Celebrity chefs have their culinary limits. Emeril Lagasse, known for his energetic cooking style, refuses to use salted bouillons, which he believes compromise flavor. He mentions that while they might be budget-friendly, these dehydrated cubes contain high sodium levels and can lead to overly salty dishes. Lagasse suggests that making broth with fresh ingredients or wine gives better control over salt and enhances flavor, making it a preferable option for any aspiring cook.
"I draw the line at salted bouillons; I'd never do that!" he proclaimed.
Bouillon, which is made using dehydrated meat or vegetable stock, is full of sodium.
These cubes do not always give a home cook enough control over the outcome of the flavor.
Using ingredients like wine or creating a broth with water and scraps of veggies can be a better option for making a stock.
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