|
||||||||
Oxo |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Mar 2013
Posts: 10,699
|
Oxo
I rarely use boullion cubes, Knorr if I have to, but a friend uses Oxo in practically everything, from gravy granules to those stock pot things. Now, all her food made with Oxo tastes the same to me.
I pride myself on my gravy and have never used granules, only ever meat juices and cornflour to thicken a little. It's so delicious I could drink it as soup! But I can't persuade my friend to change her ways and I guess that's her choice, but I wondered if anyone else felt the same about Oxo products? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
I use Knorr gravy pots these days for gravy. The simple reason is it is only me and it is less hassle, just add a bit of thickening and browning to colour it and it is perfect gravy, almost as good as home made.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jul 2010
Posts: 842
|
I use oxo cubes for gravy/stews that is what I grew up on so I like the taste. I find other stock cubes far to salty and kill the other flavours, I find knorr the worst for this so surprised they are the only ones you use.
As for gravy made with meat juices I live alone so rarely cook a joint big enough to make a decent gravy so have to boost the flavour somehow and oxo is the only stock cube I've found that does an OK job. |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
[quote=Roni_J;80245863]I use oxo cubes for gravy/stews that is what I grew up on so I like the taste. I find other stock cubes far to salty and kill the other flavours, I find knorr the worst for this so surprised they are the only ones you use. But these are not Knorr stock cubes, it is the Gravy pot and it is not really that salty to be honest and I am pretty sensitive to too much salt. I noticed Tesco have their own version, I will try them after I used the ones I have got., Quote:
As for gravy made with meat juices I live alone so rarely cook a joint big enough to make a decent gravy so have to boost the flavour somehow and oxo is the only stock cube I've found that does an OK job. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Nov 2002
Posts: 76,851
|
I like to have Oxo cubes simply as a hot drink........
very tasty but probably very salty as well so you wouldn't want to be drinking it all the time..........but it's great in winter ! |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jul 2015
Location: Wolfsbane Lane
Posts: 1,298
|
Quote:
I rarely use boullion cubes, Knorr if I have to, but a friend uses Oxo in practically everything, from gravy granules to those stock pot things. Now, all her food made with Oxo tastes the same to me.
I pride myself on my gravy and have never used granules, only ever meat juices and cornflour to thicken a little. It's so delicious I could drink it as soup! But I can't persuade my friend to change her ways and I guess that's her choice, but I wondered if anyone else felt the same about Oxo products? When doing any red meats I'll use the juices, or make in the pan and deglaze, then add either a red wine such as merlot, a nice port (with a cheeky glass on the side for me if its an evening meal), or marsala. Pop my herbs in, usually the old faithful being thyme, bay leaf, grated garlic clove, freshly ground black pepper, salt, and the reduce, 99% of the time there's no need even for any flour to thicken as it's reduced down to a nice glossy richness. With white meat, I do the same, but using either white wine or marsala, and almost always have my own stock. One tip I was given, and have never looked back is, when using red meat, as you'll know, a touch of sweetness is to die for, so adding fruits such as sulatana, apricots etc is beautiful, but one time I didn't have any, so added a teaspoon of bramble preserve! It was delicious! And I've done it ever since! Particularly with lamb, and game such as pigeon, duck, venison etc. I also think people think a meal such as a roast, needs to be swimming in 'gravy', it doesn't, I'd be put off by a meal swimming in a tasteless pale brown mass, give me rich, dark sauce, oozing with depth, drizzled just where it's needed any day. |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jul 2015
Location: Wolfsbane Lane
Posts: 1,298
|
Quote:
I use oxo cubes for gravy/stews that is what I grew up on so I like the taste. I find other stock cubes far to salty and kill the other flavours, I find knorr the worst for this so surprised they are the only ones you use.
As for gravy made with meat juices I live alone so rarely cook a joint big enough to make a decent gravy so have to boost the flavour somehow and oxo is the only stock cube I've found that does an OK job. But make sure this is all done in the roasting dish or pan that the meat is cooked in, so as to deglaze it with the alcohol, seriously, trust it, you won't believe how good it tastes. And dont worry about any children drinking it, as any alcohol will be burned off. |
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
I'd not used OXO for years but earlier in the year I was ill and one recommendation was drinking beef OXO. It's a very nice drink. Also can have variations such as a Bullshot or a kind of take on a Bloody Mary.
I didn't find it over salty, infact I added a splash of soy sauce. Usually though I use Knorr Stock Pots or Knorr Chicken Granules (more of a powder really). |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Jul 2010
Posts: 842
|
Quote:
But these are not Knorr stock cubes, it is the Gravy pot and it is not really that salty to be honest and I am pretty sensitive to too much salt.
I noticed Tesco have their own version, I will try them after I used the ones I have got., That is why I use the gravy pots, I hate granules, never had any that had a good taste. Quote:
If your joint of meat is lamb, beef or any dark meat, try pouring in a good half bottle of red wine such as merlot, or even better a ruby port, then just reduce till it bubbles and begins to look like bubbling toffee.
But make sure this is all done in the roasting dish or pan that the meat is cooked in, so as to deglaze it with the alcohol, seriously, trust it, you won't believe how good it tastes. And dont worry about any children drinking it, as any alcohol will be burned off. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
|
Quote:
I like to have Oxo cubes simply as a hot drink........
very tasty but probably very salty as well so you wouldn't want to be drinking it all the time..........but it's great in winter ! Confession time... I used to eat oxo cubes when I was a kid... ![]()
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Jul 2015
Location: Wolfsbane Lane
Posts: 1,298
|
Quote:
I like this too. You. An get a reduced salt version of oxo now too. I can't tell the difference.
Confession time... I used to eat oxo cubes when I was a kid... ![]() ![]() |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
|
Quote:
I knew somebody who did this too, many many years ago, hope it wasn't you! Imagine!
: This would have been late 80s early 90s. Maybe there were lots of kids with odd tastes. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Mar 2013
Posts: 2,135
|
I do like an oxo cube with boiling water as a hot drink.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Jul 2011
Posts: 4,431
|
I love beef oxos I add them to lots of things. I like to drink it in a cup or add it to a tin of Irish stew. I don't like sauces made with wines or beers.
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Jul 2007
Location: AFANDOU, Rhodes Greece
Posts: 2,973
|
Bisto gravy granuals with added meat juices.The only way to make gravy
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jul 2015
Location: Wolfsbane Lane
Posts: 1,298
|
Quote:
My sister used to as well
: This would have been late 80s early 90s. Maybe there were lots of kids with odd tastes. She was rather odd to be honest, it goes right through me just to think of it! That said, my friends daughter eats rhubarb raw with salt on, just like celery. I can even be in the same room as her while she's eating it. |
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Jul 2003
Posts: 3,005
|
[quote=RubyNyx;80272780]Bit before that, perhaps a couple of decades before!
She was rather odd to be honest, it goes right through me just to think of it! That said, my friends daughter eats rhubarb raw with salt on, just like celery. I can even be in the same room as her while she's eating it.[/QUOTE ------ ------- Before I became veggie I drank both beef and chicken Oxo and also eat raw rhubarb. |
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
|
I don't use Oxo for making gravy but I do use it for stews and sauces. I always crumble two into Beef casserole, Bolognaise sauce, Mince & Tatties, Cottage Pie etc.
|
|
|
|
|
|
#19 |
|
Inactive Member
Join Date: Nov 2015
Location: Stockport
Posts: 306
|
I like oxo chicken.
|
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
Oh right not tried the gravy pots thought they would be has horrible as the cubes. Perhaps I should give them a try.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:42.


