Thread 21659218

Anyone got a beef stew recipe that uses the roasted chicken base instead of beef? Also BtB general I guess

I hate its name. Sounds very thrashy and low class.

>>21659226
and what would you call it anon-sama?

>>21659232
Idk... Lady Ellen's Premium Stock Base or something like that.

>>21659232
YumYum Paste

>>21659226
>thrashy
You're not supposed to shake it anon.

>>21659218 (OP)
Yeah it's called chicken and dumplings.

how come when you look at the ingredients for this stuff or the marco pots the first ingredient is chicken, but if you look at the ingredients for powdered bouillon the first ingredient is salt and the second is msg? why can't they made the goop in powdered form?

>>21659232
Objectively superior to bouillon

>>21659226
I always assumed it was some cheap crap. Is this stuff actually legit

>>21659313
Yeah it's really good

>>21659313
They make a bunch of different ones that grocery stores don't commonly carry like lobster and pho and birria

Used this for the first time last night making bourginon. Really tasty, much better than the swansons beef broth.

>>21659294
price

>>21659313
Surprisingly good

>>21659313
My mom got it from costco once and it was my special cooking secret until youtubers started shilling it

>>21659218 (OP)
here is your recipe. find any beef stew recipe in the whole fucking world that uses beef stock, use that shit in place of beef stock.

your welcome

>>21659232
>using Bouillon

>>21659313
It's better than the cheap stock cubes I've gotten. But I wouldn't say it's better than most home stocks. If I don't have any homemade stuff on hand, I got Btb in the fridge as a backup.

>>21659343
Got recipe? I have too many bookmarked and forgot which one I liked. I know the ingredients but I forget the ratio of BtB to wine (and water if adding)

>>21659376
I would gladly pay more if they fucking sold it

>>21659218 (OP)
Go to Costco they have large jars that are the same price as the little ones at other stores.

>>21659232
Bouillon BTFOed

>>21659218 (OP)
The beef stew I make on a regular basis uses chicken stock (with BtB whenever I can't be bothered making my own; homemade stock is reserved for my special gumbo.) Probably the main technique I use that elevates it is to coat your beef chunks in a mix of flour, salt, and pepper, then pan fry them before removing from the pot to sautee the veg, add the herbs and whatnot. The fond stuck to the pot acts almost like a roux and thickens the final stew to a perfect heartiness.

>>21659313
It's pretty darn good, and will probably get you 80% of the way to a homemade broth without any of the hassle. The element that's missing from it is the fat that simmers off the bones when making homemade stock.

>>21659218 (OP)
The beef stew I make on a regular basis uses chicken stock (with BtB whenever I can't be bothered making my own; homemade stock is reserved for my special gumbo.) Probably the main technique I use that elevates it is to coat your beef chunks in a mix of flour, salt, and pepper, then pan fry them before removing from the pot to sautee the veg, add the herbs and whatnot. The floury fond acts almost like a roux and thickens the final stew to a really nice heartiness.

>>21659454
I literally only ever do Julia Child's recipe.

https://www.youtube.com/watch?v=uruT8FPpeKc&t=928s
Although this time I didn't feel like going through all the terminally dull work of prepping the pearl onions so I just sliced an onion. It's good but I can understand why she prefers the pearl onions now.

>>21659441
I use it to make my stocks pop. Not a lot, just enough to elevate them a little. Just add at the end and simmer for a couple of minutes more.

>>21659936
The fat, the gelatin, or the marrow?

>>21659940
looks fuckin tasty. Do you cut the veg large and eat it, or are you a wasteful asshole like me who strains out the mirepoix and adds in new ones at the end? I refuse to eat them mushy (carrots and pearly onion mainly, diced onion garlic and celery pretty much melts away on its own). Any additions like dijon (inspired by carbonnade) or worcestershire? I like experimenting.
>>21659942
Pearl onions are annoying, I've done it both ways. I suppose this problem could be solved using the peeled frozen pearl onion but I've never tried.

