making the bouillon

Simmering slowly for hours

We take time over our tastes. Our kettles slowly simmer for hours. Three parts soya, one part corn - or any other combination. Clean water and a little acidity. Temperature just a little bit higher, then lower again. During this process, we keep an eye on 'our pans' and make adjustments whenever necessary.

Next: boiling down the bouillon
Afbeelding