(Image credit: Joe Lingeman/The Kitchn)
Jars of Better than Bouillon sit in my fridge alongside bottles of soy sauce, fish sauce, and tubes of tomato paste. What do these things have in common? They’re my umami bombs.
While I love them all, the one I use in most dishes is Better than Bouillon. Technically, it’s a food base — an intensely flavored paste made of ground meats, vegetables, and salt that can be used to make quick broths or enhance other recipes — but I think of it as magic paste. A dab here and there helps a dish taste like the best version of itself.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/26/6-ways-to-cook-with-better-than-bouillon-tips-from-the-kitchn/
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