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Stock in place of stock cubes?

10 years ago

Recipe calls for 3/4 cup of water and two stock cubes. I do not have stock cubes. Could I use a cup of chicken stock instead? Would the cubes give a lot more flavor or do you think the stock will taste pretty much the same?

Thx.

Comments (6)

triciae
10 years ago
Pam, I think the chix stock will actually be better - stock cubes are soooo salty.

/tricia
dedtired
Original Author
10 years ago
Thanks. I went ahead with the liquid stock. I can't see any reason why that would not work.
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CA Kate z9
10 years ago
I use stock if I have it; cubes, etc, are for emergencies only.
annie1992
10 years ago
I agree, I seldom/never use the cubes or soup base, they just taste like salt to me.

I'd have used the stock instead and adjusted seasonings if needed, but it appears that you already did that. (grin)

Annie
grainlady_ks
10 years ago
I read this information in "The Miserly Kitchen" by Jonni McCoy while watching football last night. It's always nice to have a conversion chart. - Grainlady

1 c. water + 1 T. broth powder = 1 c. stock

1 T. broth powder + 1 t. salt = 2 bouillon cubes

4 bouillon cubes minus 2 t. salt (called for in recipe) = 2 T. broth powder

If the recipe calls for liquid broth or stock and all you have is bouillon cubes, omit 1 t. of salt from the recipe (if salt is called for) for every 2 bouillon cubes you use.

If all you have is canned broth or stock, and the recipe calls for Broth Powder or bouillon cubes, replace the water that is called for in the recipe with an equal amount of liquid broth.

This is a recipe from the book that looks useful as a substitute for those nasty bouillon cubes.

BROTH POWDER
(Makes 1-2/3 c. )
Preparation time: 10-minutes

1 c. nutritional yeast flakes
3 T. onion powder
1 T. garlic powder
1 T. salt
1 t. celery seed
2 T. Italian Seasoning
2 T. dried parsley
1/2 t. pepper
1 t. marjoram
1 t. tarragon
1 t. paprika

Place all of the ingredients in a blender, cover and blend for 3-4 seconds, or until well mixed. Store in an airtight jar for up to 6-months.
Nutrition per 1 T.- Cal. - 20; Carb. - 3 g.; Fiber - 2 g.; Protein - 2 g.; Sodium - 251 mg

To use: Add 1 T. to a cup of hot water for a cup of soup or stock.

Conversion Note: Two teaspoons of this recipe plus 1/2 t. of salt is the equivalent of 1 bouillon cube.

To use commercial broth powder in place of homemade Broth Powder called for in a recipe, reduce the salt in the recipe by 1/2 t. for every 2 t. of commercial broth powder used.
foodonastump
10 years ago
My only thought is that two cubes in 3/4 cups water is meant to be a very concentrated stock, so I would have boiled 2 cups of stock down to 3/4. But all that matters is it turned out to your liking!

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