that instant stock is a world apart from freshly made

[medona]

I'm not trying to be snobby about cubes, they certainty have a place. But the depth of flavour is just not there compaired to something freshly made with natural ingredients right?

Yes. And?

YANBU, it's so much easier to sort out than fresh stock.
that's not what you meant is it?

Stock cubes taste so much better than any stock I've ever made myself.

You're right. Stock cubes are so much easier... I would never bother with making stock.

Fresh stock is a criminal waste of ingredients

I use Knorr Stock Pots. Quite frankly I have better things to do than roast bones and boil them to death for several hours. If I wanted some good beef stock I would either buy it fresh from the supermarket or buy a tin of consommé.

I have never made fresh stock. Doesnt it take hours to make?

Yep, homemade mayo, jam, hummus, bread, biscuits all better too. That can't be news to anyone.

My homemade biscuits aren't anywhere near as good as a chocolate hobnob

It depends. My fresh stock and my DM's fresh stock is nowhere near as good as a decent stock cube.

But unlike Discounted our home-made biscuits are nowhere near as good as Jaffa Cakes or Fruit Club biscuits or those dark chocolate ginger biscuits . . . either

are nowhere near . . .

I can honestly say I don't think I can tell the difference.

OTOH, there is something soothing and satisfying about making stock (the two or three times in my life I've had time to make it!). Pottering about the kitchen with the radio on while it cooks, and the gorgeous smell.

I use vecon, which is available in Holland and barrat and other health food shops.

Its a liquid stock, which tastes far better than cubes.

I've never tried making stock! Far better things to do!

I have boiled up a chicken carcass to make soup with many times , but still end up adding a stock cub because mine tastes so bland.

bunbaker I do the exact same, spend hours on bloody stock then Chuck in pre made anyway !

I have made fresh stock before but I never remember to take it out of the freezer when I need it
Now use oxo cubes but I might give the liquid stock a go.

My homemade hummus is rank. I don't know why, but it is.

I've never made stock, and can't see it happening any time soon. Marigold veg stock powder all the way here.

I'm never going to find out whether I can make stock properly or not, because life is too brief. I like food (as one glance at my ample girth will confirm), but it really doesn't matter that much whether there could be an extra layer of flavour I'm missing out on; as long as it tastes ok, slips down ok and more or less covers the main nutritional requirements, it's all good.

Besides, if the food you cook every day is fabulous, where is the treat in going out for a meal? Why pay all that extra if it isn't going to be extra nice? It would be like having Christmas every week.

Idont I freeze mine in cube trays (reduce the stock to the point it is almost thick) and then bung them in frozen or defrost them in the microwave.

Bugger & Bun add salt and herbs.

How do you make your hummus enjoyingscience?

I just throw some cooked chickpeas, garlic, salt and lemon juice into my processor and drizzle in some extra virgin olive oil until I get the right consistency. It is delicious.

I do add salt and herbs - and onions and carrots, but it seems to lack the depth of flavour that you only get with commercial stock. Perhaps shop bought has MSG added to it?

I make stock by sticking a load of chicken bones (saved up in the deep freeze from whenever we have chicken) in my pressure cooker, covering with water, adding a bay leaf and some peppercorns and then cooking for half an hour or so (although it takes a while to get to pressure with the frozen stuff). Then I freeze the stock to use whenever I need it. It's very little effort, cheap and tasty even though were I live the chicken is relatively tasteless (hard to find free range). I've not had to use stock cubes for a very long time.

I did make beef stock once and it was relatively expensive to buy the marrow bones needed, and didn't make very much so I've not bothered again.

I baked bread in Wood fired oven once. With stoking fire and kneading and stuff took most of a day. Smelled amazing, Super delicious, eaten in 30 seconds.
Don't do bread now.

I'm, Vegan. The Boulion powder I use is as good as I can make.

So is the Houmous etc, if i can do similar for less calouries, then that's when I reconsider buying and not making.

It depends on your concerns re calouries, salt/fat level, added cap etc, or having the time, whether it's worth making.

I find the only way to get more flavour is to up the proportion of bones to water. The pressure cooker gets more flavour out too compared to a long simmer in an ordinary pot. I'll probably make some this weekend as I've three or four carcasses plus some random drumstick bones. Will probably make about four litres of stock, which I mostly use for risottos.