How many oxo cubes?

redmel1621

Hi All

I seem to have no success at all making soup, but I am going to persevere and try again later today.

I have a nice looking recipe for a carrot soup, but, like all the soup recipes I see, it just says stock..

Is what I need to know is how many Oxo cubes would I use to make the vegetable stock for the soup?? How many per pint/litre of water??

Mel x

Penelope_Penguin

redmel1621 wrote: »

Is what I need to know is how many Oxo cubes would I use to make the vegetable stock for the soup?? How many per pint/litre of water??

Mel x

Does it not say on the side of the stock cube packet Stock cubes tend to be very salty compared to HM stock, so go easy on the seasoning until you've tasted the soup

Penny. x

redmel1621

Penelope_Penguin wrote: »

Does it not say on the side of the stock cube packet Stock cubes tend to be very salty compared to HM stock, so go easy on the seasoning until you've tasted the soup

Penny. x

No, bizarrely it doesn't tell you on the packet!!!

I know about the saltiness, but how would you make HM veg stock....boil veggies and use the water they were cooked in???

Mel x

Pink.

Hi redmel,

I have a pack of oxo stock cubes here and the instructions are: " Crumble your cube(s) directly into your food whilst cooking. Alternatively, for a tasty stock dissolve one cube in 190ml (1/3 pint) of boiling water. "

As Penny said they are much saltier than hm stock so I never add salt to the dish if I'm using them.

Pink

Edit this thread might help with veggie stock: vegetable stock

fletch3163

Hi there

I personally wouldn't use OXO for stock for soup. I find it too weak. I use Knorr stock cubes and use about 1 cube per pint of water (box says 1 per 3/4 pint though).

redmel1621

Thank You

How strange that yo have instructions on yours Pink-winged, I have scoured my box and even emptied all the cubes out to look inside and there is nothing on it at all!!!!

fletch thanks for the tip about knorr being stronger, I have two boxes of OXO's so will probably use them up first....MSE an all that;)

Mel x

wannabe_sybil

I use one Oxo cube per 1/2 pint of water, or two per pint. I am also working my way through a huge stash of stock cubes which I bought in bulk because I thought it was a good idea at the time.

Also, crumble stock cubes can be added to about a tablespoon of oil stirred up and then some (precision in measuring is everything) peeled and cubed potatoes stirred round in it and cooked in a hottish oven, around gas 6 or 7 for about 30-45 mins (I use my remoska, about thirty - forty five mins depending on size of cubes) and it is absolutely gorgeous, but not low in salt.

Stephen_Leak

For soup, I tend to use just 1 cube per 500ml (1 pint) of water.

However, I do note that my "Rubber Chicken Soup" says 1 cube for a litre of water - I will check that I haven't scaled down the liquid and cubes and then put just the water back up again. It tastes OK, though. And it is meant to be chicken soup, not chicken OXO soup.

I cannot help but suspect a "hidden agenda" (possibly selling more cubes?) with the manufacturer's recommendations. The one quoted above is nearly 3 cubes per 500ml (pint).

As above, if using a stock cube, I've stopped adding any additional salt. In fact, I've deleted any additional salt from my recipes, whether they use stock cubes or not.

bigmuffins

We stopped using stock cubes a few years ago as sisters became vegetarian and use Marigold Bouillon powders - there is also a vegan one!
Makes beautiful stock for soup and gravy but we don't add any more salt!
If you have pressure cooker it makes soup making very quick!
I make leek and potato soup with allotment veg and the time from field to table is about 30 mins! Very simple recipe but gorgeous!

Alternatively make your own stock - again with pressure cooker is very quick and practical.
:beer:

HariboJunkie

Stephen_Leak wrote: »

For soup, I tend to use just 1 cube per 500ml (1 pint) of water.

However, I do note that my "Rubber Chicken Soup" says 1 cube for a litre of water - I will check that I haven't scaled down the liquid and cubes and then put just the water back up again. It tastes OK, though. And it is meant to be chicken soup, not chicken OXO soup.

.

Do you need a stock cube in rubber chicken soup? I thought that part of the "rubberising" of the chicken was making chicken stock from the bones???

Stephen_Leak

It is one of the optional extras. It does say that, "A basic broth can be made with just the chicken, water, onion and pepper."

I really ought to edit the recipe to stop any novices panicking, when they don't fish out as many bones as they put in!