Bouillon Replacements

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Bouillon Replacements
« on: July 07, 2008, 01:14:41 PM » by likemanywaters

What can I use instead of beef bouillon granules in a Swedish Meatballs recipe? (or in any for that matter) Just use salt? In the recipe, you mix the granules with milk, so it's not like I can just use fresh beef stock instead. Thanks for any suggestions!

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-Ezekiel 43:2

Bouillon Replacements
« Reply #1 on: July 07, 2008, 02:39:31 PM » by ~esposita~

Quote from: likemanywaters on July 07, 2008, 01:14:41 PM

Based on the below recipe, you could add the drippings to the milk. Huh

I don't have a recipe for Swedish Meatballs, but here is one for Danish Meatballs. I don't know if it will help, but I hope so!

Danish Meatballs

1 1/2 pounds ground beef
1/2 c dried bread crumbs (plain)
1 lg egg
1/4 c chopped fresh parsley (I used dried)
2 Tbsp chopped fresh dill (I used dried)
1 T grated onion (I just minced ~1/4 - 1/2 onion)
1 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 T butter
2 T flour
1 1/2 c milk
1 c chicken broth (I used beef)

1) Combine beef bread crumbs, egg, parsley, dill, salt, pepper, and nutmeg just until well blended. Form into 24 balls
2) In skillet, melt butter. Add meatballs; cook til browned; remove from skillet
3) Stir flour into drippings in skillet; cook over medium heat, stirring, 1 min. Gradually add milk and broth; cook, stirirng constantly til mixture has thickened and boils.
4) Add meatballs to skillet; heat to boiling. Reduce heat, cover and simmer 10 min.

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Bouillon Replacements
« Reply #2 on: July 07, 2008, 02:40:13 PM » by ~esposita~

For the record, curry is a great replacement for chicken bullion!

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Bouillon Replacements
« Reply #3 on: July 07, 2008, 06:29:09 PM » by likemanywaters

thank you. Yep, that must be the same thing as swedish meatballs. I ended up just using salt instead of the bouillon and it worked fine.

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And, behold, the glory of the God of Israel came from the way of the east: and his voice was like a noise of many waters: and the earth shined with his glory.

-Ezekiel 43:2

Bouillon Replacements
« Reply #4 on: July 07, 2008, 06:51:41 PM » by herbalmom

Quote from: likemanywaters on July 07, 2008, 01:14:41 PM

I see that you already made the meatballs but for future reference highly concentrated stock/broth can be frozen in ice cub trays & a cube used in many places you would normally add a bouillon cube for flavor such as gravies, sauces, etc. In the Swedish meatball recipe you could have reduced the milk a little so you didn't end up with too much total liquid. Also, as you found out, many places where bouillon is called for it really doesn't make any real difference & a little salt &/or spices subs for it just fine. It just depends the recipe.

All you do to make frozen 'bouillon cubes' is to boil stock/broth uncovered to evaporate off most of the water. To get a bouillon replacement you would be boiling a quart of stock down to the volume of 4 ice cubes, freeze it in the ice cube tray s & use 1 cube to replace 1 bouillon cube.

Note- the more you boil down broth/stock the thicker it gets & the easier it will burn. (voice of experience here Roll Eyes

) If you are highly concentrating broth/stock transferring it to a smaller pan & lowering the temp as it reduces in volume will lessen the chance of burning. HTH Blessings ~herbalmom

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Re: Bouillon Replacements
« Reply #5 on: October 18, 2009, 02:37:25 PM » by 4myhoonie

i'm looking at replacing chicken boullion, mainly in my chicken soup recipe. i've tried just leaving it out, but it really adds a lot of flavor. i was looking in my co-op book, would herbamare be a good replacement for it? it has to be corn free. i also thought, maybe Kelp? herbalmom suggested it on another thread as being used for bringing out flavor in food. any suggestions, other than what's been said?

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Re: Bouillon Replacements
« Reply #6 on: October 18, 2009, 03:26:29 PM » by herbalmom

Quote from: 4myhoonie on October 18, 2009, 02:37:25 PM

Kelp does bring out flavor & I use it in all soups I make but it won't replace chicken stock in chicken soup. Why not just make chicken stock? I'm making chicken soup today & have the chicken bones simmering in salted water right now. Later I'll strain it out & use it to make the soup.

My other suggestion is what I said in post #4- make concentrated stock cubes, keep in the freezer, & use those. It works for any stock, not just beef. HTH Blessings ~herbalmom

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Re: Bouillon Replacements
« Reply #7 on: October 19, 2009, 10:46:38 AM » by 4myhoonie

hi herbalmom! yup, i do make stock and use it in the soups, i guess we are just spoiled to the taste. i am going to order some kelp, is this what i need:

http://www.frontiercoop.com/dspCmnPrd.php?ct=dfmhf&p=p&cn=Kelp

thanks!

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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."

Re: Bouillon Replacements
« Reply #8 on: October 19, 2009, 02:23:42 PM » by healthyinOhio

We use stock, and if I want a more bouillon taste, I just add more celtic sea salt. You can make a pot of soup/stew go further with more water and salt!

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