Beef stock cubes

Merlin5

Merlin5

Merlin5

Soldato
Joined
17 Aug 2009
Posts
18,357
Location
Finchley, London
I've been using supermarket own cubes. 10 in a pack for 50p. I dissolve 2 cubes to about 6/700ml boiling water. All tastes fine in my cottage pie, and the flour thickens it. I'm just wondering, am I missing out by not buying Knorr, Oxo or Bovril beef stock cubes, has anyone here compared? Knorr you only get 8 cubes for three times as much money. The others are 12 for £1.
 
Taste is fairly subjective and I doubt you'd notice the difference in a cottage pie (for example) but I'd be interested in the salt and other ingredients. You tend to get less weird stuff in the more expensive brands - as a vague rule.
 
Scam said:
Taste is fairly subjective and I doubt you'd notice the difference in a cottage pie (for example) but I'd be interested in the salt and other ingredients. You tend to get less weird stuff in the more expensive brands - as a vague rule.
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Yeah true . Well, I've just compared the ingredients and nutritional values of all of them. To be honest, it's all very similar, I don't see any dodgy stuff in the cheap cubes, and also, both knorr and oxo are showing 0.9g salt per 100g and the supermarket one is showing 0.7g per 100g.
 
Knoor are always on offer so i just buy them or the Kelkoo ones if i want veg stock. (Chicken is easy yo make and freeze)
 
jpaul said:
they're still very salty .. one knorr cube 10g and 41% is salt, so about a tsp - https://www.tesco.com/groceries/en-GB/products/254881241
so you have to back off other seasoning, if you are throwing a whole on in.
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We actually use the Knorr bottle concentrate. So you can add a few drops in here or there, or make stock for a risotto etc. But as above - always very careful to reduce the seasoning if we do. Most of the time we won't add salt if we've used stock.
 
Sure most people do not add salt if adding a cube, mind you i do not put salt on chips or anything else for that matter, sames goes for pepper.
 
silverblack said:
try adding a chicken stock cube to pasta instead of salt next time
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in the boiling water ?


I think adding stock-cubes becomes a habit ... browning meat for a stew, or pasta sauce, maybe, that gives more flavour than the stock cube ?
I often add fish sauce too, anyway.


... so that would be the naked version of kettle chips too ?
 
I’d suggest Essential Cuisine stocks. Powdered stock, the concentrated paste, and the glaces.
 
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