DIY Essentials: Beef Bouillon Powder

11
Andy Anderson !

By
@ThePretentiousChef

Just a quick glance through my recipes, and you will know that I always recommend using fresh stock… not broth. However, making stock is a time-consuming process… it is worth it, but time consuming.

I do not like to use bouillon cubes; however, when needed I do have a recipe for powdered beef bouillon, and it only takes about 5 minutes to make.

The three main ingredients that really give this bouillon its distinctive flavor are the nutritional yeast, the mushroom powder, and the dehydrated onions, but more on that later.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

  • PLAN/PURCHASE

  • 1/2 c
    nutritional yeast flakes
  • 2 Tbsp
    powdered mushrooms
  • 1 Tbsp
    dehydrated onions
  • 1 tsp
    garlic powder

  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 1 tsp
    paprika
  • tsp
    celery seed
  • 1/2 tsp
    salt, kosher variety

How to Make DIY Essentials: Beef Bouillon Powder

Step-by-Step

  1. PREP/PREPARE
  2. For this recipe you will need a good blender. If you have a Vitamix, use it. I believe that thing could blend a brick.
  3. Getting stock from store-bought cubes is a very common thing; You see them in most grocery stores. They come in cubes, granules, and even in a thick goopy liquid. The problem is that there is a whole lot more in those concentrated bits than just stock.

Commercial bouillon cubes are more salt than flavor, and a lot of them have the dreaded MSG as an ingredient. Also, unless you are careful you just may end up with little salty clumps in your finished product, and I hate it when that happens.

Here are some of the ingredients in a typical bouillon cube:

    • Salt

    • Sugar

    • Partially hydrogenated palm oil

    • Monosodium glutamate (MSG)

    • Cornstarch
    
• Less than 2% onion powder
    
• Beef fat and meat by products

    • Garlic powder
    
• Turmeric (for color)

    • Disodium inosinate
    
• TBHQ (preservative)

    This product is made on equipment that also processes wheat, milk, eggs, soy, shrimp, and fish.


    Does that not sound just scrummy?
  4. What is nutritional yeast?
Of all the ingredients, I use in my recipes, nutritional yeast garners the most questions. It is a deactivated yeast product, which is grown, harvested, washed, and then dried with heat that deactivates or “kills” it.

    That means it does not have the leavening ability of baker’s yeast. Therefore, it is a purely vegan food additive.

    It is a great source of vitamin B12, and does not contain any whey or animal products. It is low in fat, and gluten free.

The primary reason most people use nutritional yeast is for its amazing flavor.

    It has been described as cheesy, nutty, savory, and umami. It can enhance soups, gravies, and when you use larger amounts it creates great cheese sauces.

    If you use an egg substitute, just a small amount can make those eggs taste cheesy, and eggy.

And one more thing… IT DOES NOT CONTAIN ANY MSG.



    And now you know the rest of the story.
  5. I like using dehydrated onions, because they give a deeper/richer onion flavor than onion powder, or onion salt. Full Stop.
  6. Mushroom Powder: There are two ways that you can get mushroom powder.
    1. Purchase it at your local store, just make sure that it is organic, and the only thing it contains are mushrooms.
    2. Get some dehydrated mushrooms, and grind them into a powder (my preferred method).
    The mushroom powder is essential, because it gives the broth its “meaty” flavor.

    If you are going with dehydrated mushroom go with a blend, and start with shitake… they have a very beefy flavor to them

    If you are going store-bought, this is my favorite brand: Four Sigmatic 10 Mushroom Blend Mix… good stuff.
  7. Bouillon can be defined by two things: lots of salt, and MSG. We have eliminated the MSG, and reduced the salt to a minimum. You can even leave the salt out if you choose. However, in my opinion, you need a bit of salt to help bring out the flavors of the Bouillon.
  8. Gather your ingredients (mise en place).
  9. Place all the ingredients into a good blender, blend, blend, blend, until you have a fine powder.
  10. Place into a tightly sealed container, and store in a cool place, away from sunlight.
  11. PLATE/PRESENT
  12. Use in any recipe that calls for beef bouillon. Enjoy.
  13. Keep the faith, and keep cooking.

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