Comment on stock vs stock cubes + water
cosmicrookie@lemmy.world 11 months agoHave you tried adding it directly into the cream soups? And what is the reason you do it with one and not the other type?
Comment on stock vs stock cubes + water
cosmicrookie@lemmy.world 11 months agoHave 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 11 months ago
His entire comment is addressing both those questions bro lol
cosmicrookie@lemmy.world 11 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 11 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.
cosmicrookie@lemmy.world 11 months ago
I’m both cases though I’d stir enough for it to disperse. I do expect it to need some more stirring for thicker or creamy soups, but I don’t see why there’s should be a difference. I even just plop a few cubes into a Bolognesesauce, stir well and let it simmer