How to Open an Oxo (stock) Cube

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Introduction: How to Open an Oxo (stock) Cube

Here is a quick few tips on opening an Oxo stock cube.

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!

Squish it with the palm of your hand or the side of a knife. Then break up the last bits between your thumb and fingers.

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."

Step 3: Rip It!

Tear along one of the edges.

Step 4: Pour It!

Up-end it into your pan!

Pictures taken with a Samsung PL60 compact camera.

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20 Comments

That's fantastically sensible! Now I feel silly for crumbling the little X in my fingers.

Cool.  Nice technique.  Next time I have to open a soup stock cube I'll do this.  It'll probably be a while though, since we just buy the same brand in easy to open pouches ;)

Do they come in a low salt version?   Around here (in the USA) such things are normally hypertensive restricted foods because of the his Sodium content.
 
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... and I thought was the only one that did this. 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.

Good idea! I added it to step 2.

user

But how do you only use half a stock cube when cooking your studenty food-for-one and trying to avoid death by sodium overdose? Good macros BTW, especially step 3.

Ha ha. I always eat with my housemates so always cook for 5. BUT... with this method of opening it's EASIER to use only half a cube. Once you've poured out what you need, the rest is still in an almost whole bag rather than a shredded foil wrapper so you can just fold over one end to save for later.

Well, the squash (cf garlic) differs from the crumble, I must say that this looks a bit like gardening, but I wouldn't expect to germinate seeds in this... L

He he. I find it quicker. Because it's already crumbled you don't have to fumble the wrapper off the cube where it's stuck in places. Just rip an end open and dump it in the pan! (the stock powder not the end)

It's a good idea, and I've seen people do it with crisps too. L