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Best way to substitute/replace builloun cubes

post #1 of 7
Thread Starter 

From what I can tell, these things are not healthy. And the salt itself is not the problem, its everything else.

 

So obviously I would want some salt as one thing to replace these things. Good sea salt. What other spices would you recommend to substitute for for example chicken or beef flavored cubes? I dont want to get the exact taste, I just want something thats a decent substitute to flavor basic meals.

 

Thank you very much experts

post #2 of 7

Really no commercial sub that isn't high in salt. You could make your own stock and really reduce it to a syrup consistency then freeze it in ice cube trays. But the Better than Bouillon pastes are good, still high in salt though.

post #3 of 7
I sometimes use (salt-free) Demi glace and stock from http://www.morethangourmet.com/ good for both taste and consistency if you're looking to thicken.
post #4 of 7

Reduced sodium "Better than Bullion" or Knorr "stock pot" (not cheap BTW), but even reducing stock will develop the natural sodium from the ingredients. 

post #5 of 7

Make and freeze stock in one cup increments - or use Better than Bullion, the cubes always taste like .... well not good.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #6 of 7

Of all the cubes and bases available at the retail level, this brand comes closest to the ones used in food service. Their lobster and clam base actually contains lobster and clams as there chicken contains chicken. On line, I have seen them sell for over *8.00  this is way to high In Publix or Kroger supermarket they are 4.49.-4.99. These should not be used to actually make the soup or sauce, they should be used as flavor enhancers only. Commercially I use Minors and Knorr Swiss.  Sure they have salt but again they do not make the soup they only boost a weak stock. They make a low sodium chicken also. I use them home and have great results with all of their flavors. If you want the real thing you could start with a 10 gal stock pot and reduce it down to about  a 1/2 pint. This is called ""Glace' Di Viand""  even stronger then "" Demi Glace."" This was done 50-60 years ago in all first class establishments. EJB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 7
Quote:
Originally Posted by chefedb View Post
 

 This is called ""Glace' Di Viand""  

It's "Glace de viande". 

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