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.
Broth is made with meat and some connective tissue, like skin and cartilage. Stock is made with bones, skin, left over bits of meat and cartilage. Bouillon is concentrated broth or stock, with fat, salt and seasonings, all dried out to make a paste or powder.
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 ).
Or, you can buy store-bought broths that save time, and work basically the same way bouillon does. Just remember, if you're cutting bouillon for salt reasons, you'll probably need to get a low-sodium chicken broth or make your own.
Bouillon is typically used as a time-saving substitute for a made-from-scratch liquid broth. The flavour of bouillon can vary significantly depending on the composition of its dehydrated base, which can include meats like chicken, beef or lamb as well as veggies.
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.
Thanks to its relatively low cost, ease and speed of use, and intense flavor, bouillon is a popular ingredient in kitchens on virtually every continent, where powders and cubes are used to season soups and stews, and in some cases, are even sprinkled directly over cooked plates of food.
“It's a great way to add some quick flavor since it has some citric acid and annatto, giving it a little extra flavor. It's a must for Spanish rice, or any soup or stew.”
The amino acids in bone broth may work to counteract inflammation-causing compounds in your body. Bone broth can be a part of a healthy weight loss regime. It is loaded with protein—about 10 grams per serving—that can help you feel full for longer.
Better Than Bouillon is a concentrated food base made of cooked meat and/or vegetables that can be used in a variety of ways - from making a simple soup to adding flavor to your favorite meal.
Boosts immune system: The minerals and amino acids in chicken broth can help strengthen your immune system and reduce inflammation. Supports joint health: The collagen and gelatin found in chicken broth can improve joint health and reduce arthritis-related pain.
You could make a little vegetable stock. Onion, garlic, carrots, celery, herbs, and a decent amount of salt. That should replace both the liquid, flavor, and salting functions of a bouillon cube. Mind you, making stock takes TIME, but not much effort.
Bone broth also uses a lot of meat and/or bones. Bouillon cubes, on the other hand, are prepared from dehydrated stock or meat and can be turned into a meaty and flavorful broth in the amount of time it takes to boil water.
If you don't keep stock on hand but you don't want to lose out on flavor, McKinnon suggests dissolving bouillon cubes in water. Bouillon powder (which, like cubes, is made of dehydrated veggies and seasoning) is another easy way to add flavor to your vegetarian cooking.
How much Better Than Bouillon do I use to make one cup of broth? One teaspoon of Better Than Bouillon dissolved in 8 oz.of hot or boiling water is equal to one 8 oz.can of broth.
And it's not surprising – because in many countries, these concentrated cubes or powders are also known as chicken stock or stock cubes. But Oxo cubes are what is also known as chicken bouillon. Chicken bouillon powder and cubes are amazing pantry staples. They're a quick way to add a burst of flavor to your dishes.
Bone broth also uses a lot of meat and/or bones. Bouillon cubes, on the other hand, are prepared from dehydrated stock or meat and can be turned into a meaty and flavorful broth in the amount of time it takes to boil water.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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