The simple answer is yes. Are they little chunks of flavor, big chunks of salt, or just a simple kitchen hack? Bouillon cubes are all of that. The commercial origins of bouillon go back to the Swiss Maggi corporations introduction of a product in 1907. But the true history of bouillon cubes themselves is much older than that. According to Discover Lewis, Merriweather Lewis (of “Lewis and Clark” fame) brought what he called “portable soup” on the famous landmark expedition in 1803. It was an “ancestor of the modern bouillon cube.” But it was humanitys shared love of broth that led to the popularity of the now-ubiquitous bouillon cube.
What is the difference between stock, broth, and bouillon? This will help you understand the bouillon cube and why it’s so popular. But there is one important difference between stock and broth: broth is made from meat (but not bones), while stock is made from vegetables and bones. This makes the liquids’ texture and taste very different, as well as how they can be used.
So, what is a bouillon? It is, essentially, broth dehydrated into a powder. It can come either in powdered form or condensed and compressed into a cube. Different bouillon manufacturers generally add additional ingredients to the powder, including salt and MSG.
Beef bouillon cubes are a versatile kitchen staple that can quickly transform a bland dish into a savory sensation. But figuring out the right amount of water to add per cube can be tricky. Too little water leaves an overpowering salty taste, while too much water dilutes the rich umami flavor. So how much water should you use for each bouillon cube? Let’s break it down.
The Standard 1:1 Bouillon Cube to Water Ratio
The generally recommended starting point is:
- 1 beef bouillon cube per 1 cup of water
So if a recipe calls for 2 cups of broth, simply add 2 cubes to 2 cups of hot water. This equal ratio allows the cubes to fully dissolve and release their flavor without becoming overly saturated.
Many bouillon cube packages provide this 1 1 ratio as a guideline. However, the perfect amount of water depends on your personal taste preferences and the dish itself.
Factors that Influence Ideal Bouillon Cube Dilution
Several key factors impact how concentrated or diluted beef bouillon cubes should be
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Cube size – Bouillon cubes come in different sizes, affecting flavor intensity. Larger cubes tend to be more concentrated.
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Brand – Certain brands have stronger bouillon flavor and salt content. Compare a few to find your favorite.
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Dishes – Ingredients like tomatoes or wine will require different bouillon strengths. Tweak water amounts accordingly.
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Cooking method – Simmering concentrates flavor so you may need less cubes than boiling.
Adjusting the Water Amount to Your Taste
While the standard is 1 cup water per 1 cube, you can personalize the dilution ratios.
For a Richer, Stronger Broth:
- Use 3⁄4 cup water per cube
- Or dissolve 2 cubes in 11⁄2 cups water
For a Lighter, Milder Broth:
- Use 11⁄4 cups water per cube
- Or dissolve 2 cubes in 21⁄2 cups water
Start with the typical 1:1 ratio, then modify to your preferences. Add a touch more water if the broth is too intense or an extra cube if it’s lacking oomph.
Handy Bouillon Cube to Water Ratio Reference Table
Use this table for guidance on customizing the bouillon cube water amounts:
| Cubes | Water | Broth Strength |
|---|---|---|
| 1 | 3⁄4 cup | Very Strong |
| 1 | 1 cup | Strong |
| 1 | 11⁄4 cups | Moderate |
| 1 | 11⁄2 cups | Mild |
| 2 | 11⁄2 cups | Strong |
| 2 | 2 cups | Moderate |
| 2 | 21⁄2 cups | Mild |
Tips for Seamlessly Integrating Bouillon Cubes
Follow these tips for flawlessly incorporating beef bouillon into recipes:
- Always fully dissolve cubes in hot liquid first before adding.
- Gradually add cubes until desired taste rather than over-seasoning up front.
- For stews or grains, stir in early so the cube flavor has time to develop.
- Swap plain water for bouillon-infused liquid when cooking rice or quinoa.
- Whisk cubes into pan sauces, gravies, dressings for instant savory depth.
Answers to Common Bouillon Cube Questions
Still have some questions about properly using these compact flavor boosters? Here are answers to some frequent beef bouillon FAQs:
How much sodium is in beef bouillon cubes?
Bouillon cubes contain very high sodium, often 1000-2500mg per cube. Always account for their saltiness when seasoning a dish.
Can you use bouillon cubes to replace broth?
Yes, dissolving cubes in water makes an easy substitute for store-bought or homemade broths. Follow package instructions.
Do bouillon cubes expire?
Properly stored, bouillon cubes last about 1-2 years past the printed expiration date. Discard if the cubes harden or the broth seems bland.
Can you eat bouillon cubes plain?
No, don’t eat cubes plain. They are highly concentrated and salty. Always dissolve them in liquid first.
