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  2. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.

  3. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Many cooks and food writers use the terms broth and stock interchangeably. [3] [4] [5] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [6] While many draw a distinction between stock and broth, the details of the distinction often differ.

  4. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Many cooks and food writers use the terms broth and stock interchangeably. [1] [6] [7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [8] While many draw a distinction between stock and broth, the details of the distinction often differ.

  5. Brown sauce (meat stock based) - Wikipedia

    en.wikipedia.org/wiki/Brown_sauce_(meat_stock_based)

    In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring") or ...

  6. Make These Comforting Beef Recipes Right in Your Slow Cooker

    www.aol.com/lifestyle/comforting-beef-recipes...

    24/7 Help. For premium support please call: 800-290-4726

  7. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.

  8. Liebig's Extract of Meat Company - Wikipedia

    en.wikipedia.org/wiki/Liebig's_Extract_of_Meat...

    Liebig's Extract of Meat Company, established in the United Kingdom, was the producer of LEMCO brand Liebig's Extract of Meat and the originator of Oxo meat extracts and Oxo beef stock cubes. It was named after Justus Freiherr von Liebig , the 19th-century German organic chemist who developed and promoted a method for industrial production of ...

  9. Consommé - Wikipedia

    en.wikipedia.org/wiki/Consommé

    Beef consommé. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.

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