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  • Superior Touch Better Than Bouillon Beef Base 8oz(227g)
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Superior Touch Better Than Bouillon Beef Base 8oz(227g)

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Price: $8.89 ($1.50 / kg) & FREE Shipping on orders over $35. Details
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  • Made primarily from beef
  • Made from roasted beef and concentrated beef stock
  • Fat Free
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Product Description

Better Than Bouillon concentrated bases are made from meat, poultry, seafood and vegetables. This gives them a richer, more robust flavor than ordinary bouillons. No added MSG, low or no fat, lower sodium: Better Than Bouillon bases have 1/3 less salt than ordinary bouillons.

Product Details

  • Item Weight: 3 pounds
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • ASIN: B00016LA7U
  • UPC: 098308002031
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #9,449 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

A little goes a long way.
Doug Erlandson
Dry bouillon cubes are famous for being overly salty and that is why beef base is a much healthier, not to mention, tasty alternative.
Rebecca of Amazon
Excellent prep product for pot roast, beef stew, etc.
Thomas E. Mulnix

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By FCB71 on June 30, 2006
I discovered this product about a year ago and have not used dehydrated boullion since. It's so convenient to make -- just boil the amount of water you need and add the appropriate amount of base. It blends quickly too. No more undissolved bouillon pebbles in the bottom of the broth!

We're a family of 2 so I was worried that they'd go bad on me before I had a chance to use it all, but I've had open jars stored in the fridge for a few months at a time and have never had a problem. I've also purchased the chicken base and am just as pleased. Wonderful products!
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12 of 12 people found the following review helpful By Meagan McGovern on January 11, 2004
This is so much better than canned stock or boullion cubes that it's unbelievable. It's really like making your own stock. I never use anything else for making French onion soup or vegetable soup. It can be a little salty, and you have to dissolve it in a little hot water before you add it to the soup, but this is one of the things I keep in the house at all times. The lobster stock is great for gumbo, too.
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12 of 13 people found the following review helpful By Mary Morales on January 18, 2011
I've always hated bouillon, I'm a person who just craves the real thing, and this did help in a pinch. I had both the beef and the vegetable products in my fridge for quite a few years as a staple. If my homemade soup ended up a bit flat tasting, I'd add some of this. Or, if I needed beef or veg broth for a stir-fry, I'd whip up a bit. It is easy to just make a little bit, as you need it. However, I started to notice that if I made a soup which depended on this as the foundation base, I would get quite sick after eating a large bowl of the soup. I actually think that I was having some type of high blood pressure bout as a result of the extremely high sodium. The soup tasted good, but for my body, it's too much sodium. If you use it, use sparingly!

Do yourself a favor...make your own. This is what I do now to get the best "base" imaginable at NO cost: everytime I pan fry a steak, pork chops or chicken breasts without any plan to make a pan sauce, I deglaze the hot pan immediately with water, let it reduce a bit, pour the result into a small 1 cup plastic glad/ziplock container, and pop it into the freezer. Any fat floats to the top and gets removed when I go to use it. Sometimes, it is pretty salty, if my meat was more highly seasoned, but the meat flavor is very potent and is mixed with water when I make soup, so it's never been too salty for my needs, and I always wait until I've used my broth stash before adding add'l sodium. Honestly, this is a wonderful technique. I keep one little plastic container for chicken, and another for beef and pork, mixed. I just keep adding to the little container each time I cook (topping it off) and if it gets full, I start another one. I get maybe 1/4-1/2 cup of liquid from each deglazing but it is quadruple the flavor of a can of broth.
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16 of 19 people found the following review helpful By Teresa on October 31, 2007
This may be better than a bouillon cube, but it's still not great. This Better Than Bouillon isn't absolutely terrible for straight stock but if you try to then use that stock to make sauces or demi-glazes, instead of getting a richer flavor, ugh, they just get saltier and saltier and saltier as the reduction occurs. Do yourself a favor and pay a little more for Minor's.
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7 of 7 people found the following review helpful By G. Sparks on October 17, 2009
This is indeed better than bouillon--as we all know, that's not saying jack, but it's a truly decent product. The beef flavor is definitely nice and rich, but you should taste everything you add this to as you add it so you don't throw off the salt levels. This stuff is sal-tee, with a capital salty. On the other hand, it keeps forever, and the flavor is perfect. It would just be nice to be able to make the beef flavor a little stronger without turning your soup or stew into a brine, and the amount of salt in this stuff makes it hard to find a good balance.
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8 of 9 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on January 11, 2007
If you love buying roast beef you can layer slices on fresh French bread, then dip the sandwiches in a delicious flavored beef bouillon. The flavor can be greatly enhanced by using this stock base.

A dipping sauce can be made with ¼ cup water, 2 bay leaves, ¼ teaspoon beef base, 1 teaspoon Italian tomato paste, ½ teaspoon dried parsley, ¼ teaspoon dried minced onion and 1/8 teaspoon dried thyme. Heat in a saucepan and then simmer for a few minutes until slightly reduced and it tastes rich and delicious.

Better Than Bouillon is a stock paste or more like a beef base than a bouillon cube. Dry bouillon cubes are famous for being overly salty and that is why beef base is a much healthier, not to mention, tasty alternative. This beef base also contains garlic, onion and spices.

One teaspoon of bouillon blended into one cup of hot water makes one cup of beef stock. To make gravy, I use two tablespoons butter and two tablespoons flour plus the stock and a sprinkling of freshly ground pepper and various dried herbs and spices. Melt the butter in a small saucepan, whisk in the flour and then the stock.

~The Rebecca Review
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6 of 6 people found the following review helpful By y. chang on April 13, 2011
Verified Purchase
I've bought this before at a local health food store, and thought I would get a better deal from Amazon like I always do, but I found the same item for a lot less at my local grocery store yesterday. I was very disappointed..... Check with your local store before you buy it from Amazon.
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