When a receipt requires a liter of stock, you can dilute two stock cube in 1 liter of water and pour in.
My question is, why not just add the water and the cubes directly into the food that your making, without mixing the two prior to adding it?
Is there any reason not just add them unmoxxed and just stir a few times more that you’d have to?
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?
Basically anything that’s watery-ish is fine because it will boil and separate the particles evenly (particles move easier through water than almost any liquid besides some special chemicals iirc) 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.
In 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
Please do it then report back on results for science.
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