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
- 7,008
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
- 7,008
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.
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