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?
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