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Operation: Homemade Stock Cube


– Yeah (choking). Okay, we’re on the right track. (dramatic music) Behold, the humble stock cube. Funny, isn’t it, how you
kinda take it for granted. You just buy this block. You think what is in
this square of wonder? It’s flavour packed, right? You put it in risottos,
which we will later. You put it in soups, in fact
it can be a soup in itself. You put it in loads of things. You kind of trust it with your life. And I wanna make my own. That is right, folks,
ladies and gentlemen, today I am attempting to made my very own, homemade stock cubes or powder, we’ll come onto that in just a bit, but the process itself
is rather long indeed. So, I think the first thing
we’ll do is get it going and then we’ll have a
bit of a chat about it. And also, please bare in mind, outside my house, at some stage, in about the next half an hour or so, for the rest of the day, there might be insanely loud drilling. Because they’re putting in
some fibre optic broadband or something, apparently they think the Internet’s gonna take off. I don’t believe in the Internet myself. All right, let’s take stock. aseasyasapplepie.com,
they’ve got this recipe here for basically a model of homemade stock and basically how you can mix it up with different vegetables and flavourings and herbs and spices,
so we’re gonna do that. But they’re basically
mentioning what I just said at the start of the video,
how just break in a stock cube and it could be anything in there. Monosodium, glutamate,
caramel colour, fats, flavourings, preservatives, (mumbles), this is gonna be natural, so it’s gonna be potentially good and at the end, to justify it, we’ll get Mrs. Barry to
try two different risottos. So this is gonna be vegetable,
and we’re not doing meat or anything like that today, we’re not boiling down bones,
anything crazy like this. We’re gonna use this sort of stuff. (fingers snapping)
Ooh, yes. My chopping board has
turned into a garden. We’ve got two carrots, two celery, a big old stick of leek,
’cause I’m half Welsh, I’m gonna put a bit of that in there. Onion, garlic, some smoked paprika, because it’s mine, you can put any spices and vegetables and herbs, and whatever you wanna put in there. You can use anything you want, like tomatoes and all other
crazy types of spices. The only other thing that
will act as a preservative that goes with it is salt. Because that will act as a preservative, it will stop bacteria and mould and mean, that as long as you keep
it in a cool, dry place, it will store for three months. So, let me prep this. I’ve literally got the skin off the onions and the garlic and peeled the carrots and chopped them a teeny weeny bit. And also the stalks of some of the herbs. That’s pretty much it and you’ll see that it weighs 600 grammes. (heaving) And we need 20%, which is 60 grammes of salt. Right on top of that like that. That, somehow in a few hours, ah, you’re still hot, is gonna be that. I’m gonna just add little
bit of smoked paprika, literally half a teaspoon like that, okay? Just ’cause I wanna put little
bit of Barryness in there. We’re gonna warm this up, keep stirring it from time to time for two hours. All right, you can hear it
starting to sizzle already. But I haven’t actually
brushed around the paprika or the salt yet, so
I’m gonna just do that, but what I can’t understand is normally, when I’m using a big old pot like that, I’m sticking oil and butter in it, like lubricants and flavourings
to help it cook quicker. For this you really need
to keep your eye on it and make sure that you don’t
burn the bottom of your pan, what you’re relying on is the moisture, you know if you heard the
term of sweating vegetables, we’re gonna sweat the carrots, the moisture will come out of that, and we’ve gotta a simmer all off and draw it right down. So, the main thing to do is, like I say, is just keep stirring it, I guess. I’ve never done this, but
we’re just gonna stir it from time to time. It smells amazing, oh well, look, can you see? We do have moisture in there. It’s working. So this is basically my
life for the next two hours. We’re an hour in and
look at that moisture. We’re just simmering that off, that’s all we’re doing. So much concentrated flavour in there. No joke, I’ve been sat
here for about 25 minutes, trying to read different websites and they’re all telling
me different things about the actual difference
between broth, bouillon, we’re gonna call it bouillon, all right? Sorry to annoy people, and just stock cubes. I think stock and bouillon
is kinda like the same thing. And broth was historically
kinda like simmered down meat with the bones and stuff
in and also vegetables. Kinda like what we’re doing now. Which is that. So I think that is what we known as broth and what stock turns into. I think that’s what we’re going with. I mean that’s what I always thought. But I just wanted to make
sure I get my stuff right and really I’m not. I mean, ultimately, what I wanna go do is have something like
