What is Kitchen Bouquet?
OTA2Cunnin
often. It's use in one recipe is " Brush the chicken skins with Kitchen
Bouquet". I tried three different grocery store chains here in Jacksonvilloe,
and no one has ever heard of it. Is it a regional thing?
Hard...@worldnet.att.net
browning to gravies. It does have a little bit of flavor but I think its
main purpose is for browning. It comes in a little brown bottle with yellow
label in the gravy section of the supermarket.
OTA2Cunnin wrote in message <19990104202002...@ng31.aol.com>...
aem
> In a cookbook I just bought, something called Kitchen Bouquet
> is used quite often. It's use in one recipe is " Brush the
> chicken skins with Kitchen Bouquet". I tried three different
> grocery store chains here in Jacksonvilloe, and no one has ever
> heard of it. Is it a regional thing?
It is a nationally sold artificial product that adds an
artificial color and taste to food. A cookbook that wants you
to use it is highly suspect.
al
flavors in foods such as gravies, stews, and exteriors of meats. I don't
think it's regional, it's made in Oakland, CA and I can get it in the DC
area. Comes in a dark brown bottle with a yellow lid and label; I don't
think it's really necessary to a recipe, just makes things prettier.
OTA2Cunnin <ota2c...@aol.com> wrote in article
<19990104202002...@ng31.aol.com>...
Unknown
to darken gravy that I think is too light colored.
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Bob Y.
>OTA2Cunnin wrote
>> In a cookbook I just bought, something called Kitchen Bouquet is used
>quite
>>often. It's use in one recipe is " Brush the chicken skins with Kitchen
>>Bouquet". I tried three different grocery store chains here in
>Jacksonvilloe,
>>and no one has ever heard of it. Is it a regional thing?
>Kitchen Bouquet is a liquid substance that is used to brown meat or add
>browning to gravies. It does have a little bit of flavor but I think its
>main purpose is for browning. It comes in a little brown bottle with yellow
>label in the gravy section of the supermarket.
It's made by the HRV Co. in Oakland CA. I find it hard to believe that a major
supermarket has never heard of it, much less three as it is distributed
nationwide.
It contains (and I'm copying from the bottle): caramel, vegetable base (water,
carrots, onion, celery, parsnips, turnips, salt, parsley, spices), sodium
benzoate (less than .01 or 1% to preserve freshness) and sulfiting agents.
You can contact them at (800) 292-2200. Unless they changed the number since I
bought the bottle.
James Morrissey
take a raw turkey and cover it with this stuff and bingo! it looks roasted.
Michael Edelman
aem wrote:
> OTA2Cunnin wrote:
>
> > In a cookbook I just bought, something called Kitchen Bouquet
> > is used quite often. It's use in one recipe is " Brush the
> > chicken skins with Kitchen Bouquet". I tried three different
> > grocery store chains here in Jacksonvilloe, and no one has ever
> > heard of it. Is it a regional thing?
>
> It is a nationally sold artificial product that adds an
> artificial color and taste to food. A cookbook that wants you
> to use it is highly suspect.
Kicthen Bouquet is a natural, not artificial product. I believe it is
mainly caramel coloring and some soy for flavoring. It's not a bad
choice for darkening gravies, adding color to roast birds and so
forth.
Karen O'Mara
>
> Is the book put out by Kitchen Boquet? I just use it a drop at a time,
> to darken gravy that I think is too light colored.
I used to get down and beg my exhusband to leave this stuff out of his
food preparation. Even one drop of it ruins the flavor of gravy, or
anything.
It gives food a weird taste to me.
Karen
LadyDa4593
sold nationwide. When dinosauers roamed the earth *light* colored gravy and
meat wasn't desirable so a niche was born and some industrious company in
Oakland filled it. The advent of microwaves probably saved this company from
dying a slow and painful death. Look in the grocery aisle that has all those
powdered gravy mixes and such or ask the manager. One bottle should last your
lifetime.
Connie.....thinking I'll pass my bottle on to my daughter as my mother did
before me and her mother before her. <G> Actually, I *am* wondering where the
hell I got this bottle and more importantly.... WHEN?? Does this have some
vague connection to the brownies I made in the sixties?
R124c4u2
>I used to get down and beg my exhusband to leave this stuff out of his
>food preparation. Even one drop of it ruins the flavor of gravy, or
>anything.
>It gives food a weird taste to me.
----------
I agree, it is bad stuff. I made my own caramel out of sugar and water so I
can get the color without that awful taste.
You can find something called 'Brown Gravy Sauce' at an Oriental food sotre
that may work, I'm not positive. I would also consider bead mollasses as a
tentative solution.
