jema
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Which stock cubes? Salt contentI can't always have homemade stock on tap 
But I have just noticed a beef oxo cube has 2g of salt 
I'd really rather that I chose how to season food, I certainly never salt my own stock.
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AnnaD
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I just had a look at my stock cubes; I get Knorr ones. It says that there is 0.9g salt per 100mls of made up stock. Each cube makes 450 mls so it must be the same amount of salt as oxo.
I agree with you though, why do so many things need salt added when it doesn't need it. I wonder how difficult it is to buy stock cubes without salt.
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cab
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I've had a brand called Kallo, they're low salt. The veggie ones are good, haven't tried the beef ones (which google tells me are now available).l
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wellington womble
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I use organic ones, from an animal welfare perspective. I've no idea how they compare on salt, as I have thrown the box away. I'll have a look next time I see them.
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earthyvirgo
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I use powdered veggie (vegan actually) stock, low salt version. it's called Marigold Swiss Vegetable Bouillon.
Sodium content is 10.3g per 100g
EV
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Treacodactyl
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| earthyvirgo wrote: | I use powdered veggie (vegan actually) stock, low salt version. it's called Marigold Swiss Vegetable Bouillon.
Sodium content is 10.3g per 100g
EV |
The organic one is 9.8g per 100g which I think equates to 0.5g salt to 100ml.
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Clara
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Marigold gets my vote, it´s far better than anything else I´ve tried. They do various veg stocks, a green "regular" one, one vegan and one no/low? salt. I´ve tried the latter and even though I never add salt to my plate and rarely when I´m cooking, I found myself reaching for the white stuff!!
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borischarlton
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I use Knorr Touch of Taste Concentrated Liquid Stock, it comes in 180ml bottles. They do all the basic varieties and are not to salty.
Rob
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Fee
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| cab wrote: | | I've had a brand called Kallo, they're low salt. The veggie ones are good, haven't tried the beef ones (which google tells me are now available).l |
That's what we use too, I picked up a beef and chicken one last time I bought some, all organic and 'very low salt'.
Vegetable = 0.08g salt in 100ml serving
Beef = 0.06g salt in 100ml serving
Chicken = 0.06g in 100ml serving
We use the Marigold powder too, but we're out at the mo.
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Barefoot Andrew
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I use the Kallo ones too. Mostly veggie, but also the chicken & beef ones occasionally.
A.
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lottie
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Marigold vegan reduced salt is my favourite.
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dpack
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the marigold range is very nice
if one puts a cows bones in a pot and boils it the stock will have a mineral content ,maybe with high sodium salts
go for taste ,oxo tastes like boiled boots
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jema
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| dpack wrote: | | ,oxo tastes like boiled boots |
Not the best I agree, but my spag bol was pretty good using them. You can't always use all the best ingredients all the time.
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colour it green
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another vote for swiss marigold here.. the best thing is you dont have to add a whole cube, you can just add a little.
I dont add stock to spag bol though - but mine doesn't taste 'beefy' more tomatoey/winey/oreganoey
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gil
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I've never used stock cubes, rarely make stock, and never salt my cooking.
Are stock cubes really an improvement ?
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dpack
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good stocks do give a broad taste ,bought or made
used well they make good food better
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Millymollymandy
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I've started buying organic veggie ones and not only do they contain little salt there is no (or no discernable) sticky MSG type substance in them either! 
Supermarket type stock cubes are so full of salt and sticky stuff they are awful. Think most of the ones here (France) are made by Maggi.
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Anders
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We never use stockcubes or salt when cooking. One of our friends bought some veggie cubes when cocking a meal at our place. We couldn't believe how much salt it added.
I do put salt in my bread though 
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Ian33568
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We have started to make our own stock 'cubes' comprising of parsley, red and green pepper, onion and garlic, blitzed in a processor and then frozen as quenelles to add to sauces, soups and casseroles as required. With salt, pepper, herbs and spices to taste they are a convenient and healthier option to the bought cubes.
Click to see full size image
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