{"id":361,"date":"2013-06-21T02:53:00","date_gmt":"2013-06-21T02:53:48","guid":{"rendered":"https:\/\/drmirkin.com\/2013\/06\/21\/stock\/"},"modified":"2019-11-06T14:04:34","modified_gmt":"2019-11-06T14:04:34","slug":"stock","status":"publish","type":"post","link":"http:\/\/drmirkin.com\/?p=361","title":{"rendered":"About Bouillon and Stock"},"content":{"rendered":"

You’ll notice that lots of my recipes list bouillon<\/strong> as an ingredient. That’s my shorthand for using a flavored liquid instead of water. When one of my recipes calls for bouillon, here’s what to use:<\/p>\n

Bouillon cubes, granules or paste.<\/strong> The easiest method is to add one bouillon cube or one teaspoon of bouillon granules for each 1 to 2 cups of water, or about a tablespoon of bouillon paste.<\/strong> My favorite product is “Better Than Bouillon<\/em>” brand paste (chicken or vegetable flavor).\u00a0 I also recommend chicken bouillon cubes because they are so convenient. Use vegetable flavor if you prefer, or beef flavor in hearty recipes such as chilies.<\/p>\n

Packaged stock or bouillon.\u00a0 <\/strong>In the soup section of most supermarkets you will find “boxes” of liquid stock in various flavors.\u00a0 Experiment with them until you find one that you like.<\/p>\n

Dashi or powdered fish stock.<\/strong> These are similar to bouillon granules but with a fish flavor. Asian grocery stores are your best source — they have dozens of varieties, usually in foil packets or little jars. Use these wherever a recipe calls for fish stock or where you want a fish flavor.<\/p>\n

Homemade stock.<\/strong> Classic chefs swear by homemade stock, and believe that canned bouillon or bouillon cubes are mortal sins. I’m not such a purist. Sometimes I make my own, but I must admit that I usually don’t. The traditional stock pot is based on lots of gelatin-rich, flavorful bones and meat scraps, which of course I do not have in my kitchen. I can make a good fish stock with fish trimmings and shrimp shells, but when I make plain vegetable stock, it’s pretty boring. You will need to decide whether it’s worth your time, and whether you have the refrigerator space, to keep a stock pot going. Recipes for homemade stock are on pages 308-309 of my book, Fat Free, Flavor Full<\/em><\/a>, but really there are no set recipes. You start with boiling water, add the vegetables and scraps, and simmer as long as you like — at least an hour — and strain the broth. Don’t add spices to the stock since you will be using it in other recipes that have their own seasoning.<\/p>\n

Other Choices.<\/strong> If you want to experiment with other flavored liquids, you can try tomato juice or vegetable juice, bottled clam juice, wine, beer, citrus juices or vinegar, depending on the particular recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

You’ll notice that lots of my recipes list bouillon as an ingredient. That’s my shorthand for using a flavored liquid instead of water. When one of my recipes calls for bouillon, here’s what to use: Bouillon cubes, granules or paste. The easiest method is to add one bouillon cube or one teaspoon of bouillon granules […]<\/p>\n","protected":false},"author":1,"featured_media":1030,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[],"class_list":["post-361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts\/361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=361"}],"version-history":[{"count":0,"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts\/361\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/media\/1030"}],"wp:attachment":[{"href":"http:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=361"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}