Talk:Bouillon (broth)

Merge discussion
I didn't add. I just couldn't find the discussion. Here's my view-


 * Merge because they're the same thing, just frozen vs. liquid. DarkestMoonlight (talk) 14:05, 7 April 2008 (UTC)

They're not the same thing at all, stock cubes are not "Frozen", they're just solid at room temperature. These articles should not be merged, since they describe different (Albeit similar) items. —Preceding unsigned comment added by 86.140.222.148 (talk) 11:20, 18 March 2009 (UTC)


 * I agree with anon. They're not the same thing; anyways, solid v. liquid implies a strong diffrence. (Why no one has merged the water and/or ammonia and ice articles together, basically.)


 * 7h3 0N3 7h3 \/4Nl)4L5 Pl-l34R ( t  /  c ) 04:52, 3 June 2009 (UTC)


 * the powdered cubes are NOT bouillon to begin with! they TURN INTO bouillon in the same way that nestle's quik turns into chocolate milk.


 * early packaging stated "bouillon EXTRACT" explicitly. they do not warrant a page of their own; there should just be a NOTE on this one that the term is now loosely applied to the dehydrated form as well.  like "chocolate milk". 216.50.220.34 (talk) 02:52, 11 March 2012 (UTC)

Broth prepared from broth
The lead says "Bouillon, in French cuisine, is a broth or soup prepared from broth.", so it's broth prepared from broth? Really? The Rambling Man (talk) 20:56, 29 March 2017 (UTC)
 * Good catch. See what I found in Broth:
 * Bouillon is the French word for "broth", and is usually used as a synonym for it. The conclusion is obvious: The two articles should be merged. 85.193.243.210 (talk) 19:06, 1 May 2017 (UTC)