If convenience were an ingredient, it would be bouillon. There was once a time when making broth or stock took the better part of a day. Bouillon changed that. Although the word actually just means "broth" in French, bouillon generally refers to the powders or cubes used to turn water into broth. It's a low-cost, convenient alternative to boxed broth and stock, so it's no wonder it's spread to kitchens all over the world. But what is bouillon? Let's break down this versatile ingredient.
What Is Bouillon?
Bouillon (pronounced bool-yaan) is the French word for broth. The terms bouillon and broth are often used interchangeably. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.
What Are Bouillon Cubes?
Made from dehydrated meat or vegetable broth, bouillon cubes are essentially evaporated, condensed bouillon in the shape of a cube that, when added to water, makes broth. The cubes are typically available in chicken, beef, or vegetable bouillon.
The FDA puts it this way: "Chicken bouillon cube or beef bouillon cube are appropriate names if the product is made from evaporated bouillon with sufficient chicken or beef extractives present to give definite characteristics, especially flavor, of the designated source. When dissolved in water according to directions the resulting product is bouillon."
Vegetable bouillon on the other hand contains no meat extractives. Popular brands of bouillon cubes include Knorr and Maggi.
What Are Bouillon Granules?
Granulated bouillon is just a dehydrated bouillon that remains in powdered form instead of being shaped into a cube. It tends to dissolve more quickly than the cubes, and it doesn't require as much packaging.
Better Than Bouillon ($9; amazon.com) is a food base (this can be chicken, beef, vegetable, fish, etc.), that's marketed as an alternative to the often over-salted bouillon cubes and powders. According to Summit Hill, the makers of Better Than Bouillon, it's essentially a concentrated form of stock made from cooked meat or vegetables that has been evaporated down into a thick paste. It can be dissolved in water to make instant stock or simply used to add concentrated flavor to dishes. It's said to impart a stronger flavor than powdered or cubed bouillon without all the salt (but don't be fooled, it's still quite high in sodium).
Other Types of Bouillon
There are a number of soups and stews that go by the same name, though they have no relation to bouillon cubes or powders.
In Haiti, bouillon is actually a type of soup made with some combination of beef, leafy greens, root vegetables, plantains, and more. It's traditionally served on Saturdays, and is usually made to feed a crowd.
In France, court-bouillon, which translates to "short broth," is an aromatic cooking liquid used for poaching fish. There is a Creole dish popular throughout Louisiana by the same name; here court-bouillon refers to a tomato-based seafood stew normally made with red snapper and shrimp.
How to Use Bouillon
In addition to dissolving bouillon in water to make broth, you can use it any number of ways to add salty, umami flavor to dishes. All that's needed to access the bouillon flavor is to add water, so you can dissolve them into curries, dips, dressings, marinades, sauces, soups, and stews. Try using beef bouillon to make a simple gravy. Chicken bouillon has become a staple in Mexican cuisine, including Mexican rice. It can also be used to add umami flavor to egg drop soup.
How to Store Bouillon
Bouillon cubes or granules will last up to two years when packaged tightly and stored in a cool dry place. This puts it at a major advantage over boxed broth, which, once opened, will only last about five days.
Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth. One benefit of using chicken bouillon is its shelf stability.
It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.
Chicken bouillon is typically very high in sodium, with some types packing 42% of the recommended daily value (DV) in a single 1-cup (237-mL) serving ( 1 ). Consuming high amounts of sodium may increase water retention and blood pressure levels, especially in those who are more sensitive to the effects of salt ( 2 ).
Worcestershire sauce is basically concentrated umami and salt in a bottle, which means that it works really well as a bouillon replacement. A tablespoon or so of Worcestershire sauce replaces 1 tablespoon of bouillon paste or 1 bouillon cube.
In the UK "bouillon" is a word mostly used by chefs. It's really a French loanword, but it means the same as "stock". Ordinary people (who are not chefs) just call it "stock". "Broth" can mean the same, but it can also be used for a specific kind of soup, with vegetables and/or meat, plus a thin/clear stock base.
Made from meat, vegetables, and spices, it brings flavor and just enough salt to enhance a dish without tipping it into over-salted territory. (Note: All Better than Bouillon varieties contain a fair amount of salt, even the lower-sodium line.
You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency. Some chefs also like to use bouillon powder (or grated bouillon cubes) as a seasoning salt, sprinkling it over foods to add a boost of umami-driven flavour.
The Bottom Line. Consider incorporating bone broth into your regular routine for its many benefits, including reduced inflammation, improved bone health, better joint support and a healthier gut.
Some studies suggest that bone broth can help reduce inflammation. Chronic inflammation is associated with a host of conditions, including arthritis, Crohn's disease, and ulcerative colitis. The amino acids in bone broth may work to counteract inflammation-causing compounds in your body.
They are typically safe to use for 1-2 years past their expiration date as long as they've been stored properly. However, the flavor intensity will diminish as they age. To ensure longevity, one should store bouillon cubes in a cool, dry place away from moisture.
“Better Than Bouillon concentrated bases are made from meat, poultry, seafood and vegetables. This gives them a richer, more robust flavor than ordinary bouillons. No added MSG, low or no fat, lower sodium: Better Than Bouillon bases have 1/3 less salt than ordinary bouillons.”
Is Bouillon the Same as Bone Broth? Bouillon is the French word for broth. So, in essence, simple broth is very similar to bone broth. However, bone broth is specifically simmered using roasted bones for a longer period of time.
One bouillon cube or a teaspoon of bouillon powder can be dissolved in one cup of boiling water to make one cup of broth. You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency.
Bone broth is liquid made from boiling animal bones and connective tissue. Chefs use stock as a base for soups, sauces, and gravies. Some people drink it on its own.
Despite the time and amount of food it takes to make bone broth, it's made with fewer ingredients than bouillon cubes, which are made with MSG and spices and tend to be very salty.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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