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!
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