Brown Bouquet Sauce?
Bev Hudema
Sauce. I've never heard of this and can't find it in my local grocery
store. What is it and is there a substitution I can make?
Thanks,
-----
Bev
hud...@cadvision.com
There's only one thing better than getting what you want...
Getting what you want and pissing someone off at the same time.
David Miller
just a browning liquid you can caramelize some sugar add some water and use
that it works just as well and is a lot cheaper. or you can use the flavored
ones like soy sauce or lee and prance depends on the taste you want home
made caramelize sauce has on taste unless you add some when used sparingly.
"Bev Hudema" <hud...@cadvision.com> wrote in message
news:rj8lns8tsa5c6k0oc...@4ax.com...
Robert W. Keereweer
: I recently found a recipe for mushroom gravy that calls for Brown Bouquet
: Sauce. I've never heard of this and can't find it in my local grocery
: store. What is it and is there a substitution I can make?
:
: Thanks,
: -----
: Bev
: hud...@cadvision.com
:
: There's only one thing better than getting what you want...
: Getting what you want and pissing someone off at the same time.
:
:
There is a popular brand called "kitchen bouquet" and a few drops
of it will turn a sauce brown. It is made from caramelized onions.
Rob.
http://www.chebucto.ns.ca/~chef
Elaine Parrish
> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
> Sauce. I've never heard of this and can't find it in my local grocery
> store. What is it and is there a substitution I can make?
>
> Thanks,
> -----
> Bev
> hud...@cadvision.com
Oh, wow, is that a blast from the past!!!! I had a bottle of this
stuff sometime in the 1960s. Is this an old recipe???
Well, anyway...
It was a cooking additive that was used in gravies to make them
dark(er) colored (I guess it was made by folks who didn't know
to brown the roux when making brown gravy) and, supposedly, to give it a
richer, beefier taste.
As best as I can remember,
it was nasty smelling and even worst tasting. It was like vanilla
in the respect that a little dab would do ya (that's where the resemblence
ends, mind you).
I didn't like the finished product, so I didn't use it after
experimenting with it a few times. I don't know if they still
make the stuff. If so, it will probably be in the spices and herbs
section of the grocery or maybe in the condiment section with the
ketchup, mayo, tartar sauce, and bbq sauce, etc.
Elaine
RMi1013934
Parrish <e...@ebicom.net> writes:
>
>
>> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
>> Sauce. I've never heard of this and can't find it in my local grocery
>> store. What is it and is there a substitution I can make?
>>
>> Thanks,
Try Kitchen Bouquet
Rosie
Wayne Adair
> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
> Sauce. I've never heard of this and can't find it in my local grocery
> store. What is it and is there a substitution I can make?
>
> Thanks,
> -----
> Bev
> hud...@cadvision.com
>
> There's only one thing better than getting what you want...
> Getting what you want and pissing someone off at the same time.
Maybe they meant Kitchen Bouquet which is a browning and flavoring sauce for
gravies and sauces.
Wayne
--
To reply remove "nospam" from my e-mail address.
"This year will go down in history. For the first time, a
civilized nation has full gun registration. Our streets will
be safer, our police more efficient, and the world will follow
our lead into the future!" -Adolph Hitler 1935
Some of our politicians today sound just like this mad man.
Gary O.
>On Sun, 23 Jul 2000, Bev Hudema wrote:
>
SNIP
>: I recently found a recipe for mushroom gravy that calls for Brown Bouquet
> There is a popular brand called "kitchen bouquet" and a few drops
>of it will turn a sauce brown. It is made from caramelized onions.
>
>Rob.
>http://www.chebucto.ns.ca/~chef
Kitchen Bouquet is a good choice. Smart And Final carries it at a
reasonable price. It is made from a large variety of vegetables, etc.
You will need to experiment, for the flavor is both unusual and
difficult to predict in the context of a recipe, being very adaptive
in nature without really being neutral.
Hope this helps.
Gary O.
trac...@pacbell.net
notbob
Bev Hudema wrote:
>
> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
> Sauce. I've never heard of this and can't find it in my local grocery
> store. What is it and is there a substitution I can make?
>
> Thanks,
> -----
> Bev
> hud...@cadvision.com
>
> There's only one thing better than getting what you want...
> Getting what you want and pissing someone off at the same time.
You probably mean Kitchen Bouquet. Basically, it's a shortcut additive
for those who aren't into browning their flour before making a roux.
It's a carmelized concentrate of onions, celery, parsnips, turnips,
carrots, parsely, and salt (and the usual preservatives). It's more
appropriate for adding color than flavor. You're not likely to find it
in a four star restaurant, but it can be quite handy for the harried
home cook.
nb
PENMART10
>On Sun, 23 Jul 2000, Bev Hudema wrote:
>
>> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
>> Sauce. I've never heard of this and can't find it in my local grocery
>> store. What is it and is there a substitution I can make?
>>
>> Thanks,
>> -----
>> Bev
>> hud...@cadvision.com
>
>
>Oh, wow, is that a blast from the past!!!! I had a bottle of this
>stuff sometime in the 1960s. Is this an old recipe???
>
>Well, anyway...
>
>It was a cooking additive that was used in gravies to make them
>dark(er) colored (I guess it was made by folks who didn't know
>to brown the roux when making brown gravy) and, supposedly, to give it a
>richer, beefier taste.
