What on earth do you use stock cubes for??

tim_n

It's a short list though ;- )

lynzpower

I tihnk i might use stock cubes almost every day!

tonight we are having a steak & veg pie & msh so Ive got stewing steak carrots, onions, leeks in the slow coker with 2 beef stock cubes mixed with a pint of boiling water.

Tomorrow we are having banger & mash - will use a beeef stock cube miszed with water and comptons, onions, & port for the gravy.

Im going to do a mexican bean soup tomorrow probably and that uses veggie stock cubes.

thriftlady_2

I use them as a last resort when I have no hm stock in the freezer, usually beef ones as I don't make beef stock. Most brands are full of additives like monosodium glutamate. Kallo organic stock cubes are good though, as is Marigold bouillon powder.

Mrs_Flittersnoop

I'm like you, thriftlady, I only use stock cubes/powder as a last resort. Out of interest, do you find the Marigold bouillon powder really salty? I've cut salt out of most things I cook these days and everything I put Marigold in seems to be way too salty to me now.

Could just be me old tastebuds playing up of course....:rotfl:

Mrs Fx

angelfairy

a tip i picked up that i used at Xmas and easter is to crumble a stock cube over your roast potatoes. adds a lovely colour and flavour. just jazzes them up a little.

could use any flavour stock cube that takes your fancy.

Ticklemouse

I don't use stock cubes any more - I use the reduced salt vegetable bouillon powder if i need to. As was posted above - have you seen what's in them? !!

Also, I was talking to my neighbour about not using oxo cubes any more (I think I found some lurking in the back of a cupboard from way back when) and she said she used to work in the labs where they made oxo cubes. She said if you actually saw what went into them - you'd never touch another one :eek:

Gingham_Ribbon

I use organic vegetarian stock cubes. We don't cook meat so there is never enough leftovers to make stock out of, although I do make it occasionally.

I use them in soup, casseroles, hotpots etc. It doesn't just flavour water, it thickens too to give a stock. If I just want flavour, I'll add herbs. I also use the bouquet garni 'teabags' when I don't need to thicken anything. I would put them in the water I use to prepare couscous or in lentil cooking water.