Who makes the best stock cubes?

>>8591503
They're all shit

>marcopierrewhite.jpeg

Knorr

File: 1482615833605.png (108KB, 303x395px) Image search: [Google]

108KB, 303x395px

>using stock cubes

>>8591518
In Bongistan, everyone uses stock cubes. Supermarkets rarely carry liquid stock, and usually only their own brand if that. This is probably the worst part about food culture in this country, and that's saying something.

>>8591503
>stock cubes
We call them bullion

>>8591503
I've always liked knorr's more than other brands, but there's better alternatives to stock cubes/bullion

>There's no liquid stock sale in chile

fuck me.

i usually only make soup when I have enough chicken parts to make my own stock. store stocks/bouillon just can't seem to get the same flavour and aroma

>>8591509
He asked for cubes, not pots.

>>8591602
knorr make cubes as well as pots you fack

File: telmacubesbig.jpg (25KB, 300x300px) Image search: [Google]

25KB, 300x300px

>>8591503
the jews
>pic related

>>8591503

I used to use cubes myself and spent a inordinate amount of time looking for lower sodium options that all still had way too much.

Stumbled across a brand on Amazon called Vogue cuisine that sells powdered stock in containers. Extremely low sodium compared to other stock options and it's all really tasty stuff.

They call for 1 tbsp per cup of water for stock which would be 420mg of sodium but I find even a third of that to be satisfactory.

File: 1470068574830.png (11KB, 420x420px) Image search: [Google]

11KB, 420x420px

i do

>>8591503
>4chan
for me it's knorr

File: tmp_31004-BTB_P-03-chicken-base-1963907535.jpg (447KB, 887x900px) Image search: [Google]

447KB, 887x900px

I was tired of knorr cubes and cheap canned stock so I decided to buy the Better than Bouillon stuff and it's good. Just not worth the price.

>>8591503
i don't buy cubes. i use those gelatin stock pot things

>>8592010
I have this. its okay. i never read the directions so i have no idea how much to use

>>8591518
>Need to add flavor to ground beef
>Add liquid stock
>End up with ground beef soup

>>8592649
>Need to add flavor to ground beef

>>8592661
>Eating ground beef with nothing added
I thought the white people food thing was a meme

knorr chicken stock pot

i add it to my pasta water often, it makes it taste better than salt. you should try it

>>8592676

why don't you just use spices you fucking retard

File: marco.jpg (5KB, 299x168px) Image search: [Google]

5KB, 299x168px

>>8591503

>>8593531
i do you moron
i still add bullion too if i need it to taste really beefy
you should try it

>>8593540
Not the same person, but I only add stock to stuff that could dry out. Chicken, rice, turkey, etc.
Ground beef just needs spices

I like Maggi stock cubes.

>>8591561
No you don't.

>>8591548
>Supermarkets rarely carry liquid stock, and usually only their own brand if that.

Are you actually retarded, or do live in the ghetto?

>>8593635
>americans try to make a point

Culinary crutch user here. I use them lots.

The best for each flavour varies by brand and origin. Stock cubes for the same flavour by the same brand will differ one country to the next, so that needs to be taken into consideration, too. Here're my picks:

Veg: Polish Knorr or Egyptian Maggi. Or Star.
Beef: Hispanic-American Maggi or Italian Knorr.
Chicken: Italian (plain) or Hungarian (with lovage) Knorr.
Goat/lamb: This Moroccan brand I don't recall the name of and which I currently CBA to check my pantry for or Madame Gougousse.
Crab: Madame Gougousse.
Fish: Chinese or Knorr or Madame Gougousse. Hungarian halászlé Knorr if making that.
Shrimp: Mexican Knorr.
Mushroom: Polish or Hungarian Knorr. Or Star.
Ham/smoked meat: Hispanic-American or Hungarian Knorr. Also Goya. The Goya one is vegan, oddly enough.
Pork: Chinese Knorr.

Specialised flavours I like: Hispanic-American chipotle Knorr, Filipino tamarind Knorr, Thai mushroom Knorr, Thai tom yum Knorr, Hungarian Gulyásleves Knorr and Mexican tomato Knorr.

I do make my own stocks, as well, but cubes/powders are a different ingredient, IMO, and not interchangeable with stock. For example, I add Goya ham stock powder to my potato-and-parsnip mash instead of salt, use chipotle cubes to flavour pork chops/chicken thighs and tamarind powder for making the dressing for letthoke. Can't do that with stock proper.

>>8593582
Yes I do?

Stock cube just sounds childish and dumb, not something i've ever called them if I'm being 100% honest.

>>8593549
>never tried it
>still telling me why its wrong

>>8593903
Offered my opinion. Didn't say you were wrong, but ground beef soup sounds awful.

>>8593907
because i add bullion to the onions a peppers before i add the beef and because i add bullion wich is dry that doesnt happen
by the way people say my food is delicious

>>8593916
That's nice.

>>8593846
Bullion refers to precious metal bars.
You might be thinking of bouillon; but then, you've successfully left yourself looking more childish and dumb than you ever could have otherwise.

>>8593983
>his phone doesnt have auto correct

File: 1484928836627.gif (999KB, 500x267px) Image search: [Google]

999KB, 500x267px

>>8593983
Everyone here knew what he meant, you're the only one looking like a dumb cunt in this equation.

File: caldo_gallina1.jpg (59KB, 295x298px) Image search: [Google]

59KB, 295x298px

lima peru caldos maggi

>>8593983
>he waited 5 hours to say this
lol

>>8591548
>Supermarkets rarely carry liquid stock
>rarely
Motherfucking Costco sells liquid stock

>>8591548
>bongistan
>everyone uses

>not making your own stock

You fucking retard student cunt.

