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in lieu of bouillon

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RRP
RRP Posts: 25,888
in EggHead Forum
I know there are many brands of bouillon out there, and I think I've tried most of them. What I settled on and believe in strongly is this "Better Than Bouillon" base. Obviously it is a concentrate in a thick paste form and lists no MSG. It runs $3.72 for an 8 oz jar from Wally World. I highly recommend it!

Re-gasketing America one yard at a time.
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  • johnnyp
    johnnyp Posts: 3,932
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    Good tip. Thanks
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Smokin_Hombre
    Smokin_Hombre Posts: 34
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    I use these too and highly recommend
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  • Dredger
    Dredger Posts: 1,468
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    Those are great. Also, with all of the Costco discussions, they carry them in a much larger size at a very reasonable price.
    Large BGE
    Greenville, SC
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  • ChuckR
    ChuckR Posts: 248
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    Use it as well. Great product.

    Suwanee, GA
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  • Carolina Q
    Carolina Q Posts: 14,831
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    No idea what that stuff tastes like and at an obscene 700 mg of sodium per teaspoon, I will never know! I recently discovered Herb-Ox powdered bouillon (both chicken and beef) with zero sodium. Works for me. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Trixie_Belle
    Trixie_Belle Posts: 163
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    I buy reduced sodium Better than Bouillon from Costco.  It's not overly salty.   
    BGE novice...A Southern Belle living in Seattle.  
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  • nolaegghead
    nolaegghead Posts: 42,102
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    While we make our own stocks and freeze them, there are times when we need concentrate.  We've been using that brand for years.  They also make lobster and clam base.
    ______________________________________________
    I love lamp..
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  • gdenby
    gdenby Posts: 6,239
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    Carolina Q said:
    No idea what that stuff tastes like and at an obscene 700 mg of sodium per teaspoon, I will never know! I recently discovered Herb-Ox powdered bouillon (both chicken and beef) with zero sodium. Works for me. 
    Here's a bit of cooking trivia. As far as I was able to find, the main difference between "stock" and "broth," is that broth has salt added. But... I've never found any commercial stock that didn't also have sodium.

    Best make your own.
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  • gdenby
    gdenby Posts: 6,239
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    "Better than bouillon" is good stuff. I've got a jar of beef about half empty. For more $, and online ordering fuss, look up "Demi-Glace Gold," from "More Than Gourmet." Super concentrated, and super flavorful. I buy a few tiny packs for holiday meals. Gave a couple of the vegetarian ones to mu daughter as a gift, and she was thrilled with the product.
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  • northGAcock
    northGAcock Posts: 15,164
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    I use these also. They make a ham base but have not been able to source it lately.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • biggreenrob
    biggreenrob Posts: 194
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    Better Than Bouillon is good stuff.  Costco sells the large jars of the 'organic' base too.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I used that in the APL tenderloin recipe to make a flavor paste. It was really outstanding. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
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    +1 on this post. That's all we use now in our house. Great flavor and easy to use.
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • Botch
    Botch Posts: 15,471
    edited July 2015
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    Brand got top rating in the latest Cook's Illustrated shootout, too.  
    They did some chemical analysis, and found that the good bases contained both umami compounds, glutamates and nucleotides, which amplify each other when both are present.  A previous CI article suggested, as a general additive, a half teaspoon of mushroom powder and a half teaspoon of fish sauce to most dishes, and I've been adding those to every batch of soup, stew, sauce, etc and my mouth is normally still watering at the END of the meal.  A good method I'd recommend if you're worried about the excess sodium.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • RRP
    RRP Posts: 25,888
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    Botch said:
    Brand got top rating in the latest Cook's Illustrated shootout, too.  
      
    Darn - I'm 2 months behind on my CI - I need to catch up on my reading as I would have never posted this today had I known this product was just reviewed! 
    Re-gasketing America one yard at a time.
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  • Botch
    Botch Posts: 15,471
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    RRP said:
    Botch said:
    Brand got top rating in the latest Cook's Illustrated shootout, too.  
      
    Darn - I'm 2 months behind on my CI - I need to catch up on my reading as I would have never posted this today had I known this product was just reviewed! 
    Cross-info is always a good thing, not everyone subscribes!  ;)

    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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