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So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to the recipe. Or can you just put in the right amount of (hot) water and the tablet?

I can imagine it does matter in some kind of dishes. But when does is, and when not? And why?

Thanks in advanced!

So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to the recipe. Or can you just put in the right amount of (hot) water and the tablet?

I can imagine it does matter in some kind of dishes. But when does is, and when not? And why?

Thanks in advanced!

So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to the recipe. Or can you just put in the right amount of (hot) water and the tablet?

I can imagine it does matter in some kind of dishes. But when does is, and when not? And why?

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How to use stock from tablet

So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to the recipe. Or can you just put in the right amount of (hot) water and the tablet?

I can imagine it does matter in some kind of dishes. But when does is, and when not? And why?

Thanks in advanced!