Obviously fresh stock but when that isn't possible what do you use? I normally use oxo cubes but some have said that the new liquid stock is far better. Is there anything else you use?

I always have oxo`s(all varieties) in the cupboard so tend to use them.
I made some soup last week using liquid stock and it didn`t taste that much different, and I had to use 3 packets cos my soup was so big.
I may try the concentrated oxo liquid stock next time.
But generally oxo`s cos they are cheap and easy.

Knorr stock cubes are best i think and i allways add a dash of Maggi seasoning and a teaspoon of marmite to gravy for beef.

I agree Knorr are the best.

What about vegetarian stocks?

Knorr do a whole range and i've found no better stock cube

I've used Oxo both cubes and concentrate before, but isn't there that Boullion stuff? Can that be used just to make a stock, or is more to add to stock to flavour it a bit more?

I use Knorr beef boullion (sp?? just copied haddockman) which is liquid. It gives a more authentic beef stock taste.

Sainsbury own brand "fish stock tablets" are really good.

I currently use oxo (mainly chicken or veg stock) but I'm going to go back to sainsbury's own brand as they have less salt in them.

Marigold Swiss Vegetable Bouillion for me. A bit expensive but a really good flavour. No preservatives, colouring etc., etc.

I second the marigold swiss vegetable bouillion. I like it as in powdered form you can sprinkle a little in sauces etc to give a bit of depth. also it is quite pale in colour. I dont like the darkness of vegetable OXO cubes for some dishes.

As it is powdered you can use as little or am much as you want and dont have the issue of half cubes in crumpled foil in your cupbord when you dont need a whole stock cube.

Knorr do a whole range and i've found no better stock cube

I agree. They're less salty than others, and good value. I suppose the answer is that it depends what you're cooking though!

Knorr do a whole range and i've found no better stock cube

plus Marco Pierre White once said that he uses them in an interview - if they are good enough for Marco.....

I suppose the answer is that it depends what you're cooking though!

Indeed HH. I have a collection of Oxo cubes, Knorr stock cubes and Buillion in my cupboards and use different things in different dishes. For example in my chilli co carne it's got to be a beef Oxo cube - but in my mum's recipe for sausage casserole it's got to be Buillion.

Marigold Swiss Vegetable Bouillion for me. A bit expensive but a really good flavour. No preservatives, colouring etc., etc.

Me too! I always use fresh meat stock, but the marigold power if it's veggie. I think Nigella Lawson is the one who champions it. You can get a reduced salt one which is better, as the normal one can be a bit salty

College Inn broth, I have a box of it in at all times, best thing since sliced bread.

Organic Knorr cubes although I am moving to liquid stocks (I'm fed up of trying to split a cube when I am doing dishes where just a dash of stock is needed)
I spent a load of time reading all the stock cube labels looking for one without hydrogenated oil in. It was hard to come to a solid conclusion as they don't have to specify that the oil in a product was hydrogenated. Stock cubes/liquid is one of the few things I would like to replace with homemade but my freezer isn't big enough.

French veal demi-glaze is the best sauce/stock, it's very time consuming to make though, and expensive to buy, i think only specialty shops sell it.

Mods why don't these posts move up, so we can see what posts are new ?

I also use Marigold Swiss Vegetable Bouillon too where I can.
I used to use a lot of Oyster sauce for stock and sauces too. Maggie is also a nice have in the kitchen cupboard. As is Kikkoman Soy Sauce.

You can always make your own stock cubes. Just using very strong and reduced stock and then put them into a cube tray or cube bags. However, it is pretty hard to reduce it down with minimal liquid.

knorr for me too :)

i use the marigold swiss veg bouillon too, its gorgeous and adds a fantastic flavour to stew

I`ve now been converted to Knorr stock cubes, much nicer flavour:love:

Knorr is very good. I wouldn't waste money on the liquid stocks as they are just another way of doing what supermarkets like to do most - sell you water.

Nuoc Mam is also very good at adding a certain something to many dishes. Even stews and bolognaise sauce benefit from adding a tablespoon or two and that fishy taste disappears in the cooking.