Travelling through Egypt this past summer introduced me to some amazing foods. However, it also introduced me to Maggi. Every single time (and I am not exaggerating) I asked someone for a recipe of a dish we just devoured, it included a Maggi cube. We had this awesome rice that was golden brown in color, and dotted with sautéed chicken liver. I had never had it before, but here I was having it at three different family members’ homes. The last time I ate it, I asked how it was made – “oh, it’s simple. Sauté 3 Maggi cubes insamna(ghee) before adding in the rice and…..” GULP. Yes, THREE Maggi cubes. Do you know how bad for you ONE lil’ maggi cube is, let alone three?!
Oh, little brown cube, how nasty you are but how delicious you make food taste! Let me tell you a bit more about the beloved lil’ brown cube. After salt being the first ingredient, meaning the cube is comprised mostly of salt, the second ingredient ishydrogenatedpalm oil. While we know that partially hydrogenated oil is indeeddangerous to our health(thinktrans fats), there isdebateas to the effect of fully hydrogenated oils. What we do know, is that these fats should be kept to a minimum, if not entirely eliminated. So two ingredients in, and we already find the Maggi cube to be a bit sketchy.
Now let us turn to the third ingredient – what I refer to as the “evil” ingredient – in Maggi: monosodium glutamate, also known as MSG. Have you ever heard of the fifth taste,umami? I first heard of it when watching Top Chef. When MSG was first created and added to food, it could not be described as sweet, salty, sour, or bitter. The world ended up with the new, fifth flavor sense ofumami. This flavor generally hasno translation, but can only be described as “pleasant,” “brothy,” “meaty,” or “long lasting, mouthwatering and coating sensation over the tongue.” Sounds pretty damn good, huh?
But BEWARE! Consumption of MSG has beenlinkedto everything from migraines,liver inflammation, attention deficits, and even diseases such as fibromyalgia. Further, some people may feel the effects of MSG right away, while others feel a cumulative effect over time. This is the scary part, because thelistof foods containing MSG is shocking. Will using one evil-MSG-filled cube of Maggi kill you? No, but using it regularly, over time, coupled with the millions of other products containing MSG surely cannot be good for you. This cannot be good news for the millions across the world that consume Maggi regularly.
The problem here is that the Middle East simply does not sell chicken broth. Here in the UAE, I have never once seen chicken broth sold at the grocery stores, not even at the high end shops. In the United States, I used to happily truck over to Costco and buy a box of 6 cartons of organic chicken broth. I had no idea what a luxury that was. In Abu Dhabi, you see aisles filled with cartons of Maggi with consumers grabbing a carton along with milk and eggs – it has become a staple in Middle Eastern cooking.
ENTER SIMPLE SOLUTION – Make your own broth. It is so easy; it shouldn’t even be called a recipe. It was more of an assembly of sorts – a laSandra Leestyle (although don’t get me started on her “cooking.”). This recipe uses a small, whole chicken. After I finished the broth, I pulled off the meat and added it to a biryani. Additionally, I use a mastic crystal – if you do not have any, you do not need it, but it does add a nice, unique “umami” flavor to the broth (5 points for me for using the wordumamiin a sentence- ha!). We plan on doing a spotlight post on mastic soon. I also used my trusty pressure cooker – makes life that much more simple. Now, I know that when you have a recipe that requires chicken broth, it is tempting to reach for the Maggi cube, but try making this and freezing it. Every time you use homemade broth instead of a Maggi cube, an angel (or your family member) doesn’t get a migraine….
FAQs
Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth. One benefit of using chicken bouillon is its shelf stability.
Can I use chicken bouillon instead of chicken broth? ›
Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.
How to make chicken broth with Knorr? ›
Add chicken legs, carrots, onions and celery to a very large saucepan. Add cold water to completely cover all ingredients. Crumble in the Knorr Chicken Stock Cubes and add the bay leaves. Bring to the boil and simmer for 50 minutes.
How can you tell if chicken broth is bad? ›
If the broth has a rancid odor, it's likely gone bad. If it smells fine, you can proceed with a small taste test. Any off flavors such as sourness or bitterness could indicate bacterial activity, signaling that the broth isn't safe to consume.
What is a substitute for chicken bouillon broth? ›
The best substitute for chicken bouillon is definitely chicken broth. It doesn't matter if it's store-bought or homemade (although our homemade chicken broth recipe is my favorite) using chicken broth will give your recipe the homey, poultry-rich flavor that you're looking for from bouillon cubes.
How many bouillon cubes to make chicken broth? ›
What is the ratio? You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth.
How many bouillon cubes for 2 cups of broth? ›
You can make two cups of chicken broth with one bouillon cube or 1.5 teaspoons of powdered bouillon. The classic flavor of this chicken bouillon cube is the ultimate taste enhancer for a wide range of recipes.
How many bouillon cubes equal 1 teaspoon? ›
A: Bouillon cubes are pre-measured, so you know exactly how much bouillon you're using -- typically 1 teaspoon. Granules, on the other hand, must be measured out, but you can add exactly the amount you want, whether that's 1/4 teaspoon or 1 tablespoon.
How much water do you put in Maggi chicken stock cubes? ›
Usage of Chicken Cubes
Just dissolve 2 cubes of MAGGI® Chicken Stock into 1 liter of boiling water to make the broth. It has just the right balance of salt so we recommend not adding extra salt. You can use it for all your favorite rice and stew dishes and almost all your everyday dishes.
How to make chicken broth with Knorr chicken bouillon powder? ›
Dissolve 3/4 teaspoon Knorr Chicken Bouillon in 1 cup of boiling water.
How to make chicken broth with bouillon powder. Once you've made bouillon powder it just takes a few seconds to turn it into a broth. Simple stir some into hot water. The amount you will want will vary on how you are going to use the broth and your own taste buds.
When should you throw out chicken broth? ›
Information. Chicken broth can be refrigerated for 3-4 days and frozen (for best quality) for 2-3 months.
Is it OK to use expired chicken broth? ›
Unopened chicken broth lasts up to one year past the printed date. If you've stored your unopened chicken broth properly — in a dry and cool place — and the chicken broth's sell-by date is within a year, cook away!
Why does my chicken broth taste bad? ›
Not cooking it for the right amount of time
Cooking time also matters when you're preparing chicken broth. You want to cook the ingredients together long enough for the chicken and vegetables to have a chance to impart their flavors to the mixture in the pot, but not too much beyond that.
Are bouillon and broth interchangeable? ›
The terms bouillon and broth are often used interchangeably. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.
Are bouillon cubes stock or broth? ›
A bouillon cube /ˈbuːjɒn/ (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1⁄2 in) wide.
Is better than bouillon the same as chicken broth? ›
Per its name, stock is made with bones, while broth is made with meat or cooked vegetables. Better Than Bouillon is a concentrated paste made of cooked meat or vegetables that you dilute with boiling water in whatever quantity you'd like, and it can stay good for months in the fridge.
Can I use better than bouillon instead of broth? ›
One teaspoon of Better Than Bouillon dissolved in 8 oz. of hot or boiling water is equal to one 8 oz. can of broth.
