Definition of stock cube

stock cubenoun

khối nước dùng

/ˈstɒk kjuːb//ˈstɑːk kjuːb/

The term "stock cube" originated in the late 19th century, during a time when the processing and preservation of food were crucial developments due to industrialization and urbanization. Stock, which is the liquid that remains after bones and vegetables have been boiled, was a popular base for making flavorful soups, sauces, and gravies. However, storing and transporting freshly made stock was a challenge. In the 1880s, Swiss-German chemist Maurice Sabbagh invented a method that enabled dehydrating fresh stock into a concentrated solid block. This new product, later named "stock cube," was a convenient alternative to fresh stock. The cubes could be stored for an extended period without deteriorating, making them a popular choice for food manufacturers and households alike. The name "stock cube" derives from the product's primary ingredient and the shape it takes after dehydration. The cubes were made by mixing dried fish, meat, vegetables, and spices with salt and water, cooking the mixture, and then forcing it into molds. Once set, the blocks could be sliced into convenient cubes for ease of use. Stock cubes, also known as bouillon cubes, have since become a staple in cuisines worldwide, and their production has expanded to incorporate vegetarian and vegan alternatives, as well as varieties featuring different flavors, such as chicken, beef, vegetable, mushroom, and fish. Today, their use spans beyond their original culinary applications, with their versatility making them popular as a seasoning enhancer for cooking or as a quick addition to soups, sauces, stews, and gravies.

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Example:
  • I added a stock cube to the chicken broth to give it more depth of flavor.

    Tôi thêm một viên súp vào nước dùng gà để tăng thêm hương vị.

  • The recipe called for two stock cubes to be crumbled into the pot for a rich, savory base.

    Công thức này yêu cầu phải cho hai viên súp vào nồi để tạo thành một món nước dùng đậm đà, thơm ngon.

  • I keep a few stock cubes in my pantry for quick and easy flavor boosts in soups, stews, and sauces.

    Tôi giữ một vài viên súp trong tủ đựng thức ăn để tăng hương vị nhanh chóng và dễ dàng cho các món súp, món hầm và nước sốt.

  • The cheesy mashed potatoes were made by combining boiled potatoes, cheese, milk, and a crumbled stock cube.

    Khoai tây nghiền phô mai được làm bằng cách kết hợp khoai tây luộc, phô mai, sữa và một viên súp nghiền nát.

  • The vegetarian gravy was thickened with wheat flour and seasoned with a beef stock cube for a bold, umami flavor.

    Nước sốt chay được làm đặc bằng bột mì và nêm bằng viên súp thịt bò để có hương vị umami đậm đà.

  • I never thought to use a vegetable stock cube in my omelet, but the result was surprisingly delicious.

    Tôi chưa bao giờ nghĩ đến việc sử dụng viên súp rau củ trong món trứng tráng của mình, nhưng thành quả lại ngon đến bất ngờ.

  • The garlic soup was made by sautéing onions, garlic, and carrots in olive oil, then adding vegetable stock and a stock cube for added complexity.

    Súp tỏi được làm bằng cách xào hành tây, tỏi và cà rốt trong dầu ô liu, sau đó thêm nước dùng rau và một viên súp để tăng thêm độ phức tạp.

  • The lentil stew packed a punch thanks to the chicken stock cubes dissolved in boiling water and added to the pot.

    Món hầm đậu lăng có hương vị hấp dẫn nhờ những viên súp gà hòa tan trong nước sôi và cho vào nồi.

  • The mushroom risotto was flavored with a stock cube to create a time-saving alternative to using fresh stock.

    Món cơm risotto nấm được nêm bằng viên súp để tiết kiệm thời gian thay vì sử dụng nước dùng tươi.

  • The beef and barley soup was enhanced with beef stock cubes, creating a rich, hearty broth that was both savory and warming.

    Súp thịt bò và lúa mạch được tăng cường thêm bằng viên súp thịt bò, tạo nên một loại nước dùng đậm đà, thơm ngon và ấm áp.