>>8594649
It's what happens when "Lads!" learn how to use the internet. They suppose their shitty chav cooking staples apply to everyone.

>>8594655
No, Lads should be on /sp/ if they come on here. I had a fat scummy council mum but beans on toast every day never narrowed me into a kerry katonia food bubble.

File: IMG_2044.jpg (969KB, 2060x1545px) Image search: [Google]

969KB, 2060x1545px

>>8591503
Do you really need to ask this question pleb?

>>8594655

https://www.youtube.com/watch?v=RxRHaTj7hxk

File: IMG_2362.jpg (58KB, 240x260px) Image search: [Google]

58KB, 240x260px

>>8593841
>he spends his life constantly eating stock like some sort of monster

>>8593841
A U T I S M
U
T
I
S
M

Fucking hell.

>>8594706
>>8594737
>someone on /ck/ actually cooks
>gets insulted for it
Never change

>>8594760
>stock cube
>having mastermind knowledge on them

You're missing the point.

>>8591548
>put things in water
>boil
or are you too retarded to boil water?

File: 1346135057704.jpg (49KB, 500x374px) Image search: [Google]

49KB, 500x374px

Is there a feasible way to make dry stock yourself?

My fucking freezer is too small, I can barely fit one tray of ice cubes in there

>>8594776
Not really. They just try using different ingredients according to what they're cooking

>>8594760
Crumbling a fucking stock cube into a dish is not cooking.

Having 20 varieties of stock cube depending on what your making and having an encyclopaedic knowledge of each brand is savant levels of autism.

>>8591561
bouillon = stockpot

>>8594879
* Make your stock, chill it, skim the fat
* Reduce it until it's thick enough to gel
* Put it in a dehydrator until it's turned to leather
* Grind it into a powder and store

>>8593841

thanks, that is some solid advice.

>>8594938
>savant levels of autism

Sigh, I have to agree. With the amount of time and energy spent doing all that research you could have made 200 litres of stock, at least.

>>8594938
he names exactly 10 but then you would be to stupid to count mister scrotum Ramsey ?

>>8594972
He's even being country specific. He's sourcing these cubes from around the world.

>>8594961
I guess there is no option without a dehydrator, oh well.

File: fairy apu apustaja.jpg (47KB, 915x527px) Image search: [Google]

47KB, 915x527px

>Needing beef/chicken stock/broth for recipe
how im supposted to do it without buying extra meat if making just gravy or soup

>>8594793
takes too long

>>8595174

So you don't want to use the cubes?

Preferably you'd just use the parts of the chicken/beef that you didn't use for another dish, for a broth that you'd prepare later.
Then freeze the stock and unfreeze when needed for gravy/soup?

>>8595179
you don't even have to be in the same room, just let it simmer and do something else.
People are retarded

File: 1359059692462.jpg (162KB, 1280x720px) Image search: [Google]

162KB, 1280x720px

>>8595189
But sempai, I need that stock *right now*.

>>8591503
Knorr is good enough.

>>8593841
I N D E P T H

thanks breh

>>8593997
This guys know what's up.

>>8594706
I don't constantly eat stock, no, though soups, stews and curries do make a rather large portion of my diet.

>>8594737
>>8594776
>having experience = autism
No. Autism would be if I spouted on about stock cubes unprompted. Someone asked a question and I answered it.

>>859476
Funny thing, I cook everyday. I don't use stock cubes everyday. I like them, though, but not everything needs a stock cube.

>>8594938
I keep a few around, true, but I've hardly got encyclopaedic knowledge. I know what I've used.

>>8594971
As said in the post, I do make stock from scratch. I've some chicken stock nicely jellied and defatted in the fridge right now, actually. And I'm sure I've made far more than 200 litres of the stuff in my short life on this earth so far.

>>8595018
Or sourcing them around my neighbourhood? You know, people live in these things called 'cities' these days. 'Cities' have examples of a wide variety of cultures because they tend to be populated by people from a wide variety of countries and cultural backgrounds. Because of this, many supermarkets in 'cities' carry products catering to people from many different countries and cultures. Imagine that.

>>8595179
Not really. It's hands-off cooking most of the time. I spend more time and effort straining stock (15 whole minutes!) than I do chucking the ingredients in the pot to make it.

We usually either use homemade stock or boxed liquid stock, but there have been enough times recently where we were in the middle of a recipe before we realized that we didn't have any stock ready that we were discussing getting some cubes or a jar of powder for the pantry...

Just for convenience, to avoid having to run to the store at the end of the street while we are already cooking.

This thread was well timed, so ignoring the question of IF someone should use stock cubes and getting back to the question about which ones are best:

Has anyone tried the powdered chicken or beef base from Penzey's

File: 55FADCAA-52B9-49F3-BBEA-73077BEDCFA3-6116-000008ADBD96B2C5_tmp.jpg (16KB, 473x500px) Image search: [Google]

16KB, 473x500px

>>8595528
>he isn't self aware at all

>>8595899
Do you prefer Knorr cubes from Egypt or Knorr cubes from Poland?

Because according to this enormous faggot >>8595528, there's a difference

>>8595925
No clue, last time I used powdered stock was over 30 years ago camping with my father, he always had some bouillon cubes in with the mess kit. On cold weather trips we drank coffee in the morning and broth at night. A warm mug in your hands makes a big difference in the cold dark.