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making your own boullion?

cdjmagee

So I run a steakhouse in chicago and use powdered chicken boullion in conjunction with other ingredients to season whole chickens to give it that concentrated flavor. Is there a way to make beef boullion with my butcher trim to season steaks the same way?

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Chris_Young_80640

Making an amazing glace is probably the most realistic goal. To get a dry boullion cube, you're looking at either freeze drying or spray-drying technology.

Gorm_Veggerby__40759

Save all that butcher trim, and make a Nice beef stock/fond/bouillon. And reduce it into a glace, for a beautiful sauce. Or just use it to braise some tougher cuts of beef, thats my best bet @dakota John

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