Knorr beef broth base review reddit

Oh my god, about two weeks ago I wanted to try a recommendation from Reddit instead of buying normal boxed stock, and I was making chicken noodle soup, and later some French onion soup.

Holy shit. I got the mushroom and the chicken versions, and I am now trying to figure out other things I can put these heavenly stocks into. Honestly, the all time best tasting stock I’ve ever had. It’s honestly better than my own homemade stock, but that might be me just being bad at making stock.

Thank you chefs and cooks of Reddit. You have changed my life.

I’ve been wanting to learn how to cook and I came across the infamous Marco Pierre White videos where he puts that shit in literally everything. I don’t know anything about cooking so I can’t help but wonder if MPW is actually on to something or if it’s all just as much of a shameless sell out as it appears to be

I'm making roast lamb this weekend and decided to buy some Knorr Lamb Bouillon Paste. It comes in 1kg tubs and seems to be designed for restaurants. I'd sort of been thinking of buying some for a while, as when searching for gravy/sauce recipes I inevitably end up coming across 'short-cuts' that don't involve having to simmer gallons of stock and bones for three months. It seems to have pretty good reviews on Amazon - so thought it worth a try.

Only thing is... I don't have a clear idea how I'll actually use it.

Instruction say to dissolve 25g/litre for bouillon but to add more paste for additional flavour.

Left to my own devices, I'll roast my lamb with some onions. After it has roasted, will deglaze the roasting tray and set-aside the liquid. I'd start with 50g of paste, 1000ml of water, dissolve, then add the lamb juices. Salt to taste and add some herbs. Then stir in 50g of melted butter.

I recently listened to a fascinating gastropod episode on bouillon that really got me thinking about how important the brand of ingredient you're using can be to getting that elusive flavor you;ve been seeking. In the "Magic Cube" episode they state, "You can call it the swiss army knife of the kitchen... [but] How did brands like Maggi and Knorr become part of national dishes as far afield as Nigeria, India and Mexico?"

The episode has a line where they say something like, "If you're latino you probably have the yellow and green knorr bottle in your pantry," which made me laugh because of course I did! It's an essential element to just about anything I cook. But it made me wonder at the fact that yes, my entire latino family used the Knorr chicken bouillon as a swiss army knife. I grew up watching my mother put it in soups and marinades and sauces, my tia's mixing it into tamale fillings and menudo-- in every kitchen of my family there the little bottle was.

My lao family, (Kept the in-laws divorced the asshole), all use a different brand. And on gastropod they illuminate how Maggi is the brand that's conquered Nigerian and Indian cuisine.

So my question to the sub is, do you use chicken bouillon or bouillon in general? What brand do you use? What do you use it for? And what culture are you from?

I want to know if Gastopod was right, and if what feels intrinsically true to me-- that certain cultures do just naturally gravitate towards certain brands, is actually true or not.

I also wonder if maybe you're like me and if you can't get the right brand the food doesn't taste right to you. I can't do a pozole correctly without at least a little knorr for example.

I know homemade is the way to go but with a busy life, sometimes I just want to buy something pre-made from the store. I usually buy Swanson and it just has no flavor. Looking for recommendations!

I constantly hear people gushing about Better than Bouillon here, so I decided to pick up the chicken flavor and give it a try. I'm not sure I'm using it right, or if I'm just too set on the taste of Knorr. First off, the flavor seems much more subtle than Knorr. I know there is more sodium in Knorr, but I'm also one that tries to avoid too much salt. I tend to be pretty sensitive to the amount of salt in a dish. Also, I wasn't aware, but it's a paste and not a powder. Not only is it a little harder to measure because the paste sticks to the spoon, but it seems harder to mix as well. I feel like it doesn't dissolve as easily as a powder. Am I not using it right? I've tried to use it as a substitute for chicken broth which is what I used the Knorr for.

Most of the places I have worked and restaurants in my country use artificial chicken powder and stuff, and I haven't made peace with it. I personally feel it's wrong, though is it normal for other restaurants in the world? Should I change my mind about it? Even Marco Pierre White advertises Knorr stock pots. I dunno it feels like it defeats the purpose of all the other fresh and high quality ingredients in a dish.

Can I use Better Than Bouillon instead of broth?

One teaspoon of Better Than Bouillon dissolved in 8 oz. of hot or boiling water is equal to one 8 oz. can of broth.

What is the best beef stock cube?

Top 12 Beef Stock Cubes Products.

Oxo. Beef Stock Cubes 12. 71g. ... .

Oxo. Reduced Salt Beef Stock 12 Cubes. 71g. ... .

Oxo. 24 Beef Stock Cubes. 142g. ... .

ASDA. Beef Stock Cubes. 10g. ... .

Knorr. Beef Stock Cubes. 10g. ... .

Oxo. Reduced Salt Beef Stock Cubes Oxo 25% Less Salt Beef Stock Cubes. ... .

Kallo. Organic Beef Stock Cubes. ... .

Knorr. 8 Zero Salt Beef Stock Cubes..

Is Better Than Bouillon Better Than Bouillon cubes?

Traditional bouillon cubes and powders are packed with salt and don't bring much flavor to a recipe; Better than Bouillon flips this. Made from meat, vegetables, and spices, it brings flavor and just enough salt to enhance a dish without tipping it into over-salted territory.

Can I use Knorr instead of broth?

New Knorr Concentrated Stocks are a convenient way to create a quick broth or sauce and even marinate your favorite proteins and vegetables, making them one of the most versatile tools in your pantry.