What is the difference between cubed and liquid bouillon?

K

Kevin the grey

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Aug 26, 2005
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Does anybody happen to know ? I have some canned liquid beef bouillon . Just over a cup sized . Is that equal to one or two cubes ?
 
Kevin the grey said:
Don,t get profound on me Munk . I come from the land where you can,t sell yellow margarine . L:O:L
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Geez. We were still like that in 1945. I didn't notice when I lived in Alberta, but I was only a kid living in a farm town - 'probly lots of butter. So let me guess, the margarine comes with a packet of coloring that you can add if you wish?

I have conferred with the wife, and we represent that canned bouillon is not available in Ohio. We gots cubes (1 cube = 1 cup [add water]). We gots powered.
 
No they tried to get us to mix powder in . If it wasn,t necessary it would be ridiculous . Anyway I think you answered my question .

: I can,t believe its not boullion: . L:O:L
 
I am a bit if a chef :) Just read the can. In cooking, beef consomé is often used for a full flavoured beef stock that needs no extra ingredients like onions or carrot. Beef stock in a cube is just that. Mix it with water as per the instructions and you get beef flavoured water. The ready made bouillion isn't usually as salty, so is better for you.

Does anyone like mealoaf? I made a Meatloaf Wellington yesterday wrapped in biscuit pastry from when my missus was a little gaffer. I wrote up the recipe for the BBC Food Forum complete with pictures.
 
The cubed bullion cubes are basically salt with beef flavouring, MSG and a few spices thrown in. The caned bullion, check the label, none are the same. are often, water, salt, beef fat, natural beef flavouring and MSG.
I would recommend a Organic product like Pacific, no MSG, low sodium. Even better is a beef stock, made with beef, vegetables, herbs, spices...There are a number of good products out there, if your interested I'll get the names of a few. I made pot roast tonight and used the Pacific brand beef stock.
 
Thanks gentlemen , it is for a recipe I am working on . While I am sure beef stock is best it adds a great deal of time to the recipe which some people may not allow themselves .

The can label wasn,t very specific . This may have been due to the simple nature of its contents . It also didn,t compare itself to the cube so proportion was an unknown to me as I had never used it before .

The recipe turned out great and with a few added touches will be stellar .

Andrew it is not fair to waft even the name of such delectable treats in front of my nose . My mouth has started to water .

I am a Yorkshire Pudding man .
Isn,t it funny that the stock in that is what makes it as well ?
 
Hmm.. well, liquid bouillon is definitely harder to sneak into a movie theater to eat during the show. :)
 
Kevin;
My wife has several versions of bullion, and I don't know the purpose of each. i do know the cans of chicken stock are used differently than just cubed flavor. She does not keep beef stock in cans, which I suppose means something.


munk
 
I double checked, and Josh is, as usual, spot on.

One's a solid...
 
Kevin the grey said:
Andrew it is not fair to waft even the name of such delectable treats in front of my nose . My mouth has started to water .

I am a Yorkshire Pudding man .
Isn,t it funny that the stock in that is what makes it as well ?
Click to expand...

If you like Yorkshire Pudding, you will love this! Give it a go as it is really easy. If you aren't keen on mushroom sauce you can use tomato or good gravy made from that liquid bouillion you have. :D

Meatloaf Wellington (serves 6 to 8 persons)

Main Course - Canadian (Andrew Taylor)

For the Meatloaf:
1 kg medium ground beef
1 onion chopped
3 cloves garlic finely chopped
8 sage leaves chopped or 1 tspn dried sage
2 heaped tspn Keens or Colemans English mustard powder
1 tspn salt
1 tspn coarse ground pepper
2 eggs beaten (part reserved for egg-wash)

For the 'pastry'.
3 cups 'Bisquik' or Scone Mix
3/4 cup milk

For the sauce.
1 can Campbells Condensed Mushroom Soup
A little Light Cream, (50/50, Half and Half)

Method:
1. Mix all the ingredients for the meatloaf. Add the beaten egg, reserving a little for egg-washing the pastry. Fry a dessertspoon of the mixture in a frying pan to test the seasoning.

2. Make the pastry as stated on the packet under the description of 'roll out biscuits', or 'scones' if you are using Scone Mix. Roll out the dough into a rectangle and place the meatloaf mixture in the centre as a long sausage leaving a little space at the ends. Wrap over the long ends after brushing the edge with water. Wrap over the short ends after brusing with water and cut off the excess. Twist crimp the ends. Turn over and put onto a lightly oiled rectangular baking sheet. Roll out the offcut pastry and cut into leaf shapes, attaching with a little egg-wash. Brush with egg-wash. Pierce the top of the pastry in three places with a fork to let out steam. Cook in a pre-heated 375'F oven for 30 minutes until a light golden colour, and then turn the oven down to 225'F and cook for a further hour. Remove for the oven and leave to stand for 10 minutes covered with a tea-towel. This evens out the cooking.

3. For the sauce, gently heat the can of Campbells Mushroom soup straight from the can with an eighth of a can of light cream.

4. Slice and serve with a little of the sauce.

ready for the oven
meatloaf1.jpg

cooked
meatloaf2.jpg

on the plate
meatloaf3.jpg


From my friend Theresa Odette, if you can't get Bisquick or want to make your own.

BASIC BISCUIT/SCONE RECIPE

Whizz in a FP:
2 1/2 cups / 12.5 oz / 350 gr plain flour
3 tsp baking powder
1/2 tsp salt
4 oz / 112 gr butter

Add 3/4 cup / 160 ml milk.

Mix to a dough. Knead VERY briefly for about 15 seconds on a floured board. Roll out & use.

recipe TOS
 
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