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Leek and Potato Bouillon Cube

Raymond_Magnuson_57542

Hello all,

I've been trying to figure out a way to make a leek bouillon and potato bouillon cube for just over a week now. Here is what I've tryed:

3 small leeks, trimmed and washed. Dehydrate in a dehydrator for 3-5 hours at 135F. Grind to fine powder in spice grinder. Re-hydrate with 1-2 tbsp water untill a stiff dough is formed, form 5g cubes and dyhydrate at 120F for 8-10 hours untill brittle. Same process for potato.

The problem I'm running into is they wont rehydrate in water. What I'm trying to achieve is a sort of...deconstructed (god I hate that term!) vichyssoise where the guest would drop both a potato and leek bouillon cube into some hot chicken stock, stir, and presto...vichyssoise! Please help me out...I've hit a wall!

Thanks in advance,

Ray

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grant

Dehydrate the cook vegetable juices into powders. Add loads of salts, possibly gelatin, thickeners like pre hydrated starches and MSG then repack into a cube. If you are trying to make a rehydrated puree(which it sounds like you are) then once rehydrated it will need some shearing.

Raymond_Magnuson_57542

Thanks for the advice. I'm giving a variation of what you suggested a try. Pictures and a follow-up to come.

Chris_Young_80640

Bulking with an instant starch (from National Starch) and some maltodextrin will make it much easier to disperse and rehydrate smoothly.

Raymond_Magnuson_57542

I'll give that a try sometime today/tomorrow because I still can't get it to dissolve in liquid. Thanks for the tip @Chris