Art,…I followed their instructions…the foil split,oxo cube went everywhere,…I will be sticking to my own method of opening a cube…load of rollocks if you ask me!..
Pauline, When l normally crumble an Oxo cube, much of it stays on my fingers!
Using this other method l find all the contents stay in the pack and not on my fingers.
I found tapping the Oxo in its foil gently with a rolling pin was better than doing it with my fingers.
You must be very strong to split the foil…macho lady! 
Are you sure you was not battering the Oxo cube with a rolling pin as though your life depended on it ‘I will smash you up into tiny little pieces ’, Going ‘Rocky Balboa’ on it’s a$$ …oh dear, it’s split’ 
Instead of the battering approach, try just rolling the cube between finger and thumb - beef cubes are easy, chicken cubes require more pressure and less roll … 
So Artangel your a oxo and man abuser 
…who said that?!!
Am I the only one who has never used an Oxo cube? I used to use Knorr but these days it’s Kallo organic, they even do a low salt version.
I’ve also never put a stock cube right into the cooking food. I didn’t know you should do that. I always dilute in water and stir with a spoon to dissolve before adding to the pan. I guess putting it in pan saves on washing up.
I prefer Knorr cubes too . The pork ones are lovely!
I don’t use Oxo cubes, they have bits of animal in them and might contain chicken (shudders)
If I need stock I use Marigold Vegetable Bouillon low salt or Kello Vegetable mixed with hot water then added.
Meg, are you from Planet Vega? :shock: