Master ingredient. Better Than Boullion Organic Vegetable broth base is a master ingredient for making stocks and sauces. It is not just salt, which most bullion is. It is a smooth paste in a jar, so it can be stored in the fridge, and you can spoon out as much or as little as you want to make a sauce. A good example of this is to dissolve 1/2 teaspoon in 1/2 cup of white wine, to add to foil wrapped fish. It adds some moisture and a really nice flavor. If you've got a saute that's a little dry and not as tasty as it could be, just put a little in a tea cup with a little water, or wine, and add to the pan. We use it all the time. Get some, put it in the fridge, and add a dash here and there for flavor. It's great!
Monday, April 21, 2008
Better Than Boullion
Master ingredient. Better Than Boullion Organic Vegetable broth base is a master ingredient for making stocks and sauces. It is not just salt, which most bullion is. It is a smooth paste in a jar, so it can be stored in the fridge, and you can spoon out as much or as little as you want to make a sauce. A good example of this is to dissolve 1/2 teaspoon in 1/2 cup of white wine, to add to foil wrapped fish. It adds some moisture and a really nice flavor. If you've got a saute that's a little dry and not as tasty as it could be, just put a little in a tea cup with a little water, or wine, and add to the pan. We use it all the time. Get some, put it in the fridge, and add a dash here and there for flavor. It's great!
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3 comments:
Hey Scott! Is your wonder ingredient vegetarian, and can it be used for vegetable stock?
Chris,
yes it's "certified vegan," which I guess means a vegan Rabbi oversees the process. It makes a very nice vegetable stock, for example to make Risotto. And if you've made a veggy stock from scratch and it just seems to be missing something? Adding just a little bit does the trick (better than just adding salt to get some flavor).
We just saw a head-to-head among vegetable stocks in the latest Fine-Cooking, and they rated this below several brands of canned vegetable broth, specifically, College Inn vegetable stock. Their comment? "Too much salt." Now I'm kind of a salt-nazi, so I can hear this criticism. However, what are you going to do with that 16 Oz. can of College-Inn broth when what you need is 1/2 cup broth to moisten a dish? Well Fine-Cooking? Well?
Just remember, this is flavored salt, in an easy to dispense format. If you are light on the salt to begin with, you should have no problem.
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