that in a condensed form that I can drop into water
like at the start of the video and just have it to hand. So I think that’s
basically what bouillon is. You see, how that’s like a powdered form? So, we’re probably today gonna make this and as a bonus thing at the end, I might try and do
this, it might not work. Don’t get me started on
the bouillon stuff as well, ’cause some people were,
one websites was like, no, it’s the most horrendous thing ever. It’s full of horrible stuff. And then the other thing was like even on this, it’s like,
it’s really healthy, gluten free and gorgeous. I’ll tell you what I do know, I know exactly what I put in that pot and just like any other recipe, that is a good thing. That has been two hours and I’m now dumping, oh
my gosh, I missed it. Can’t see it too well. It’s like vegetables in the mist, the sequel to “Gorillas In The Mist”. And the herbs have gone
a little bit brown, but what do you expect? They’ve been there for two hours. Just do ensure that you stir it. It does smell really good though. But its deceptive, because there still will
be moisture in there, so we’re gonna whiz this up and then we have to dry it out again. (gagging) Oh my gosh, this tastes like the sea. The salt is still very strong in there. Perhaps once we’ve whizzed it together, that will be better. (spitting)
Wow. (machine whirring) That ain’t doing it very well, is it? Maybe I do it in smaller batches? (machine whirring) Yeah, that’s better. Oy, there we go, you see? Look how blended up that is. That’s looking good and
we will blend it again, but you can see, there’s
still all that moisture in it which is why we now have to dry it. Yep, yeah. This basically is probably
extremely salty baby food. Oh, I forgot to say, my
salt calculations at start when I said it was 600 grammes of veg and it’s 20%, I added 60 grammes of salt, about an hour into simmering
I did realise that, so there is the 20% in there. Which probably is why it
did taste like the ocean. I felt like Jack Sparrow for a bit. There we go, just spreading it out, so it’s nice and thin. The thinner it is obviously,
it will dry out quicker, which reminds me a little
bit of the steps I was doing on the homemade cornflakes project but that should do. And we’re now gonna bake it and dry it, and probably mix it a few times in between for an hour and a half. It might need more. I’ll keep you posted, I
got nothing else to do. All right, it’s been in there 45 minutes, I think by the looks of
it, it’s quite dry already. (laughing) But no, it’s actually still
a little wet to be honest, so that’s what we want. We wanna mix it up, keep
playing around with it, flatten it out and making
it so it’s completely crisp. (mellow music) Gotta be honest. Right now I’m thinking
it’s probably a lot easier to just go to the supermarket
and buy a pack in a minute. All right, this is definitely one of the weirdest things I’ve ever done. It’s kinda got the texture
now of the breakfast cereal, Weetabix, which is great, because it wears up, which
is what we wanna do really, but I’m just finding a few little parts where it still feels a little damp still, so I’m gonna keep pushing on. And it’s gonna be about an hour and 45 bake in total I think. I mean, it’s broken, it’s flaky, I’m gonna let it cool down
and then I’m gonna whizz it up and hopefully, we’ll have our powder. (crunching) It’s still salty though. But then again, you don’t
normally put a stock cube in your mouth anyway, do you? Huh, let… (choking)
yeah. Okay, we’re on the right track, that’s salty too. Okay, so this is about a
third of the total amount that I’ve got. (whirring) I just think we made stock powder stuff. Cool. There’s some bits are
really, really ground up and there’s a couple
that are still chunky. So I’m gonna get a rolling pin. I’ve basically made a vegetarian beach. There we go, look at that. And by putting it into
a sealable jar like this or some Tupperware or something like that, apparently, if we keep it cool and dry, so out of the sun, all that stuff, and obviously not wet, it
will last for three months. But can we make it into a cube like that? It doesn’t really matter, a bit like the tub of bouillon there, about a heaped teaspoon of this
will be the same equivalent, it doesn’t really matter,
it’s just a convenient way to store it. The only thing I can think
of, which we’ll check in the morning, is to
fill an ice cube tray up, one of these squares with it and just see if it all firms together. I’m not that confident in this working. But maybe this slight moisture
in the freezer will bring this together a little
bit and it’ll become some solid, homemade,
stock cube block tomorrow. And I guess we’ll find out about that, but let’s see if this actually works, and makes a brothy stock. So, just like the start of the video, let’s just see if we can get this going. Not expecting it to all dissolve. But I don’t really mind that. Oh, yeah, baby, yes. The only way to really compare it, is to get someone who has not
