This is one of those cooking tricks that I’ve always done without thinking much about it, but it’s probably time to share. They say the secret is in the sauce, but these little gelatinous lumps are the secret to the sauce!
I had quite a bit of leftover pork stock from my head cheese project, and after freezing several jars, I decided to reduce the rest down further for a soup enhancer known as bouillon.
I tossed store-bought liquid and cube bouillon from my pantry a very long time ago. The amount of salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) that they contain just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient? (Remember Shaina’s story?)
Instead, in addition to homemade stock, I flavour soup and sauces with natural aromatics – fresh herbs, Parmesan cheese, dried mushrooms, chilies, garlic, spices, vinegars – and homemade bouillon like this.