We recently added a tablespoon or more of this to a low sodium beef broth - we were making mushroom gravy for Jagerschnitzel and it came out quite tasty and wasn’t overly salty. They also have a chicken concentrate I’m going to try.
love that one too.
I think my mistake was getting the Costco sized jar. Still working on mine (maybe a little longer than I should have). I like old fashion chicken broth for some things, and then I use this or similar bouillon for others. I should stick with regular sized jars, and try some different varieties.
Is there a secret to getting this stuff to dissolve well though? While it is ok when blended into your pot of food, when I try to be precise and mix this in with hot water for a recipe, it invariably stays a bit goopy and doesn’t fully dissolve. When I pour that cup of broth into the dish, I sometimes get leftover BTB goop still clinging to the measuring cup. This happens with my giant Costco jar, or a newly opened jar, so don’t give me that sus look at my jar of BTB in the fridge.
I use a whisk after adding the hot or cold liquid. The shelf life is good but you can always transfer to a freezer vessel in portions or flatpack in freezer bags portioned.
@kobuta I measure very hot tap water, then add the BTB and stir with a fork. Works most of the time.
I do that with my hot water pot too. Adding almost boiling water, and I stir…still doesn’t dissolve it completely unless I really spend 5 minutes with a fork/whisk trying to break up those bits. At best I still get little clumps.
water first, then BTB, helps to prevent sticking in the corners. Sometimes I stir with the measuring spoon, and the concentrate dissolves gradually.
Do you store the jar in the frig? I haven’t had a dissolving issue at all but what you describe sounds like more than typical. If you have a microwave, would a few secs in there help loosen it, then hot water?
I just bought a jar of beef, of chicken, and of mushroom. I’d love to hear your favorite ways to use this product. It sounds - so far - like gravies, and adding a touch to various soups and stews to enhance the umami qualities of the dish.
Soups, stews, marinades, dips, to enhance water in a recipe, in stir fry, in savory bread dough (like biscuits) in pasta, in a wet rub. We like it as an alternative to salt in a dish where doable.
I use half-strength to make quick broth bases for soups, where the broth is not the main flavouring agent. I like the flavour of the vegetable variety enough to use (half-strength) the base for quick soup noodles. i.e., when one might otherwise open packet noodles.
Helpful tip, thank you!
Forgot to mention adding flavor to meatloaf or meatballs.
That’s a thing for my daughter too.
I store it in the freezer, as it still scoops without thawing. I usually let the scooped amount thaw for a bit first, then whisk with boiling water or stir it into boiling soup/stock/sauce…
I’ve never used these as I figured they were mainly salt. What is your best way to use them?
I’ve had trouble with jars cracking in the freezer so we use stasher bags or ice cube trays.
I use it when a recipe calls for broth but it’s not really a featured ingredient, for example a taco filling. I usually have homemade chicken stock cubes in the freezer, but never have beef.
They are not nearly as salty tasting as cubes and powders. Beef is especially useful because it takes FAR more beef to make a worthy homemade stock than to make one with poultry. I use beef BTB plus water and homemade chicken or turkey stock when I make onion soup. Since I started doing this, I have never ordered French Onion Soup in a restaurant because I adore onions, and my homemade version is better than the FOS I have had in even deluxe restaurants.
Other than that, I add BTB to the cooking water for rice, noodles, and dumplings. It also serves to extend pan drippings so as to make larger amounts of gravy. I use fish, clam, or lobster BTB for chowders.
I love that idea!i think I’ll pick some up!