had the involvement in this to compare between this and the
standard blocky, cube thing. So I’m now gonna make,
I made a mess there. (laughing) Two butternut squash risottos okay. One with this and one with
your standard cuby thing and see if Mrs. B can tell a difference and see if one tastes
better than the other. I was just thinking this
recipe could be a good sort of get out of jail thing. Imagine you go to the supermarket and they’re out of stock. Come on now. Okay, I’m about to make two
butternut squash risottos, this is how I’m gonna do it. To make the risotto, first of
all, grab a butternut squash, peel it, de-seed it and slice
it into even sized chunks. You’re also gonna wanna
slice up a couple of leaves of sage as well. This is gonna go down
together on a baking tray with some olive oil. Don’t be afraid to get your hands in there and just scatter it all around, shove it in your oven to roast away for about 30 minutes. In a frying pan, we are
gonna melt up some butter and add in a chopped onion
and just fry them away for round about eight to 10 minutes, basically just to soften them through. The rice is then gonna get
stirred in with the onions and you wanna get it nice
and coated in the butter. Pulling it to get quite shiny and then the edges of the
grain will actually start to look transparent, that is when you know it’s time to proceed. The next step before
adding in the stocks is to add in some wine. Yep, that’s wine. Make sure that’s in there
and just let it simmer and bubble away until it’s
completely evaporated off. Sauce pan’s gonna be store bought stock. I’m gonna put my homemade one in this one. So this is for me where
I had to divide it up, but for you, you would
just add your one batch of stock in with your rice. Just do this gradually and warm it through with the rice and take
about 25 to 30 minutes, just keep stirring and warm it all through until all your stock is used up. (mellow music) (laughing) I don’t wanna be biassed, but my one looks way more colourful and interesting. With the risotto done,
you can take a batch of the squash and mash it
up and stir it through, kinda like a baby food puree,
into the risotto rice itself. You can also add in some
Parmesan and some butter and then on top, scatter it
with some remaining chunks of butternut squash and some sage. Mrs. Barry, it’s over to you. Bit of blooming stocking. – Right I’m ready. – [Barry] This is I’m feeling
pressure, I’m pretty nervous. – Okay. – [Barry] And that one is a different one and that’s a different one. – Ooh, I like them both. – Well, that’s good. Actually, that’s actually really good, because if you like them both, that means I’ve done something right and it tastes– – They both taste really, really good. – Really? I have had a taste off camera and for me there is a clear difference between one and the other, but that’s my opinion. – Is that one yours? – No, (laughing) no it’s not. (laughing) no. – But can I say? I prefer this one.
– You do? Okay. – I honestly do prefer this one. – Well, I preferred that one as, I genuinely, I tried off camera as well, I chose both of them. – That makes me sound even
worse, I preferred that one, ’cause I thought it was yours. – You’ve gotta be honest, whoops. – Sorry.
– not a problem. For me, it’s richer and
there’s more flavour, this one is a teeny bit more creamier. – Yes, I thought that as well. – But the homemade one’s got, it’s pushing more flavours in there, which it should, ’cause I
rammed a lot of food in there. – It’s very tasty. I can’t wait to have it for tea. – Yeah, we got a lot
of risotto for dinner. Well, there we go. It worked. I’ma take that.
– yay. – But even though you
liked the other one more. – No, no, I didn’t, I like this one more. – All right, the really
winner right here is risotto. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen’s for me ♪ ♪ Sideburns moustache, goatee ♪ ♪ Maybe all three ♪ – Good morning, Internet. It’s been an overnight
set for those cubes. I had a look about seven hours ago and it was basically still powder. So, I put a teeny amount of water in and it kind of absorbed it, I wanna see what it looks like. All right, so bare in
mind, I only made the one. There’s a little bit of residue in there. Well, it’s come out in one. You see the dust on top of that? Oh the dust, the powder right? That’s what it was like last night. So I put some moisture in there and it’s got about, I don’t
know, half of the way down? And kinda created a stock cube. What I’ve learned from this video, it doesn’t really matter
how you have your stock, you could put it in a hat if you want, it doesn’t really matter. So, I was thinking this
is a really cool way. Because this has effectively worked, rather than keeping it in
a jar for three months, you can keep it in the freezer forever. So, I know obviously
for me the wacky stuff’s always gonna be the stuff that’s like, oh my God, it’s great, I
wanna do more and more. But this sorta stuff
for me, I really enjoy. I’ve learned a lot today. I know that was yesterday,
but you get the point. (laughing)

