Have you ever known the acute panic that comes from calling your favorite takeout place only to learn the line has been disconnected? Faced with the prospect of never tasting the world’s best—that’s right, best—chicken shawarma ever again, you may slip into denial, as I did. Maybe you drive by the shuttered storefront a few times, desperate for signage indicating this is only temporary. Then you begin ordering shawarma after shawarma, hoping someone else miraculously makes it exactly the same—garlicky, redolent of lemon and warming turmeric, and unmistakably chickeny.
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Eventually, you have to move on, or, in my case, get in the kitchen and tinker until your weekly shawarma injection is restored. After several unsuccessful trials and far too much time spent scouring the internet for shawarma variations, I stumbled across chef and cookbook author Molly Yeh’s recipe for chicken shawarma tacos, which called for a sprinkling of that vintage pantry denizen: bouillon powder.
Bouillon powder is sort of unfashionable these days. Bone broth is in, long-simmered homemade stock is in, while manufactured bouillon cubes are decidedly out. But if you are searching for that elusive super-chickeny chicken flavor, reconsider. After marinating chicken breast slices for half a day in garlic, onion, olive oil, lemon juice, turmeric, chile flakes, a touch of cinnamon and a few shakes of the good stuff, I eased them into the cast iron skillet for a quick sear. I stole an impatient bite right from the pan, and there it was once more: The unmistakable umami that only comes from ground-up dried chicken seasoned with salt and spices. It wasn’t an exact replica of my beloved takeout version, but close enough to satisfy me within the realm of reasonable sodium consumption.
Since reacquainting with my old friend bouillon, I’ve begun sprinkling dashes of it into my paella, egg-and-vegetable stir-fries, and almost every soup and stew. I dust it over simmered roasted green chiles, which I cap with blistered asadero cheese for a Borderlands-style chile con queso. Bouillon also makes roasted potatoes sing and lends a lovely, secret umami note to biscuits when subbed in for some of the salt. The same holds true for drinking snacks like roasted nuts or popcorn, by the way.
“It's like the Lipton Onion Soup flavoring, it's just really, really good," says Israeli-born restaurateur and chef Michael Solomonov, of Philadelphia restaurants including Zahav and Abe Fisher. “Osem Chicken Consomme is widely used in Israel today, and it’s a holdover from the food rationing that started in the s, (when) it was used as a substitute for chicken stock in staple recipes like matzo ball soup.”
Solomonov even commissioned New York spice shop La Boîte to make a custom bouillon blend, which he used in the matzo ball soup served at his now-closed charity-minded restaurant Rooster Soup Co. To this day, Israelis use bouillon to punch up everything from casseroles to chopped liver, kugel and hummus.
“Chicken bouillon powder is the key to many traditional Italian recipes,” he says. When Massari makes risotto at the restaurant and at home, he simmers a pinch of chicken bouillon powder with white wine until reduced to deepen the dish’s slow-cooked flavors. He also adds it to the dry herb blend of thyme, chile flakes and dry onion flakes that flavors his arrabbiata pasta sauce. He likes to thin his spicy tomato sauce with water, then cook the pasta right there in one pot for a cozy, warming weeknight dinner.
The invention of the bouillon cube as we know it occurred around the turn of the last century in Europe, as the food companies Maggi, OXO, and Knorr took turns innovating their way toward inexpensive portable soups by concentrating beef solids into extracts. Yet people have been making flavor concentrates out of dried meat, salt and spices—aka the precursors to Cup-o-Soup—all over the world for thousands of years, from the Americas to Eastern Europe. It’s easy to see why: Name me a culture in which soup and stock haven’t played a crucial role as a sustaining and economic meal.
You don’t need meat to make bouillon, of course. A recent edition of my weekly 101 Cookbooks from veg-focused food blogger, photographer and cookbook author Heidi Swanson—who’s lately been big into just-add-water meals in jars—offered up a homespun, vegan alternative featuring nutritional yeast, onion powder, coconut milk powder and nostalgic dried oregano and thyme.
Does all this mean #bouillon is trending once more? I prefer to think it never left us. It was just waiting in the back of our pantries, frozen in infinite preservation, wondering when we’d remember that after centuries, it still holds the key to savory je ne sai quois.