But the useful part of Kitchen Boquet is the caramel. Ther is also some stuff
called Gravy Master [sic?]. A competitor with Kitchen Boquet.
aem
> Actually, I *am* wondering where the hell I got this bottle
> and more importantly.... WHEN?? Does this have some
> vague connection to the brownies I made in the sixties?
That would be consistent with the notion that if you can
remember the Sixties, you didn't live them.
Ivan Weiss
> OTA2Cunnin wrote:
>
> > In a cookbook I just bought, something called Kitchen Bouquet
> > is used quite often. It's use in one recipe is " Brush the
> > chicken skins with Kitchen Bouquet". I tried three different
> > grocery store chains here in Jacksonvilloe, and no one has ever
> > heard of it. Is it a regional thing?
>
> It is a nationally sold artificial product that adds an
> artificial color and taste to food. A cookbook that wants you
> to use it is highly suspect.
Highly suspect of what?
Ivan Weiss CORPORATION, n. An ingenious device for obtaining individual
Vashon WA profit without individual responsibility
-- Ambrose Bierce: "The Devil's Dictionary"
Sandy n ne
personally, I don't miss it. It's got kind of a burned food taste to it, to me,
but not as heavy as liquid smoke. I think the prime thing it does is add color
to the food.
Sandra, a Most Extraordinary Person
"Two wrongs can not make a right, but three lefts will."
Remember boys and girls, play nice, and don't feed the trolls.
Rick Stricker
is an artificial product. The ingredients have been provided
elsewhere in this thread, and it's far from an artificial product.
Signname
You can delete the K. Bouquet, and just invent your own seasoning and your dish
will be fine. I've seen it as an ingredient, too, but I never bother to buy it.
Carol
Nartker
>mainly caramel coloring and some soy for flavoring. It's not a bad
>choice for darkening gravies, adding color to roast birds and so
>forth.
Depends on how well you were trained!
Nartker @ AOL.com
Nartker
Nancree
>>mainly caramel coloring and some soy for flavoring. It's not a bad
>>choice for darkening gravies, adding color to roast birds and so
>>forth.
Kitchen Bouquet is a good old standby product. Pat it on lamb chops;chicken,,
or steaks, for a nice crusty look and taste. Especially good if you grill
indoors. And "grey-ish" gravy can be much improved by it.
C.L. Gifford
I too find it useful to have on hand. About the only thing I use
it for is to brush a little on lamb chops before broiling. Nice
flavor that matches the lamb well. <shrug>
Charlie
*****************************************************************
Charles Liam Gifford 32:44:58N
<>< 117:06:33W
USS PORTERFIELD DD682
http://www.geocities.com/Pentagon/Quarters/8893
Computer Lab
wrote:
>
>Nancree wrote:
>> Kitchen Bouquet is a good old standby product. Pat it on lamb chops;chicken,,
>> or steaks, for a nice crusty look and taste. Especially good if you grill
>> indoors. And "grey-ish" gravy can be much improved by it.
>
>I too find it useful to have on hand. About the only thing I use
>it for is to brush a little on lamb chops before broiling. Nice
>flavor that matches the lamb well. <shrug>
>
>Charlie
I always preferred Gravy Master myself, but I've used KB when I
couldn't find it and it worked OK.
-----
Matthew Takeda
the.joat(REMOVE TO REPLY)@usa.net
mct7(REMOVE TO REPLY)@pge.com
Joyce Dutrisac
dark brown in color which enhances the flavor of almost any gravy, soup
or stew. It's the same thing as "Maggie".
Bye for now
Joyce
John Larance
DONT WORRY BE HAPPY!
Bob Y.
NO! Please, if you used Maggi the same way as Kitchen Bouquet (rubbing it on
both sides of a piece of meat to help it brown), you would end up with something
even the dog couldn't eat. Maggi is strong and salty and the directions warn you
to use it sparingly. A few drops are often all you need to season a stew.
Joyce Dutrisac
about...... It seems on closer inspection of the actual Kitchen Bouquet
bottle that it "enhances food, adds richness and flavor". This is marked
quite clearly on the label firmly atttached to the bottle. If one's eyes
travel down to the bottom of the label, there is far more on the
ingredient list than caramel flavoring. Are you sure friend you were in
the right aisle of the grocery store and not perhaps, gazing at
butterscotch sundae sauce? And in case you were wondering, I don't work
for the company. I just feel it would be an injustice to answer someone
unless I knew what I was talking about or at least paid a visit to that
particular aisle on my way to grocery store.
Bye for now
Joyce
Karen O'Mara
crashes.
Thanks,
Karen
Dave
>
> Amazing the things you can find in the backs of the cabinets. What's
> everybody's oldest surviving food item?
> /
/
My grandmother's freezer raspberry preserves. It's from the last batch
she ever made '93 and I simply haven't had the heart to use it. Still
appears to be okay. Guess I should take it to a family event pretty soon
or give it to my grandfather while he's still around.