Randall Smitham

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100 COMMENTS

  1. Barry Lewis Posted on August 26, 2019 at 10:53 am

    To try making the homemade stock yourself or the butternut squash risotto head here https://barrylewis.net/recipe/homemade-stock-cubes/ if you have any ideas for other projects like this do let me know below and i'll put it on the to-do list 🙂

    Reply
  2. Canadian Navy Wife Posted on August 27, 2019 at 12:39 am

    Cubes are pressed together…and it works better as a powder. Hugs from Halifax

    Reply
  3. Dual Love Posted on August 27, 2019 at 12:55 am

    Oh my God Becky indeed 😅

    Reply
  4. Nick k Posted on August 27, 2019 at 12:56 am

    Shouldn't it have been 120g of salt? 20% of 600 is 120 not 60.

    Reply
  5. Dual Love Posted on August 27, 2019 at 12:58 am

    You could add any oil, butter, coconut oil, refined coconut oil or ghee to hold the stock cube powder into a cube shape

    Reply
  6. Alena Dufresne Posted on August 27, 2019 at 1:03 am

    Oh my god Barry me

    Reply
  7. nzmermaid Posted on August 27, 2019 at 1:07 am

    Have you heard of "pocket soup"?
    Our ancestors made the same sort of thing to survive journeys….
    Awesome video thanks Barry 🙂

    Reply
  8. Hard1yVisib1e Posted on August 27, 2019 at 1:21 am

    My Nan taught me to gently crush an oxo cube in the foil without opening it breaking the cube up with zero mess, then just tearing the foil and dispensing the powder. I always do it that way now guess it’s kind of like a hack

    Reply
  9. xvInoahIvx Posted on August 27, 2019 at 1:35 am

    not gonna lie the squash looks pretty amazing xD

    Reply
  10. RedVelvetRabbit Posted on August 27, 2019 at 1:45 am

    To make it a stock cube you'd have to compress the powder together until it sticks together, like making a bath-fizzer at home.

    Reply
  11. Cassie Mitchell Posted on August 27, 2019 at 1:46 am

    I can’t have a lots of sodium, can I use a salt substitute instead.

    Reply
  12. Carleen Pring Posted on August 27, 2019 at 1:47 am

    Another really interesting vlog, Mr Barry! I learnt a few things…don't eat dehydrated stock being the main thing! Haha!
    🙂

    Reply
  13. Kelly Mundorf Posted on August 27, 2019 at 1:54 am

    Can you do a home made chicken and beef?

    Reply
  14. Virginia Thomas Posted on August 27, 2019 at 2:29 am

    I love mrs. Barry

    Reply
  15. Mali Scáth Posted on August 27, 2019 at 2:34 am

    Haha nice save there Miss B!

    Reply
  16. Samantha Ploss Posted on August 27, 2019 at 2:49 am

    Barry you need to try a instapot!

    Reply
  17. All Abroad Posted on August 27, 2019 at 2:53 am

    im guessing using a food hydrator is the easiest?

