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Bouillon cubes — the benefits and harm, the types and how to cook at home

Composition, caloric content and description of bouillon cubes with photos; product types; how to cook at home; benefit and harm

Calorie: 40 kcal.

The energy value of the product Bouillon cube:
Protein: 2 years
Fat: 2 years
Carbohydrates: 4 g.

Bouillon cubes lead their history from the 1800s. For the first time they were released by the German company Knorr. They developed dry pressed broths specifically for the poor who could not afford to buy meat, as well as to provide low-cost meals to servicemen during the war.

In Russia, the first bouillon cubes appeared around the same time, they were made from partridge meat, and they looked like tiles. In Soviet times, pressed broths were almost natural in their composition. With the collapse of the Soviet Union, natural bouillon cubes disappeared; in the 90s, their more aggressive counterparts became fashionable.

In the modern world, almost every housewife has pressed bouillon cubes in her kitchen, which have become an integral part of our life, despite the fact that there is not very much benefit from them, but rather the opposite.

There are several basic types of bouillon cubes, which will give your dishes a variety of bright flavors. The most common ones are:

Today, the following popular manufacturers of bouillon cubes are known: Gallina Blanca, Knorr, Maggi, Naturata.

If you want to give your dish a unique rich flavor, then bouillon cubes are perfect for this purpose. Choose them according to your preferences.

Cooking bouillon cubes at home for future use is very simple. In addition, this preparation consists of one hundred percent of natural ingredients, in contrast to the factory. How to do this, let’s take a closer look below.

So, you need the following ingredients:

  • chicken meat (any part);
  • laurel leaf;
  • spring onions;
  • onion;
  • celery;
  • dill;
  • parsley;
  • carrot;
  • black pepper peas;
  • salt;
  • water.

Chicken meat should be washed and put to cook. Vegetables must be peeled, washed and finely chopped. When the water boils, add vegetables and spices to the broth, let it boil over low heat for at least two hours. After this time, the broth must be filtered and again put on fire for another hour. As a result, it must be boiled down ten times the original amount of water. After the broth is ready, pour it into forms and put it in the freezer. Bouillon cubes prepared this way are stored for up to six months.

The harm of purchased bouillon cubes is due to the content of a variety of artificial simulators and flavor enhancers. In particular, these are glues, flavors, maltodextrin and colorants. In addition to these chemicals, cubes contain salt, spices and vegetable fats. Vitamins and minerals are not in them.

With regular consumption of large quantities of pressed broth in a person’s health may deteriorate. It is not recommended to use them for people with diseases of the liver, kidneys, pancreas.

As we see, there is no use in store bouillon cubes at all. Another thing, if we are talking about home bouillon cubes. They can be eaten without fear, and they may even be beneficial to the human body. The benefits of homemade broths depend on what you cook them for.

Bouillon cubes are widely used in cooking worldwide. Mostly they are used if they want to replace in some dish the taste of meat, fish, mushrooms or vegetables. Although some people just like the artificial rich taste in dishes, obtained through this seasoning. They add bouillon cubes to food made from natural ingredients to enhance its flavor. Most often pressed broths are used to prepare such dishes.:

  • Soups and borscht;
  • Stewed potatoes;
  • Dumplings;
  • Vegetable and meat stews.

If you use this food supplement in moderation, there will be no special harm to health, and you can improve the taste of any dish. The main thing is not to abuse.

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