Cookbook:Dehydrated Broth
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Dehydrated broth, also called bouillon from the French term for broth, is stock or broth that has been concentrated and/or dehydrated.
Characteristics
[edit | edit source]Dehydrated broth is typically made by dehydrating vegetables, stock, a small portion of solid fat, salt, and various seasonings.[1] Depending on the brand, country, and specific flavor, they may also contain ingredients such as hydrolyzed vegetable protein, yeast extract, monosodium glutamate, cassava, and mushrooms. Common flavors include chicken, vegetable, seafood, and beef, as well as other specialty flavors.[2][3] Note that the quality differs across manufacturers.[2]
The broth extract can be found in multiple forms, such as cubes, granules/powders, and pastes. A bouillon cube (US) or stock cube (UK and Australia) is formed into a small cube about 15 mm wide.[2][4] Bouillon powder/granules is similar, but it is easier to sprinkle and dissolves faster.[2][3] Bouillon paste contains a small amount of water.[2] Common brands include Oxo, Knorr, Rose Hill, Jumbo brand (Gallina Blanca), Maggi, Hormel's Herb-Ox, Wyler's, Goya, and Kallo.
Note that broth made from rehydrated cubes tastes different from fresh broth due to its higher salt content and the flavor change from the extended boiling process.
Selection and storage
[edit | edit source]You'll generally want to pick a brand of dehydrated broth that has the best flavor for you. Most varieties will store for years at room temperature,[3][5] though bouillon paste must be refrigerated after opening.[2]
Use
[edit | edit source]The most obvious use for dehydrated broth is to reconstitute it in water to make liquid broth.[2] However, it may also be used as a seasoning or condiment in its own right,[2][6] being incorporated directly into a dish. For example, it can be powdered and tossed with dry snacks, stirred into stews and curries, and used as a meat seasoning.[1][4] Dehydrated stock has become very popular in Central and West Africa,[1][4] where it sometimes replaces savory indigenous condiments.
Substitution
[edit | edit source]Fresh broth can generally be used wherever reconstituted broth is.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c "What Are Bouillon Cubes?". The Spruce Eats. Retrieved 2024-06-06.
- ↑ a b c d e f g h "What Is Bouillon? (And Why Better Than Bouillon Is, Well, Better!)". Simply Recipes. Retrieved 2024-06-06.
- ↑ a b c "What Is Bouillon?". Allrecipes. Retrieved 2024-06-06.
- ↑ a b c "The History of Bouillon Cubes". Serious Eats. Retrieved 2024-06-06.
- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ "6 Ways to Cook with Better than Bouillon". Kitchn. Retrieved 2024-06-06.