>>21660042
The mirepoix is diced small and left in for the entire cooking process. It's meant to blend into the stew to where you notice the flavor but not the texture at all. The larger vegetables (potatoes, carrots, turnips, etc.) get added around 30 minutes before finishing so that they aren't mush. I've never tried adding dijon, but worcestershire always goes into beef stews for me. Amps up the flavor in all the best ways.

>>21660034
Depends on the kind of stock you're making. Chicken stock has little to no marrow given the nature of the bones, but the fat and gelatin content will vary based on how much scrap is leftover from your bird (I'm usually using the remains of a rotisserie chicken.)

For beef stocks however, there are dozens of different bones that can greatly effect the final stock. I'd really like to try a homemade beef pho at some point, but it's just not worth it if I'm not cooking for 12+ people.

>>21659218 (OP)
Never actually used it but I see a lot people using it as a flavour-booster for soups and stews while still using regular stock. I'm guessing it has less salt?

>>21660245
Some varieties more than others. The stuff costco sells is relatively low sodium. It's great if you wanna add both salt and meatiness to any kind of broth/sauce.

>>21660074
>I'm usually using the remains of a rotisserie chicken.
I thought you werent supposed to make stock from already coocked meats. Have i been retarded this whole time? So many wasted costco chickens

>>21659232
Can't Believe Its Better Than Bouillon

>>21660042
I may be a tastelet but I could never tell the difference between the frozen prepeeled and regular pearl onions. So long as you're using them in a recipe where they're getting the hell cooked out of them, all it would do is just save you time.

>>21659538
As would I.

>>21659218 (OP)
Protip. If you have cheap ramen. Use a teaspoon of better than bouillon instead of the shit packet it comes with.

>>21659218 (OP)
There are some pretty nasty chemicals on the ingredient list.

>>21661499
Then why does it taste so good?

>>21661621
That retard doesn't know what he's talking about.
He just spouts shit thinking people are as retarded as him and doesn't know better.

>>21661621
xhe's probably a vegan

>>21659232
Soup Paste

>>21659218 (OP)
both this and "cheap" stock cubes have so much garbage added to them

i just use diluted soy sauce as stock/boullion replacement as its cheap and doesnt have garbage in it

>>21660714
>I thought you werent supposed to make stock from already coocked meats.
One of the first steps for making classic beef stock is to roast the marrowbones and meat scraps.

>>21661709
>i just use diluted soy sauce as stock/boullion replacement as its cheap and doesnt have garbage in it
It also doesn't have any flavor besides soy sauce flavor

>>21659232
Camel Spooge

>>21659313
Important point other anons have left out: it's better than the boxed stock. Not as good as home-made by a long-shot, but add some gelatin to a stock made from this and you're doing as good as a grocery store meal can get.

>>21659313
If you have the time/energy to make homemade stock, go ahead. If you don’t always have the time/energy, forgot to buy stock or broth, or just need to add salt extra salt/flavor it’s very useful to keep around

>>21659940
sautee (and remove) the mirepoix and dry herb bundle BEFORE browning the beef. you want to create LAYERS of flavor when building the fond, and starting with the poix flavors the beef.

>>21663424
I always brown the beef, remove it, then cook the mirepoix in the rendered beef fat plus whatever extra olive oil/butter I need to add. Why do it the other way around?

>>21659294
Cubes are much smaller than the tbsp of goop. Both are meant to flavor multiple cups of water, so for the smaller one (the cube), the salt and msg concentration needs to be more. Also, they act as a cheap preservative. You can expose the cubes into air and they'll still last a while. The goop is more expensive, and can be left outside until you open the jar and have to put it in the fridge. This means the way they preserve the goop is more costly than just dumping a shit ton of salt and drying the goop into a powder. They would have to make the goop and jar it in a perfectly sanitized environment, since opening the jar removes this sanitation assurance. Drying out a powder already sanitizes by removing all water.

As a goop, more complex flavors are better preserved dissolved in the liquid. Powder cubes are naturally inferior.

