/ck/ - Food & Cooking

>>15813252
I find the paste easier to work with. Cubes take too long to dissolve for me.

>>15813252
They're fine, but nothing beats making your own fresh stock.

Used to hate them but now that I mellowed to MSG, I don't mind.
Don't use them though, boiling some chicken wings or whatever is not hard.

I usually have beef stock cubes, chicken stock cubes and vegetable boulion on hand in the pantry. Never know when I'm going to need stock.

>>15813257
Agree with this. Better Than Boullion is good shit.

>>15813275
If you reduce your stock for long enough you can just pour it into an ice tray you can get little demi-glace cubes which keep forever in the freezer.

>>15813310
I just make 2 or 3 pints worth every Sunday, lasts me all week.

>>15813252
I can buy a 99c pack of a dozen stock cubes, or buy a 1L carton of pre-made stuff for $2, or I can spend $10 making (((stock))) where everything gets thrown out because you boiled it for 3 hours. literally the only stock worth making is chicken stock because a chicken carcass actually imparts flavour. beef & pork stock you need to buy meat which you then waste by boiling it, vegetable stock

>>15813252
Always good to keep on hand when you need stock but either didn't make any or can't go and get some.

>>15813328
Why are you using so much stock?

>>15813328
The cubes go really far and you can store them easily. They also portion out easier than pints of stock in the freezer, so you can throw one in a pan sauce or make a quick soup for lunch.

>>15813331
You make beef and pork stock with the leftover bones and trimmings, nigger

That aside, you should never buy the pre-made stuff in cartons. All you're buying is boullion+water at an inflated price from packaging and shipping all the water.

>>15813337
Let's see, making sauces and gravies, cooking risotto/orzotto/, maybe soups, or poaching things in, like fondant potatoes for example. All kinds of things.
It all gets used up easily, it's extremely versatile.

>>15813349
But they don't taste like my home made stock. Not even close.

>>15813331
>everything gets thrown out
ISHYGDDTS

>>15813380
No boss I'm saying you can reduce a homemade stock down so when it cools it sets up like a firmer gelatin. I pour mine into ice trays to set up in cubes. That's a demi-glace (or close to one at least), and it's amazing to keep and use.

Pair your bullion cubes with what its missing: a package of pic related
You also need some aromatics, carrot, celery, onion, garlic, some meat fat and you are good to go, no homemade broth needed

>>15813401
Oh right, I see.
I'm talking about vegetable stock anyway, so I don't think there's any gelatine in there.
It does become nice and thick and rich when it's reduced down though.

>>15813252
It's fine for sporadic use, but if you put it in all you make, all your food tastes the same.

>t. ex-mother-in-law used cubes or sachets in all her food and it all tasted the same.

>>15813422
All things in moderation. I use the Knorr gelatinous stock cubes (because I don't have time to prepare 100% of the stocks that I require), but only in combination with reduced wine, aromatics, etc.

Homemade > good store bought > something like better than bouillon >>>> stock cubes. I'm generally in the middle unless it's for something big like a holiday dinner. A good quality low-sodium canned or cartoned stock with some gelatin powder is great for adding body and isn't so salty that you can't reduce it into a glaze.

>>15813447
Totally agree. I save my homemade stocks for glazes/jus/sauces. Store-bought ones serve well for making ragús or stews.

>>15813252
Luv me stock cubes
Simple as

>>15813419
Post your vegetable stock recipe. I've tried making them with scraps and they always turn out awfully.

>>15813252
My 7 year old eat them as snacks. He a weird kid, tho.

>>15813252
I use them but always feel defeated while doing so.

>>15813358
What spare bones for everything but chicken?
In pork, lamb and beef they get cut out during processing and sold to people who make bulk stock or "bone broth" or to restaurants or pet food companies, you don't get "free" anything in meat these days.
In my local grocery store you can buy beef brisket bones, but they cost more per KG than chicken drums or beef mince. There's also smoked pork bones that cost more than chicken breast!

