Why do a lot of recipes use Bovril?

loufm

Member
I would love to try a lot of recipes and then my heart sinks when I see any Bovril in it. :cry: I don't like it, why can't they use stock cubes?
 
It's because until fairly recently stock was synnable while the jars of bovril were syn free. So any recipes calling for stock tended to use bovril instead of the cubes. If you think stock will work with a particular recipe then go ahead and use it.
 
I think it tastes the same. Also bovril is much thicker so will produce a thicker sauce without using flour, cornflour etc...
 
I would love to try a lot of recipes and then my heart sinks when I see any Bovril in it. :cry: I don't like it, why can't they use stock cubes?

You dont *have* to use Bovril, just use a stock cube instead or whatever else it is you prefer as stock :)
 
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