I can’t remember how many times this has happened: ready to roll on a recipe, chef’s knife in hand, perfectly mise en place’d, and gah! No chicken stock! Instead of starting over—or worse, getting back in the car—a bit of bouillon can go a long way when you need a flavor punch in a pinch.
Photo courtesy of Bou
Bouillon, and other dehydrated soup starters and bases, have long been an afterthought for serious chefs, reviled for some nasty additives and, more commonly, fa…
I can’t remember how many times this has happened: ready to roll on a recipe, chef’s knife in hand, perfectly mise en place’d, and gah! No chicken stock! Instead of starting over—or worse, getting back in the car—a bit of bouillon can go a long way when you need a flavor punch in a pinch.
Photo courtesy of Bou
Bouillon, and other dehydrated soup starters and bases, have long been an afterthought for serious chefs, reviled for some nasty additives and, more commonly, fa…
