As a home cook, you’re likely no stranger to the convenience of store-bought bouillon cubes or powders. However, if you’re looking to elevate your cooking game and add a depth of flavor to your dishes that’s simply impossible with commercial products, making your own Better Than Bouillon stock from scratch is the way to go. In this article, we’ll take you through the process of creating this versatile and delicious stock, and explore the benefits of using it in your cooking.
What is Better Than Bouillon Stock?
Better Than Bouillon stock is a type of concentrated stock paste made from a combination of meat, bones, vegetables, and spices. It’s designed to be a more flavorful and nutritious alternative to traditional bouillon cubes or powders, which often contain high amounts of sodium and preservatives. The beauty of Better Than Bouillon stock lies in its versatility – it can be used as a base for soups, stews, and sauces, or as a seasoning to add depth and richness to a variety of dishes.
The Benefits of Making Your Own Better Than Bouillon Stock
While store-bought Better Than Bouillon stock is certainly convenient, making your own from scratch offers a number of benefits. Here are just a few:
- Customization: By making your own Better Than Bouillon stock, you can tailor the flavor to your liking by using different types of meat, bones, and spices.
- Cost-effective: Making your own stock from scratch can be more cost-effective than buying commercial products, especially if you use leftover bones and vegetables.
- Healthier option: Homemade Better Than Bouillon stock is free from preservatives and excessive sodium, making it a healthier option for those looking to reduce their salt intake.
- Environmentally friendly: By using leftover bones and vegetables, you’re reducing food waste and minimizing your environmental impact.
Ingredients and Equipment Needed
To make Better Than Bouillon stock, you’ll need the following ingredients and equipment:
- 2-3 lbs meat bones (beef, chicken, or pork work well)
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 2-3 cloves garlic, minced
- 1 large onion, chopped
- 4-6 cups water
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- A large stockpot or Dutch oven
- A blender or food processor
- A fine-mesh strainer or cheesecloth
Step-by-Step Instructions for Making Better Than Bouillon Stock
Making Better Than Bouillon stock is a relatively simple process that requires some patience and attention to detail. Here’s a step-by-step guide to get you started:
Step 1: Roast the Bones
Preheat your oven to 400°F (200°C). Place the meat bones on a baking sheet and roast for 30 minutes, or until they’re nicely browned. This step adds depth and richness to the stock.
Step 2: Sauté the Aromatics
In a large stockpot or Dutch oven, heat a couple of tablespoons of oil over medium heat. Add the chopped onion, carrots, and celery, and cook until they’re softened and lightly browned.
Step 3: Add the Bones and Water
Add the roasted bones, water, tomato paste, thyme, bay leaves, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 6-24 hours. The longer you simmer, the more flavorful the stock will be.
Step 4: Strain and Blend
Once the stock has cooled, strain it through a fine-mesh strainer or cheesecloth into a large bowl or container. Discard the solids and let the stock cool to room temperature. Once cooled, blend the stock in a blender or food processor until it’s smooth and creamy.
Step 5: Reduce and Concentrate
Return the blended stock to the pot and bring it to a boil. Reduce the heat to low and simmer until the stock has reduced and thickened, stirring occasionally. This should take about 30 minutes to an hour.
Step 6: Cool and Store
Once the stock has cooled, transfer it to an airtight container and store it in the fridge for up to 1 week or freeze for up to 6 months.
Tips and Variations for Making Better Than Bouillon Stock
Here are a few tips and variations to keep in mind when making Better Than Bouillon stock:
- Use a variety of bones: Experiment with different types of bones, such as beef, chicken, or pork, to create a unique flavor profile.
- Add other aromatics: Consider adding other aromatics, such as leeks, garlic, or ginger, to the pot for added depth and complexity.
- Use different spices: Experiment with different spices, such as paprika or cumin, to add a unique flavor to the stock.
- Make it vegetarian or vegan: Simply omit the bones and use vegetable scraps and spices to create a vegetarian or vegan version of the stock.
Using Better Than Bouillon Stock in Your Cooking
Better Than Bouillon stock is a versatile ingredient that can be used in a variety of dishes. Here are a few ideas to get you started:
- Use it as a base for soups and stews: Simply dilute the stock with water and add your favorite vegetables and proteins for a quick and easy meal.
- Add it to sauces and braising liquids: Use the stock to add depth and richness to your favorite sauces and braising liquids.
- Use it as a seasoning: Mix a spoonful of the stock into your favorite dishes, such as mashed potatoes or roasted vegetables, for added flavor.
By making your own Better Than Bouillon stock from scratch, you’ll be able to add a depth of flavor to your cooking that’s simply impossible with commercial products. With its versatility and customization options, this stock is sure to become a staple in your kitchen.
