In an ideal world I would be making my own stock.  But this requires much in the way of time and storage space – both of which I lack.  I could buy pre-made stock.  But, I do not have quite a large enough pantry to keep a stockpile of canned (or boxed) broth.  Besides which, even on sale, prepackaged broth adds a few dollars to a dish that can go elsewhere in my grocery budget.

For the most part I build my stock by using things like onions, garlic, or mushrooms as a base.  I make sure I am using sufficient amounts of vegetables in the dish. I use plenty of seasonings.

But I also use bouillon cubes. Most of the time I simply toss a couple of cubes in a large pot of whatever as a flavor boost.  Rarely, I come up with a recipe that uses closer to the traditional ratio of 1 cube:1 cup water.

They are easy to use.  They are cheap. They last forever in your spice cabinet.

I buy mine at Sam’s Club.  A 32 oz container costs me about $6.50  and holds about 225 cubes.  I tend to buy both chicken and beef bouillon cubes, spending about $13,  and I’m set for the year.

They do have drawbacks though.

They are full of chemicals (including MSG which some are allergic to).  They are loaded with sodium (you will want to adjust your seasonings accordingly).  They have virtually no nutritional value (as opposed to simmering a chicken carcass, or beef bones).

When striving for a simpler life, a more frugal lifestyle, there are always choices to make, and while bouillon cubes are not the right choice for everyone – they can be a way to save some money in your food budget and save some time in a busy life.

Blessings

Jia

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