Penny You're right, if I'm not mistaken The red ones are the beef, and yellow is the chicken Wouldn't it be funny if they had green for vegetable! Lol Teresa Ps the one I like to use was Wylers or something like that.
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Penny Reeder Sent: Wednesday, January 23, 2013 8:33 AM To: [email protected] Subject: Re: [CnD] boilon and how to tell it apart The only thing you can do is to ask someone who can see for help. I believe the bullion cubes in the glass jars are wrapped in different colors of foil -- red for beef, blue for chicken, green for veggie if memory serves, so you could ask someone to tell you what color they are, or perhaps even use a color identifier. The next time you buy bullion, if you buy the same brand, you can use rubber bands or a piece of tape or a real label which you braille or otherwise mark for yourselves, to keep the jars separate. There are other kinds of bullion products too. Better than Bullion is a thick liquid that also comes in jars, and once opened, needs to be refrigerated. You measure it out by the Tablespoon ful. You could keep the different flavors in different locations in the refrigerator, or in a cupboard for that matter. Trader Joe's sells a kind of bullion that comes in boxes which are filled with plastic tubes of a liquid that's similar to the Better than Bullion kind - again, you'll have to label these shortly after purchase, by tearing the box in a certain way, or using tape or rubber bands, or actual labels. In the soup aisle of the grocery store, you can buy simple beef, chicken, or veggie broth - even turkey around the holidays - - it comes in those packages that are shelf stable until they're opened, at which point you store in the refrigerator. again, you could use rubber bands, tape, or vary the locations of the different kinds to help you identify which is which. There's also canned broth, also found in the soup section of the supermarket. Good luck! Penny On 1/23/13, Alex Hall <[email protected]> wrote: > I don't know for sure, but my guess is the spicier ones are the beef. > Generally, chicken has less to it than beef. > On Jan 23, 2013, at 9:30 AM, Teresa Mullen <[email protected]> > wrote: > >> They are called boulion cubes! Lol >> I know what you are talking about. >> Teresa >> >> -----Original Message----- >> From: Cookinginthedark [mailto:[email protected]] On >> Behalf Of Scott Shade >> Sent: Wednesday, January 23, 2013 7:18 AM >> To: [email protected] >> 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! >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > Have a great day, > Alex (msg sent from Mac Mini) > [email protected] > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
