Bouillon cube: Difference between revisions

Revision as of 05:54, 16 February 2025

A concentrated flavoring cube used in cooking

A bouillon cube (or stock cube) is a small cube of dehydrated broth or stock formed into a small cube about 13 mm (1⁄2 in) wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, and shaping them into a small cube. Bouillon cubes are used to add flavor to soups, stews, gravies, and other dishes.

History

The concept of a concentrated stock cube dates back to the early 19th century. The first commercial bouillon cube was introduced in 1908 by Julius Maggi, a Swiss entrepreneur. The idea quickly gained popularity due to its convenience and long shelf life.

Production

Bouillon cubes are produced by dehydrating meat, vegetables, and herbs into a concentrated form. The ingredients are mixed, cooked, and then dried to remove moisture. The resulting mixture is pressed into cubes and packaged for sale. Some bouillon cubes are made with hydrolyzed vegetable protein to enhance flavor.

Types

Bouillon cubes come in various flavors, including:

Each type is designed to complement the dish it is used in, providing a base flavor that enhances the overall taste.

Uses

Bouillon cubes are versatile and can be used in a variety of culinary applications:

As a base for soups and stews
To enhance the flavor of sauces and gravies
As a seasoning for rice and pasta dishes
In marinades for meats

Advantages

Bouillon cubes offer several advantages:

Long shelf life
Easy to store and transport
Quick and convenient to use
Consistent flavor

Disadvantages

Despite their convenience, bouillon cubes have some drawbacks:

High sodium content
May contain MSG and other additives
Limited to the flavors available commercially

Related pages

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-'''Bouillon cube''' is a dehydrated cube or granule used to create an instant vegetable, chicken, beef, or fish broth in cooking.
+{{Short description|A concentrated flavoring cube used in cooking}}
-== History ==
+[[File:Granulated_chicken_bouillon.jpg|thumb|right|Granulated chicken bouillon]]
-The bouillon cube was invented by [[Justus von Liebig]], a German chemist in the 19th century. Liebig developed an extraction process for beef, which resulted in a concentrated liquid. This liquid was then further dehydrated to form bouillon cubes. The invention of the bouillon cube revolutionized the way people cooked, making it easier to add flavor to dishes.
-== Production ==
+A '''bouillon cube''' (or stock cube) is a small cube of dehydrated [[broth]] or [[stock]] formed into a small cube about 13 mm (1⁄2 in) wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, [[MSG]], salt, and seasonings, and shaping them into a small cube. Bouillon cubes are used to add flavor to soups, stews, gravies, and other dishes.
-The production of bouillon cubes begins with the cooking of vegetables, meat, or fish in water until the flavors are extracted. The resulting broth is then dehydrated and shaped into cubes or granules. Some bouillon cubes may contain additional ingredients such as salt, monosodium glutamate (MSG), and spices to enhance the flavor.
-== Usage ==
+==History==
-Bouillon cubes are used in a variety of dishes to add flavor. They are often used in soups, stews, and sauces. They can also be used to flavor rice, pasta, and vegetables. To use a bouillon cube, it is typically dissolved in hot water before being added to a dish.
+The concept of a concentrated stock cube dates back to the early 19th century. The first commercial bouillon cube was introduced in 1908 by [[Julius Maggi]], a Swiss entrepreneur. The idea quickly gained popularity due to its convenience and long shelf life.
-== Health considerations ==
+==Production==
-While bouillon cubes can add flavor to dishes, they can also be high in sodium. This can be a concern for individuals with high blood pressure or other health conditions that require a low-sodium diet. Some bouillon cubes may also contain MSG, which some people may be sensitive to.
+Bouillon cubes are produced by dehydrating [[meat]], [[vegetables]], and [[herbs]] into a concentrated form. The ingredients are mixed, cooked, and then dried to remove moisture. The resulting mixture is pressed into cubes and packaged for sale. Some bouillon cubes are made with [[hydrolyzed vegetable protein]] to enhance flavor.
-== See also ==
+==Types==
+Bouillon cubes come in various flavors, including:
+* [[Chicken]]
+* [[Beef]]
+* [[Vegetable]]
+* [[Fish]]
+* [[Lamb]]
+Each type is designed to complement the dish it is used in, providing a base flavor that enhances the overall taste.
+==Uses==
+Bouillon cubes are versatile and can be used in a variety of culinary applications:
+* As a base for [[soups]] and [[stews]]
+* To enhance the flavor of [[sauces]] and [[gravies]]
+* As a seasoning for [[rice]] and [[pasta]] dishes
+* In [[marinades]] for meats
+==Advantages==
+Bouillon cubes offer several advantages:
+* Long shelf life
+* Easy to store and transport
+* Quick and convenient to use
+* Consistent flavor
+==Disadvantages==
+Despite their convenience, bouillon cubes have some drawbacks:
+* High [[sodium]] content
+* May contain [[MSG]] and other additives
+* Limited to the flavors available commercially
+==Related pages==
+* [[Broth]]
 * [[Stock (food)]]
-* [[Broth]]
 * [[Soup]]
+* [[Seasoning]]
 [[Category:Food ingredients]]
 [[Category:Cooking techniques]]
-{{food-stub}}