chicken and beef bases on hand at all times, along with a chicken and beef stock/glace from More Than Gourmet. Powders and cubes can't compare.

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Ed really favors a base called Better Than Bouillon for chicken, beef and vegetable stocks.

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I use Knorr stock gels.    for instance,

1724997532_ScreenShot2020-07-20at7_01_38PM.png.75522ace091f7881f39bebb1e46ff779.png

When I really want to get down and dirty, I use Maggi Fond de Veau that I suitcase home from France.    It is available domestically at obscene prices.    It is around 3€ in France.

2097432513_ScreenShot2020-07-20at7_03_23PM.png.0ee97bc02830d6b090b7498ac7072602.png


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I have several jars of what I think of as 'stock paste' in my fridge, mostly Penzey's (vegetable, ham, seafood), and a couple Better than Boullion (chicken, vegetable), and I also have a box of Knorr's beef cubes and a couple of the double size Knorr's chicken cubes.  I always mean to make stock, but then I never have any place to store it, and for my purposes, the bases/cubes work just fine if I don't happen to have canned broth on hand.

 

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I'm another fan of Better Than Bouillion, although I still have part of a jar of Wyler's bouilion cubes taking up space in the cupboard. I like the convenience of scooping out a spoonful of the Better Than Bouillion when I realize I need it; the Wyler's requires enough foresight for me to boil water to dissolve the cube! :P 


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I like Better than Bouillon as well, although I'm a fan of making one's stock in the IP, then, with the lid off, running it through two or three saute cycles to concentrate it, and then freezing in ice cube trays or other small portions for future use. Water is simple enough to add back in. Of course, your house smells like stock for two or three days after you do the lid-off concentrating.

 

The best move I ever made with making stock was to make hambone stock. That stuff with Rancho Gordo beans is the stuff of magic.

 

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25 minutes ago, kayb said:

 Of course, your house smells like stock for two or three days after you do the lid-off concentrating.

 

I used to do it in the crockpot overnight with minimal water. The dog paced all night in anticipation cuz I let him lick the cooled off bowl and crock. .

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On 7/20/2020 at 2:08 PM, btbyrd said:

I keep Minor's chicken and beef bases on hand at all times, along with a chicken and beef stock/glace from More Than Gourmet. Powders and cubes can't compare.

 

I'm another fan of the More Than Gourmet products. Better Than Bouillion is indeed better than cubes but still adds more salt than actual flavor. 

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I seriously doubt that there is a kitchen in China, domestic or professional, that doesn't have some of this.

 

20200722_113354.thumb.jpg.f25101b98758ed56a976bcaaf83330a5.jpg

 

Although I usually make my own stocks, I too keep a jar of this for emergencies. Despite the strange list of ingredients, it is actually very good, considering.

 

Ingredients: MSG, salt, rice, sugar, chicken, food additives (5-taste nucleotides, Sodium, Riboflavin, egg, flavoring, curry powder, shallots, garlic.

Allergin Tips: Contains eggs, soy products. Can contain celery, sesame oil, clams, scallops, dairy products.

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...your dancing child with his Chinese suit.

 

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8 minutes ago, liuzhou said:

I seriously doubt that there is a kitchen in China, domestic or professional, that doesn't have some of this.

 

 

 

Although I usually make my own stocks, I too keep a jar of this for emergencies. Despite the strange list of ingredients, it is actually very good, considering.

 

Ingredients: MSG, salt, rice, sugar, chicken, food additives (5-taste nucleotides, Sodium, Riboflavin, egg, flavoring, curry powder, shallots, garlic.

Allergin Tips: Contains eggs, soy products. Can contain celery, sesame oil, clams, scallops, dairy products.

 

Interesting cultural intersections. This is the Knorr product I mentioned in first post - seen in almost every Mexican kitchen I have been in

SALT, SUGAR, CORN STARCH, MONOSODIUM GLUTAMATE, BEEF FAT*, HYDROLYZED CORN PROTEIN, POWDERED COOKED CHICKEN*, YEAST EXTRACT (BARLEY), CHICKEN FAT*, NATURAL FLAVOR, MALTODEXTRIN, SILICON DIOXIDE (PREVENTS CAKING), DEHYDRATED PARSLEY, DISODIUM INOSINATE, CITRIC ACID, YELLOW 5, YELLOW 6, ANNATTO (COLOR).


 

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On 7/21/2020 at 4:05 AM, Margaret Pilgrim said:

When I really want to get down and dirty, I use Maggi Fond de Veau that I suitcase home from France.    It is available domestically at obscene prices.    It is around 3€ in France.


This is actually a nice product. Their fish stock is also not bad - light, not salty. I mix it with dashi for a subtle basic fish stock.

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I'm a big fan of the Marigold vegetable stock powder from the UK, and bring it back when I'm over. 

 

I should try the Maggi fond de veau. It's probably stocked in the Monoprix down the street.

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I bought a caseload of More Than Gourmet at the beginning of the confinement.

 

And then just continued to make my own stocks, almost weekly; when the delivery comes in, I'll trim the vegetables and make a stock with that. A chicken and parts come in - stock gets made with trimmings, parts, etc.

 

I find that everything starts to taste, well, basically of More Than Gourmet when using More Than Gourmet - and certainly all of the powders and concentrates have their own tell-tale tastes. 


And @kayb - I really love ham bone stock. Try it with pea soup sometime!

 

 


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Lots of Thai and Vietnamese recipes call for adding "chicken powder" to a dish - not necessarily dissolved in water either...

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3 hours ago, weinoo said:

I

I find that everything starts to taste, well, basically of More Than Gourmet when using More Than Gourmet - and certainly all of the powders and concentrates have their own tell-tale tastes. 

 

This is true of all of these concentrates.   I use them as boosters to natural and pan juices rather than as the single source of protein flavor.    Used alone, your cooking starts to taste like diner food and frozen meals.   


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36 minutes ago, KennethT said:

Lots of Thai and Vietnamese recipes call for adding "chicken powder" to a dish - not necessarily dissolved in water either...

 

Yes. And they often use the Chinese brand I mentioned.

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...your dancing child with his Chinese suit.

 

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54 minutes ago, liuzhou said:

 

Yes. And they often use the Chinese brand I mentioned.

I wish I could find that brand here... all I can find are the cubes - not really helpful when you just need a pinch or two.

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Posted (edited)
18 minutes ago, KennethT said:

I wish I could find that brand here... all I can find are the cubes - not really helpful when you just need a pinch or two.

 

It is available in the US - and from Amazon  - under the Totole brand name, a misconstruing of the Pinyin.

 

 


Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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On 7/23/2020 at 11:27 AM, KennethT said:

I wish I could find that brand here... all I can find are the cubes - not really helpful when you just need a pinch or two.

 

Worth keeping an eye out for the Knorr (or Maggi) caldo de pollo mentioned upthread, as well, which usually comes granulated (and in smaller, more manageable containers).

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Posted (edited)

Came across these a few days ago. Jellified clam stock cubes. Actually very good. I must see if they do any other types.

 

20200725_174410.thumb.jpg.052f45631f9948102684797069cd6459.jpg


Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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