Comment on stock vs stock cubes + water
weariedfae@lemmy.world 10 months ago
Depends on the food. For vegetable soup I just toss the cubes in with everything else but for cream soups I make the cubes into stock separately. I’ve never tried adding them to non-soup dishes directly because they’re very concentrated and I’m not certain their seasoning would distribute properly, depending on the dish.
cosmicrookie@lemmy.world 10 months ago
Have you tried adding it directly into the cream soups? And what is the reason you do it with one and not the other type?
Cinner@lemmy.world 10 months ago
His entire comment is addressing both those questions bro lol
cosmicrookie@lemmy.world 10 months ago
I don’t see it. They say that they toss it in vegetable soup but not cream soups. They don’t say why or if they do so based on advice or experience.
They also mention not adding it to non soup dishes
My question is why they differentiate between vegetable soup and cream soup and if it is based on own experience or something they have been told.
Can you answer that based on their reply above?
Cinner@lemmy.world 10 months ago
Basically anything that’s watery-ish is fine because it will boil and separate the particles evenly (particles move easier through water than almost anything else besides some special chemicals) but cream soup is much thicker and has taken up a lot of the potential for free-moving particulate.
Same goes for anything else. If you can see the water move and behave like water, it should boil and disperse the cubes. Anything that behaves thicker than water risks the cubes not dispersing properly so you risk unexpected salty bites.