Questions From Our Readers

Q. How much water must you add on a cube of beef stock? (From Bahrain)

A. Have you tried reading the label? I checked at the store and every single brand of beef, chicken and vegetable bouillon had very precise directions. I happen to have a package of Knorr chicken cubes at home. Each cube weighs 12 grams and the directions read: “HOW TO PREPARE: Dissolve 1 cube in 2 cups (550 mL) boiling water.” There’s also a phone number and a website URL. So, if your cubes weigh 12 grams, you should dissolve them in 2 cups or 550 mL of boiling water.

Q. What is the best cut of beef for beef bourguignon? (From New York, NY, USA)

A. The chuck, from the shoulder, has the ideal texture and marbling. I sometimes use cross-rib because my butcher often has it at a discount; it has a texture that I like but you have to watch it because it can dry out. Avoid any cut that is too lean. You need some fat and gristle for the long, slow cooking.

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