Go to the Recipe: Ultimate Pork Bouillon Cubes
Making this today, it looks awesome!
I'm aware the ingredients are not going to have that much flavour left in them but any ideas to try and use them anyway ? Hachis parmentier/Shepherds pie?
Awesome!
This would probably be awesome for soup dumplings, no? Quarter of a cube in each?
Doing this now. So much fat lol. That’s to be expected I’d guess considering my butcher grounds it from a mix of trimmings.
I just made a batch with 90-10 and it turned out great. If you have a visible solid layer of fat on top of your strained broth I would skim it for sure. For any of the recipes.
90/10 beef right?
correct
After reducing the stock to 650g. It didn’t split, it just had a lot of fat. Going to reduce the 650g to 300g and it’ll work out no problem.
Lip smacking! Amended (dietary needs) with no garlic or MSG. Added 50g sun dried tomatoes, 50g dried shiitake and a 5 cm piece kombu ( for umami flavours) to simmering stock (no pressure cooker). Browned my mince in 50g duck fat (my Aust local mince is quite lean). Took longer than recipe says for mince browning and reduction. Turned out fabulous. Definite repeater.
Sharon I love that you made it your own! It is such a versatile method with endless possibilities.
This is great! I added a bay leaf because I can’t stop myself adding a bay leaf whenever I use the pressure cooker.
I have a feature request, though: the scaling feature, which I love, doesn’t percolate through the text of the recipe where quantities are mentioned — e.g. no matter what you scale to, the final step says to reduce to 280-300g — for any recipes with specific units in the body of the recipe, it would be cool if the scaling applied there, too, where applicable.
Do you sell pre-made bouillon cubes with this and other recipes (beef) on the website? If not, seems like a product that people would get significant interest…
