HOME > Chowhound > Home Cooking >

Discussion

Using boullion cubes

I've never been a heavy user of boullion cubes but recently saw a few varieties that made me curious. I now have boxes of Knorr garlic, onion, and chipotle boullion cubes - and no idea how to use them. I know that they'll be pretty salty as well so I'm a bit worried about turning my recipes into salt licks!

My initial thought is to throw the onion and garlic into a crockpot when I'm making pot roast but have no idea on proportions. I'm also a bit clueless on how to use the chipotle variety. I usually use chipotles in adobo and don't know how to translate the cubes into the recipes I use with canned.

Does anyone have any suggestions?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Not quite sure what youre asking, but generally, 1 boullion cube goes with 2 cups water. Hope that helps. It's not good in all instances though.

    One time I tried subbing out boullion cubes in my French onion soup, and the result wasn't very good.

    3 Replies
    1. re: natewrites

      I'm really just looking for recipes where I can use these cubes. I've added other flavors of boullion to soups in the past but don't know the right balance- basically, I'm concerned that I'll make the flavors either over- or under-whelming.

      Thanks!

      1. re: natewrites

        The instructions are on the package on how to rehydrate the cubes, but I agree with this about 2 cups of water per bouillon cube where I double the water called for the cubes.

        Also, I don't see the cubes as a replacement to an ingredient. I see the cubes an alternative to water. For example, I would not replace the chipotles in a recipe with the cubes, I would add a bouillon cube with the liquid called out in the recipe, plus reduced the salt called out in the recipe.

        Also for recipes, I would go to the manufacturer's website for ideas.

        1. re: dave_c

          I think of the cubes as a form of salt. And some of the Mexican varieties replace the hot sauce as well.

      2. With the chipotles cube I think I would make a creamy sauce with fish like salmon or shrimp. The cube -could- add a nice kick to it. I'll quite often add a few dashes of hot sauce to creamy sauces and it works nicely, but I'm not sure if the cube could be too strong.

        I think it'd also be good when making pulled pork in the slow cooker.

        What I would try is diluting the cube with water then trying the broth. It'll give you a better idea of the flavour it has so you'd know which dishes it could be adapted in to.

        1 Reply
        1. re: Musie

          That sounds amazing, thanks! I've seen recipes for a chipotle alfredo sauce that this would be perfect for!

        2. Considering that garlic, onion and chipotle are commonly available throughout the year I don't understand why anyone would use bouillon cubes to add their flavor to recipes. Besides the dehydrated primary ingredient (garlic, onion, etc.) they're compressed cubes of salt (lots of salt) and fats with a few herbs and/or spices added.

          4 Replies
          1. re: todao

            I always thought bullion cubes were supposed to add meat or poultry flavor -- maybe use one to enhance the gravy in a chicken pot pie, that sort of thing.

            1. re: todao

              I've seen these Knorr cubes in the Hispanic aisle
              http://www.thelatinproducts.com/knorr...

              Whether you understand it or not, Knorr products like this a quite popular in countries like Mexico. And indication of this is the pound jars of Knorr Tomato Chicken boullion seasoning that I see in Hispanic groceries
              http://www.thelatinproducts.com/knorr...

              http://knorr.com/Recipes/8357/1/Chipo...

              1. re: paulj

                The cubes are what I bought. Thanks!

              2. re: todao

                It's a fair point, I was just curious to try something I haven't seen before.

              3. Have you tried the website of the manufacturer for suggestions?

                1 Reply
                1. re: KSlink

                  I did but with little luck. Their Spanish language website was beyond my abilities and their English website didn't mention the products at all. Frustrating.

                2. With Superior Touch Better Than Bouillon bases now widely available in supermarkets and online, IMO there is zero reason to buy cubes, which are a lot saltier and not as flavorful. BTB still has plenty of salt, even in the reduced sodium alternatives they make for their beef, chicken, and vegetable flavors, but less than the cubes.