Beef-flavoured beef

I cooked a roast beef yesterday. Cooking a roast beef is satisfying because it is easy and yields a lot of tasty food. Every time I make it, I wonder about the fact that the recipe calls for instant beef bouillon. Why do I need to add beef flavour to beef? What would it taste like if I didn't?? It's hardly unique to this recipe; I remember having to add chicken bouillon when I was cooking a chicken in the pressure cooker. Some day, I'm going to be radical and cook a roast beef without the bouillon to see how it tastes.

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