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Knorr (/ n ɔːr /; [1] German:) is a German food and beverage brand based in Heilbronn, Germany and founded in 1838. It has been owned by the British company Unilever since 2000, when Unilever acquired Best Foods , excluding Japan , where it is made under license by Ajinomoto .
Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...
Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. [1]
The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon. In the United Kingdom, the OXO brand belongs to Premier Foods.
The associated advertising slogan is "I feel like Chicken Tonight". In one series of television ads, these words were sung by actors as they 'flapped' their arms in a movement similar to the dance "The Chicken". [1] An advertisement for Chicken Tonight was the first in the United Kingdom to use a red button interactive service to promote the ...
BOU is an American food company that produces bouillon cubes, miso broth cubes, gravy cubes, and instant soup cups. The company was co-founded by Robert Jakobi, former CEO and current board member, and Kunal Kohli, former COO and CEO, and uses artificial-free, non-GMO ingredients in all its products.
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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