People opening an Oxo cube is one of the most painful things to watch in the kitchen. They open it then crumble it between their fingers, resulting a poorly crumbled stock cube in the food and messy fingers!
Here are a few simple steps to make it easier and more satisfying, with less mess.
Oxo stock cubes are used to flavour BBQ marinades, sauces, casseroles, stews, gravy, pies and more. They contain wheatflour (for thickening), salt, yeast extract, cornflour (for thickening), colouring, flavour enhancers (monosodium glutamate.... YUM!), beef fat, flavouring, dried beef bonestock, sugar, onion and pepper extract)
This instructable was brought about to a) practice macro photography (which was not wholly successful) and to b) show you a neat trick I use in the kitchen to save time.
Step 1: Pull Out the Tabs
Step 2: Squash It!
Comment by MikB:
"I squeeze on diagonally opposing corners to start the crumbling process (in each of 4 directions), because crushing on the flat faces can split the foil. Once it's more ball shaped, it flattens out into an OXO flavoured pillow."