Boiling down the bouillon

Slow cooking

To create an intense, authentic taste, we slowly boil down our bouillon and add the ingredients, such as sugars, salt, amino acids and spices. The longer we allow the bouillon to reduce, the better the taste can develop, and the higher the intensity.

After about four hours, the stock will have been reduced to a smooth consistency. The roasting tins are now ready for the next phase.

Ready for the oven
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