Homemade Bouillon Portable Soup Nourished Kitchen. Portable soup, a sort of homemade bouillon, sustained travelers before Cup O Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces. Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary undertakings and with that loss, weve likewise lost a slew of traditional foods portable soup rests among them. Determinism And Possibilism In Geography Pdf. Me I love the rich complexity of a true homemade stock. I find its rich array of minerals and amino acids deeply fortifying and, as Ive mentioned before, I typically try to serve up a quart of broth a day to each member of our family the little guy gets a pint. But we travel a good deal both for work and to support our sons homegrown, wildly unschooled and self propelled education. Translation  Its tough to eat real, homemade foods on the road. So, taking a cue from travelers before me, I began to make our own portable soup a homemade bouillon thats compact, stores well and for a long time, and that dissolves instantly in hot water for  a beautiful mug of rich, homemade broth. Portable soup was the first bouillon. And, like all foods, it was homemade. Cooks would stew bones in water for hours and hours, reducing the gelatin rich stock down to a thick, viscous liquid that solidified when cooled. Later, the thick, gelled broth would be cut and dried on flannel during the cool months where it could be stored indefinitely. When circumstances took the family on the road, theyd grab the nuggets of portable soup dissolving them in hot water, sprinkling in salt and cutting in whatever herbs and vegetables they could forage from the roadside. In an instant, the travelers would have a meal but unlike the instant meals of today, this was real food. Every once in a while, Nourished Kitchen fans will ask for a substitute for bouillon cubes. Those powdery, salty cubes contain a slew of nasty ingredients processed fat, MSG, refined salt. Even Better than Bouillon, sold in health food stores, is loaded with refined, industrial ingredients like maltodextrin further, it lacks one of the most nutritionally valuable aspects of a true broth gelatin. Gelatin in broths, and also in homemade bouillon, soothes the digestive tract which is why gelatin rich broths play such an enormous role in healing protocols like the GAPS diet. Gelatin also supports skin health. Homemade bouillon, made from long simmered bones, is rich in all the same nutrients found in a good stock minerals, amino acids and gelatin. Only its compact easy to bring on the road. A good bouillon depends on good bones. Most traditional recipes for portable soup the original homemade bouillon call for veal knuckle bones which typically produce a beautiful, strong gel, veal bones arent always available. You can make homemade bouillon with any good quality bones chicken, beef, veal, pork. Bones can usually be purchased for as little as 1lb from your local ranchers, so ask around at your farmers market. Using a good quality, purchased gelatin helps to achieve the strong gel that is so essential in producing homemade bouillon. A purchased gelatin also acts as a bit of insurance policy helping you to achieve that solid gel even if your stock was soft or you were unable to find bones that produce a firm gel like veal knuckle bones or chicken feet. Nfs Most Wanted 2012 Save File. I use grass fed bovine gelatin in my homemade bouillon and you can purchase it online see sources. Homemade Bouillon Portable Soup Cook time 1. Free Speed Up Windows Xp'>Free Speed Up Windows Xp. Total time 1. 0 hours 4. Homemade bouillon or portable soup is a simple, traditional way to keep stock always on hand without having to make it fresh every time. How To Soften Sugar Cubes' title='How To Soften Sugar Cubes' />While the bouillon can be made without purchased gelatin, gelatin ensures that the bouillon comes together easily and firms up properly for long term storage. Do not use vegetable scraps to flavor your stock as they may decrease the length of time you can store the bouillon and they will take much needed space in your stock pot for gelatin producing bones. You can purchase good quality bovine gelatin online see sources. Preheat the oven to 4. F. Place the bones in a large baking dish, and roast them for 4. How To Soften Sugar Cubes' title='How To Soften Sugar Cubes' />Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. This Easy, 3 Ingredient Peanut Butter Fudge is low carb, sugar free and dairy free If I could eat peanut butter and chocolate every day I most certainly would. I unofficially deem this Sugar Pumpkin Week here on Oh She Glows. No wait, make that officially Im not talking canned pumpkin this week. Im certainly not. Place the roasted bones, peppercorns and bay leaves in a large heavy bottomed stock pot. Cover with filtered water and bring to a boil over moderately high heat, reduce the heat to medium low and simmer, uncovered, for eight to ten hours. Strain the stock into a large mixing bowl through a fine mesh sieve. Refrigerate for at least eight and up to twenty four hours. You should have about one gallon of stock. The stock should gel in the refrigerator, but its not necessary. The fat will rise to the top of the stock. Pick it off and reserve it for another use such as frying vegetables or braising meat. Transfer the stock to a shallow, wide mouthed pot, stir in salt and bring to a boil over high heat. Continue simmering until the stock is reduced to 1 cup, about forty five minutes depending on the surface area of your pot. Please note that the amount of time it takes to reduce 1 gallon of stock to 1 cup will depend on the size of your pan. A very wide and shallow pan will allow the stock to reduce in about 4. Whisk gelatin into the hot stock and pour into a small container about 4 inches by 4 inches. Refrigerate for at least eight hours, cut into cubes about 1 inch by 1 inch. You can further dry out the cubes by setting them gently on a cotton cloth or napkin in the refrigerator or other cold place in your kitchen for a further eight to twenty four hours. Each cube of bouillon will produce one cup of stock. Simply drop the homemade bouillon cube into one cup hot water, stir to dissolve and serve. The bouillon cubes can be stored in an airtight container at room temperature for at least six months. How To Soften Sugar Cubes' title='How To Soften Sugar Cubes' />I know. Thats a long blog title. But, originally, it was ridiculously longer Mexican Dessert Crepes with CinnamonSugar Caramelized Apples, Caramel Sauce and.