Chef's Tips

Unilever Food Solutions' Executive Chef Willie Somers has over 30 years of experience as a chef. He has worked in various roles in Ireland as well as abroad and has had the unique opportunity of working with chefs from all over the world.

On this page, Willie would like to share some tips he has realised through his experience of working with Unilever Food Solutions' products, the theme of which for this month is Knorr Bouillon.

Knorr Bouillon Tips

• When not using paste bouillon always store in a cool place. Never freeze paste bouillon.
  
• Always use paste or powder bouillon to recipe, do not over use.
  
• Dust fish with a little fish powder bouillon before placing into a marinade.
  
• Sprinkle a little fish powder bouillon into breadcrumbs before coating fish or prawns for deep frying.
  
• Whisk a knob of vegetable bouillon into bechamel sauce before assembling a lasagne.
  
• You can clarify beef bouillon with egg white when making aspic jelly.
  
• When steeping couscous add vegetable bouillon to the water.
  
• Dust chicken breasts with a little chicken powder bouillon before barbecuing.
  
• Before steaming frozen mixed vegetables sprinkle a little chicken powder bouillon over to add flavour.
  
• Flavour the water with vegetable bouillon when cooking rice or pasta.
  
• Sprinkle some chicken powder bouillon into the noodles when making chow mein.

If you haveany tips you feel you would like to share, we would love to hear from you! Please contact us!

Willie will be adding to this page regularly so make sure you check back in with us!