4 Simple Recipes To Make Homemade Bouillon Cubes.
Soups, dishes in sauces, cooking water ...
... bouillon cubes are really super practical for flavoring our everyday recipes.
But better to avoid industrial bouillon cubes, Kub'Or and company.
Obviously, they are practical and easy to use, but when you look at the list of ingredients, it is scary!
Only products not recommended by doctors: hydrogenated fats, additives and flavor enhancers (E621, E627, E631, E330), acidifiers and glucose (sugar).
Above all, store-bought cubes all have a very high salt content. The famous little red and yellow cube contains 62.8 g of salt per 100 g.
So you just need to use 2 small cubes in your dishes and preparations to reach 5.2 g of salt.
The World Health Organization (WHO) advises not to exceed 5 g of salt per day.
Do you see the problem ..?! The daily threshold is quickly exploded.
However, eating too much salt is dangerous for people with hypertension, heart disease or diabetes.
Fortunately, there are some simple, healthy and tasty homemade alternatives. In addition, you will save money and flavor!
With herbs, vegetables, fish or meat: you can adapt them according to your tastes and the seasons ... and don't be afraid to test :-)
here is 4 easy and natural recipes for bouillon cubes to make yourself :
1. BROTH CUBE WITH HERBS
Ingredients
- 1 red or green pepper
- 1 large onion
- 3 cloves of garlic
- 1 bouquet garnished with herbs of your choice: bay leaf, chives, parsley, basil, tarragon, wild garlic leaves, lemon balm, cilantro, dill, nettle, etc.
- 2 tablespoons of olive oil
- 1 tablespoon of white vinegar
- 1 pinch of salt
How to do
Preperation : 10 minutes - Cooking: 1h30 - For 10/12 cubes
1. Peel the garlic cloves and the onion.
2. Chop them into small pieces.
3. Wash the bouquet garni well and wrap it with a string.
4. Cut the pepper in half and remove the stalk, core and seeds.
5. Cut it into small pieces.
6. Boil a liter of water in a saucepan.
7. Pour inall the ingredients at the same time. Add salt and pepper.
8. Lower the heat.
9. Cover and cook over low heat for 1h30 so that all the ingredients infuse well.
10. Then turn off the heat and let cool.
11. Gently pour the contents of the saucepan through a fine strainer over a jug. The goal is to separate the liquid from the residue of cooked ingredients.
12. Carefully pour the broth into an ice cube tray and freeze everything.
2. VEGETABLE BROTH CUBE
Ingredients
- 1 leek
- 2 large onions
- 2 carrots
- 3 stalks of celery
- 3 cloves of garlic
- 1 small bunch of parsley (or any other herb of your choice)
- 1 bay leaf
- 1 tablespoon of olive oil
- 1 pinch of pepper (and any other spice of your choice
- 1 pinch of salt
How to do
Preperation : 10 minutes - Cooking: 1h - For about 10/12 cubes
1. Peel the garlic cloves and onions.
2. Chop them into small pieces.
3. Wash the herbs and vegetables well.
4. Chop all the vegetables into small pieces.
5. Boil a liter of water in a saucepan.
6. Add all the ingredients at the same time. Add salt and pepper.
7. Lower the heat.
8. Cover and cook over low heat for 1 hour so that all the ingredients infuse well.
9. Squeeze the vegetables from time to time using a potato masher to release the juice (or failing that with a large ladle).
10. Then turn off the heat and let cool.
11. Gently pour the contents of the saucepan through a fine strainer over a jug. The aim is to separate the liquid from the residue of cooked ingredients.
Above all, do not throw anything away: use the vegetables for another recipe (soup, stew, mash, etc.)
12. Carefully pour the broth into an ice cube tray and freeze everything.
3. POULTRY BROTH CUBE
Ingredients
- 1 chicken carcass (chicken or duck, or even for a meat broth, pieces of beef or lamb, as desired!)
- 1 leek
- 1 turnip
- 2 carrots
- 1 stalk of celery
- 2 large onions
- 1 small bouquet garni (parsley, chives, thyme, tarragon, bay leaf, etc.)
- 1 pinch of pepper
- 1 pinch of salt
How to do
Preperation : 10 minutes - Cooking: 1h - For about 10/12 cubes
1. Peel the onions.
2. Chop them into small pieces.
3. Wash the herbs and vegetables well.
4. Chop all the vegetables into small pieces.
5. Place the carcass and all the ingredients in a pot.
6. Cover with 1.5 liters of cold water, salt and pepper.
7. Cover and bring to a boil.
8. Lower the heat and simmer for 1 hour so that all the ingredients infuse well.
9. Gently pour the contents of the saucepan through a fine strainer over a jug.
10. Once the broth has cooled, remove the thin film of fat on the surface.
12. Carefully pour the broth into an ice cube tray and freeze everything.
4. FISH BROTH CUBE
Ingredients
- 1.5 kg of leftover fish and / or shellfish (heads, bones, tails, shells)
- 1 large onion
- 2 carrots
- 2 shallots
- 3 cloves of garlic
- 1 bouquet garnished with herbs of your choice (bay leaf, chives, parsley, tarragon, wild garlic leaves, dill ...)
- 50 g of unsalted butter
- 20 cl of white wine
- 1 pinch of pepper (and any other spice of your choice)
- 1 pinch of salt
How to do
Preperation : 10 minutes - Cooking: 35 min - For about 10/12 cubes
1. Peel the garlic cloves, shallots and onion.
2. Chop them into small pieces.
3. Sweat them with the butter in a frying pan.
4. Wash and slice the carrots into small pieces.
5. Rinse any leftover fish and shellfish well and drain everything.
6. Put these sea scraps in a large pot and cover with 2.5 liters of cold water. Add salt and pepper.
7. Slowly bring everything to a boil.
8. Let cook over moderate heat and uncovered for 5 minutes.
9. Then add the white wine, the bouquet garni and all the chopped vegetables.
10. Put the heat as low as possible and simmer for 30 minutes.
11. Remove any residue rising to the surface with a skimmer as you cook.
12. Gently pour the contents of the pot through a fine strainer over a jug.
12. Carefully pour the broth into an ice cube tray and freeze everything.
Results
There you go, you now know how to cook your bouillon cubes yourself :-)
Easy, fast and natural, isn't it?
It's still healthier and more economical than using Knorr broths full of questionable ingredients ...
You can replace them easily while saving money!
The great thing is that you can also cook your homemade bouillon cubes ahead of time to make your life easier while eating healthier.
Remember to date and label the bouillon cubes before freezing them.
In the freezer, they can be kept for 3 months.
Your turn...
Have you tried these homemade bouillon cubes recipes? Tell us in the comments if you enjoyed cooking and tasting them. We can't wait to hear from you!
Do you like this trick ? Share it with your friends on Facebook.
Also to discover:
The Trick To Remove Fat From Broth.
This Ancestral Ginger And Garlic Soup Fights Colds, Stuffy Nose and Sore Throat.
