Comment on stock vs stock cubes + water

• 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?

  source

  • 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.

    source

    • 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

      source

      • XBannedx@sh.itjust.works ⁨11⁩ ⁨months⁩ ago

        Please do it then report back on results for science.

        source

        • -> View More Comments