Actually your assumption has no basis in fact, therefore illogical. As a
substitution one for the other, NOT; Kitchen bouquet adds color and flavor but
*without thickening* - a roux adds color and thickens but has no real flavor
presence of it's own, it needs seasoning, perhaps Kitchen Bouquet. Just
because one uses Kitchen Bouquet the assumption should not automatically be
brought to conclusion that one does not know about browning roux - a more
likely assumption to be made is that one uses Kitchen Bouquet rather than a
roux because they do know the differences between the two - one is a coloring
and thickening agent, the other a coloring and seasoning agent.
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Melba's Jammin'
that's so, KB is available in the grocery store -- maybe by the
worcestershire.
In article <rj8lns8tsa5c6k0oc...@4ax.com>, Bev Hudema
<hud...@cadvision.com> wrote:
>I recently found a recipe for mushroom gravy that calls for Brown Bouquet
>Sauce. I've never heard of this and can't find it in my local grocery
>store. What is it and is there a substitution I can make?
>
>Thanks,
>-----
>Bev
--
-Barb
We be jammin' -- apricot red pepper jelly; plum jelly in a couple weeks -- or next week if I thaw the juice. Door County cherry jelly and jam. Peach in about 1-2 weeks. Oh, my.... Cherry relish, watermelon pickles if I find a decent melon. Bread and butters? Maybe, maybe not. Dried cherry chutney? Mmm-maybe. Raspberry-Peach Conserve? Sure, why not? Tomato juice? Not for a while.
JEM
>I recently found a recipe for mushroom gravy
>that calls for Brown Bouquet Sauce. I've never
>heard of this and can't find it in my local grocery
>store. What is it and is there a substitution I can
>make?
Well, there's always <shudder> Kitchen Bouquet -- in my stores,
it's kept with the dry broths and boullion cubes and such. It's the same
kind of thing -- a coloring/flavoring agent.
If something goes Horribly Wrong and a gravy or stew turns out too
pallid to look good, I've used plain brown food coloring paste. Doesn't
change the taste, and provides the (sometimes necessary) Quick Fix. I
purely hate eating grey gravy, even if it *tastes* fine!
JEM
I don't suffer from insanity......I'm enjoying every minute of it!
Fluffie
> Sauce. I've never heard of this and can't find it in my local grocery
> store. What is it and is there a substitution I can make?
>
> -----
> Bev
> hud...@cadvision.com
>
> There's only one thing better than getting what you want...
> Getting what you want and pissing someone off at the same time.
Two products are Kitchen Bouquet or Gravy Master......Fluffie
Dave
>
>You probably mean Kitchen Bouquet. Basically, it's a shortcut additive
>for those who aren't into browning their flour before making a roux.
>It's a carmelized concentrate of onions, celery, parsnips, turnips,
>carrots, parsely, and salt (and the usual preservatives). It's more
>appropriate for adding color than flavor. You're not likely to find it
>in a four star restaurant, but it can be quite handy for the harried
>home cook.
A similar one is gravy master. Caramelized sugar, caramel color,
water, hydrolyzed soy and corn protein, apple cider vinegar, salt,
onion, celery, parsley, garlic.
Had to dust off the bottle to read the ingredient list :)
D
Elaine Parrish
> In article <Pine.LNX.4.21.000723...@Edison.EBICom.Net>, Elaine
> Parrish <e...@ebicom.net> writes:
>
> >On Sun, 23 Jul 2000, Bev Hudema wrote:
> >
> >> I recently found a recipe for mushroom gravy that calls for Brown Bouquet
> >> Sauce. I've never heard of this and can't find it in my local grocery
> >> store. What is it and is there a substitution I can make?
> >>
> >> Thanks,
> >> -----
> >> Bev
> >> hud...@cadvision.com
> >
> >
> >Oh, wow, is that a blast from the past!!!! I had a bottle of this
> >stuff sometime in the 1960s. Is this an old recipe???
> >
> >Well, anyway...
> >
> >It was a cooking additive that was used in gravies to make them
> >dark(er) colored (I guess it was made by folks who didn't know
> >to brown the roux when making brown gravy) and, supposedly, to give it a
> >richer, beefier taste.
>
> Actually your assumption has no basis in fact, therefore illogical. As a
> substitution one for the other, NOT; Kitchen bouquet adds color and flavor but
> *without thickening* - a roux adds color and thickens but has no real flavor
> presence of it's own, it needs seasoning, perhaps Kitchen Bouquet. Just
> because one uses Kitchen Bouquet the assumption should not automatically be
> brought to conclusion that one does not know about browning roux - a more
> likely assumption to be made is that one uses Kitchen Bouquet rather than a
> roux because they do know the differences between the two - one is a coloring
> and thickening agent, the other a coloring and seasoning agent.
>
>
> Sheldon
> ````````````
> On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
> "I try to keep an open mind, but not so open that my brains fall out."
>
Hi Sheldon, darlin',
I don't know exactly why we are at odds on this post. My statement
about browning the roux to give beef gravy (or in this case, mushroom
gravy) a nice brown color instead
of adding something to give it a nice brown color seems logical enough
to me.
I like my brown gravy to be oil, flour, and beef juices (with
enough water to make the proper mix). Except
for salt and pepper, I season my beef so that my stock is already
flavorful. The degree of browning of the oil and flour will help to
determine the final color of the gravy. I don't add anything else
for color. I thought you would appreciate one of my few loyalities
to the purist camp. :)
I don't think I said anything about bouquet (thanks for reminding
me that it was [or is] Kitchen Bouquet; I had forgotten
that. After all, it has been 25 years... <g>) being used for thickening or
about it replacing the basic roux. If I did, I apologize, because you are
right, it doesn't.
Elaine