>>15813492
Pork shoulder, bone-in chops, etc. all contain bones.
Same goes for beef shanks, some steaks, spare ribs, etc.
If you want to buy just for the stock, you can go ox tail or just buy the bones from the supermarket.

You're kinda dumb dude.

>>15813468
3 pints cold water
2 tablespoons salt
2 big onions, quartered, skin left on
2 carrots, quartered
2 celery sticks, quartered
3 garlic cloves, skin on, squashed slightly
1 handful dried porcini mushrooms
1 or 2 fresh bay leaves
1 teaspoon crushed black pepper
1 teaspoon crushed juniper berries

Put everything in the water and bring up to the boil, gently simmer for 1 hour, then strain all the pieces out.

Walla.

>>15813461
Is this photo real?

>>15813468
I've never been a fan of the scrap theory for vegetable stock. It's fine with chicken carcasses or bones from other meats because you're using the same animal and balancing out the flavor with your mirepoix and aromatics. But stuff like zucc or green beans can turn bitter, excessive starch can make it kind of gummy, beets are just a disaster.

Get a leek, a medium onion, two or three carrots, a few stalks of celery, a handful of mushrooms and chop them all roughly. If you like the flavor roasting imparts, do that, but I prefer to just let them sweat in a bit of oil for a few minutes before I add the water. Cover with enough liquid you can easily stir it around (more will offer a less concentrated flavor), tie together a couple of bay leaves, thyme springs, and some parsley and drop them in. Bring to a simmer over medium high heat, then drop to low and keep it there at least an hour. More is fine but don't overdo it. Season with salt at the end of the process (or leave it unseasoned and just adjust when you're using it).

>>15813252
I use them if I don't have more preferable products on hand

>>15813252
I use Better Than Bouillon. Works like a charm although my food would probably be tastier if I made my own stock. It's just so convenient to grab the jar of paste out of the fridge.

>>15813506
No onion browning beforehand?

>>15813562
No, it weakens the flavour of the onion and garlic imo.
Everything goes in raw.
Fat can be incorporated into the dish later on as required.

>>15813492
>>15813502
Bone marrow with bones can also be used for beef broths.
For fish or shellfish, just buy whole, and fillet them yourself and wala - bones and shells.

>>15813252
DUDE

I shred the cubes and put them in the water when I boil rice. Tasty.

>>15813843
BOUILLON

>>15813506
>Handful dried porcini to make a half-quart of vegetable stock.

Can't tell if troll or retard.

>>15814358
LMAO.

>>15813252
use them
or don't
your choice

>>15813358
Can you show me some examples? The only premade stock products I've seen in the UK are just stock with some additives. Same goes for the stock pots which are primarily concentrated stock. Dried cubes on the other hand contain almost no actual ingredients you would expect in stock and consist almost entirely of artificial flavors.

>>15814381
>>15814381
Are you retarded?
3 pints is 1.5 quarts.
I'm talking about imperial pints, not burger nonsense.

>>15814381
lmao you are really dumb

if u mix cubes wih water does it turn into stock?

>>15814603
That is the entire purpose of them anon.

>>15814622
ohhhhhh

>>15814406
this
it depends on what you are doing like if it will be a main flavour of your dish: DON'T
but if it's a side flavour or to enhace you dish: go ahead

This stuff is incredible. I've only used the beef and chicken base. I usually cut the recommended teaspoon per cup depending on taste. It can get too salty if following recommended ratio.

>>15815051
>Ingredients: ROASTED CHICKEN, SALT, SUGAR, CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, DRIED WHEY (MILK), FLAVORING, FOOD STARCH, DISODIUM INOSINATE AND DISODIUM GUANYLATE, TURMERIC.

Looks like standard ingredients for chicken cubes. What makes it different?