    Reply
  18. 09yulstube Posted on August 27, 2019 at 3:17 am

    3:11 what's in the water on that island that makes chefs sometimes bob their entire body when talking about food?

    Reply
  19. John Cran Posted on August 27, 2019 at 3:26 am

    If anyone other than a qualified person says something is not healthy you need to take that with a grain of salt lol

    Reply
  20. katt17c Posted on August 27, 2019 at 3:28 am

    Yay! I've been waiting for this video since u mentioned the idea a while back, great job 😊

    Reply
  21. Rachael Vega Posted on August 27, 2019 at 4:22 am

    I miss the "I love paprika" whisper

    Reply
  22. SpeedDS DemonStar Posted on August 27, 2019 at 5:20 am

    When I was a kid, I used to eat the cubes dry on their own…. granted, I also used to eat baking soda by itself and salt by itself, but still… the doctor thinks it's perhaps because I was low on sodium and/or electrolytes so my body was craving salt, causing me to not really notice saltiness as a flavor as much. (Like gatorade after a workout or pedialyte when you're sick, where it tastes much sweeter than it normally would if you didn't actually need it.)

    Reply
  23. beccasmama63 Posted on August 27, 2019 at 5:42 am

    I believe the stock cubes are compressed to hold their shape. 😀

    Reply
  24. Bashfuldoc Posted on August 27, 2019 at 5:44 am

    Freeze your powder if you want long-term storage. Powder breaks down so much better than cubes! I'm so very impressed by your industrious, patient, "Never give up, never surrender" attitude! I, unfortunately, do not have your patience nor your indefatigable energy to try this recipe/technique even though it looks fabulously flavorful! I have thought of slicing up and drying my carrots, onions and celery on racks; sealing them up (in the air -sucker-outer machine), storing them in the freezer for those days when I'm too exhausted to prep veggies for quick Instapot soup.

    Reply
  25. Hanna Mansford Posted on August 27, 2019 at 6:06 am

    If you had an ovenproof silicone icetralike thing you could add the powder to that with a tiny amount of water, compact it hard and then dry it again in the oven to make a cube. Maybe?

    Reply
  26. Siberian Orange Posted on August 27, 2019 at 6:26 am

    One of my favorite vids so far!

    Reply
  27. LitAfuseiCantStop Posted on August 27, 2019 at 6:47 am

    You should look up "Townsends" recipe for Portable Soup here on YouTube. It's a historic recipe so tried & true 😉

    Reply
  28. Rebecca Maud Posted on August 27, 2019 at 7:00 am

    Stock is stock
    I can be known as liquid stock or powdered stock

    Reply
  29. Blazin JayYT Posted on August 27, 2019 at 7:09 am

    Barry mate think it's time you had a cut and slice on ya Barnet, you looking haggerd dude. Hahahaha. On a good note, mate keep up the good work.

    Reply
  30. sonofliberty1 Posted on August 27, 2019 at 7:13 am

    I'm with you Barry. This interwebs thingy is a fad innit? 🤣

    Reply
  31. Anthony Martin Posted on August 27, 2019 at 7:13 am

    I would think you boil it to death in water, then you use a cloth to squeeze all the water out of the remaining solids and take the water and dry that. then you get the stuff that comes out of the water to make your cubes with. you don't want any of the solid bits of the veges just all the flavours from them.

    Reply
  32. Pook365 Posted on August 27, 2019 at 7:39 am

    In the UK "broth" is a type of soup, what is called broth or stock in the US is just called stock in the UK.
    "bouillon" is just a pretentious marketing name for stock – "The suckers'll pay more for it, if we pretend it's French!"
    The confusion around "broth" comes from people hearing Americans saying it.

    Reply
  33. Chris Budde Posted on August 27, 2019 at 8:27 am

    Man, if only there was a gadget to automatically keep stirring a pot…

    Reply
  34. Elena Posted on August 27, 2019 at 8:39 am

    I don't trust it with my life haha – I'm highly allergic to celery and that's in most stocks 🙁

    Reply
  35. Serene Addicoat-Bower Posted on August 27, 2019 at 8:45 am

    I prefer the liquid because it tastes less salty

    Reply
  36. Rebecca Lawson Posted on August 27, 2019 at 9:03 am

    OMG Becky look at her but, it’s so round and smooth

    Reply
  37. Aziz Mizan Posted on August 27, 2019 at 9:38 am

    Hahaha, very punny.

