Chicken broth can be used as a substitute for beef bouillon in many recipes, particularly if the beef flavor is not a central element of the dish. The function is the same; the flavor will be different. Use your judgment to decide whether it will throw off the flavor of the whole dish.
Yes, they are basically the same. However, "Consomme" is for french food, "Bullion" is for the rest of us.
yes just put just put chicken.
In my childhood one used wet wood ash as a scouring powder.
Black powder, or a black powder substitute such as Pyrodex. Smokeless powder (modern gun powder) should not be used in a traditional muzzle loading firearm.
Egg white is traditionally used to clarify (or clean) the consomme, as the egg white cooks it floats to the top of the pot filtering the consomme as it rises.
Depending on the uses very fine slate powder can be used as a substitute to talc in industrial processes.
yes its a very good substitute
Know Your Muzzleloader. Primitive hunting arms include the muzzleloader ... Black powder is the onlytype of powder that should be used in muzzleloaders
A substitute for ammonia-bicarbonate would be baking powder. Ammonia-bicarbonate is used with or without yeast in the baking industry to make dough rise.
what is mustard seed used for, what dishes? It's used in marinating chicken.
The common usage for chicken pickin, can be used as a substitute for stupid. A very effective substitute because usually when using this phrase, the person will be too stupid to realize that someone just called them stupid.
If you want to cut down on cholesterol then scrambled tofu.I just love chicken roasted with some nice sauce.
Consomme, or clarified soup, has been around since time can remember. It is considered a staple in the restaurant business for obvious reasons. As for the origin of Consomme it is not set in stone because it was used by all cultures and people since the Middle Ages. It was a great To-Go food that retained the whole meal in one meal.
If you have an allergy to eggs or are trying to cut back on cholesterol, and your recipe calls for eggs to coat the chicken, try dipping the chicken pieces in milk, before dredging in seasoned flour ( or bread crumbs or what ever the next step is. ) The milk will coat the chicken, and will help hold the bread crumbs/flour ( what ever ) to the chicken.