Here in the UK, Knorr have also started producing "Stock-Pots" which are concentrated stock "gels". They're available for beef, chicken, fish and vegetable stock. A bit more expensive than the cubes though although they're richer and less salty.
There are different quality bouillons though, some really are much higher in salt content. If you don't buy the absolute cheapest thing you can buy though it should be alright.
Okay Mr. FancyPants......I find rues difficult. Do I brown it? Not for a white sauce for sure...but jeez. Proper ratio? Butter to flour? Its all guess work. Nobody knows for sure. That's my guess. G.
@Gump1147 the thing with most people is they put to much flour into the roux you should have equal amounts of flour and fat. In the correct amounts the Roux should be just enough to prevent the fat separating from the flour, soft not dry, oh and don't use margarine it has more water in than butter
strange but I used to suck on a cube when I was young dumb and full of cum and that was a treat for me... I know stupid
sunsetlover 3 months ago
Apparently, using a boullion cube to make chicken stock does not upset PETA as much as tossing a live chicken into a pot of boiling water.
vclamp 3 months ago
@vclamp *write down video idea* Thanks!
Pipistrello 3 months ago
I figured u would have used guano.
KiddsockTV 3 months ago
Here in the UK, Knorr have also started producing "Stock-Pots" which are concentrated stock "gels". They're available for beef, chicken, fish and vegetable stock. A bit more expensive than the cubes though although they're richer and less salty.
MentholSnuff 3 months ago
@MentholSnuff Chef Marco White was featured in commercials here for that product. It has another name here.
Pipistrello 3 months ago
Cat poop soup...
Cambenora 3 months ago
"It binds me!"
TheZomba1965 3 months ago
sodium.
TheZomba1965 3 months ago
@TheZomba1965 It's what's for dinner.
Pipistrello 3 months ago
@TheZomba1965 Colonoscopy
Pipistrello 3 months ago
@TheZomba1965 Diverticulitis
Pipistrello 3 months ago
There are different quality bouillons though, some really are much higher in salt content. If you don't buy the absolute cheapest thing you can buy though it should be alright.
MoraiKSC 3 months ago
@MoraiKSC I always go with good lot Knorr. Tried and true. Never fails me.
Pipistrello 3 months ago
Okay Mr. FancyPants......I find rues difficult. Do I brown it? Not for a white sauce for sure...but jeez. Proper ratio? Butter to flour? Its all guess work. Nobody knows for sure. That's my guess. G.
Gump1147 3 months ago
@Gump1147 lol I don't do ratios and exact measurements. I'm all about making it easy for people. Keep adding til it tastes good. :P
Pipistrello 3 months ago
@Gump1147 the thing with most people is they put to much flour into the roux you should have equal amounts of flour and fat. In the correct amounts the Roux should be just enough to prevent the fat separating from the flour, soft not dry, oh and don't use margarine it has more water in than butter
angrywhenroused 3 months ago
Standing in the corner with a snot bubble in his nose AND quoting the Pokemon Movie.
Mikeforealz 3 months ago