A recipe for homemade bouillon anyone?!
Like the ones you buy at the store, like Knorr's or those other cubed bouillons!. Does anyone know how to make those!? (All natural)Www@FoodAQ@Com
Answers:
no, but I can tell you how to make real "bouillon" - soup!. For beef-bouillon, the simple version ( takes 1/2 hour max):
Get a nice piece of beef shank - 1/2 lb with bone in - leave whole, take an onion, cut it in half with peel and outer skin left on, get some carrots and other roots, scrubbed clean (not peeled), a stalk of celery cut into 4" pieces, some a few celery greens (leaves), some green onions, salt, peppercorns and if you can find, some Lovage leaves ( we planted this herb in our little garden, it comes back every year, and is native to North America)!.
Add this all to a good sized pot - we usually make about three quarts or more, then freeze the excess), add cold water to almost full and bring slowly to a boil!. As soon as it starts to bubble, turn down the heat and keep on slow simmer for an hour or more!. Lid on pot!
When done, add a shot of cooking sherry, and if you like a few drops of Angostura and a shot of good Soy sauce, and you're done!.
The Lovage will provide a "Maggi" or "Knorr" like flavour without the MSG!.
Serve with really fine noodles in the soup, next day with "Egg Drops" and so on!. great in Winter and summer!. Every time you reheat, the flavour will get better - leave everything in the pot, but strain when serving!.
The carrot and root pieces as well as the meat from the shank you can eat in the soup as well!.
"Egg drops": The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup!.Www@FoodAQ@Com
Get a nice piece of beef shank - 1/2 lb with bone in - leave whole, take an onion, cut it in half with peel and outer skin left on, get some carrots and other roots, scrubbed clean (not peeled), a stalk of celery cut into 4" pieces, some a few celery greens (leaves), some green onions, salt, peppercorns and if you can find, some Lovage leaves ( we planted this herb in our little garden, it comes back every year, and is native to North America)!.
Add this all to a good sized pot - we usually make about three quarts or more, then freeze the excess), add cold water to almost full and bring slowly to a boil!. As soon as it starts to bubble, turn down the heat and keep on slow simmer for an hour or more!. Lid on pot!
When done, add a shot of cooking sherry, and if you like a few drops of Angostura and a shot of good Soy sauce, and you're done!.
The Lovage will provide a "Maggi" or "Knorr" like flavour without the MSG!.
Serve with really fine noodles in the soup, next day with "Egg Drops" and so on!. great in Winter and summer!. Every time you reheat, the flavour will get better - leave everything in the pot, but strain when serving!.
The carrot and root pieces as well as the meat from the shank you can eat in the soup as well!.
"Egg drops": The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup!.Www@FoodAQ@Com
Homemade beef bouillon is easy to make, but it is literally an all-day job, so plan ahead!. It is definitely worth the time!. The rich flavor far outshines any canned beef stock!. The longer you reduce it, the richer the flavor!.
Prep Time: 15 minutes
Cook Time: 8 hours,
Ingredients:
4 pounds lean beef from shank, diced
2 pounds beef bones
4 whole cloves
2 quarts cold water
Kosher salt to taste
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced turnips
1/2 cup diced onions
Preparation:
Place beef, bones, and whole cloves in a large stockpot!. Cover with the cold water!. Slowly bring to a boil!. Cover with a lid, lower heat, and simmer for 5 to 6 hours!. Taste the broth and season with salt!.
Add celery, carrots, turnips, and onions to the stockpot!. Simmer 1 hour!. Strain broth through cheesecloth into another stockpot!. Discard solids!. Simmer uncovered until broth has reduced to 6 cups or to desired strength!. Let cool to room temperature, then refrigerate!. Skim off fat and discard!.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes!.
Yield: about 6 cupsWww@FoodAQ@Com
Prep Time: 15 minutes
Cook Time: 8 hours,
Ingredients:
4 pounds lean beef from shank, diced
2 pounds beef bones
4 whole cloves
2 quarts cold water
Kosher salt to taste
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced turnips
1/2 cup diced onions
Preparation:
Place beef, bones, and whole cloves in a large stockpot!. Cover with the cold water!. Slowly bring to a boil!. Cover with a lid, lower heat, and simmer for 5 to 6 hours!. Taste the broth and season with salt!.
Add celery, carrots, turnips, and onions to the stockpot!. Simmer 1 hour!. Strain broth through cheesecloth into another stockpot!. Discard solids!. Simmer uncovered until broth has reduced to 6 cups or to desired strength!. Let cool to room temperature, then refrigerate!. Skim off fat and discard!.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes!.
Yield: about 6 cupsWww@FoodAQ@Com
instead of trying to make bouillon cubes, make chicken stock, freeze it in an ice cube tray, then store the stock ice cubes in a ziploc freezer bag!. i love cooking with these!. drop 1 or 2 in with anything that needs that "ive been in the kitchen forever" taste, or use a bunch as the base of a sauce or soup!Www@FoodAQ@Com