Can you swap them? Kind of. But don’t expect miracles. Replace stock with broth in a gravy? It’ll be thin and sad, like a soggy handshake. Use bouillon where you’d use a delicate homemade broth? Everyone will taste that “instant” vibe and know you cut corners.
But honestly? Don’t overthink it. Your kitchen, your rules. If you want to use a bouillon cube in a Michelin-star recipe, I’m not the flavor police. I’m just the friend who warned you that the texture might be a little flabby.
Now go forth and simmer things. Your soups are about to get a promotion. And if you mess it up? That’s what takeout is for. You’re welcome.
