When a receipt requires a liter of stock, you can dilute two stock cube in 1 liter of water and pour in.
My question is, why not just add the water and the cubes directly into the food that your making, without mixing the two prior to adding it?
Is there any reason not just add them unmoxxed and just stir a few times more that you’d have to?
I have done this a million times, I assume the only reason not to is so you’re sure it’s all well mixed and no bits remain unmixed.
It dissolves better directly in water. Otherwise it may lump up on something else in your food.
However I don’t usually make a liter of it. Just a 1dl cup is fine. If I do need more fluid in the food I can add the water directly to the food.
It depends on the dish. If you’re slow cooking something then you can just toss the stock cubes in there, no problem.
I think it would depend on what you’re using the stock for in the recipe.
Like, I think this would work for a stew, but not for a gravy.
Depends on the food. For vegetable soup I just toss the cubes in with everything else but for cream soups I make the cubes into stock separately. I’ve never tried adding them to non-soup dishes directly because they’re very concentrated and I’m not certain their seasoning would distribute properly, depending on the dish.
Have you tried adding it directly into the cream soups? And what is the reason you do it with one and not the other type?
His entire comment is addressing both those questions bro lol
I don’t see it. They say that they toss it in vegetable soup but not cream soups. They don’t say why or if they do so based on advice or experience.
They also mention not adding it to non soup dishes
My question is why they differentiate between vegetable soup and cream soup and if it is based on own experience or something they have been told.
Can you answer that based on their reply above?
Basically anything that’s watery-ish is fine because it will boil and separate the particles evenly (particles move easier through water than almost any liquid besides some special chemicals iirc) but cream soup is much thicker and has taken up a lot of the potential for free-moving particulate.
Same goes for anything else. If you can see the water move and behave like water, it should boil and disperse the cubes. Anything that behaves thicker than water risks the cubes not dispersing properly so you risk unexpected salty bites.
In both cases though I’d stir enough for it to disperse. I do expect it to need some more stirring for thicker or creamy soups, but I don’t see why there’s should be a difference. I even just plop a few cubes into a Bolognesesauce, stir well and let it simmer
Please do it then report back on results for science.
The issue is that success may be different from uset to user. I do indeed just put the cube straight in and have no issues with whatever i make. Even to add flavour to rice! But my standards may be lower than average
Cubes are a substitution, and while a super common one, are not quite the same thing. That said, yes, you do not need to turn them into “stock” by pre-dissolving first.
You may try and if your stock cubes will not produce lumpy sauce or whatever you’re cooking, you don’t need to mix them prior. Stuff usually disolves better in cold water.
This i find surprising! I’d assume warm water dissolves stuff faster! At least that’s my experience with sugar and salt
That is right, you can dissolve faster in warm water. However, some ingredients tend to form lumps in warm water - the main thing to watch out for is starch, commonly used to thicken.
