How to use stock from tablet So, sometimes I am a lazy cook. And this is a question for the very lazy days. 
Sometimes I use stock from a tablet. 
I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to the recipe. Or can you just put in the right amount of (hot) water and the tablet? 

I can imagine it does matter in some kind of dishes. But when does is, and when not? And why?
It depends on the kind of stock cube. Drier, powdery stock cubes can be crushed and sprinkled in and the appropriate amount of liquid added. 

Paste cubes should be broken up (I often chop them with my knife so as not to get sticky stock paste on my fingers) and placed in hot water before adding to the dish, because they don't dissolve as readily as the powdery cubes.