Salt Free Cubes

[jennyjoan]

Does anybody know of salt free or reduced free bouillon cubes. I'm finding them extremely salty to use.

[pastafreak]

I get Kallo low salt stock cubes...most supermarkets have them.

[jennyjoan]

thanks Pasta - I'll look out for them

[Tilly2]

See here, JJ. I use these too.

https://www.kallo.com/things-we-make/products/6-organic-chicken-very-low-salt-stock-cubes/

[jennyjoan]

thanks also Tilly - have looked and have put them onto my shopping list

[Rosie29]

Yes Kallo are very good. They dissolve well and they have good flavours in the range.

[diddlydo]

Much better to make your own stock and freeze it - then you know exactly what has gone into it and you don't need any salt or other flavour enhancers.

[KARL]

When you simply roast a piece of meat the resulting dessicated "juices" are invariably salty - the body fluids of an animal are salty. Meat stock (beef, chicken, lamb, pork), unless I misunderstand, is mostly/only "juices" from the process of cooking meat and, again unless I misunderstand, will inevitably contain salts. Thus I would not expect salt free meat stock cubes to exist - whereas vegetable and/or fish stock would presumably have a very low salt content. If we are talking about added salt then that is something separate altogether.

[pastafreak]

Whether I use the low salt, or the 'full fat' variety, I never, ever use a whole cube. I'll be putting 5 or 6 chicken thighs in the slow cooker later, and will use 1/4 of a cube at most...probably less.

[Rosie29]

And of course Marigold do salt free or very low salt granules.
Pasta - I agree - I don't use a whole cube - half a cube to a pint seems ok to me.

[alavahalf]

Having recently found out I need to avoid stock cubes. Our latest challenge is to make our own stock. It is actually quite easy. Making a batch we then blend it before adding it to small containers and then freezing it in equal portions. Must admit we were very surprised what can be created with just veg and herbs. Plus we know that I won't have a reaction, as we know exactly what's in it.