Bouillon cube
Bouillon Cube
A Bouillon Cube (pronunciation: /ˈbuːjɒn/), also known as a broth cube, is a dehydrated cube or granule used to create an instant soup stock when mixed with boiling water.
Etymology
The term "bouillon" is derived from the French word "bouillir", which means "to boil". The cube form was introduced as a convenient and portable way to transport and store the bouillon.
Description
A Bouillon Cube is typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings. They are widely used in a variety of dishes to enhance flavor, particularly in soups, stews, and sauces.
Varieties
There are several varieties of Bouillon Cubes available, including chicken, beef, and vegetable bouillon cubes. Some manufacturers also produce low-sodium and organic versions.
Usage
To use a Bouillon Cube, it is typically dissolved in boiling water. The resulting broth can be used as a base for soups, stews, and sauces, or as a flavor enhancer in other dishes.
Related Terms
- Stock: A flavorful liquid made by simmering bones, meat, fish, or vegetables in water with herbs and spices for several hours.
- Broth: A savory liquid made by simmering meat or vegetables in water. Unlike stock, broth is typically seasoned and can be consumed alone.
- Consommé: A type of clear soup made from richly flavored stock or bouillon that has been clarified.
External links
- Medical encyclopedia article on Bouillon cube
- Wikipedia's article - Bouillon cube
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