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/ck/ - Food & Cooking

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14595445 No.14595445 [Reply] [Original]

Has anyone actually tried these things? Are they good?
I've used various stock cubes but from my experience they make everything you cook just taste like stock cube.

>> No.14595446

Yeah they're fine.

>> No.14595448

>>14595445
and your problem is?

>> No.14595449

>>14595445
yes I've tried them after binging all of those knorr videos and laughing at how crestfallen marco looks
they're okay
not worth the price
plus if you're cooking meat and a good amount of aromatics anyway you're going have some nice flavour and fat from that so just use that instead

>> No.14595512

He says in the recipes, which are actually really good recipes for home cooks, you can use salt instead. It's your choice. I've tried several of the recipes and they're very good advice. I've tried them with and without stock pots and, as he truthfully says, some of them ARE better with stock pot.

I've learned to trust this tired old cunt. I think he really wants me to cook nice meals for my family.

>> No.14595527

There's nothing wrong with them or any other form of soup base. You'll get better results with actual homemade stock/broth, but the tradeoff is having to make that stock/broth on your own. It is definitely superior to bouillon cubes if that's what you were wondering, but Knorr certainly doesn't have a monopoly on soup base either.

>> No.14595549

>>14595512
>>14595527
I'm looking for something to put in my bolognese for a lasanga so it doesn't taste so much of tomato

>> No.14595634

i have the liquid bouillons

>> No.14595657

>>14595549
anchovies to give it some tang?
ricotta/cottage cheese/parm/egg instead of a bechemel to soak up some of the tomato flavor?

>> No.14595697

>>14595549
just add more red wine

>> No.14595764

>>14595549
Why are you putting so much tomato in your bolognese in the first place

>> No.14596166

>>14595445
looking at this imbecile is probably the saddest and most depressing thing I' have ever seen. I have never followed seriously this cocaine addict: how did he manged to sink to such a level?

>> No.14596177

>>14595764
A lot of Americans think bolognese is a tomato sauce I guess.

>> No.14596181

>>14596177
I've always thought of ragu and bolognese as the same thing

>> No.14596206

>>14596166
>become one of the most accomplished chefs ever at a young age
>throws away his awards because he didn't like being rated by people who knew less about food than him
>make stockpot money teaching people how to cook at home

He's based

>> No.14596235

>>14596206
I just adore the part when he made Gordon Hacksay to curl in a little scottish ball and cry like a little bitch

>> No.14596246
File: 2.66 MB, 1920x1080, neapolitan ragu.png [View same] [iqdb] [saucenao] [google]
14596246

>>14596177
>>14596181
Ragu is just a category of meat pasta sauces, bolognese ragu is mostly mincemeat based with a mirepoix as a base and a small amount of tomato (usually paste) for flavoring and color, while for example neapolitan ragu is more of a tomato sauce with whole meat cuts stewed inside for flavoring.

>> No.14596251

>>14596206
Exactly this. Youngest (at the time) starred chef, left just after his peak because he hated the audience, and makes millions shilling stockpots and rating chefs on TV. As if every one of his haters wouldn't jump at the shot to line their pockets doing exactly the same thing.

>> No.14596256

>>14595445
They're alright, y'know. Chicken one is fine. If I'm fancying something like fondant potatoes or a quick soup, the chicken stockcubes or stockpot are fine - they're basically just salt and various herbs/seasonings anyways.

>> No.14596408

>>14595445
I use them when I don’t have time to make a proper broth. Which is most of the times. I make a proper one only when I want to impress someone, when I’m cooking for my friends or family.
I tried the beef ones for a French onion soup. And I use the chicken ones regularly. I buy them on sale tho.

>> No.14596520
File: 261 KB, 1427x1500, EED708F5-D0AE-4B51-ACAB-DB3A9671843D.jpg [View same] [iqdb] [saucenao] [google]
14596520

It’s actually better

>> No.14596544
File: 93 KB, 916x992, 12d105a2dbe5830c082a555136fdb873.jpg [View same] [iqdb] [saucenao] [google]
14596544

>>14596520
>It’s actually better

>> No.14596593

>>14595549
How long do you cook it for? A good bolognese is very simple but takes a long time simmering for the flavors to develop and the tomato to mellow. You know it's ready when the oils from the meat have surfaced.

>> No.14596621

I never really got the point of these
making broth might just be the easiest task in the kitchen - just throw some meat in some water with a few veggies and spices and leave it on low heat for a couple of hours

>> No.14596637

>>14596520
I'll use this but the beef version for quick pho broth. It tastes good but oh my do I get dierreah the bext day like nobody else. Friends GF also gets it. Friend and my wife dont though

>> No.14596641

>>14596621
I guess when you dont have time to make broth?

>> No.14596654

>>14596520
love to eat this stuff with a spoon

>> No.14596658

Good quality stock > BTB paste > Knorr > Bouillon cubes > nothing.

>> No.14596669

>>14596246
Yanks would call that 'Sunday gravy', because they're terrible people.

>> No.14596692
File: 636 KB, 763x652, knorrstockpots.png [View same] [iqdb] [saucenao] [google]
14596692

>>14596520

>> No.14597157

Got some beef ones, they're pretty nice in a soup.

>> No.14597373

>>14595445
Nah, I can't bring myself to pay the exorbitantly higher price compared to bullion cubes. I think there's like 4 "stock pots" compared to 12 bullion cubes for the same price (both Knorr).

>> No.14597451

>>14595445
Not really. His recipes are actually pretty good but the stock cubes are a meme he shills. They're not really better than anything else. Just make the recipes and use salt/pepper or actual stock.

