When a recipe calls for condensed beef stock, and consomme is preferred, simply substitute the same amount of consomme for the regular stock. Home cooks can purchase canned beef consomme at the local supermarket. If preferred, consomme can be prepared from scratch following a recipe.
Beef consomme consists of beef stock juices that are boiled long enough until they are reduced down to a clear liquid. Consomme is used in soups and stews and as a flavoring for various dishes. A consomme is more delicate in flavor and texture than regular broth. There is a slight difference in flavor, but the two are very similar otherwise.Learn More
Chicken bouillon is a type of dehydrated stock which is very similar to chicken broth. Broth is made from the strained water that is used to cook meats and vegetables, and stock is made the same way but cooked more slowly.Full Answer >
Beef broth is made by boiling meet in water and then reserving the flavored water after the meat is removed. Beef stock is made by boiling bones in water.Full Answer >
A good substitute for ginger when cooking is ground allspice. One teaspoon of allspice can be used for each teaspoon of ginger in a recipe.Full Answer >
Beef bourguignon is traditionally served with toasted bread, which is often prepared with garlic. Once the soup is finished and bread is toasted, serve the soup spooned over the slice of bread.Full Answer >