A chef’s secret ingredient: Better than Bouillon


Los Angeles, Ca, November 26, 2014 — Better than Bouillon is an ingredient worth using over and over again in summer, winter, spring or fall.  Each jar is a concentrated flavor of beef, chicken or vegetable.

The ingredient adds depth and richness to everything you’re cooking.

The trick to using bouillon is adding a little bit at a time. It can add a bit of saltiness to your food. Better than Bouillon can be used in place of stock or bouillon cubes but beware when you’re cooking: Better Than Bouillon has a more intense flavor and the chicken flavor has a delicious hint of the spice turmeric.

Better than Bouillon is ideal for soups, stews and braises but it can be added to almost anything. A steak / beef roast trick is to mix Better than Bouillon with a bit of olive oil and massage into cold meat.  Let it reach room temperature before cooking. In hamburger, add a bit of milk to a teaspoon of Better than Bouillon and whip with an egg.

Mix into your ground beef mixture. It will make ground beef taste sweet and savory like ground sirloin

Better than Bouillon is a great ingredient to keep in your kitchen at all times.   It’s been in mine for years!

Go to Chef Mary’s Face Book Page E-mail questions for Ask Chef Mary Fridays to [email protected] or click the Ask Chef Mary link above.


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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.