Hey there, buddy! So, you wanna learn how to make dried stock cubes for cooking that tastes so good it’ll make your taste buds do the cha-cha? Well, you’ve come to the right place! Making these little flavor bombs is super easy and a lot more fun than watching paint dry. Trust me, I do it all the time while dancing around my kitchen like a weirdo. Let’s jump into this wild adventure of cube-making!
Step 1: Gather Your Ingredients
First thing first, you gotta get your hands on some goodies. You need veggies like onions, carrots, and celery. Throw in some garlic too cause who doesn’t love garlic? But wait! You can also toss in herbs if you’re feeling fancy. Thyme, rosemary, parsley—whatever makes your heart sing! And don’t forget salt. Lots of it!
Step 2: Chop It Like It’s Hot
Now it’s time to chop those veggies! No need to be all chef-like; just go for it. The more you chop, the smaller they become. Kinda like when you accidentally leave a pizza slice in the fridge for too long and it turns into a sad little crisp. Chop until they are tiny enough—not dust size though or they’ll disappear like socks in a dryer.
Step 3: Boil Party Time
Grab a big pot and fill it with water. Add your chopped veggies (carefully so you don’t splatter yourself). Bring that water to a rolling boil! It’s about to get crazy up in there—like a boiling dance party but without the music cause you’d burn the vegetables if you tried to jam.
Step 4: Simmer Down Now
Once it’s boiling, bring down the heat and let it simmer for like an hour or two or until your kitchen smells like heaven. Seriously, if your neighbor comes knocking asking what you’re cooking and you’re not making instant noodles—you know you did something right.
Step 5: Blend It Up
When that smell has invaded every corner of your home (sorry not sorry), take out your blender (or an immersion blender if you’re feeling snazzy). Pour all that veggie goodness in and blend until smooth but be careful not to turn it into soup unless that’s what you want…which is fine too…if you’re okay with drinking straight from the blender.
Step 6: Cube Creation Station
Pour that blended veggie mix into ice cube trays. Yep, ice cube trays! Think of them as tiny flavor factories. Fill ‘em up but leave some space at the top because these babies will expand a little bit when they freeze—kinda like me after Thanksgiving dinner.
Step 7: Freeze Frame
Stick those ice cube trays in the freezer and wait…patience is key here folks! In about six hours or overnight (let’s face it—you’ll forget) they’ll be rock solid little cubes of flavor magic ready for action!
Frequently Asked Questions
Question: Can I use frozen veggies instead?
Answer: Absolutely! Just thaw ‘em a bit before chopping so they don’t throw themselves everywhere like they’re at a concert mosh pit!
Question: What if I don’t have an ice cube tray?
Answer: OMG just use any shallow container you have laying around or even muffin tins—they’ll just be super sized flavor cubes!
Question: Can I add weird stuff ? Like pickles?
Answer: Uhm…sure? But no pickle-flavored stock cubes please; they’d taste like regret wrapped in vinegar.
Question: How long can I keep these bad boys in the freezer?
Answer: Generally about six months but let’s face it—you’ll probably eat them before that…because yum!
Question: Can I use them in soups only?
Answer: Nah man! Use ‘em wherever—stews, sauces or even pasta water; throw one in there for some pizzazz!
Question: Do I need spices too?
Answer: Spice it up crazy friend! Just remember not too much unless you’re looking for fire breathing dragon soup!
So that’s how ya do it my flavor-loving friend! Go forth and create deliciousness with your homemade stock cubes. They’ll change your life—or at least make dinner less boring which is kinda the same thing right? Happy cooking and may your culinary adventures be wild and tasty often !
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