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Home Cooking

Boullion vs. stock and recipe creativity gone wrong


Home Cooking 8

Boullion vs. stock and recipe creativity gone wrong

fancynancypants | Dec 4, 2012 08:38 PM

Ok, this is my first post on Chowhound, and I'm seriously hoping that this is in the right place and that I don't sound too much like a dumb college kid. I do cook more than top ramen!

So tonight I cooked a quinoa dish for dinner and the recipe asked for 1 cup of chicken stock. After being a vegetarian for four years, I've just started experimenting with vegetable broth, so I decided to substitute the chicken broth for vegetable broth. Smart me, the last time I went to the grocery store, I realized I could buy vegetable boullion for way cheaper than stock and just dissolve it when I needed stock. So I followed the directions on the boullion box (1/2 cube in 1 cup of water). Overall, the dish turned out well (as in, I'd love to make it again and get it right), but the taste of the stock was SO STRONG.

Question 1: Are chicken stock and vegetable stock generally interchangeable?
Question 2: Are boullion-made stock and ready-made stock interchangeable? If not, how do I fix this for the remaining 5 1/2 boullion cubes I have left?
Question 3: Have you ever had one of those great ideas for a substitute product in a recipe that ended up being a complete disaster? Share your less than success stories!

(and yes, I realize the best solution is to make my own stock, which I would love to do at some point, but that's not really possible right now)

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