Wednesday, March 30, 2011

Vegetable Bouillon~Part 2

I decided that I would try drying the bouillon because I was sure I wouldn't be able to use it quickly enough if I left it in the fridge.

Here is a link to my original post on Vegetable Bouillon.

I sprayed the silicone mat with olive oil so that the mushy stuff wouldn't stick when I tried to take it off.

Here is the green goop spread on the silicone mat in the dryer.

I wasn't sure there would be enough airflow around the vegetable bouillon, so I put another tray on top of the mat.
I started the dehydrator and had the temperature set on the lowest setting. I didn't really want to cook the vegetables. But after about 12 hours there was no change... it was still mushy, not even the surface was dry.

So I turned up the heat to the highest setting. It still took another 36 hours for it to completely dry. Maybe next time I will spread it thinner and start with high heat.

Here it is broken and put in the blender before I powder it.

All powdered! About 3 cups of wet vegetable bouillon fits into an old yeast jar, which holds about 1/2 cup (I think).
It smells really good! And I like that I don't have to store it in the refrigerator or the freezer. It tasted great in the meat pie last week (before dehydrating), now I'm tempted to try sprinkling it on some chicken before Hubby grills it.

Got some suggestions on how to use it? I'd love to hear them. I made the bouillon because I thought it looked like a neat thing to do, not because I know what to do with it now that I've got it. Weird, I know, but it keeps life interesting!


darius said...

That's cool. I wondered how it would dehydrate. Thanks!

TJ said...

I was surprised at how good it looks and smells. Smells like.... bouillon! I'll be making more with garden vegies this year because it takes up such a small amount of space.... and no MSG! (Hubby gets headaches from MSG).

Farmer's City Wife said...

Oh boy... now I'm wondering if it would be possible to make beef bouillon. I love making my own french onion soup mix but it calls for beef bouillon and without living near a Trader Joe's or Whole Foods (or wanting to spend that much on 'em anyway) I can't find beef bouillon without MSG (or hydrolyzed soy protein -- same thing).

There's a Croatian/Polish/Eastern Europe spice called "Vegeta" that I fell in love with over there but was dejected to find out is spiked with MSG -- I bet it's just vegetable bouillon and if that's the case, then you can add it to EVERYTHING (soups, meats, eggs, salads... anywhere you'd use salt) and it makes it all taste amazing.

TJ said...

I was wondering the same thing about meat stock--could I boil it down to almost a paste, add salt (so that it would cure and be preserved) and then dry it.

Hmmmmm..... another experiment waiting!