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Stock cubes are made by mixing already dry ingredients into a paste. The ingredients are usually mixed in a container (batch mixing), left to mature, and then shaped into the cube form. Alternatively, they can be mixed directly into an extruder.
217:, who died in 1718, and elsewhere as early as 1735. Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.
257:. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish. Portable soup of less extended vintage was, according to the 1881
263:, "exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes."
281:, one of the most accomplished French chefs of his time, who also pioneered many other advances in food preservation, such as the canning of tomatoes and vegetables.
448:
Joan Thirsk, 'Blencowe, Anne, Lady
Blencowe (1656–1718)', Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 2007
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The ingredients vary between manufacturers and may change from time to time. Typically, the ingredients consists of salt,
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Dehydrated meat stock, in the form of tablets, was known in the 17th century to
English food writer
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types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.
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in 1912. By 1913, at least 10 brands were available, with salt contents of 59–72%.
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Defining
Culinary Authority: The Transformation of Cooking in France, 1650–1830
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or other cuboid shape. The most common format is a cube about 13 mm (
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Industrially produced bouillon cubes were commercialized by
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used in the 18th and 19th centuries. It was a precursor of
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The invention of the bouillon cube is also attributed to
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Auguste
Escoffier: Founder of Modern Cuisine; online
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197:, salt, and seasonings, shaped into a small cube.
193:vegetables or meat stock, a small portion of fat,
561:Journal of Industrial & Engineering Chemistry
274:, but it was more expensive than bouillon cubes.
482:, Louisiana State University Press, 2013, p. 154
221:also proposed such dehydrated bouillon in 1831.
497:"Homemade Chicken Bouillon Powder | Them Bites"
8:
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189: in) wide. It is typically made from
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266:In the mid-19th century, German chemist
235:and bouillon cubes, and of industrially
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587:"Telma Beef Flavour Stock Cube, .5 oz"
318:bouillon cubes are manufactured from
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629:"Process for producing stock cubes"
605:"Chicken Bouillon | Nestle Family"
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312:, flavor enhancers, and flavors.
519:"Culinary Arts: Plain Cookery",
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239:food. It is also known as
113:Media: Bouillon cubes
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247:. It is a cousin of the
127:Granulated chicken stock
102:Cookbook: Bouillon cubes
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44:Various bouillon cubes
609:www.nestle-family.com
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555:Cook, F. C. (1913).
522:Household Cyclopedia
466:Le cuisinier moderne
450:accessed 17 Nov 2016
335:monosodium glutamate
333:, flavor enhancers (
310:monosodium glutamate
260:Household Cyclopedia
175:formed into a small
573:10.1021/ie50060a009
469:, as cited in Davis
461:Vincent La Chapelle
420:List of dried foods
34:
529:2013-03-28 at the
389:Production process
343:disodium guanylate
339:disodium inosinate
129:
27:Cooking ingredient
659:Convenience foods
495:JD (2022-07-21).
279:Auguste Escoffier
268:Justus von Liebig
163:(also known as a
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375:white pepper
351:chicken meat
324:hydrogenated
320:iodized salt
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306:hydrogenated
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288:in 1908, by
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272:meat extract
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88:, seasonings
654:Dried foods
591:Walmart.com
412:Food portal
347:chicken fat
331:wheat flour
300:Ingredients
241:pocket soup
68:Dehydrated
643:Categories
614:2020-07-04
506:2022-07-21
436:References
369:, spices (
270:developed
237:dehydrated
199:Vegetarian
191:dehydrated
165:stock cube
78:vegetables
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379:coriander
245:veal glue
527:Archived
398:See also
371:turmeric
327:palm oil
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383:parsley
359:caramel
209:History
184:⁄
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669:Cubes
367:onion
355:sugar
316:Maggi
308:fat,
294:Knorr
286:Maggi
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173:stock
169:broth
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177:cube
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