Bouillon Cube or stock cube is dice-shaped dehydrated vegetable or meat stock (in French, bouillon), used to season dishes. The first long-meat extracts appeared in XVIII century, stored in glass pot. Then, in XIX century, they began to be shaped into a small cube. Now we also have it in granular form.

Among the main ingredients, that may vary, bouillon cubes always contain a large amount of salt, important both to help preservation and seasoning of dishes.

Ultime ricette con bouillon cube

Alcune ricette che fanno uso di bouillon cube tra gli ingredienti
 Chicken Salad Chicken Salad is one of the best-known salads in the [...]
 Asparagus Risotto Asparagus Risotto is a typical spring recipe, the first asparagus [...]
 Mushroom Risotto Mushroom Risotto is one of my favorite dishes. Winter is [...]