CH Runners
Not Running => Food => Topic started by: Run Amok on December 28, 2016, 02:53:15 PM
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I normally make my own. Freeze it. And it lasts for a year or more. http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html (http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html)
But I ran out and things have been crazy so I bought better than bouillon, based on a friend's reco. I made my favorite veggie soup with it this past weekend and ugh. I took one bite and all I could taste was soysauce. Looked up the ingredients and, sure enough, soysauce is right there on the bottle.
I just cant with soysauce in my vaguely italian veggie soup which is more of a tomato, parm, and bean broth base. I hate throwing away an entire batch of soup but I can't see myself eating this. :nono:
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Yeah, soy sauce in an italian soup is just wrong. >:(
Do you think it would work in an asian style soup? Or are you just going to chuck the BTB entirely?
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I will have to check on that. I have a chicken version of BBTB.
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the better than bouillon chicken base is good. i haven't tried the others.
my preferred veggie broth brand is kitchen basics.
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the better than bouillon chicken base is good. i haven't tried the others.
I use the Better Than Bouillon lobster base for shrimp-garlic risotto. It's very good for that purpose.
my preferred veggie broth brand is kitchen basics.
Same.
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I bit the bullet and made my own last weekend. Now I'm back to happy camper land. :)