>>21663454
Goop also takes up more storage space

>>21659313
It's every bit as good (if not better) as something like Swanson broth or stock sold as liquid in a box. It's concentrated base that restaurants have been using for years. Now more than ever as people are paying retarded amounts of money of "bone broth", the BtB brand should be more known and popular.

>>21659940
Why would any of you use chicken base when Better than Bullion makes Beef and Roasted Beef and Mushroom or Garlic or any other flavor that would make sense to actually use in conjunction with beef?

Why use chicken with beef ever?

>>21660714
Huge waste. Not sure where you read that lie. If you want a light chicken stock you'd use uncooked bones and scraps, but that's fancy French shit. It's only to preserve the lack of color. Roasted chicken bones taste better.

>>21663437
To impart the poix flavour on the beef as I clearly said in the previous post

>>21659218 (OP)
>BtB general
Has anyone tried the Roasted Garlic base?

>>21664534
I bought it and so far made basic butter garlic pasta using it and a tiny bit of chicken stock. It's nice. Definitely *roasted* garlic. I havent triedspreading it straight on a baguette to make garlic bread though. Havent had the balls.

>>21664694
Cool. Since it's roasted there's no a heavy "bite" to it I assume? Some days I want to make some recipes and don't have fresh garlic on-hand so I'll pick some up.

>>21664711
yeah no bite just umami garlic taste. Beware though cause it felt saltier than regular stock base but maybe i just put in more than i thought. I'm not mad i got it and will def try to make the garlic bread.

>>21664712
Thanks.

>>21659438
underrated

>>21664356
>>21663424
This is absurd. No.

>>21659218 (OP)
take any recipe that calls for beef bouillon and sub chicken after you buy an ad.

Bought a jar for the first time yesterday and I feel like I betrayed my past poorfag self

>>21665242
based and bouillonpilled

Does anyone else lick the spoon clean after using it to scoop out the BtB? I can’t be the only one.

>>21659218 (OP)
so i can just make some slop
call it better than pizza
and you retards will buy it?

I always want to try the different kinds but don't even know what I'd do with them. What kinds do you get anon? I mean aside from the standard chicken or beef. And what do.

>>21659218 (OP)
Just buy beef flavor, OP.

Why has no one even attempted to defend using chicken stock for a beef stew???

Is this a utilization thing where OP has to make do with what he's got?

OF COURSE no one has a BEEF stew recipe that uses CHICKEN stock. Because that's fucking culinary heresy.

>>21665282
No, I run water over it into the pot because you mix it with water anyway.

>>21665242
Wrong way to think of it. You're being a smart shopper. You're not buying more expensive liquid broth. When you were poor you were paying for an inferior product which was mostly sodium.

>>21665513
>more expensive liquid broth
I was buying store brand concentrate (when it was on sale)

>>21659313
Dude I eat it straight from the jar it's so good

>>21665508
But the marriage of beef to chicken broth works well in Italian wedding soup

>>21659218 (OP)
>Better than Bouillon
What is it then?

>>21665890
better

>>21659325
>They make a bunch of different ones that grocery stores don't commonly carry like lobster and pho and birria
The Red Lid jars feel like buying late-game potions or bosses that have taken a lot of damage and went into their final attack phase.

>No one man should have this much power
What if you combined a spoonful of each in the same pot?

>>21665912
Pure "better"

>>21665508
The beef one is a yucky black color, while the chicken one is an appetizing turmeric-ish color. Also, restaurants frequently use chicken stock as their catch-all stock. Beef pho uses chicken stock. Sauteed mushrooms in wine sauce uses chicken stock. Veal marsala can use chicken stock. Birria de res, chile colorado often uses chicken stock. it's not heresy it's tasty.

why can't I find the organic low sodium variants anywhere? were they discontinued?

So I can just drop a spoonful of this shit into water and instantly have a decent soup?

>>21659218 (OP)
Ngl I actually prefer knorr.

>>21665504
I-it's just stock bro. Use it whenever you need stock. Make soups or stews or sauces. Just stick with chicken first since chicken stock is most commonly used.

>>21665940
Do it, I dare you