Creative Uses for Beef Bouillon Cubes
Bouillon cubes have so many uses beyond just making basic broth. Here are some tasty ways to use them:
- Enhance lentil or bean soups
- Add rich flavor to roasted veggies
- Give pan sauces and gravies a savory boost
- Make zesty salad dressings and marinades
- Infuse extra flavor into rice cooker water
- Stir into any stew, chili, or braise
With the ideal dilution ratios, you can expertly incorporate beef bouillon cubes into your cooking. Say goodbye to flat, underseasoned dishes by finding that perfect balance of cube to water today.
Know your cubes and dilution ratios
Because bouillon powder, whether it’s a cube or not, is dried broth, you need to add water to it before using it as the liquid in your soup, sauce, stew, or even just to drink by the fire. But how much water should you use for each bouillon cube? If you use too much water, the liquid will be thin and not very flavorful. Use too little water, and you will have a salt bomb on your hands.
Knowing the right dilution ratio for your bouillon cubes is important for making sure they work well. This means knowing how much water to use to turn your bouillon cube or cubes into broth. Conventional wisdom, and the internet, tend to put that at 1 cup of water per bouillon cube.
But, there are multiple different brands of bouillon cubes. While the 1 cup to 1 cube ratio will work for many brands (Wylers or McCormick, for example), it would result in doubly concentrated broth for two of the most popular brands: Knorr and Maggi. For those brands, the ratio is 1 cube to 2 cups of water. The answer to this problem is simple: read the label to know the proper dilution ratio.
Think of bouillon cubes as a spice rub or seasoning
Yes, bouillon cubes are great for turning water into broth, but they really shine when you realize they are a highly concentrated flavor cube that you can use anywhere you need to add more flavor. You can use that bouillon as a powder even though it comes in a cube form.
Perhaps the simplest and most direct way to do so is to grate the bouillon cube itself and sprinkle the resulting powder over the meat of your choice as a seasoning salt or spice rub before cooking. Or you could use the grated bouillon cube as a straight-up salt replacement for roasted vegetables. As Food Network Canada points out, some chefs see the benefit of scattering the stuff over foods to give them an extra kick of umami.
But grating bouillon cubes can also be a first step in creating your own umami-driven seasonings. Kwame Onwuachi, a former Top Chef contestant, makes his Nigerian mixed grill with ground bouillon cubes for the Suya spice blend. Or, grate in some beef bouillon and add some pepper. This will make a perfectly seasoned steak. You could toss a chicken breast with a cumin-spiked grated tomato bouillon cube for some distinctly Tex-Mex flair. For this crispy veal parmesan recipe, grind some Italian seasoning and add some grated chicken bouillon. This will make the perfect seasoning to go with the flour.
The mere fact bouillon cubes can be used as a substitute for, or even an improvement on, salt highlights the reality that they are little sodium bombs. Cravings in Amsterdam observes that a single bouillon cube can contain up to 1,000 milligrams of sodium, and a Wylers chicken bouillon cube, for example, contains 800 milligrams of sodium. To put that in perspective, the Centers for Disease Control and Preventions dietary guidelines for Americans recommend an intake of fewer than 2,300 milligrams of sodium per day. In other words, one bouillon cube can be over ⅓ of an individuals total recommended daily salt intake!
The good news is that there are now lower sodium bouillon cube alternatives. For example, Edward & Sons makes a plant-based “Not-Chickn” product with only 120 milligrams per serving, Herb-Ox also has a sodium-free version, and Knorr has introduced both reduced sodium and “Zero Salts” chicken bouillon cubes. Sadly, neither of those products is widely available in the United States, though Knorr does offer the Zero Salt chicken bouillon in powdered form.
The best thing you can do is know how much salt is in the bouillon cubes you are using for the food you are cooking. As a flavoring for mashed potatoes or as part of a sauce, you can use them as a side dish. Be aware of the sodium level and adjust your recipes accordingly.
Some of the sodium in bouillon, whether it’s a cube or something else, doesn’t come from table salt. Instead, it comes from MSG, those three letters that are generally feared and slandered. But monosodium glutamate is not, contrary to popular belief, evil. Really, the seasoning does make things taste better, and MSG can be used in lots of different ways since it’s just powdered umami.
That, not to put too fine a point on it, is a very good thing. Umami is delectable. Lots of your favorite foods already contain MSG. Indeed, per Ajinomoto, umami in Japanese means the “essence of deliciousness.” It makes everything it touches taste more intensely like itself. As Nobuyuki Matsuhisa, the celebrity Chef creator of the Nobu empire of restaurants puts it (per Shun Gate): “Umami is vital for creating delicious food.”
One particularly intriguing way of using bouillon to embrace the umami is to mix different types of bouillon. For example, mixing vegetable bouillon (which contributes guanylate) with chicken bouillon (which brings inosinate to the party) results in a profound umami effect that is seven to eight times as intense as is either alone, per the Umami Information Center. Another, possibly unexpected, benefit of combining the two different types of bouillon cubes (read: sources of umami) and the resulting synergistic effect is that it allows you to achieve the same result using less sodium.
What Are Bouillon Cubes? (15 Little Known Facts About This Popular Ingredient)
FAQ
How much water do you put in a bouillon cube?
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How much water for 1 beef stock cube?
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