Item of the Week–Broth

This week we will be buying broth. Broth is the middle child of cooking. Always overlooked, never the star, but important nontheless. I use broth in about half of the entrees and side dishes that I cook.

Usually chicken but sometimes beef or vegetable. Broth is just one of those things you always should have on hand.

I would recommend 3-6 cans per person. You get an extra star if you buy some dried buillon too.

P.S. I always thought it was spelled “buillion”. And I have always pronounced it BULL-yawn. Am I completely wrong? How is it supposed to be pronounced?

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3 thoughts on “Item of the Week–Broth

  1. I pronounce it Bull-yawn too. That's the way I've always heard it pronounced! I have about 3 cans of the bouillon in different flavors in the cabinet right now!

  2. check the dictionary. (even if it's a french word it should be there) Pronunciation is actually the reason the dictionary was started, not spelling. (If you don't know how to spell it, you can't look it up anyway, right?) They wanted to keep english from getting unrecognizable dialects.

    Once I get to the south, I'll let you know how well it worked…

  3. I must confess that I have never used canned broth, always bullion (sometimes squares, sometimes paste, sometimes pellets.) Is there really some advantage to the broth, other than that it's premade?

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