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  2. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. [1] Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig , to provide a nutritious meat substitute ...

  3. 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 ...

  4. Stock (food) - Wikipedia

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

    Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.

  5. What’s the Best Substitute for Chicken Broth? Here Are 6 ...

    www.aol.com/lifestyle/best-substitute-chicken...

    Michelle Lee Photography/Getty Images. Best For: soups and stews Try this trick: Dissolve an old school bouillon cube in hot water as directed and use the liquid as a 1:1 swap for chicken broth.

  6. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

    www.aol.com/36-common-substitutes-cooking-baking...

    Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...

  7. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .

  8. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...

  9. What’s the Best White Wine for Cooking? Here Are the Top ...

    www.aol.com/best-white-wine-cooking-top...

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