I've been using liquid stock almost all the time when I cook. Been wondering if there is any significant difference between the cubed stock and the liquid stock. I've always had the impression that stock cubes are just not as 'healthy'. Giving a little bit of thought, I wondered if it is just a marketing sham.
Just wondering if anybody could share their thoughts and opinions.
Guess which one makes more money.
Chuckle…
liquid stock can be frozen. Just get an extra ice cube tray, portion out your liquid stock into and freeze. You now have liquid stock cubes.
I don't even go the cubes, I just get it in powder form.
That seems to make the most sense since the cubes are just compacted forms of the power I'd assume.
I've read that sprinkling it on various food works wonders. I'll definitely will give power a try.
Any recommendations for which one to use?
Prefer powder as I can just use the amount I need and it keeps well too.
Aldi if they have what I'm after (don't think they do fish stock). Otherwise whatever is cheapest as Colesworth.
Vegeta powder is great for putting in pasta water , sprinkling on meats before cooking.
Hmm this Vegeta powder fascinates me.
"Vegeta! What's the scouter say about his powder levels?"
@kendoggs:
:)
Vegeta http://www.vegeta.com.au/au/
not
Vegeta http://dragonball.wikia.com/wiki/Vegeta
:)
depending on how you cook a good use for using liquid stock is for when you want to deglaze your pan ;-)
as for the cubes i can remember as a kid sitting in the shopping trolley eating a pack of them and then being taken to the doctor.
yeah liquid stock for me
Water or wine can deglaze just as well :)
wine of course
water? no flavour there
Out of curiosity, what was the problem (if you know)? Was the dehydration that was making you feel unwell for was it more just large excess in salt?
As you would have if you had eaten a packet of salt. Those stock cubes are mostly salt, with flavours and herbs.
Make your own. You boil it down till its super consentrate then freeze as ice cubes. Use as needed.
Cubes are alot more alty than good qaulity stock, that said try massel powder, its all made from veg, pretty cool how they get meat flavors from veg.
I've seen that advice floating around a lot. Would you have anything to say on how long you can store it on the freezer?
3 months is about the time I do, you could likely do it longer if you liked.
I personaly boil chicken drumsticks in a flavored broth to crumb and over bake, I then strain the broth and freeze. Once frozen ziplock bag them, if your freezer doesnt shut or someone leaves it open you will have a mess otherwise.
Anyway my point it you can get stock just by cooking, cook 2-3 days veg (blanch) in 1 pot, put the water back on Nd reduce, now you have basic veg stock. (using move veg or scraps such as last nights onion ends and celery bits ect when reducing will give better stock. I keep a container of scraps from veg from past 3-4 days :)
What a great video!
Your sarcasm is unappreciated. I was just trying to be helpful :'(
I was being serious, I couldn't stop laughing. And it was helpful
More sarcastic comments. Don't you know that sarcastic words can hurt people's feelings?
Don't you care? About my hurt feelings?
it depends on the brand of liquid stock. Aldi ones are basically stock cubes mixed with water (look at ingredients), Massel, a much the same , no Chicken or beef in there chicken and beef stocks..
These and stock cubes are really flavours and salt.
Good liquids are the veges and meat cooked to a stock, much better, but it depends on what you are cooking. - good stock for risotto, maybe stock powder in pasta water or bolognaise sauce.
You'd have to directly compare the ingredients but I always thought the cubes had a lot of strange things in them and very high levels of salt. I tend to buy the low salt versions or make my own.
Liquid stock is a joke… Total marketing sham compared to powder form stock. You could buy the $7-8/l type, they might be acceptable, but the mainstream ones are a laugh.
If you really want flavour without doing the work of making your own, then asian supermarket you must go. LKK do a product called Chicken Bouillon. It's a powder, with real ground up chickens, and a few types of msg to get you salivating good and proper.
I call it "Chicken Boom"… and no stock powder comes as close as this to a home made stock. Period. Use sparingly, the punch it gives to food is second to none.
I get these:
https://www.continental.com.au/continental-products/stock-po…
All they are is the stock reduced down to a concentrate. Better than stock cubes but not as good as making your own stock from scratch.
One difference is that once you open the liquid stock, you need to refrigerate it and use it up within a relatively short time. Conversely, with the cubes you can use what you need, as you need it, and no refrigeration is required. So unless you can notice a difference in taste, the cubes might be a better option for those who sometimes just need a little bit of stock, to make a small amount of food.