DIY ESSENTIALS: BEEF BOUILLON POWDER
Just a quick glance through my recipes, and you will know that I always recommend using fresh stock... not broth. However, making stock is a time-consuming process... it is worth it, but time consuming. I do not like to use bouillon cubes; however, when needed I do have a recipe for powdered beef bouillon, and it only takes...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. For this recipe you will need a good blender. If you have a Vitamix, use it. I believe that thing could blend a brick.
- 3. Getting stock from store-bought cubes is a very common thing; You see them in most grocery stores. They come in cubes, granules, and even in a thick goopy liquid. The problem is that there is a whole lot more in those concentrated bits than just stock. Commercial bouillon cubes are more salt than flavor, and a lot of them have the dreaded MSG as an ingredient. Also, unless you are careful you just may end up with little salty clumps in your finished product, and I hate it when that happens. Here are some of the ingredients in a typical bouillon cube: • Salt • Sugar • Partially hydrogenated palm oil • Monosodium glutamate (MSG) • Cornstarch • Less than 2% onion powder • Beef fat and meat by products • Garlic powder • Turmeric (for color) • Disodium inosinate • TBHQ (preservative) This product is made on equipment that also processes wheat, milk, eggs, soy, shrimp, and fish. Does that not sound just scrummy?
- 4. What is nutritional yeast? Of all the ingredients, I use in my recipes, nutritional yeast garners the most questions. It is a deactivated yeast product, which is grown, harvested, washed, and then dried with heat that deactivates or "kills" it. That means it does not have the leavening ability of baker's yeast. Therefore, it is a purely vegan food additive. It is a great source of vitamin B12, and does not contain any whey or animal products. It is low in fat, and gluten free. The primary reason most people use nutritional yeast is for its amazing flavor. It has been described as cheesy, nutty, savory, and umami. It can enhance soups, gravies, and when you use larger amounts it creates great cheese sauces. If you use an egg substitute, just a small amount can make those eggs taste cheesy, and eggy. And one more thing... IT DOES NOT CONTAIN ANY MSG. And now you know the rest of the story.
- 5. I like using dehydrated onions, because they give a deeper/richer onion flavor than onion powder, or onion salt. Full Stop.
- 6. Mushroom Powder: There are two ways that you can get mushroom powder. 1. Purchase it at your local store, just make sure that it is organic, and the only thing it contains are mushrooms. 2. Get some dehydrated mushrooms, and grind them into a powder (my preferred method). The mushroom powder is essential, because it gives the broth its "meaty" flavor. If you are going with dehydrated mushroom go with a blend, and start with shitake... they have a very beefy flavor to them If you are going store-bought, this is my favorite brand: Four Sigmatic 10 Mushroom Blend Mix... good stuff.
- 7. Bouillon can be defined by two things: lots of salt, and MSG. We have eliminated the MSG, and reduced the salt to a minimum. You can even leave the salt out if you choose. However, in my opinion, you need a bit of salt to help bring out the flavors of the Bouillon.
- 8. Gather your ingredients (mise en place).
- 9. Place all the ingredients into a good blender, blend, blend, blend, until you have a fine powder.
- 10. Place into a tightly sealed container, and store in a cool place, away from sunlight.
- 11. PLATE/PRESENT
- 12. Use in any recipe that calls for beef bouillon. Enjoy.
- 13. Keep the faith, and keep cooking.
VEGAN "BEEF" BROTH
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Provided by Tempest
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
- Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
Nutrition Facts : Calories 42 calories, Carbohydrate 6.9 g, Fat 1.3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 357.8 mg, Sugar 2.4 g
ALL PURPOSE BEEF SEASONING MIX
Make and share this All Purpose Beef Seasoning Mix recipe from Food.com.
Provided by Millereg
Categories Canadian
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together well.
- Store tightly covered in a glass jar for use as needed.
- Use as you would any seasoning mix, and do not add extra salt to the dish without tasting it first.
Nutrition Facts : Calories 19.4, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 3.9, Fiber 1.5, Sugar 0.9, Protein 0.9
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