Thank you for sharing. This has inspired me to make not only my own veggie bouillon cubes, but also many other things from SCRATCH, with no preservatives. I have watched others make this and some of them cooked the bouillon before freezing. You didn't do that. Any reason? Does cooking it give more flavor or no?
Glad it was helpful! I think it's a matter of preference. Cooking the vegetables first makes their flavor more mild (especially the onion and garlic) and brings out a different, sweeter, less sharp flavor profile. I often saute my bouillon in olive oil before using it, as I showed in this video, but I also use it straight up, without sauteing. I like to have those options.
Thanks again. That makes sense. You can use the bouillon paste as is or saute it when you bring it out of the freezer and are preparing your dish. I want options too.
I made this but didn’t add that much salt. Upon putting it in the freezer, it froze soild. Is it safe to thaw it every time I wanna use it and then pop it back into the freezer?
The salt keeps it from freezing solid, so that makes sense. I wouldn't thaw it, just use a butter knife or something like it to carve a little out of the jar every time you use it. In the future, if you make it without as much salt, I would recommend freezing it in ice cube trays so that you don't run into this problem :)
It seems that the ingredients in veggie bouillon cubes are similar to those in a veggie stock (onion, celery, carrot). I tried adding arugula and radishes, but it sucked. Do you experiment with other ingredients? Sometimes you just need to stick with the basics?
Yes, exactly! It's best to use vegetables that you would use if making actual stock. I do experiment sometimes, and I have a recipe for a 'fiery' bouillon that has ginger, hot pepper, miso, and turmeric. That recipe is here: golubkakitchen.com/homemade-freezer-bouillon-two-ways/
The thing about these stocks and bouillon cubes is that once you have made them you are set for weeks sometimes. I just made like 7 or 8 quarts of veggie stock on Sunday and it is all in my freezer. And it is important to experiment. One idea I have is making some kind of herb bouillon and using watercress, one of the most healthy foods on the planet. I want to make some cubes that are nutrient-dense. I have only been eating and cooking healthy for a couple years and I have so much to learn. Am I on your list to send your latest videos to? I like how you just cook and have music and text. It's a joy to watch and listen. So many tutorials are full of people yapping and drawing attention to themselves, even some of the ones who really have much to offer. I wish everyone would cook and eat healthy. They do not know what they are missing! Keep up the good work.
I absolutely love your “background “ music!
The music is divine…❤
What a clever idea!! Like better than bouillon paste but homemade!
Yes! I've never tried better than bouillon because I always have this one on hand, but I keep hearing such great things about it ❤
The link doesn't work anymore and I'd love access to the firey stock. Anyone have it?
I tried this recipe today. It is more than great!
So glad you liked it!
Oh what a great recipe thank you so much for sharing...I can't wait to start making this! Happy cooking! 💚
Thank you so much! Enjoy!
If you freeze it in ice cube trays, you can then pop out one or two at a time to use in recipes.
Thank you, that's a great tip! I prefer the jar, but I know a lot of people do the ice cubes.
Thank you for sharing. This has inspired me to make not only my own veggie bouillon cubes, but also many other things from SCRATCH, with no preservatives. I have watched others make this and some of them cooked the bouillon before freezing. You didn't do that. Any reason? Does cooking it give more flavor or no?
Glad it was helpful! I think it's a matter of preference. Cooking the vegetables first makes their flavor more mild (especially the onion and garlic) and brings out a different, sweeter, less sharp flavor profile. I often saute my bouillon in olive oil before using it, as I showed in this video, but I also use it straight up, without sauteing. I like to have those options.
Thanks again. That makes sense. You can use the bouillon paste as is or saute it when you bring it out of the freezer and are preparing your dish. I want options too.
How long does the paste last?
It will keep for 6+ months when frozen.
I made this but didn’t add that much salt. Upon putting it in the freezer, it froze soild. Is it safe to thaw it every time I wanna use it and then pop it back into the freezer?
The salt keeps it from freezing solid, so that makes sense. I wouldn't thaw it, just use a butter knife or something like it to carve a little out of the jar every time you use it. In the future, if you make it without as much salt, I would recommend freezing it in ice cube trays so that you don't run into this problem :)
@@GolubkaKitchen Thank you so much! Will keep that in mind for next time.
It seems that the ingredients in veggie bouillon cubes are similar to those in a veggie stock (onion, celery, carrot). I tried adding arugula and radishes, but it sucked. Do you experiment with other ingredients? Sometimes you just need to stick with the basics?
Yes, exactly! It's best to use vegetables that you would use if making actual stock. I do experiment sometimes, and I have a recipe for a 'fiery' bouillon that has ginger, hot pepper, miso, and turmeric. That recipe is here: golubkakitchen.com/homemade-freezer-bouillon-two-ways/
The thing about these stocks and bouillon cubes is that once you have made them you are set for weeks sometimes. I just made like 7 or 8 quarts of veggie stock on Sunday and it is all in my freezer. And it is important to experiment. One idea I have is making some kind of herb bouillon and using watercress, one of the most healthy foods on the planet. I want to make some cubes that are nutrient-dense. I have only been eating and cooking healthy for a couple years and I have so much to learn. Am I on your list to send your latest videos to? I like how you just cook and have music and text. It's a joy to watch and listen. So many tutorials are full of people yapping and drawing attention to themselves, even some of the ones who really have much to offer. I wish everyone would cook and eat healthy. They do not know what they are missing! Keep up the good work.
Yo've gotta wash rice I've heard
Yes! Makes it less starchy/more fluffy. I don't always do it, mostly out of laziness.
If you have guests, I'd avoid that much garlic if I were you :) too strong a taste
Yes! You can definitely scale back. I use this as a concentrate, so I prefer to pack lots of garlic in for maximum flavor.