Chicken powder is your secret weapon in the kitchen! Packed with the irresistible, this powerhouse seasoning transforms dishes with just a sprinkle, adding a bold, savory and umami punch. Learn why it takes your cooking to the next level now!
Chicken powder, also known as Chicken Bouillon Powder or chicken flavor powder, is a pale yellow seasoning packed with the rich, savory taste of concentrated chicken broth. It’s salty, aromatic, and delivers that irresistible umami flavor that enhances every dish!
Made from a blend of ingredients like monosodium glutamate, edible salt, chicken or chicken bone extract, and disodium nucleotide, chicken powder gives your meals a fresh, flavorful boost. You can also tweak the taste by adding extra seasonings before drying and processing the mix. The result? A unique, umami-packed seasoning that’s twice as flavorful as regular monosodium glutamate.
Wondering if Chicken Powder is good for you? Absolutely! Chicken powder is not just a flavor enhancer but also a nutritious seasoning, thanks to its high chicken content. It's a trusted kitchen staple that brings out the natural flavors and aroma in your dishes while adding nutrients from real chicken.
Chicken powder is not only tasty but also a great addition to your meals! When used in moderation, it enhances the flavor of dishes and helps stimulate your appetite with its savory umami goodness.
The umami flavor in chicken powder comes from sodium glutamate, which breaks down into glutamic acid during digestion. Glutamic acid is an amino acid that supports several important functions in the body, such as boosting metabolism, improving brain function, and promoting emotional stability and intellectual development. So, while it adds delicious flavor, chicken powder also contributes to your overall well-being!
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Please also read: Unlocking Flavor Brilliance: Chicken Base Powder in Restaurant Cooking
In Chinese cuisine, chicken powder is a go-to flavor enhancer, commonly used in salads, soups, and stir-fries. While homemade chicken stock offers a richer, healthier option, chicken powder is quick and convenient for everyday cooking.
It effortlessly enhances stir-fried dishes like ham fried rice, broccoli bacon stir-fry, moo shu pork, and shrimp fried noodles, saving time without sacrificing flavor.
This versatile seasoning can be used for marinating, seasoning, and making soup bases for various dishes. You can add it to a variety of dishes, including meat, seafood, vegetables, hot pots, casseroles, congee, noodles, pasta, chicken rice, and even cream sauces.
Incorporating chicken powder into your cooking not only boosts flavor but also adds nutritional value, making your food both delicious and healthy. Add a dash to elevate your meals!
Many people often confuse chicken powder with chicken essence, but while they share similar ingredients, there's a critical difference between the two. Chicken powder contains a higher amount of actual chicken ingredients, making it richer and more flavorful than chicken essence.
Chicken powder is a safe, non-toxic seasoning that enhances the flavor of dishes without posing any harm to the human body. In fact, it’s become a popular alternative to MSG in cooking because it delivers a more natural, savory taste. Its versatility and rich flavor have made it a go-to seasoning for chefs and home cooks alike!
Cooking Tips: How To Use Chicken Flavored Seasoning Powder?
Chicken powder is made mostly of chicken and is used similarly to chicken essence. It is primarily used to season vegetarian dishes.
The taste of chicken is more rich and natural. Using it for other meats can easily change the original taste of the meat. This chicken-flavored compound seasoning enhances the taste of dishes with its light yellow powder.
Chicken powder is a flavor enhancer that is widely used in preparing simple Chinese dishes, including salad, soup, and stir-fry. Homemade chicken stock is tastier and healthier. It takes more time to make, but the flavor is worth it.
On the other hand, chicken powder is convenient for everyday cooking. It can easily enhance the taste of stir-fried dishes. Example include, ham fried rice, broccoli bacon stir-fry, moo shu pork and shrimp fried noodles.
This versatile seasoning can be used for marinating, seasoning, and making soup bases for various dishes. You can add this ingredient to many different dishes.
These include meat, seafood, veggies, hot pot, casseroles, congee, noodles, pasta, chicken rice, and cream sauces. Incorporating this seasoning into your cooking will enhance the flavor and nutritional value of your food. Add it to your cooking to make your food tasty and healthy."
This is a comprehensive guide to what chicken powder is and how to use it. Its neutral yet savory taste, combined with its strong nutritional profile, makes it a must-have in your kitchen.
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