    Reply
  38. Abi G-J Posted on August 27, 2019 at 10:36 am

    I’m half welsh too! My mum is from South Wales and my dad is from Cumbria

    Reply
  39. Conor C Posted on August 27, 2019 at 10:45 am

    I think you should have reduced down the cooking liquid and dehydrated that instead with the veg, but not just dried out the veg, all you’ve effectively done is make dehydrated veg powder not so much a stock

    Reply
  40. X Posted on August 27, 2019 at 11:09 am

    only 3 months? if its dry it'll last virtually forever unless insects get into it

    Reply
  41. X Posted on August 27, 2019 at 11:14 am

    more of your stock might dissolve if you blended it into a fine powder

    Reply
  42. DNB Posted on August 27, 2019 at 11:18 am

    lmao I laughed and cringed so hard at the same time for the 'stock' pun

    Reply
  43. Rebecca Solomon Posted on August 27, 2019 at 12:04 pm

    bouillon is french for broth. broth is made from bones and vegetables while stock is made from meat and vegetables but are basically interchangeable words. so a bouillon cube or powder becomes bouillon or broth and a stock cube or powder becomes stock

    Reply
  44. Arjan Mijnster Posted on August 27, 2019 at 12:05 pm

    Bouillon, broth and stock is one and the same thing

    Reply
  45. Malfoygal Posted on August 27, 2019 at 12:05 pm

    Me: Is that Scott Joplin?

    Me: instantly presses like

    Reply
  46. Valerie Pallaoro Posted on August 27, 2019 at 12:38 pm

    Who the heck is 'Becky'?

    Reply
  47. Tyla Brinkhurst Posted on August 27, 2019 at 12:44 pm

    I used to eat beef oxo when I was a kid 😂

    Reply
  48. keelan James Posted on August 27, 2019 at 1:14 pm

    Monosodium glutamate is what make doritos taste nice and addictive

    Reply
  49. rob biemer Posted on August 27, 2019 at 1:42 pm

    Well done!
    I think if you want or need to make the cubes, you should look for a "tablet press" or a "pill press". These are machines that are made specifically to compress powders into , well, tablets or pills. Easy enough to find on line and probably available locally in a health food store.

    Reply
  50. B. McAllister Posted on August 27, 2019 at 2:11 pm

    You need a food dehydrator! Perhaps a future video idea on all the ways to dehydrate food? Sun dry, air dry, freeze dry etc.

    Reply
  51. Matthew Fanning Posted on August 27, 2019 at 2:52 pm

    Difference between a stock and a broth. A stock is typically made from bones simmered over hours and is used as the base in sauces and stuff and a broth is typically made from the meat and bones plus veg and seasonings and could be used as a eating broth or put in dishes etc

    Reply
  52. Craig Edwards Posted on August 27, 2019 at 3:32 pm

    Am I the only person who does eat stock cubes? 😂

    Reply
  53. Elijah Plummer Posted on August 27, 2019 at 4:09 pm

    Have you ever been to whales?

    Reply
  54. Conor Nameless Posted on August 27, 2019 at 5:20 pm

    You should buy some msg at the grocery store and add some to it. More umami

    Reply
  55. JadeBlackWolf Posted on August 27, 2019 at 6:23 pm

    Stock and Broth is the same. AN the Bouillon is a dehydrated version.

    Reply
  56. naseerahvj Posted on August 27, 2019 at 6:49 pm

    I think you're supposed to use oil to make the cubes

    Reply
  57. Rothiman Posted on August 27, 2019 at 6:51 pm

    "I think this one is yours but I liked the other one more." Not too much confidence in her husbands cooking skills by Mrs. B?

