);

How to make a stock cube go further

Google+ Pinterest LinkedIn Tumblr +

Do you find yourself using only half a stock cube for a dish and throwing the other half away? Read our tips to save them for future use.

– Make up the stock cube with the required amount of water directed on the box, use what you need for the dish and freeze the rest in an ice cube tray for later use. When the ‘stock ice cubes’ are frozen solid, remove them and place them in a resealable plastic bag. Drop them straight into soups and stews without defrosting.

– Add finely chopped herbs to the stock before you freeze it into cubes and you will have herb-flavoured stock cubes ready to use for soups, sauces and stews.

– Stock cubes are full of salt (it’s often the first ingredient on the ingredients list) so omit salt from any recipe where you use one. Adjust the seasoning at the end.

– People buy what they think are healthy stock cubes but given that they are all (a) full of salt and (b) it’s a dried not fresh product, they are all fairly similar in terms of being healthy or not healthy. Choose one that you like the flavour of, make it up in a jug and taste it before you add it to a dish so you can see how strong a flavour it has.

A tip from the Gréatfood Kitchen : Look for professional chef stock powder or bouillon – we buy a large tub at Fallon & Byrne in Dublin – it’s from DGF Restauration and it’s a white poultry stock base called Fond Blanc de Volaille. It is less assertive than the stock cubes that you buy in the supermarket and it’s cheaper – it comes in an 800g tub for under a tenner and it makes 40 litres of stock. It lasts for ages. Make friends with the chefs at your local restaurant and they may order it in for you from their ingredients wholesaler.

MORE CHICKEN COOKING TIPS 
How to spatchcock a chicken
VIDEO: How To Cut Up a Whole Chicken

MORE COOKING TIPS
New ways to use an ice-cube tray
Tips on cooking with cornflour or cornstarch to make sauces and fried food lighter and crispier
Chef TJ O’Connor’s tip to sear fish without the skin sticking
TJ O’Connor’s chef tip for roasting a chicken perfectly and why you should keep the fat from the first chicken to start off your next roast chicken!
How to stop ‘soggy pastry’ bottoms in fruit tarts
Dublin Cookery Schools – learn to cook!
Chef TJ’s tips on cooking with herbs
How to roast cauliflower

Share.

Comments are closed.