Cooking question - what am I doing wrong??

[ChatterMonkey]

Doing a recipe that calls for a glaze to put over chicken thighs. Glaze contains honey, soy sauce, chilli flakes and 'crumbled' stock cubes.

I assume its meant to crumble into the honey and soy amd give you a nice paste to put on the chicken, but i cannot seem to crumble the stock cubes?? As i put them in i smoosh them and break them up to drop in in little pieces, but its still sticky ish, not like dust. And then once i mix it in, it doesnt dissolve at all, and all congeales in the bottom of the bowl. So then i either spoon it on as is and then once cooked, you sometimes get a mouthfull of pure stock cube which is far too salty, or i leave it at the bottom but then miss out on the stock cube-y flavour.

What am i missing, how do I crumble a stock cube??

You crumble it STILL IN THE FOIL. Unopened.

Omg really?? And if i do that will it be more powdery??

Wrong type of stock cube?

Maybe it was intended for Oxo which are crumbly, not Knorr or Kallo which are paste like.

I thinkit will depends on type - the classic oxo stock cubes in foil crmbleto dust. The knorr style are more lile a thick paste - might be better very finely chopping?

Crumble in the package!!!!

It will be evenly powdery.

I take it you're not using oxo stock cubes? Those ones crumble but other ones are much more sticky, I can't imagine you'd ever be able to crumble it!

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Ahh thats where im going wrong then. I have knorr ones.

Didnt think there was any difference in them, have always bought knorr as thats what my mum uses, but she always uses them to dissolve in boiling water....

Will add oxo cubes to the shopping list!

Absolutely. Rip open a small corner, then crush and crumble the stock cube into powder. Then you can pour all the powder in.

Melt knorr cube in a tiny bit of boiling water and add to soy sauce and honey etc

Oxo stick cubes can be crumbled in the foil unless you've had them for a while or they've got bit damp. If it still doesn't work I'd dissolve it in a drop of warmed soy sauce.

Oxo stock cubes are designed to be crumbled in the foil - literally just done it as I’m baking a bulgar wheat pilaf lol

Tbf they’re the only stock cubes I use as I find all the others a bit crap

Get Marigold Bouillon instant stock powder instead of cubes. Problem solved.

I sometimes grate knorr stock cubes on the finest side of a grater if i need to add them to a sauce or gravy, there were a few incidents with salty stock cube lumps causing children to spit their tea out before i came up with that solution.

If you are using a recipe involving the use of a stock cube in the way you described.....

You want to find a different recipe.

That sounds horrible! Try this instead www.bbcgoodfood.com/recipes/honey-soy-chicken-thighs-sesame-broccoli

Marigold bouillon powder is great, but only comes in vegetable version, so no use when you need chicken, meat or fish stock.

Leave out the stock cube - it spoils the recipe

@FlowerArranger

If you are using a recipe involving the use of a stock cube in the way you described.....

You want to find a different recipe.

Its a recipe from the Pinch of Nom cookbook, love love love everything ive made from there so far, this has been the only stumbling block ive had (and ive still made it twice and dealt with the salty stock cube lumps 😂)

Im not very good at cooking but these recipes make me feel like im making proper tasty food but are soo simple to do!

Tiny bit of boiled water from the kettle to dissolve stick cube, then mix in rest of ingredients.

That's exactly what I do, but you do need to mash it into the water with a fork rather than stir it with a spoon, in my experience

I would crumble in the foil, mix all the ingredients together and put it in one of those roasting bags with the chicken legs give it a good shake until the chicken legs are covered sorry thighs and roast for the required time