How to pronounce “bouillon” in English

Like instant Bouillon, anything.

He tried to serve me a bouillon cube in hot water and call it soup or something.

My mom makes a rice dish with bouillon cubes, scallions and tomatoes, and it's absolutely amazing.

So if you don't want to use the chicken bouillon, you can use salt or a veggie bouillon.

And then I use the puree with some bouillon beef cubes, and like, that's what gives the two together that salty, umami taste.

So because the chicken bouillon, technically it's not vegetarian, if you don't want to use this, you can just use salt.

Would you sub vegetable bouillon, or just go straight for the salt?

before you pour yourself a glass after work, and just let that core bouillon do its thing.

But I quarter them or cut them in sixths, poach them in a court bouillon that has a little bit of honey

This here is some chicken bouillon.

You can use the veggie bouillon, but this just gives it that little extra salty kick to it.

Now that you're a chef-- and for example, Goya Sazón or the chicken bouillon, how much of that stuff do you use in your cooking now that you're an actual chef?

Because I cook more and I experiment a little more now, I don't use the chicken bouillon as much as I did a couple years ago, just

And then after trying that recipe with just salt, then maybe a second or third time, I'll do it with chicken bouillon

John le Carre once famously said, "If a book is a cow, a movie script is a bouillon cube."

I do use bouillon cubes but not for everything.

But basically, that same fish -- same genus and species -- is one of the bases for bouillon base in France.