A bouillon cube is a staple in many kitchens for its ability to add flavor to many types of dishes including dehydrated meat, vegetable and fish stock. Bouillon either in a cube or granulated state can last for up to two years. Many chose to dissolve it in a cup of water for a quick broth or addition to pan drippings for a rich gravy. This article will list other ways to dissolve bouillon cube for a variety of dishes.
Melt 2 to 2 1/2 tablespoons in a frying pan. Add one bouillon cube and stir it continually until dissolved. Pour over popcorn. Chicken or beef bouillon cube can be used depending on preference.
Heat half a cup of milk in a saucepan and add one bouillon cube. Stir constantly until the cube has dissolved. Add to mashed green peas, bread crumbs, an egg and cheese. Bake until the cheese is melted.
Whisk a chicken bouillon cube and garlic powder into a slurry made from water and flour. Continue cooking until the bouillon dissolves and the sauce thickens. Add in chopped green chilies for an enchilada sauce.
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Add one beef bouillon cube to a warm, browned garlic and beef sauce. Over low heat, continually stir until the bouillon is dissolved. Add thinly sliced steaks and cook until braised.
Place a beef bouillon cube in a cored and peeled Vidalia onion. Dot with butter and cover baking dish with aluminum foil and bake.
One teaspoon of granulated bouillon equals one bouillon cube.
Since 1993 Mona Harte's work has appeared in various publications, including "NYTimes Regional Newspaper Group," the "Calgary Sun," the "Great Falls Tribune" and the "Tahoe Daily Dispatch," as well as international magazines "Atlantica," "Portfolio," and "Open Skies." She holds an Associate of Arts in layout/design from the Art Institute of Pittsburgh.