    Reply
  58. Icy Pineapplez Posted on August 27, 2019 at 7:40 pm

    Idk if you have done this but if not can you do homemade brioche and maybe make pan au chocolat 🤷‍♀️ it would be so fun to watch you use your ways to make it x

    Reply
  59. Jesse Posted on August 27, 2019 at 7:57 pm

    I wonder if barry yells "oh smeg" when he burns something on the stove.

    Reply
  60. wally man Posted on August 27, 2019 at 9:47 pm

    I thought the difference between stock and broth was the former has no added salt, and the later does.

    Reply
  61. Gypsy Julene Posted on August 27, 2019 at 9:54 pm

    Is it just me who loves straight up stock? Like I could nibble an Oxo cube.

    Reply
  62. wally man Posted on August 27, 2019 at 10:04 pm

    I like how Mrs. B covered both bases. Picked one as yours, but said she liked the other one better. 😉

    Reply
  63. Fluffys Mum Posted on August 28, 2019 at 12:44 am

    Hmm, maybe it's time to get a vitamix 💖

    Reply
  64. Bleeding games Posted on August 28, 2019 at 1:52 am

    stock is just veges and bones, broth is with apple cider vinegar and with meats as well and broth is disgusting to drink alone, but stock taste like, well, stock, kinda like soup i guess

    Reply
  65. Indigo Dingo Posted on August 28, 2019 at 2:06 am

    Barry can you make my dad love me

    Reply
  66. markjs46 Posted on August 28, 2019 at 2:20 am

    have you worked out just how much your cube cost to make?! Mark from Bournemouth

    Reply
  67. Boada Zapher Posted on August 28, 2019 at 2:47 am

    "Kkkkkkkk-ner , ………….Barry has the kkkkkkk- now how!!!" Please tell me I wasn't the only person that had this u.k television advertisement running through there head for the whole duration of this video???lol . Great upload mr Lewis thank you. Could you please do the same kind of video again but for a powdered/cubed meat stock. And also how about attempting to make marmite /bovril/ vegamaite? ?just an idea I thought I'd put out there

    Reply
  68. Gregory Thoman Posted on August 28, 2019 at 3:33 am

    Only the British think stock cubes are a good thing.

    Reply
  69. anew742 Posted on August 28, 2019 at 3:36 am

    10:25 By far the best food pun yet

    Reply
  70. Scoop Squad Posted on August 28, 2019 at 3:51 am

    "Imagine you went to the store and they were out of stock" That was gold. Pun gold. 😎

    Reply
  71. First Name Last Name Posted on August 28, 2019 at 4:08 am

    I heard you can get a large pack of of roman noodles and a large pack of those flavor cubes and it will actually save you money somehow even though a pack of roman is already 19 united states pennies.

    There is no cent sign on my US keyboard wtf and also i am curious do other countries have an equivalent to cents or just dollars?

    Reply
  72. Timothy Greer Posted on August 28, 2019 at 4:31 am

    Oil. It's what binds the powder in dry stock cubes. It also works well for the freezer cubes but so does water if you want to control the oil content. Wrap each one in aluminium foil, it will prevent the off-taste from freezer burn

    Reply
  73. Justus Schleicher Posted on August 28, 2019 at 8:53 am

    Wait 1:55 … where was the „i love paprika“…?

    Reply
  74. Ellen Oakley Posted on August 28, 2019 at 9:29 am

    20% of 600 is not 60, it’s 120! 🤦‍♀️😂

    Reply
  75. Monty Python the Flying Circus Posted on August 28, 2019 at 11:48 am

    I believe stock cubes have a BB date for about a year that’s why they add these preservatives in it…

    Reply
  76. huggledemon32 Posted on August 28, 2019 at 1:23 pm

    It would be cool to see a meat version of this process too!

    Reply
  77. Emilie Gilis Posted on August 28, 2019 at 2:49 pm

    Stock cubes are not extremely salty, you definitely over exaggerated it

    Reply
  78. Just Winks Posted on August 28, 2019 at 6:54 pm

    This is a present. No seriously! You have given me a gift. Here in the states most bullion or prepared stock has soy in it. To up the protein. I am allergic to that. You have giving me a gigantic freedom in the kitchen again. Thank you

    Reply
  79. Big Daddi Posted on August 28, 2019 at 6:55 pm

    Someone buy Barry a dehydrator for this recipe

    Reply
  80. RemingtonIsMyMaster Posted on August 28, 2019 at 8:00 pm

    Now that you said it looks a little bit like weetabix, I had an idea, YOU SHOULD MAKE HOME MADE WEETABIX

    Reply
  81. James Dean Posted on August 28, 2019 at 8:16 pm

    I can't believe I actually laughed at that joke.

