I am trying to learn cooking and i am suspicious of these cubes, but the truth is that they make things easier.I have no idea of how are they produced.
>>21105851yes
>>21105851You know those big car crushers they have at scrapyards that turn an entire Buick into a cube the size of a filing cabinet? They basically do the same thing at the slaughterhouse. That is an entire pig right there in that cube, OP.
>>21105891
You put them in boilin' water; hence, "boillon cubes."
>>21105851yes convenient
You'll learn how to make a proper bouillon at some point, in the meantime don't sweat it and use them.
>>21105851Sometimes I put a little bit in marinates because it has msg, garlic powder onion powder and everything I would usually put - that's when I don't have those ingredients, it does a decent job with using a little.
>>21105851get the powdered kind so you can control how much you add better. Sometimes you only want to add a little but it's a pain int the ass cutting those little cubes up.
>>21105975These are the ones like soft cat food; they're very easy to cut up.
>>21105851Didn’t MPW give these things his ringing emdorsement? Well if that’s the case that ought to be good enough for a humble cook such as yourself.
>>21106020They were a sponsor but I've tried it on meats and it's very good. I mean it has msg, onion powder, garlic poweder and oil sooo.
>>21105851>I have no idea of how are they produced.Stock is made. It is reduced to the point of dehyrdration, and a good amount of salt is used as a preservative.Easy, yes. Salty, yes. Very long shelf life. No signicanI think people who are looking to make "good cooking" would only use "chicken base" like Better Than Bouillion brand, and stocks from a carton nowadays, such as low sodium Swanson. However, in a recipe where I want to enrich a small skillet one pot meal, like a rice couscous dish, I'd occasionally use a packet of salt-free bouillon or a can of beef consoumme concentrate. This is just in lieu of reduction time or not needing to refrigerate leftover stock in a carton. Actual stocks can give you a bit more gelatin than a salty cube.
>>21106044You are very, very stupid.
>>21105851you will never be a cook.
>>21106305NOOOOO you have to waste all of your free time making homemade stock and demi-glace at home!you can NEVER take shortcuts EVER, even though you'll end up with tasty food in the end either way!!!!!
>>21105851>Are these cubes a legit ingredient in good cooking?for some quick cooking yes, in fact some recipes call for bullion specifically and not stock because the recipe is adjusted to the spices in bullionbut bullion is not stock, they are flavor cubes, many people make the mistake that its the same thing, do you want something that doesnt require the thickness and richness of stock, something that doesnt really require some specific type of spices? then you can go either way use bullion or use stock and your own spices, 9/10 times bullion isnt the best choice but sometimes it is the best choice, i made some quick gravy with my stock and it ended up way too strong because i usually make stock for souup our stew and i havent tried making gravy before
They're really very OK especially if you're trying to economize. Be aware they're salty. Unsalted chicken stock in a box and concentrates are a big step up from bouillon; homemake stocks are even better, of course.Bouillon powder is also a cheat for adding flavor since there's salt and msg and meat flavor in it.
>>21106370the salt and msg is fine as long as you keep that in mind. novice cooks make the mistake of salting their dish just right, then adding bouillon after and ruining it.when I use bouillon I always add it first, and then add extra salt and msg later if the dish needs it.
>>21106314you don't even know why I'm saying you will never be a cook, kek.
I think it depends where you live
>>21105851For sauces and gravies frankly they're a must. Tomada sauce, cheese sauces, gravies of every ilk, need concentrated stock flavour because you can't just dump 2 cups of broth into your cheese sauce. I use stock cubes for recipes where other ingredients are more important (cheese sauces, spaghetti sauce for example) and knorr/continental stockpots for recipes where the stock is the main player, which would be soups, gravies, risotto.No point ever *ever* bothering to make stock at home, it is such a pain in the ass and counting power/gas consumption plus your time it's way more expensive than buying concentrated stock in cube or pot form.
>>21107154You literally just boil scraps of meat and veg and walk away, come back 6 hours later to strain. Reduce it further for concentration. I'm not saying never to use bouillon cubes, but you're a retard. Better than bouillon is also an option.
>>21107154You can just buy soup stock, you don't need Knorr powder.
