Don't you love secrets? I do. I can't wait to repeat them. In fact, I blab them all here, as soon as I'm able. And it occurred to me I had not shared with starving, faithful readers a secret ingredient: Knorr's bouillon. Look, I know Child, David, Keller, Bourdaine and Hazan will all scold and cajole and wheedle and browbeat you into using homemade stock/broth/boiled bones. But let's get with the 21st century. In other words, it's not gonna happen. Risottos, arroz, paella, trust me, this instant stuff will do the trick...
In my old age, I worry about salt. Thoughts?
ReplyDeleteThoughts: Do you worry because you think you're supposed to? Then worry no more. Do you worry because of high blood pressure? Only one cure: more red wine.
ReplyDeleteTotally with you, Desiree. My kids' babysitter back in the day was from Uruguay and an amazing cook. When I asked for her secret, she took out the "caldo con sabor de res" and "caldo con sabor de pollo."
ReplyDeleteI've used it ever since. I use it sparingly, and in place of salt, and I don't think I get too much sodium. But lots of flavor sabroso!
As you may know, Desi, my kosher Boobie used chicken bouillon as the "secret" ingredient in her famous chicken soup. Muy scandaloso!
ReplyDeleteSpeaking of hidden ingredients, what about Marmite. Useful in so many recipes; unfortunately, none of which are fit for human consumption.
b-i-l!!! izzat you?!?
ReplyDeleteAnd, your mom too confessed to the secret, and she still makes the best matzoh ball soup--
Marmite: of this I know nothing!
K: thanks for the seal of approval!
It is a bad idea to eat Knorr with a spoon.
ReplyDeleteI'm just sayin'.
M: Leave it to you to have tried it--
ReplyDeleteReally? This one surprises me.
ReplyDeleteAH--Well, I DO hate being predictable
ReplyDelete;)
I use Knorr bouillon cubes. Same thing? Different?
ReplyDeleteSame thing--you have fine instincts!
ReplyDelete