Cooks all over the world have been left in shock after realising they’ve been opening Oxo stock cubes the wrong way their whole lives.
Whether you’re making a soup, pasta or a casserole, most were probably taught by their parents to open the foil wrapper at the sides and grab the cube out of the package. But it turns out that’s incorrect.
A mind-blowing video posted on social media shows the right way to handle the little cubes, and it makes a lot more sense.
Apparently you should first squish the cube between your fingers, flattening the package and breaking apart the stock so it turns into a powder.
Next you tear open one side of the packet, which now resembles a normal sachet, and pour the stock into your dish. And voila! There is no crumbly mess of stock over the bench and no fingers covered in powder.
Social media has gone into overdrive as people share the genius hack, with most in utter shock they never realised they were opening them wrong.
“Public service announcement: opening Oxo stock cubes – you’ve been doing it wrong. Did anyone know this before they saw it on the interwebs today? Me neither,” one person wrote.
While another added: “Wow it’s so easy.”
There is no doubt people will taking on the new-found kitchen hack, making their cooking much easier and their kitchen bench a whole lot cleaner.
Over the years there have been many kitchen hack discoveries, with none other than Today host Karl Stefanovic even coming up with an inventive way to deal with cling wrap.
Speaking on an episode of the popular breakfast show last month, the 44-year-old explained how to better handle the sticky situation.
“Glad wrap works better when you’ve put it in the fridge. It’s chilled Glad Wrap. It doesn’t stick to itself when you put it over stuff,” he explained.
“Put your Glad Wrap in the fridge and you’ll find that when you take it out and put it over something, it doesn’t stick to itself.”