{"id":5531,"date":"2022-04-19T07:26:21","date_gmt":"2022-04-19T07:26:21","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/homemade-bouillon-powder\/"},"modified":"2022-04-19T07:26:21","modified_gmt":"2022-04-19T07:26:21","slug":"homemade-bouillon-powder","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/homemade-bouillon-powder\/","title":{"rendered":"Homemade Bouillon Powder"},"content":{"rendered":"

Let\u2019s talk about bouillon and the reasons I\u2019ve started to make my own homemade bouillon powder. I found myself surveying vegetarian bouillon options last year when I started pre-mixing dry ingredients for soups and stews to take on our camping trips – meals in jars. I wanted to have amazing, quick, one pot meals I could make by adding water and just one or two other common pantry items like crushed tomatoes or chickpeas. In a couple of the soup mixes I call for a bouillon cube. Bouillon cubes are a super handy way to get a jumpstart on introducing flavors – whatever you\u2019re cooking. That said, many of the commercially available options are very salty, have artificial ingredients and flavor enhancers, and a good number of you wrote to me asking for suggestions. So here we are, let’s make our own!
\"Homemade<\/p>\n

What is Bouillon?<\/h2>\n

Technically, a bouillon cube is a dehydrated cube or powder used to create an instant stock. You see a range of bouillon in stores, often available as vegetable, meat, or chicken bouillon. It is used to make quick, flavorful broth when cooking soups, stews, grains, risottos, curries, and the like. They\u2019re a great way to introduce depth and flavor to your cooking. Bouillon cubes are quite common in stores, and bouillon pastes seem to be increasingly common.
\"Close-up<\/p>\n

What is store-bought bouillon made of?<\/h2>\n

I\u2019ve looked at the labels on many packages of bouillon in stores. Some of the ingredients I\u2019ve seen on store-bought bouillon cubes include: maltodextrin, natural and artificial flavors, MSG, wheat flour, disodium inosinuate, and disodium guanylate. There\u2019s usually some sort of fat component (for example: palm oil, soybean oil, canola oil), along with a sweetener. It’s tricky to find a readily-available bouillon option made with natural, minimally processed ingredients. The good news is it is exceptionally easy to make your own homemade bouillon powder.<\/p>\n

Canned broth versus bouillon?<\/h2>\n

For my purpose of making dry soup mixes in a jar (like this<\/a> or this<\/a>), pre-made broths weren\u2019t an option, but I\u2019ll weigh in here anyway. I\u2019m a hard-pass on most canned broth or pre-made broth in cartons. I generally don\u2019t like how they taste – often muddied flavors or salty. I actually prefer to start with water and control salt levels myself, and will choose this route over packaged broths nearly always. I do love this homamde bouillon paste<\/a> from years back, but it doesn\u2019t work if you\u2019re pre-prepping dry ingredients.
\"Bouillon<\/p>\n

Homemade Bouillon Powder Ingredients<\/h2>\n

Ok! Let\u2019s talk though the ingredients in this DIY bouillon, so you\u2019ll have a better understanding of where we landed for the \u201cbase\u201d recipe. I\u2019m also going to follow that up with a number of variations. The recipes are all for a general vegetarian bouillon, but there are endless ways for you to adapt the recipe with seaweed, or mushroom powder, or chiles to swing the flavor profile in one direction or another. That said, the key is nailing down your base bouillon recipe first!<\/p>\n