Actually, in my opinion, it wouldn't really matter which bouillon you chose.
Just mix the cube in with either white wine for chicken, red wine for beef,
or a medium sherry for either one.Happy eating.
Dawnelle
----- Original Message -----
From: "Scott Shade" <[email protected]>
To: <[email protected]>
Sent: Wednesday, January 23, 2013 9:18 AM
Subject: [CnD] boilon and how to tell it apart
I'm sure I'm probably miss-spelling the word, but I mean the little cubes
you put in stew and soup. They come in the small glass jars and are
individually wrapped. We had beef, and chicken, and we thought we had
them propperly marked but we don't. How do you tell the beef from the
chicken, both have distinct smells, but we're not sure what the stronger
spicyer one is. If we know one, then we automatically know the other.
Please help. The roast depends upon it!
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