Are broth cubes as good as store-bought liquid broth?
- Thread starter georgevan
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No matter which kind of base you use, the 2 you mention
cubes and the boxed liquids (not concentrated)
or casey's mentioned concentrated paste
my favourites are concentrated liquids
and there are also powders available
It all depends on how much you measure out. Yes, a lot of people choose by the various tastes. I've never sat down and tasted all different types. Although I've often had them just as a hot drink in a mug.
boxed liquids are wonderful and very convenient, open and pour. But they take up a lot of shelf space and unless you can find them on a super, super special - to my way of thinking they are comparatively expensive. I've never broken it down but a buck or two for one serving and approx 15 servings from 6 or 8 bucks.
Pastes and powders take time to dissolve.
I find cubes actually dissolve fairly quickly. Small pkgs, don't take up a lot of space - LOL but can get lost in the pantry!
Concentrated liquids take up the equal space of the pastes and powders. They are my preference as I find they dissolve so much faster ergo much faster to incorporate.
JMHO
cubes and the boxed liquids (not concentrated)
or casey's mentioned concentrated paste
my favourites are concentrated liquids
and there are also powders available
It all depends on how much you measure out. Yes, a lot of people choose by the various tastes. I've never sat down and tasted all different types. Although I've often had them just as a hot drink in a mug.
boxed liquids are wonderful and very convenient, open and pour. But they take up a lot of shelf space and unless you can find them on a super, super special - to my way of thinking they are comparatively expensive. I've never broken it down but a buck or two for one serving and approx 15 servings from 6 or 8 bucks.
Pastes and powders take time to dissolve.
I find cubes actually dissolve fairly quickly. Small pkgs, don't take up a lot of space - LOL but can get lost in the pantry!
Concentrated liquids take up the equal space of the pastes and powders. They are my preference as I find they dissolve so much faster ergo much faster to incorporate.
JMHO
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,236
When I've read through people on this forum talking about their favorite, Better Than Bouillon always gets mentioned by a majority.
This is a good article on different broths. https://www.americastestkitchen.com...w-cooker-broths-best-brands-sodium-comparison
This is a good article on different broths. https://www.americastestkitchen.com...w-cooker-broths-best-brands-sodium-comparison
| Store-Bought | Store-Bought (Low Sodium) | Homemade |
|---|---|---|
| Chicken Broth 510mg | Chicken Broth 130mg | Chicken Broth 180mg |
| Beef Broth 680mg | Beef Broth N/A | Beef Broth 130mg |
| Vegetable Broth 750mg | Vegetable Broth 130mg | Vegetable Broth 140mg |
pictonguy
Sous Chef
It's what you prefer, with both having a list of added ingredients that really have no reason to be there in the first place I stay away from them and for taste. Home made are more nutrient dense and healthier and taste better, which is what I use. I have used commercial broths and bullion cubes and would prefer the broth if I had no choice, imo.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,236
Better than Bouillon comes in a jar as a paste, refrigerated after opening.
Cubes are easiest, but often are more salt than other ingredients. Salt is pretty easy to add and most people keep it on hand, super easy.
This is the powder I use. It's quite generic, and adding wine, tomato, or lemon gives it a lift.
Bouillon/Stock/Broth Powder (w/o salt) Salt can be added to your preference.
Mushrooms 20 oz (dehydrated ground mushrooms shiitake)
Onion 19.4 ounces (dried onion powder)
Carrots 14.21 ounces (dried cooked carrot powder)
Celery 7.05 ounces (dried celery powder)
Garlic 20 t or 6 T + 2 t (dehydrated garlic) (approx 2.5 ounces)
6 T of parsley, dehydrated and ground
3 T thyme dehydrated ground
5 t of black pepper ground
2 and 1/4 t bay leaf, dehydrated ground
End weight 3.9 lbs for 60 recipes. Store in glass jars.
1 ounce/quart of water.
Cubes are easiest, but often are more salt than other ingredients. Salt is pretty easy to add and most people keep it on hand, super easy.
This is the powder I use. It's quite generic, and adding wine, tomato, or lemon gives it a lift.
