"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-31-2013, 04:53 PM   #21
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by pacanis View Post
I think Bellview is the brand I have as well.

Understandable, since we both shop at Giant Eagle.
__________________

__________________
CarolPa is offline   Reply With Quote
Old 10-31-2013, 04:55 PM   #22
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by GotGarlic View Post
The higher price reflects the higher quality - the soup base includes actual meat products and not just flavorings. And I believe the soup base makes more cups of stock than the bouillon cubes.

My soup base says 1 tsp per 8 oz water and so does my bullion. The soup base jar was at least twice the size of the bullion, so they are pretty close in price, I think.
__________________

__________________
CarolPa is offline   Reply With Quote
Old 10-31-2013, 05:02 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,867
Quote:
Originally Posted by CarolPa View Post

My soup base says 1 tsp per 8 oz water and so does my bullion. The soup base jar was at least twice the size of the bullion, so they are pretty close in price, I think.
How many bouillon cubes are in the jar?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-31-2013, 05:09 PM   #24
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by GotGarlic View Post
How many bouillon cubes are in the jar?

It was loose granules and I no longer have it so I don't know how many ounces it was.
__________________
CarolPa is offline   Reply With Quote
Old 10-31-2013, 05:12 PM   #25
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Wylers granules online says the 3.75 oz jar makes 30 cups.
__________________
CarolPa is offline   Reply With Quote
Old 10-31-2013, 05:22 PM   #26
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I love beef granules. I like sprinkling them on top of things when I am doing a roast in the crock pot. Not that that has anything to do with this...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-31-2013, 05:24 PM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,867
Oh, okay, I thought you were talking about the cubes. I used to buy stock in a box, but once I discovered the soup base, I never looked back. I think the flavor is much better.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-31-2013, 07:06 PM   #28
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
In a word: taste
__________________
Oldvine is offline   Reply With Quote
Old 11-01-2013, 01:35 AM   #29
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,265
Quote:
Originally Posted by GotGarlic View Post
...I used to buy stock in a box, but once I discovered the soup base, I never looked back. I think the flavor is much better.
Soup base is yummy but very salty to me, so I still use stock or broth in a box if I need it. I do tend to use the soup bases when I need to stretch homemade gravy though. Pan dripping with the water from potatoes and/or veggies, plus the stock base. I'll add in some flour/water mix to thicken it a bit. Never have lumpy gravy even though I don't do it the traditional way - thanks to my handy whisk!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 11-01-2013, 08:56 AM   #30
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Cooking Goddess View Post
Soup base is yummy but very salty to me, so I still use stock or broth in a box if I need it. I do tend to use the soup bases when I need to stretch homemade gravy though. Pan dripping with the water from potatoes and/or veggies, plus the stock base. I'll add in some flour/water mix to thicken it a bit. Never have lumpy gravy even though I don't do it the traditional way - thanks to my handy whisk!

When I made my soup, I first put in a couple pieces of celery, an onion and 2 beef bones. I simmered those until the celery and onion went really limp, then I took them out and put in some bullion. I just put in enough to add color and flavor....probably not a tsp for 8 oz of water. When the soup is done, if it needs more flavor I add a little more bullion, but I usually don't need it. I added no addtl salt. I liked it the way it was, but my husband added salt. I salt very lightly when I cook. For a family dinner, I have to have a couple salt shakers on the table because everyone likes more salt than I do. It's easy to add salt, but you can't take it out once it's in there!
__________________

__________________
CarolPa is offline   Reply With Quote
Reply

Tags
soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.