A kitchen may not be without chicken broth cubes, as it is the mothers’ recipe for providing delicious dishes with a rich taste, with chicken or meat flavor.
Thanks to its relatively low cost, ease of use, speed and delicious flavor, broth is a popular ingredient in kitchens in many countries, where broth cubes are used to season food dishes, and it may obviate the need to use fresh soup, but the chicken cubes that we use today have a long history that has been passed down by peoples and cultures. Perhaps wars were the reason for its existence. Read alsoWatch .. Oven Talhami has been cooking food the same way for more than 100 years Teach your children from an early age .. the rules of cooking and preparing food safely are essential skills in life A deadly danger in your kitchen … When should I dispose of non-stick cookware?An air fryer is a culinary lover’s dream … 10 mistakes we make when using it
Humans sought to turn soup into food that could be stored for long periods of time, and the “portable” soup that could be stored and reused had been a feature of nomadic cultures for thousands of years.
In the 14th century, warriors in Hungary boiled salted beef until it was dried, then cut it into small pieces, left it in the sun, then ground it into powder, and loaded it in small bags for reuse in cooking.
Early British cookbooks included recipes for preparing home-dried soups, such as the recipe for “veal cubes” in Mrs. Anne Blenko’s Cooking Book (1694), a type of portable, concentrated soup in the form of cubes, and was used in the 18th and 19th centuries and was also known as soup. The pocket, and was used by explorers and sailors, especially in the British Navy.
In the late 18th century, Benjamin Thompson, also known as Count Rumford, invented a prototype of a broth cube, made of crushed bones and dried meat scraps to feed the army of the Duke of Bavaria.
He later established centers to feed the poor, supplying his dried product in large quantities, adding grains to cook a hearty meal, and largely establishing meals based on dried soup.
The invention of the stock cube as we know it today took place at the turn of the 20th century in Europe, with 3 major companies: Maggi, OXO and Knorr.
In 1847, German chemist Justus von Liebig developed an industrial method for concentrating beef leftovers into dried soup, but the high cost of meat in Europe made it too expensive for commercial production.
However, after sourcing meat from cheaper sources in Uruguay, Liebig produced a liquid broth under the brand name “Oxo” in 1899, and appeared on the market in 1910.
But the real start of chicken broth cubes on the market was for the Maggie Company in 1908.
Meanwhile, in Germany, the food manufacturer Karl Heinrich Theodor Knorr launched the dried soup with the name “Knorr” in 1873, and it may have taken many years for the Knorr product to spread to the market in 1912.
It was not long before European cubes of stock began to spread to the countries of the world.
From the war to the kitchen
During World War I, the Oxo company supplied 100 million cubes of broth to the British Armed Forces and launched one of the world’s first global marketing campaigns.
With the spread of foil-coated cubes throughout colonial countries in the early 20th century, advertisements boasted that this dry cube would improve meat dishes and make more delicious dishes than usual, as well as advertising campaigns claiming that it aids digestion, promotes fitness and stimulates the mind.
Today Knorr sells 600 stock cubes per second worldwide, 10 of them in the United States.
During the Corona pandemic, sales of broth cubes jumped by 70%, in February and March 2021, according to company data.
Perhaps no greater success has been achieved by the broth cube than in the Central and West African market, where Maggi’s company has become the most popular in Central and West Africa and the Middle East countries, and today it sells more than 100 million cubes in Central and West Africa daily.
Then the flavors of chicken broth evolved to include the taste of vegetables, rice, fish and shrimp, as well as the distinctive flavors of local dishes in every country in Africa, such as the broth cube for local dishes in Senegal, and the recipe for fish dipped in onion “caramelized”. Maggie used the famous wrestling champions in campaigns. Ad, especially since wrestling is more popular than football there.
Maggie also promoted her products to working women, the same way that chicken broth companies made their way into women’s kitchens in Europe.
Ingredients for broth cubes
All broth cubes contain glutamate, which is a flavor used to improve taste, and salt makes up 50-79% of their ingredients.
Monosodium glutamate can cause a condition known as “Chinese Restaurant Syndrome,” which manifests itself in the form of headache, joint pressure, and neck stiffness.
Stock cubes also contain saturated fats, and even if it is in a small amount, saturated fats make eating broth cubes unhealthy.
The broth cubes also contain low amounts of protein, and homemade broth that has been boiling for hours has twice the amount of protein compared to the processed stock cubes.