To be incensed by Knorr Stock Pots?

[NairyHipples]

The amount of packaging (plastic, foil and paper) is shocking. It costs very little to boil some bones up with some old carrots and onions to make your own stock, so why do people buy them?
www.knorr.co.uk/Products/Knorr-Stock-Pots.aspx

It doesn't take hardly any time to make bread. Sure you have to leave it to rise, but you aren't involved in that bit, so that doesn't count. The active effort is very small. Not like all that chopping and cleaning up after stock. And how do you store it anyway?

There is a lot more salt in ready made/supermarket bread than there is in homemade

I guess I'm more incensed by the packaging (not just Knoor Stock Cubes) whilst having the 'Reduce, Reuse, Recycle' message rammed down our throats by Local/District Councils who are unable to provide recycling facilties

So how would you package them then?

Now packaging and waste in general DOES incense me. Do we need all that fucking plastic and shit!

I love them, they taste delicious and are nearly always on offer somewhere.

I do often make my own stocks but I don't always have a plentiful supply of bones (who does?) for the meals I would use the stock pots for.
I also find unless you can get really good quality meat or don't mind using offal homemade stocks can be bland and not really worth the effort.

I have NEVER made my own stock. And while I can buy stock cubes, I never will.

These stockpots are v salty, used one and threw the others away - now that is a real waste of packaging

Homemade chicken stock or Kallo stock cubes here, always homemade stock for gravy, cubes are for soups, cassseroles etc. I also have a pack of the old fashioned Bisto powder (not granules) for thickening and colouring the stock for gravy if it is a meal that doesn't produce meat juices such as toad in the hole, but you have to use sparingly otherwise that is too salty too.

I have 8 packets in my cupboard at the minute as they were on offer in tesco. I like them and don't find them too salty. They make brilliant gravy!

YANBU.

They are waaaaaaay too salty.

I like to make my own chicken stock, but if I haven't, I love squeezey Oxo tubes. You can control the amount better for flavouring and it has a better taste.

Win/win for me :)

This is my favourite stock www.deliaonline.com/ingredients/ingredients-a-z/ingredients-m-o/Marigold-Swiss-vegetable-bouillon-powder.html

WhoKnows, I have an excellent onion gravy for toad, it's a Jamie Oliver one. Can share if you want!

stinky could I have it too please, I'm making toad today and always struggle with homemade gravy if I don't have a joint of meat

Stinky Is your onion gravy veggie? I have to make toad with veggie sausages

I use them,don't find them salty but I love salt so my palate is probably a bit desensitised. I find the fresh stock (I buy the chicken & beef) from waitrose very good.

Plus the smell of boiling bones is grim.

I can't remember the last time I bought a piece of meat on the bone?

I very rarely buy a whole chicken, no one likes the dark meat other than the cat so it tends to go to waste

we are pretty much 50/50 veggie anyway so only eat meat 3/4 times a week

do make my own fish stock though for fish pie -mmmm fish pie!

Incensed is putting it strongly, but they are made out of salt and slime and are disgusting. I use bog standard stock cubes happily, but having tried them once I would never use those Knorr things again.

When I have time I make my own stock and ADD salt for a bit more flavour. The knorr stock pots are a time savers, less hassle, less stink and scum and taste better if I'm honest. So shoot me now for pfefering ready made more package quick pots.

The empty pots usually go to nursery with DS anyway for them to make things with along with milk cartons. I don't have rhe space for a cow in my fridge...

Stinky - thanks, we have tried that one and didn't really like it. We do however love his get ahead for Christmas gravy but that is a lot more work.

I regularly cook chickens in the slow cooker, with a few onions, herbs and a bit of flour, it makes its own gravy, then make another lot of stock afterwards with the carcass and any left over gravy, so we usually have some in the freezer. Or, cook a big batch of chicken wings in the SC in the same way to get the gravy for freezing, then finish them off in a hot oven for 20 mins to crisp up as delicious nibbles for a Saturday evening treat.

Caramelised onion chutney is a great cheat ingredient for gravy.

They are great.

Making your own stock is also a good thing, but since joints for roast dinners are so bloody expensive, I rarely have anything in the house that I could make it from.

So ready made it is then!

Single mum working full time running own business so no time to make stock. If you have the right recycling facilities you can recycle everything, but the stock pot lid.

YABVU to be incensed by any food item.

It costs very little to boil some bones up with some old carrots and onions to make your own stock, so why do people buy them?

Because they taste nicer than stock I make myself and are cheaper (because I don't tend to have "old bones" knocking about)

Ooooh a stock cube debate...

Well we now use the Kallo ones because they are dairy-free.

Packaging is not extreme, bit of foil and a small cardboard box.
They claim to be organic but who is going to challenge that? well Nairy might cos she is so passionate on her stock