    Reply
  82. Alex Hui Posted on August 28, 2019 at 8:18 pm

    Barrie: “You don’t normally put a stock cube in your mouth”
    *Grabs a cube and takes a bite and cringes *
    Me: breakout laughing on the plane and everyone thinks I’m crazy

    Reply
  83. Altima NEO Posted on August 28, 2019 at 10:20 pm

    You should check out Jon Townsends and Son's youtube channel. He has a recipe for "portable soup", which is basically like a stock cube.

    Reply
  84. Vincent Snyder Posted on August 28, 2019 at 11:09 pm

    I use to eat stock cubes

    Reply
  85. Jay Stow Posted on August 29, 2019 at 12:45 am

    Instead of all that effort why not buy stock cubes

    Reply
  86. Heather Kaye Posted on August 29, 2019 at 2:39 am

    well done, it sounded delicious

    Reply
  87. Britteny Sly Parry Posted on August 29, 2019 at 6:37 am

    Are we not going to acknowledge the "oh my god Becky " shirt 🤣

    Reply
  88. Two under One Posted on August 29, 2019 at 8:17 am

    please do a video with sorted food – pleeeeease

    Reply
  89. Natalie Jefferies Posted on August 29, 2019 at 1:16 pm

    What's it like being second after Barry White in the search engine??!! Lol. I only recently found you and it makes for brilliant watching. I'm a massive foodie. Your family, especially your wife are amazing ( and I can only think/ say amazing in your accent now!!) 😘😘😘😘 Planning a Barrython this weekend…From the other seaside, Suffolk XXX

    Reply
  90. fealubryne Posted on August 29, 2019 at 3:00 pm

    This might be worth trying for me. I have a chronic illness that makes it so my body struggles to hold onto water and I get dangerously dehydrated quickly. Because of this I crave and need more salt than the average person and so I'll make myself mugs of hot broth from store bought stuff like this. Though I typically use the Better Than Bouillon because it tastes better.

    Reply
  91. Kailum Mercer Posted on August 30, 2019 at 5:39 am

    If Mrs B hates you stinking up the tupperware why dont you just reuse an glass jar and keep it as your garlic shaking jar. Does the same job without stinking the tupperware.

    Reply
  92. brianartillery Posted on August 30, 2019 at 8:59 pm

    The earliest OXO type cubes were available in 1910, and cost a penny each. The method for concentrating meat extracts had been invented in the mid 1800's, by a German scientist called Justus Von Liebig. One of the very few interesting things I was taught at school. And never forgotten. Cup of OXO on a cold day, when you've been working outside? Nothing beats it.

    Reply
  93. dpop1 Posted on August 31, 2019 at 4:11 pm

    Can you do another one, but with meat?

    Reply
  94. turtletoby22 Posted on August 31, 2019 at 8:24 pm

    GIANT CHOCOLATE ORANGE

    Reply
  95. Thiago Lima Posted on September 1, 2019 at 2:22 am

    Ms. B: Is that one yours?! 'cause I prefer the other one! 🤣🤣🤣

    Reply
  96. Marie Lawson Posted on September 1, 2019 at 4:16 am

    If you ever do this again, take all the veg and throw it in the food processor before you start cooking rather than after… then it will take a lot less time to sweat all the goodness out of it…

    Ps you can easily turn bullion into a stock cube with a bit of oil to moisten and pressing it into the mould… the water would mean it could only be stored in the freezer but if you used oil you could put the cubes in a jar in the fridge or even cupboard

    Reply
  97. sheepytina Posted on September 1, 2019 at 8:44 am

    Please, please drink water between tasting two different things as a palate cleanser.

    Reply
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