Yes, you can substitute chicken broth for turkey stock as the two are similar in taste. This would work better than substituting with vegetable or beef stock.
To not have cloudy soup, you must have a great stock or broth that is not cloudy. All your soups will depend on the quality of your stock or broth.
Yes, although it may be less flavorful then if made with fresh meat. It still tastes better then canned broth though.
No, chicken bouillon and lobster base have different flavors and profiles. Chicken bouillon will not provide the same seafood flavor that lobster base does. It's best to use a seafood-based product for recipes that call for lobster base.
One bouillon cube typically makes about 1 cup of broth when dissolved in hot water. If you want to make more broth, you can adjust the ratio accordingly. For example, if you want 2 cups of broth, you would use 2 bouillon cubes dissolved in 2 cups of hot water. It's important to taste the broth as you go along to ensure the desired flavor intensity.
There are 225 grams in one eight ounce cup of chicken stock or any other liquid. That is also equal to 16 tablespoons.
You can substitute a chicken bouillon cube with chicken broth or stock in your recipe.
Chicken Stock can be used effectively instead of chicken broth. You will get a similar taste.
A suitable substitute for chicken bouillon cubes in a recipe is to use chicken broth or stock as a replacement.
Physically yes. There isn't very much of a chemical difference between the two (i.e. your dish won't explode if you substitute beef for chicken). However, your dish will taste very different, as beef broth is generally heavier and saltier tasting.
I use McCormick's All-Vegetable Chicken Bouillon cubes....no meat, but has a nice flavor. They also come in All-Vegetable Beef cubes. They disolve quickly in hot water and can be used anywhere you'd use chicken (or beef) broth.
A suitable substitute for seafood stock in a recipe is vegetable or chicken broth. These alternatives can provide a similar depth of flavor without the seafood taste.
Good question! If the stock is a light golden color, it's ok. If the stock is a dark yellow or brown, don't use. This would be if you are using turkey or chicken broth. If you are working with beef stock, a tan color is ok. If it is a light brown, that's ok as well. If the beef broth is dark brown or a very oddly colored black don't use. Beef broth is darker then turkey or chicken stock.
Chicken broth
yes because they are both chicken
Yes. The only difference is the way the broth is simmered. When making broth you use the whole chicken whereas stock you use the bone. The only time it would make a difference is when you are using it to degalze a pan. Unlike broth, stock will bind with the dripping to create a sauce.
A suitable substitute for bouillon cubes in a recipe is to use broth or stock as a replacement.
A suitable substitute for vegetable bouillon in this recipe could be vegetable broth or stock.