How many stock cubes do I need?
Excuse me, could you please clarify for me the quantity of stock cubes that I should be using? I'm a bit unsure of the exact amount necessary for the recipe I'm following, and I'd like to ensure that I get the flavor and texture just right. Could you provide me with some guidance on how to determine the appropriate number of stock cubes for my dish? Your expertise in this area would be greatly appreciated.