Knorr Beef Bouillon Cubes, 60 Cubes x 450 ml

Product Information

I’ve mentioned in previous posts that my husband has a light allergic reaction when he eats MSG, so I have developed my own seasonings and blends to avoid that common ingredient. Fish sauce is a common ingredient in many Asian cuisines, and is also used in some European and African cuisines.

What you probably won’t think of is a type of beef broth that has been a staple in kitchens for hundreds of years. I used to make risotto with it, and a chef friend of mine was known to sneak super-salty licks of it straight from the package. You can easily create court bouillon using a mix of aromatics and spices, which will give you a flavorful base for poaching most kinds of fish and shellfish. Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Oxo in 1910, and by Knorr in 1912.It’s a comforting, slow cooked dish perfect for mash potato, soft polenta or simply some crusty bread for mopping up the gravy. Remember the French origin of the word for this broth, and you'll be using it to create soups, cook pasta, and even poach fish in no time. Both my mother and me preserve the heritage hoping future generations will do the same, supported by our examples.

It is a deactivated yeast product, which is grown, harvested, washed, and then dried with heat that deactivates or “kills” it. Before the commercial cube launched in Europe, Maggi used his own powdered bouillon in his readymade soups and sauces. In a small bowl, combine beef bouillon powder, onion flakes, garlic salt, paprika, cumin, cayenne pepper, and chili powder. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients.Worcestershire sauce is made with anchovies, tamarind, and various spices, and it delivers a delicious flavor and a rich taste. It will thicken very quickly when stirring over the heat, so only add a little at a time, and cook for a few minutes to cook out the raw cornflour before serving. It provides deep, rich, “meaty” umami flavor in so many Asian dishes but also in recipes from all around the globe. Remove from the heat once you reach your desired consistency and serve with mashed potatoes (or mashed cauliflower.