OXO best stock cube graphics, shame about the smaller size

Techhead_2

Bongedone wrote: »

This will affect my recipes. I will have to open another stock cube to make up the difference.

No you won't. As well as the shape changing they are more concentrated, so you can continue to use one cube and get the same taste.

MrsBartolozzi

Techhead wrote: »

No you won't. As well as the shape changing they are more concentrated, so you can continue to use one cube and get the same taste.

Agreed. The nutritional info has not changed either, other than a very slight decrease in salt.
OP, I was concerned about this when the new X shape came out months ago and compared them with the old pack I had in the cupboard. I have noticed no difference in taste during use in the last 5 or 6 months I've been using the new shape.

SandC

It must also cost them more to make them in that shape.

PZH

I remember the days when you could actually crumbled them between your fingers.

Now - they're so compressed and rock hard you have to bash them with a mallet (ok - so I might have exaggerated slightly)

Azari

phoodless wrote: »

I remember the days when you could actually crumbled them between your fingers.

Now - they're so compressed and rock hard you have to bash them with a mallet (ok - so I might have exaggerated slightly)

I thought compression would be the answer but the OP claims that the weight has gone down.

Personally, I love the new shape - even though it makes them harder to crumble.

vuvuzela

Am I in a minority when I say they're not harder to crumble, they're pretty much the same as before ? I didn't think my fingers were that powerful

Techhead_2

vuvuzela wrote: »

Am I in a minority when I say they're not harder to crumble, they're pretty much the same as before ? I didn't think my fingers were that powerful

No, you're not in the minority.

You know how people here like to jump to conclusions without actually checking.

PZH

Well, I definitely think the Chicken OXO has got a lot harder. They also take a lot more dissolving in boiling liquid if you don't crumble them as much.

Maybe I just need to get a better grip :rotfl:

meritaten

I've been cooking for over 35 years and I agree that you get less for your money. In fact I would say they were far more concentrated 35 years ago than they are today. I make a particular recipe with 3/4 pint of hot water. 35 years ago I used ONE oxo cube, now I use THREE!
and I find that I have to put them in a plastic bag and bash with a rolling pin to crumble them. I dont particularly like the taste of the kkkknooorrrr ones - or I would be changing to them, in fact I use bovril cubes now instead of beef oxo - they dont seem to have changed at all! (you still spend five minutes getting the ruddy foil wrappers off them).

lidlest

The thing that annoys me is they seem to have made the foil thinner. I used to leave the cube in the foil, squeeze the corners and then i had a perfectly broken up oxo, tear the foil and sprinkle in.

My trick no longer works