In the UK over the past couple of years its become possible to buy bags of 'fresh' stock - initially in the high-end supermarkets, but now the lower end ones are selling them too. In my experience they don't taste much better than the cubes.
>>7343808 That's the problem with these stocks though, it's just salt and MSG.
>>7343793 Marco's older vids: >When I make pasta I put it into boiling water, some people splash olive oil in there but I don't really bother.
Marco's newer vids: >Splashes the fuck out of the boiling pasta water with olive oil after administering a knorr stock pot.
There is some inconsistency with him, whether it started as him thinking "fuck this company I'm gonna make shitty videos that i would never use the recipe from" or he slowly became that way over time. Alternatively it could be that he started with the shitty recipes and is now doing his best because Knorr Is basically feedin him and his chilluns.
It's not just the taste that's the issue, it's also the texture. One of the most important things about homemade stock is the gelatin it contains. It gives a lovely texture to your soups, sauces, stews, etc. You don't get that from cubes, "stock pots", or the bags/cans/cartons of "stock" at the supermarket.
>>7345914 If it's a solid it should stay a solid in temperatures under it's melting point and should keep a constant viscosity. If jelly is a solid and not a liquid with high viscosity, it should stay exactly the same up until near absolute zero. Which it ofcourse fucking doesn't since it's a fucking liquid until frozen.
Nowhere near enough. Pick up a container of store-bought "stock" and shake it. It's nearly as runny as water is. By comparison, proper stock will be viscous at the minimum, or ideally close to "jell-o" in texture. The small forms of "stock", like bullion cubes or the knorr stock pots simply aren't even large enough to contain sufficient gelatin. They could be 100% gelatin (zero flavor) and it's still not enough.
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