Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
84,1984.2/5 for 6 ratings
Last modified on: February 21th 2011
You will need:
- 1
1 chicken stock cube - Total weight: 10 grams
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Step by step recipe
Stage 1
You should not add it straight out of the wrapper, like in this photo, because it takes a long time to dissolve.
Stage 2 - 2 min.
It is better to slice it thinly, so that it will dissolve almost immediately.
Nutritional information
How much will it cost?
- For : 0.12 €
Source
Home made.More recipes?
This recipe uses (among others) | Chicken stock cube: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Pilau rice, Koulibiak in pie dish, Pan-baked hash brown (Hash-brown casserole), Paella, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.