Chicken Flavor Powder
Chicken Flavor Powder Record from Hot Sauce Survey
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Images Sourced from the Bouillon cube Wikipedia Record.
| Ingredient Name | Chicken Flavor Powder |
|---|---|
| Ingredient Type | Flavors & Flavor Enhancer |
| Wikipedia Summary | A bouillon cube (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa and UK) or broth cube (Philippines) is dehydrated broth or stock formed into a small cube about 13 mm (1⁄2 in) wide. It is typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. History == Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718, and elsewhere as early as 1735. The invention of the bouillon cube is also attributed to Auguste Escoffier, one of the most accomplished French chefs of his time, who also pioneered many other advances in food preservation, such as the canning of tomatoes and vegetables.Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Oxo in 1910, and by Knorr in 1912. It is very similar to Aromat and is generally sold in packages that uses a yellow and green color scheme on the packaging. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Date Added | 4 Months, 1 Week Ago |
| Date Last Updated | 4 Months, 1 Week Ago |
| Contributor | HotSauceSurvey |
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