>> No.14597490

>>14595512
>its your choice
God I love this motherfucker. What other famous is actually going to say on video you don't have to follow their advice if you don't want too.

>> No.14597571

>>14597490
adam ragusea

>> No.14597803

>>14596621
>doesn't skim
Enjoy cloudy stock

>> No.14597861

I used beef stock cubes once to make French Onion coz I couldn't be fucked to actually make a stock, and I mean, it was quite good. Probably could be better if I did it from scratch but I was happy with the result

>> No.14597886

>>14597451
Exactly. I made his steak and ale pie with an Escoffier brown broth that was super-reduced and it was fucking heaven.

>> No.14597926

>>14596166
shut your mouth. go worship washed up ramsay or pull a bourdain

>> No.14597964

>>14597490
It is after all your choice whether or not to raise the pitch of your voice.

>> No.14597993

>>14595445
just make stock yourself wtf

>> No.14598114

>>14596246
based educational post

>> No.14598169

>>14596654
lmao isnt it like 50% salt?

>> No.14598171

good god to spend an evening with marco
I want to eat a bolognese with him while we share a bottle of wine
can you imagine how comfy that would be

>> No.14598181

>>14596246
For me, it's Neapolitan with beef shanks over fettuccine

>> No.14598223
File: 73 KB, 570x320, c63c8aa6605772548fc143c7b0fb7890.jpg [View same] [iqdb] [saucenao] [google]
14598223

>>14595445
>knorr stock pots
I use them for most sauce based meals. Gravy, pasta sauces, curries, stews, casseroles etc
They add flavour and a certain amount of binding and thickening.
I rarely buy enough boned meats (or can't be bothered) to boil down to make stock the traditional way

>> No.14598270

>>14595445
they seem to be good imo.
what do you lads who make your own stock do with the leftover stock ingredients?

>> No.14598467

>>14597571
Ok for real tho. When a cuck says it it's just passive aggressive

>> No.14598530

>>14597571
>Average Marco video while shilling a product
>use as much or as little as you want. It's your choice. I find that it adds flavor, but if you don't like it use something else.

>Average Adam video shilling a product.
>hey remember that receipe we were making? Fuck that. Have you heard about squarespace? I literally couldn't breath if it wasn't for this product. If you like black dicks in your wife's butt as much as I do you'll click the link in the description for 1% off your first day. .

>> No.14599564

>>14595445
they're cheap but too fatty and salty for me. even in tropical weather, the fats in those cubes freaking harden up like clay at room temperature. it's like dried up condensed fats!

>> No.14599620

>>14598530
is BBC posting like an actual american past time or is just on their minds constantly.

>> No.14599623

>>14597803
what's wrong with cloudy stock, what difference does it make

>> No.14599629

>>14598223
does that say "created with marco pierre white"
what odd phrasing... you don't suppose that's why he's increasingly grim looking do you?

>> No.14599753

>>14599620
Yes.

>> No.14599819
File: 1.19 MB, 1221x1440, itsyourchoice.png [View same] [iqdb] [saucenao] [google]
14599819

It's your choice anon

>> No.14600612
File: 232 KB, 1300x1300, 000228701.jpg [View same] [iqdb] [saucenao] [google]
14600612

>>14598223
I use Better than Bouillon. Korr makes good instant pastas for camping but I wouldn't use them in everyday cooking. They sell their products at the dollar store.

>> No.14600669

>>14596669
>yanks
more like new york wops

>> No.14600740

>>14595445
what's not to like, it's stock concentrate filled to the brim with msg

>> No.14600822

more likely to ruin a recipe than improve it

>> No.14601936

>>14596520
Based, fuck paying for individual packets or 1/20th of the stock for the same price in a stock carton.

Even better is Costco sells the jumbo version for like $5.50.

>> No.14601951
File: 227 KB, 720x540, OG_Bone_Broth_32oz_Lineup_web.jpg [View same] [iqdb] [saucenao] [google]
14601951

>>14595445
you heard of ordinary broth?????????????

>> No.14601966

>>14601951
>9g of protein
How expensive is this specialized shit? It's normally like 90% water. You're paying for water in a box with salt.

>> No.14602042

>>14601966
it's bone broth

>> No.14602102

>>14595445
Yeah, they're decent. I got them for free though, I'd rather just get the cheap cubes instead when I'm buying.

>> No.14602115

>>14601966
The protein is just the collagen. It's how you know it's real broth, there's nothing "specialized" by it.

>> No.14602124

>>14595445
>I've used various stock cubes but from my experience they make everything you cook just taste like stock cube.
the trick is using like half a cube as finishing touch not the whole thing as one of main spices/ingredients

>> No.14602145

>>14601966
>You're paying for water in a box with salt.
The box literally says "no salt added", retard.

>> No.14602581

>>14599623
Tastes somewhat earthier if you don't skim. I didn't used to think it mattered but it do, depending on the soup it can taste kinda weird if it's too earthy.. To be fair, the earthiness is probably the nutrients.

>> No.14602588

>>14596520
I get this when I make my monthly costco trip. I've started going less and less because I just don't eat much on my new diet. Its in my opinion about the same I feel like its better for soups stews and chilis. Knorr is better all around because you can control the flavor better in my opinion and seems to make my pork and beef richer.

>> No.14602594

>>14602145
Holy fuck I haven't laughed that hard at a reply in a minute.

>> No.14602816

>>14595445
it's perfect for polenta, cous cous, rice and even noodles. and to kick up a broth if you're short on some ingredients. marco is based