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Re: how many OXO's
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Re: how many OXO's
The stock cubes I used (too lazy to make my own) are 1 to every 450ml water, personally never used them with pasta, will have to give it a try!
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Re: how many OXO's
i use 1 stock cube if i'm making spag bol, but thats just for me n reece, i dont buy crappy tins or jars of sauce i make it misell;)
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Re: how many OXO's
I've never even thought of usig a stock cube in spag bol. Surely 4 cubes for 5 people was a bit of overkill.
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Re: how many OXO's
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Almost 1 cube each is a bit OTT in food I think. |
Re: how many OXO's
what?????????? have you lot got sensitive taste buds!!
when i make a stew i use at least 5 for a big stew pot! oxo's are not as strong as they used to be years ago, used to be strong, but not anymore now they gone crumbly and weak! just use 1 at at time and taste as you go along!:D |
Re: how many OXO's
OMG there's going to be another argument about stock cubes!
I'm going to hide in the garden.:D |
Re: how many OXO's
did you know oxo was made in gt harwood once!
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Re: how many OXO's
1 Attachment(s)
hey look what i found...lol :rolleyes: Attachment 7988
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Re: how many OXO's
heres a tip too:-
To make great tasting, low fat mash, add an OXO cube to the water of cooking potatoes or any vegetable, then mash with reserved cooking liquid instead of milk or butter. :D |
Re: how many OXO's
That reminds me of when we were kids,
We had an oxo with stale bread in when we were hungry,and told that it was a square meal,,lol, Blimey how times have changed... |
Re: how many OXO's
crumble an OXO into baked beans when you are heating them. Yummy!
it should be 1 OXO for each 1/2 pint of stock IIRC. so based on 2 pints of liqued 4 sounds about right. However I would say that you get better flavour if you can shove a few roasted bones and a few herbs in for the duration of the cooking. |
Re: how many OXO's
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Re: how many OXO's
emmmm used to love oxo drink:p havent had that for ages!!
warm drink for your tummy:D |
Re: how many OXO's
Coming home tonight, tuned into Chris Evans (no comments please re. Radio 2 :p ), He reported had a new life changing toy ... a fat separator quicker than the normal ways. You know the problem with creaming off the fat from the stock I suppose .. and said it was very pretty too ... :D
Me, I never cook a joint of meat in fat anyway, just water, which always seems extremely delicious after adding Bisto .. oh, hek, is this a dirty word on this thread. ? Stated that the secret of gravy was the Brown Sauce ?? .. well, will give it a try. |
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