Do you know there is a remarkable difference between stock and bouillon? Many people dismiss the difference and consider these two a similar thing. It is only when you accidentally read a research on the internet or recipe of either, you’ll know they are made differently and have contrasting health impacts. Continue to read and you will learn how to make stock and bouillon.
The stock is an easy to make and a better health option that enhances the taste of your meal. It is more genuine and healthier than its commercially available counterpart. What you find on superstore shelves contains glutamate which is a food additive used to make it flavorful. But is “taste” everything that matters? Because this additive is also responsible for causing allergic reactions to some.
Bouillon is often referred to cubes or granules of saturated flavours and can be dissolved into water to use in your chillies, stews, curries, and even in your salads. It amplifies the taste and instead of adding salt, bouillon can be used to your simmering dishes to bring depth to your meal.
Prepare Homemade Stock
Stock extract or cube is made when vegetables are simmered with meat, herbs, bones and peppercorns. You can call it a base of gold standard for making your soups, sauces and stews. It is as pure as the driven snow. Without having a trace of salt, it brings out the best in any recipe by adding rich and complex flavor to it. You should always make a good use of seasonal vegetables while readying a stock.
The bad news is you’ll have to make it yourself in the kitchen because the market doesn’t offer it pure. But the good news is you can prepare it at home even if you don’t own a food processor. Here is how you can prepare stock extract or cube at your home without having to use a food processor.
-
Add about a kg of seasonal vegetables in your blender, herbs, garlic, to taste, etc.
-
Shift the blended vegetables to a pan (add salt if you wish), and add meat scraps or chicken bones
-
Cook for 20 minutes keeping the pan uncovered. Keep the stirring to a minimum. Cook until the water is evaporated
-
Transfer these vegetables in a jar (while they are hot), drizzle some oil and put them in your fridge. You can also freeze the home-made stock extract. In that case, do not add oil after filling the jars and wait until these jars become cool.
-
If you want to have stock cubes, put your extract in an ice cube tray and place it in a freezer.
Prepare Homemade Bouillon
With the recipe given below, you can easily add or subtract what you have in your fridge, and you don’t have to be peculiar about the measurements either.
-
Blend leeks, fennel bulb, carrot and celery in the food processor, followed by the addition of tomato paste, shallots and garlic cloves and salt. Process until a combined paste is made with Lastly adding parsley and cilantro.
-
You can freeze bouillon in airtight jars. You can also keep a mini jar in the fridge for instant use.
-
Add 1 teaspoon of bouillon for each cup of water leading to the adjustment of your taste.
Try out these recipes at home and experience the richness in taste these homemade stock and bouillon bring to your food.
