tenspeed
Executive Chef
I picked up a jar of Chicken Better Than Bouillon, based on the comments in this forum. The Cooks Illustrated review of the product said it was salty and suggested using a reduced amount. However, they did not offer any suggestions as to how much. We don't use much salt, so I'm guessing using a half to two thirds of the recommended usage would be a good starting point. Wondering what others are using.
I don't make soup very often, but use purchased stock more to flavor rice or rice / meat / veggie dishes, making it a little more difficult to correct if needed.
I don't make soup very often, but use purchased stock more to flavor rice or rice / meat / veggie dishes, making it a little more difficult to correct if needed.