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.
BEEF STEW SEASONING MIX
Make and share this Beef Stew Seasoning Mix recipe from Food.com.
Provided by Kzim4
Categories < 15 Mins
Time 10m
Yield 26 tablespoons
Number Of Ingredients 11
Steps:
- Measure all ingredients into a large ziploc bag, shake well.
- To use: add 2-3 T. per 2lbs of Meat.
Nutrition Facts : Calories 51.9, Fat 0.4, SaturatedFat 0.1, Sodium 1143.2, Carbohydrate 10.8, Fiber 1.3, Sugar 0.9, Protein 1.7
FAVORITE GROUND BEEF
Ground beef taken to a sophisticated level and, oh, so easy to prepare. Recipe notes: -- I prefer to use sirloin ground beef, but if you don't have that, the fresher the ground beef, the better. -- The beef base I use is "Better Than Bouillon" as it gives the ground beef a pot-roast kind of flavor, but you can use two cubes (or packets) of your favorite beef bouillon instead. -- Brown onions work just as well as red onions. Just be sure it is a BIG onion. I usually serve this with a tomato-garlic-mint salad (see recipe for this) and a large mound of vegetables, such as broccoli, maple-glazed carrots, baby green peas, grilled zucchini, or grilled cauliflower. I invented this when my then-four year old son was extremely picky about what he ate.
Provided by Hi Heels
Categories Meat
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Cook the diced onion and oil in a large skillet over medium-high heat, stirring often, until the onion is translucent and starting to brown. About 6 - 8 minutes.
- Add the ground beef and continue to cook, stirring often for another 8 - 10 minutes.
- While the meat is cooking, dissolve the beef base (or bouillon if using) in 1/4 cup of hot water.
- When the beef is no longer pink, add the dissolved base/bouillon and mix well.
- Cover and turn heat to low. Cook for at least 10 minutes.
- Remove lid and turn up heat to medium-high.
- Cook, stirring often, until the water is evaporated and the meat is dark brown and starting to get a little crispy.
- Taste -- if the meat tastes a bit plain, add more dissolved beef base or beef bouillon until it tastes yummy-good. (Older ground beef tends to need a lot more flavoring.)
- Serve immediately.
Nutrition Facts : Calories 290.1, Fat 20.4, SaturatedFat 7.1, Cholesterol 77.1, Sodium 91.9, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 21.6
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
HOMEMADE BEEF BOUILLON CUBES
What a find! For dietary reasons, using purchased bouillon cubes are not an option for me. This is from Angela Papaiz who contributed to the Brazilian Children's Fund Cookbook. Prep time depends on how fast you chop. LOL I will over estimate on my timing.
Provided by GinnyP
Categories Meat
Time 1h40m
Yield 2 trays
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan without any liquid.
- Cook over very low heat, covered, for 1 hour.
- Place contents into a blender or food processor and process until smooth.
- Pour into ice cube trays and freeze.
- Use a cube of bouillon to enhance the flavor of gravy or soup.
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