>>15813252
why the fuck does bouillon residue stick so much to everywhere? And it's hard to clean it off pans too. Is that normal?

>>15813252
Why did I think this was blonde hash?

>>15813252
Better Than Bouillon is the only stuff I use for making broth. Powdered bouillon is only suitable as a seasoning for fries/popcorn/etc.

>>15815051
I get the lower sodium organic kind from costco. It only has 350mg per teaspoon compared to the 680mg in a teaspoon of the regular.
>>15815105
Here's the ingredient list for the kind I use.

>>15815397
>**********

what the FUCK are they hiding behind these asterisks ?

>>15815863
Uhhhh ... It's written that's it's for ingredients of organic origin ?

>>15813252
it's your choice really

>>15813434
hi marco

>>15817369
I'm flattered to even jokingly be referred to as Marco.

>>15813331
>beef & pork stock you need to buy meat which you then waste by boiling it
Dumbass you don't throw expensive meat into stock, there is special beef stock meat with bone and fat

I just use boxed stock. The cubes are too salty or take too long to dissolve, plus if I have to dissolve it in another pot then add it to my dish it's annoying.

I make stick rarely because I don't buy much bone in meat or have a lot of vegetable scraps. I've been saving up mushroom and veggie trims lately though, might have enough for a stock next month.

>>15813252
Marco tells me they are good for my dishes, so I use them.
Joking aside, my gran and my mom cooked all the time with beef stock cubes, mostly for soups and stews, so I also used them when I started cooking on my own. They are a practical option whenever I don't have time nor good meat cuts to make my own stock.

>>15813252
lmao just make stock and use msg

>>15813252
Use it instead of salt in various dishes for extra flavor.

It's a food Jew
>expensive marketing of cheap ingredients
>single serve culture
>no cooking
>salt, sugar, byproducts

You can but the exact same thing in powder form for a third of the cost.
Or you can not add the sugar, salt and worthless anti-caking agents- just buy the components and mix them in a jar.
Or you could make real, nutritious stock out of real, nutritious food.
Faggot

>>15815105
>Looks like standard ingredients for chicken cubes.
Wrong. Dry stock cubes do not contain chicken, chicken fat or chicken stock as the first ingredient usually. The vast majority are made of flour, salt, msg and other flavorings with less than 5% chicken fat. Stock pots or better than bouliion are better for this reason.

>>15818695
Oy Vey!
Just as manufacturer recommends.

>>15815863
>>15815397
>buying a product with non-organic yeast extract
flyover detected

OK so I just got my hands on some expensive stock cumes from Maselle
>ingredients not listed as percentage
>RDI is hard to calculate as each cube is listed as 4 serves

There's not even enough informtion on the pack OR the massel website to tell you exactly how much of everything is in them- but I have learned
A. even salt reduced cubes are 13% salt- this is probably the worlds most expensive salt considering you can buy salt for $1/kilo
B. the second product after salt is "palm shortening" , which is an industrial product made from palm oil- it's like the vegetable version of lard and is really bad for both you and the environment.
Massel claims their palm fat is sustainable, but when I check this is in fact a lie- it's made with a blend of sustainable and unsustainable palm products and certified only by a lobby group which they themselves are a member and certifies oil as sustainable when the producer literally cuts down virgin forest to plant it.
C. the third ingredient by volume is rice flour, again the worlds most expensive rice flour.
D. the next ingredient is maltodextrine (sugar, digested as glucose) and after that is cane sugar (no claims of being sustainable there)

So basically what you are buying is I'm going to say 70% sugar, salt and fat- in the form of a cube.
>what else is there
dried parsley, dried onion/cabbage/garlic/spinache
Yeast extract.
natural vegetable flavors (god only knows, some lab chemical made with organic precursors)

So it is 100% Jew food.
You could make this yourself by the kilo simply by mixing onion powder, lard, sugar, salt, garlic salt, and rice flour.
It would come out at like 4$ a kilo.