Guest guest Posted June 1, 2005 Report Share Posted June 1, 2005 I went to my whole foods store yesterday to pick up beef-flavored, chicken-favored, and vegetable bouillon in bulk. However, the first ingredient in two were corn syrup solids; and then there were a few unpronouncable ingredients. Does anyone have recipes to make these dry mix bouillons? It's amazing how large a quantity that a pound of TVP can be. Generally, it gets thrown into soups and stews that are usually well-flavored on their own. Occasionally, I want to use it in conventional meat recipes, but know that more flavoring will be needed to pull that off. Thanks for your help. Enjoy! JJ Discover Stay in touch with email, IM, photo sharing and more. Check it out! http://discover./stayintouch.html Quote Link to comment Share on other sites More sharing options...
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