Stock cubes etc

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Fnaar

Fnaar

Smutmaster General
Location
Thumberland
I've been using all of these for years.
Though recently I've been cutting them in half to reduce our salt intake.
I make gravy with them to match the relevant meat or use them in sauces and casseroles.

View attachment 461716
Again ^^^ I need to look harder :smile:
 
D

Deleted member 1258

Guest
What do you call a good and bad stock cube? Oxomoron. I'll get my coat :rolleyes:


:rolleyes:^_^
 

Electric_Andy

Heavy Metal Fan
Location
Plymouth
I admit, the lamb and pork cubes aren't as common across the range of brands, but oxo and knorr do them. I use oxo a lot but I find the knorr ones are less salty (yes you can also get reduced salt versions in both brands). I also like the vegetable Bouillion. My Grandad used to occasionally have a beef oxo cube in hot water as a drink. I think it was quite common in that generation.
 

fossala

Guru
Location
Cornwall
Agreed! Stock-making is a simple pleasure!
Recently bought a pressure cooker which is perfect, problem is a lack of freezer-space for the output.

Otherwise, Knorr as per Katherine.
Reduce and freeze in ice cube trays. I used to do this at work years ago when I went on holiday and the other "chef" couldn't be bothered to make stock.
 

raleighnut

Legendary Member
I admit, the lamb and pork cubes aren't as common across the range of brands, but oxo and knorr do them. I use oxo a lot but I find the knorr ones are less salty (yes you can also get reduced salt versions in both brands). I also like the vegetable Bouillion. My Grandad used to occasionally have a beef oxo cube in hot water as a drink. I think it was quite common in that generation.
I'll actually use a stock cube in a sauce instead of Salt.
 

swee'pea99

Legendary Member
Knorr Beef and chicken cover anything meat; for anything else it's this stuff:

LN_024252_BP_11.jpg
 
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