When a receipt requires a liter of stock, you can dilute two stock cube in 1 liter of water and pour in.
My question is, why not just add the water and the cubes directly into the food that your making, without mixing the two prior to adding it?
Is there any reason not just add them unmoxxed and just stir a few times more that you’d have to?
I think it would depend on what you’re using the stock for in the recipe.
Like, I think this would work for a stew, but not for a gravy.