Bouillon/Stock/Broth Powder (w/o salt) Salt can be added to your preference.
Mushrooms 20 oz (dehydrated ground mushrooms shiitake)
Onion 19.4 ounces (dried onion powder)
Carrots 14.21 ounces (dried cooked carrot powder)
Celery 7.05 ounces (dried celery powder)
Garlic 20 t or 6 T + 2 t (dehydrated garlic) (approx 2.5 ounces)
6 T of parsley, dehydrated and ground
3 T thyme dehydrated ground
5 t of black pepper ground
2 and 1/4 t bay leaf, dehydrated ground
End weight 3.9 lbs for 60 recipes. Store in glass jars.
1 ounce/quart of water.
jennyema
Chef Extraordinaire
Better than Boullion
Nothin else
Nothin else
Does Better Than Bouillon come in cubes?
Here's another factor to consider:
Cubes just need to be unwrapped to be used.
Box just needs to be opened.
So unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash?
georgevan, only way to tell the difference is to taste test one of your cubes against a box version.
Plus georgevan, I have a question for you. Do you use this principally for stews and/or gravies? Or do you mostly drink it straight as a hot cup of broth.
Here's another factor to consider:
Cubes just need to be unwrapped to be used.
Box just needs to be opened.
So unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash?
georgevan, only way to tell the difference is to taste test one of your cubes against a box version.
Plus georgevan, I have a question for you. Do you use this principally for stews and/or gravies? Or do you mostly drink it straight as a hot cup of broth.
Andy M.
Certified Pretend Chef
????
Better TB not a paste? Andy how do you get it out of the jar?
Andy M.
Certified Pretend Chef
With a spoon, which I don't mind using because BTB is better than the cube. I don't think about how many utensils I use to prep and cook a meal.
I never used to but now I don't always have a choice.
I am gearing up to make Pho.
How much BTB do you use to equal a cube?
Andy M.
Certified Pretend Chef
Read the lid of the jar. 1 tsp. makes 1 Cup of broth.
BTB comes in jars. You use a spoon to scoop it, which I put in the dishwasher, so I'm not washing it.
CD
I have been very disappointed in chicken stock and beef stock that I have bought in cartons or jars. There just isn't much flavour beyond the excess salt. I prefer homemade, when I have the time and the bones to make it. But when I don't have homemade (most of the time) I like BTB, the organic one. I don't really care if it's organic, but those ingredient lists are more to my liking. I make veggie stock separately from other stock and mix later. I use mostly veggie scraps to make veggie "stock": onion skins, carrot peels, dry bits of celery, ... I let those scraps dry out and then keep them in a jar until I want some veggie stock. It has enough flavour to use in an hour of simmering. When I am not in a hurry, I let it go longer.
I just found this sitting here waiting to be posted. D'oh!
I just found this sitting here waiting to be posted. D'oh!
With BTB, you may have to wash an extra spoon, but you aren't throwing away a cube wrapper for every portion. Aren't most of those wrappers made of stuff that can't be recycled, like paper with foil or plastic on it?
I have been very disappointed in chicken stock and beef stock that I have bought in cartons or jars. There just isn't much flavour beyond the excess salt. I prefer homemade, when I have the time and the bones to make it. But when I don't have homemade (most of the time) I like BTB, the organic one. I don't really care if it's organic, but those ingredient lists are more to my liking. I make veggie stock separately from other stock and mix later. I use mostly veggie scraps to make veggie "stock": onion skins, carrot peels, dry bits of celery, ... I let those scraps dry out and then keep them in a jar until I want some veggie stock. It has enough flavour to use in an hour of simmering. When I am not in a hurry, I let it go longer.
I just found this sitting here waiting to be posted. D'oh!
Those boxed stocks/broths are pretty weak in flavor. Plus, once I open them, I need to use them up within a short time. If I only need half a carton, I have the other half sitting in my fridge until I eventually throw it away.
CD
Andy M.
Certified Pretend Chef
I occasionally use less than a full container. I just freeze the leftover for use in other recipes or sauces.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,506
Everyone on forums raved about Better Than Bouillon. I bought a bunch of flavors. I threw them all away after a while because no one here liked it.
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