Skip the Bouillon

“Bouillon-pronounced “BOOL-yone -is a clear, flavorful broth made by simmering beef, chicken or vegetables and other ingredients. The main difference between bouillon and stock is that bouillon is made by simmering meat, whereas stock is made by simmering bones. Also, stock is generally unseasoned or only lightly seasoned, while bouillon is seasoned to give it a strong flavor.” – @thespruceeats

It ain’t these dried up food-like cubes or pastes. That’s a concentrate made to be able to add to water and imitate the intense flavors of wholesome ingredients that have simmered for hours. But they’re made with lots of things you’d not add in to your own homemade stock or broth to try and achieve that in a shortcut and often with sneaky things that can really alter your taste buds and even negatively impact your health. Yes, even the organic and better ingredient options are less than stellar. I always have bone broth and/or veggie on deck here and I make it from scraps for literal pennies and with less than a few minutes of effort. You can tap these hashtags or check my highlights for all the details 👉🏼 #alltbonebroth#alltveggiebroth

Pick and choose any add ins on the last slide and additional seasonings depending on the dish and really make your recipes pop without the little foil wrapped yellow things and for less money usually too! Always taste, taste, taste, and season well. Salt isn’t an enemy. The way it’s used in the highly processed, food-like products is.