Comment on stock vs stock cubes + water
Cinner@lemmy.world 10 months agoBasically 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 10 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
XBannedx@sh.itjust.works 10 months ago
Please do it then report back on results for science.
cosmicrookie@lemmy.world 10 months ago
The issue is that success may be different from uset to user. I do indeed just put the cube straight in and have no issues with whatever i make. Even to add flavour to rice! But my standards may be lower than average