What is Better Than Bouillon and why is it so popular?
Better Than Bouillon is a popular brand of bouillon paste that is used to make stock or broth for various recipes. It is known for its rich, intense flavor and is often preferred over traditional bouillon cubes or powders. The reason for its popularity lies in its ability to add a deep, savory flavor to dishes without the need for lengthy cooking times or a lot of ingredients.
The key to Better Than Bouillon’s success is its high-quality ingredients and unique blend of spices and seasonings. Unlike traditional bouillon products, Better Than Bouillon is made with real meat, vegetables, and spices, which gives it a more authentic and robust flavor. This, combined with its ease of use and versatility, has made it a staple in many kitchens.
What are the benefits of making homemade stock versus using store-bought?
Making homemade stock has several benefits over using store-bought options like Better Than Bouillon. For one, homemade stock allows for complete control over the ingredients and flavor profile, which is especially important for those with dietary restrictions or preferences. Additionally, homemade stock can be made in large batches and frozen for later use, making it a convenient and cost-effective option.
Another benefit of homemade stock is that it can be tailored to specific recipes or cuisines. For example, a homemade chicken stock can be made with Asian-inspired spices and aromatics for use in noodle soups or stir-fries. This level of customization is not possible with store-bought stock, which can be limiting in terms of flavor and versatility.
What are the basic ingredients needed to make homemade stock?
The basic ingredients needed to make homemade stock include bones, meat, and vegetables. The type and quantity of these ingredients will vary depending on the type of stock being made, but some common ingredients include chicken or beef bones, onions, carrots, celery, and aromatics like garlic and bay leaves. Other ingredients like herbs, spices, and acidity regulators like vinegar or lemon juice may also be added to enhance flavor and clarity.
The quality of the ingredients is also important, as it will directly impact the flavor and nutritional content of the stock. It’s best to use organic, grass-fed, or pasture-raised bones and meat whenever possible, as these will have a more robust and nuanced flavor. Fresh, seasonal vegetables should also be used to add depth and complexity to the stock.
How do I roast bones for homemade stock?
Roasting bones is an important step in making homemade stock, as it enhances the flavor and color of the final product. To roast bones, preheat the oven to 400°F (200°C) and place the bones on a baking sheet in a single layer. Roast the bones for 30 minutes to an hour, or until they are nicely browned and caramelized.
The roasting process can be done with or without oil, but adding a small amount of oil can help to bring out the natural flavors of the bones. It’s also important to stir the bones halfway through the roasting time to ensure even browning. Once the bones are roasted, they can be added to a pot of water and simmered to make the stock.
How long does it take to make homemade stock?
The time it takes to make homemade stock can vary depending on the method and type of stock being made. Generally, homemade stock can be made in 6-24 hours, with the longer cooking times resulting in a more concentrated and flavorful stock. A basic chicken or beef stock can be made in 6-8 hours, while a more complex stock like fish or veal may require 12-24 hours.
The cooking time can also be influenced by the method of cooking, with stovetop or Instant Pot methods being faster than slow cooker or oven methods. Regardless of the method, it’s essential to simmer the stock gently and patiently to extract the maximum amount of flavor and nutrients from the ingredients.
Can I make homemade stock in a slow cooker or Instant Pot?
Yes, homemade stock can be made in a slow cooker or Instant Pot, which can be convenient and time-saving options. A slow cooker is ideal for making stock overnight, as it allows for a low and slow cooking process that extracts the maximum amount of flavor and nutrients from the ingredients. Simply add the ingredients to the slow cooker and cook on low for 8-12 hours.
An Instant Pot can also be used to make homemade stock, which can significantly reduce the cooking time. Simply add the ingredients to the Instant Pot and cook on high pressure for 30-60 minutes, followed by a 10-15 minute natural release. This method is ideal for making stock quickly and efficiently, but it may not result in the same level of flavor and clarity as a longer cooking time.
How do I store and freeze homemade stock?
Homemade stock can be stored in the refrigerator for up to 5 days or frozen for up to 6 months. To store in the refrigerator, simply cool the stock to room temperature and transfer it to an airtight container. To freeze, cool the stock to room temperature and transfer it to a freezer-safe container or ice cube tray. Frozen stock can be thawed and used as needed, making it a convenient option for meal prep and planning.
When freezing stock, it’s essential to label and date the containers or ice cube trays to ensure that the oldest stock is used first. Frozen stock can also be used as a concentrate, where it’s thawed and diluted with water to make a flavorful broth or soup. This method is ideal for making soups, stews, and sauces quickly and efficiently.