Stock cubes etc

[Fnaar]

You can get Lamb most places

View attachment 461717

Ooh, I need to look harder

 

[Fnaar]

I've been using all of these for years.
Though recently I've been cutting them in half to reduce our salt intake.
I make gravy with them to match the relevant meat or use them in sauces and casseroles.

View attachment 461716

Again ^^^ I need to look harder

 

[fossala]

I really recommend everyone has a go making their own stock. It's a great way to use up scraps and old veg and it freezes well.

 

[fossyant]

Ooh, I need to look harder

Slacker.....

 

[fossyant]

I really recommend everyone has a go making their own stock. It's a great way to use up scraps and old veg and it freezes well.

Most of us do that too..

 

[fossyant]

Bisto Best is my secret ingredient in my Spag Bol...

I shall have to kill you all now

 

[Katherine]

Ooooooooooo, cordon bleu!

That was you I shouted hello to on Saturday morning at the bottom of the parkrun steps wasn't it?

Yes

 

[fossyant]

Bisto Best is my secret ingredient in my Spag Bol...

I shall have to kill you all now

And red wine, so I shall nuke the forum...

Not....

Need my bike buddies...

 

[Deleted member 1258]

What do you call a good and bad stock cube? Oxomoron. I'll get my coat

 

[MichaelW2]

Need goat or crab flavour stock cubes.

See

https://www.amazon.com/Madame-Gougousse-Bouillon-Cubes-Bundle/dp/B073TYCSG4

 

[Fab Foodie]

I really recommend everyone has a go making their own stock. It's a great way to use up scraps and old veg and it freezes well.

Agreed! Stock-making is a simple pleasure!
Recently bought a pressure cooker which is perfect, problem is a lack of freezer-space for the output.

Otherwise, Knorr as per Katherine.

 

[Electric_Andy]

I admit, the lamb and pork cubes aren't as common across the range of brands, but oxo and knorr do them. I use oxo a lot but I find the knorr ones are less salty (yes you can also get reduced salt versions in both brands). I also like the vegetable Bouillion. My Grandad used to occasionally have a beef oxo cube in hot water as a drink. I think it was quite common in that generation.

 

[fossala]

Agreed! Stock-making is a simple pleasure!
Recently bought a pressure cooker which is perfect, problem is a lack of freezer-space for the output.

Otherwise, Knorr as per Katherine.

Reduce and freeze in ice cube trays. I used to do this at work years ago when I went on holiday and the other "chef" couldn't be bothered to make stock.

 

[raleighnut]

I admit, the lamb and pork cubes aren't as common across the range of brands, but oxo and knorr do them. I use oxo a lot but I find the knorr ones are less salty (yes you can also get reduced salt versions in both brands). I also like the vegetable Bouillion. My Grandad used to occasionally have a beef oxo cube in hot water as a drink. I think it was quite common in that generation.

I'll actually use a stock cube in a sauce instead of Salt.

 

[swee'pea99]

Knorr Beef and chicken cover anything meat; for anything else it's this stuff: