Are chicken stock cubes the same as chick broth, but not liquid?!
Are chicken stock cubes the same as chick broth, but not liquid?
Answers:
I have been using them interchangeably and successfully all my life. However, the powdered (versus cubed) bullion is easier to work with, dissolves more quickly when you need to use it for a recipe.
Good luck.
I think that they are dehydrated, condensed chicken broth. In recipies that call for chicken broth If I dont have any broth on hand I jsut make up some with the cubes and the food tastes the same as it does with the broth.
Pretty much, except bouillon contains MSG.
Though the definition of both is somewhat debatable, the general difference is that stock is made from bones and broth is made from meat. When you simmer bones in liquid, the collagen in the bones and connective tissue turns to gelatin. This provides a richer mouth-feel and thicker texture.
Similarly, when braising an especially cartilaginous and boney meat, such as short ribs or lamb shanks, you'll notice that the broth will be much thicker than, say, a vegetable broth.
For even richer flavor, break up the carcass and saute it in some oil until golden-brown. Add some vegetables (carrots, onion, and celery are classic) and saute those until softened. Then add water and a "bouquet garni" - that's the classic herb combination used to flavor stock, consisting of black peppercorns, garlic, parsley stems, and bay leaves. Simmer as usual, then chill and use as necessary.
If you're making more than you can use at a time, there are a few convenient ways to store it: either freeze it in ice cube trays or, for larger batches, tuck a resealable plastic bag into a large bowl, then fill the bag with stock and close. Lay the filled bag on a tray and place in the freezer; when it freezes flat, remove the tray and store in the freezer until needed. Stock's generally good for up to three months in the freezer.
They are interchangeable and you can find them without MSG I think the word ox is in the name and it says no MSG on it.
It's supposed to be, that's the concept. It's a convenient way to add the chicken flavor without all the work you'd put into homemade. I like the bases, myself, they have the real chicken fat that gives it a more genuine flavor. One teaspoon per cup of water and it's less sodium and no msg.