D
Chloe
everybody's oldest surviving food item?
This is cheating a bit since I didn't personally store it the whole time,
but last year when I cleared out an aunt's house after she passed away
(she'd lived the same place since 1952) I found a little shaker dispenser
bottle (unopened) of Domino Sugar and Cinnamon, made by the American Sugar
Refining Company, New York, N.Y. It has one of those purple price stamps
with the circle on the lid: 15 cents. I'm guessing it dates back to 1960 at
least.
aem wrote in message <369276AD...@worldnet.att.net>...
:
Kate Connally
least 25 years old. (Just got away from drinking green tea so was
never able to use it all up. Actually used some of it about a year
ago and it's not too bad. Does tea "age" like wine? :-))
Lots of spices that I hardly ever use that are at least 15 years old -
kalonji, black mustard seeds, fenugreek, etc. (Guess I don't cook
Indian food as much as I would like. Too many ingredients. ;-) Too
much hassle. I eat out. We've got some very good Indian restaurants
around here.)
Then there's my homemade watermelon pickles. I only put them out
a couple of times a year so they don't go very fast. The current batch
is vintage 1990 (approx.).
Also, in the vintage category are my made-from-scratch (including
having picked them myself) maraschino cherries - my once-in-a-lifetime
experiment in turning a natural food (the cherry) into a totally
artificial (albeit
taste) food-like substance. When I got to my last jar I started hoarding
them
and now I only eat one on special occasions every couple of years.
I think they are vintage 1983 or so. I guess when I'm down to one
last cherry I'll just keep it in my fridge as a memento of the glory days
when I had time and energy to do crazy stuff like make maraschino
cherries from scratch.
Kate
Kate Connally
" If I were as old as I feel, I 'd be dead already."
Chloe <just...@spam.com> wrote in article <369e0...@news.iglou.com>...
Becca
old. I wonder when I will decide to toss it out... I don't think anyone
would want to eat 5-year old cherries.<g>
Becca
mcwh...@lcc.net
Elizabeth Falkner
pantry (1937 is my guess).
There's also some vintage port about 200 years old. I WAS underage when
I bought it...
Elizabeth
Maryf
I have a bottle of cocktail onions in the fridge, bought before stephen
was born that are
probably 7 years old. Bought them for a dinner one night, when we had a
martini drinking couple.
Perhaps it's time to thoss them out ;-).
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
Carmen Bartels
> NO! Please, if you used Maggi the same way as Kitchen Bouquet (rubbing it on
> both sides of a piece of meat to help it brown), you would end up with something
> even the dog couldn't eat. Maggi is strong and salty and the directions warn you
> to use it sparingly. A few drops are often all you need to season a stew.
>
ARG,
so the infamous ;-) Maggi has found its way to USA too?
That stuff is used so often in german Eintopf (stew) that I have
greatest difficulties to use any lovage in any dish (no, Maggi does not
contain lovage to my knowledge but lovage smells exactly like Maggi).
Carmen,
shivering heavily at the mere thought of Maggi
--
Carmen Bartels elfgar@OSB, elfgar@Xyllomer
ca...@squirrel.han.de caba@irc
Harry A. Demidavicius
wrote:
>Bob Y. <rdy...@wcc.net> wrote:
>> NO! Please, if you used Maggi the same way as Kitchen Bouquet (rubbing it on
>> both sides of a piece of meat to help it brown), you would end up with something
>> even the dog couldn't eat. Maggi is strong and salty and the directions warn you
>> to use it sparingly. A few drops are often all you need to season a stew.
>>
>
>ARG,
>so the infamous ;-) Maggi has found its way to USA too?
>That stuff is used so often in german Eintopf (stew) that I have
>greatest difficulties to use any lovage in any dish (no, Maggi does not
>contain lovage to my knowledge but lovage smells exactly like Maggi).
>
>Carmen,
>shivering heavily at the mere thought of Maggi
Maggi's been in Calgary for as long as I can remember, but until the
past few years only at European Delicatessen shops. I keep a bottle of
it on hand to terrorize the cat, and to remind me to NOT use chemicals
in my food.
Harry Demidavicius
andrew + stefanie freeston
Carmen Bartels wrote:
> Bob Y. <rdy...@wcc.net> wrote:
> > NO! Please, if you used Maggi the same way as Kitchen Bouquet (rubbing it on
> > both sides of a piece of meat to help it brown), you would end up with something
> > even the dog couldn't eat. Maggi is strong and salty and the directions warn you
> > to use it sparingly. A few drops are often all you need to season a stew.
> >
>
> ARG,
> so the infamous ;-) Maggi has found its way to USA too?
> That stuff is used so often in german Eintopf (stew) that I have
> greatest difficulties to use any lovage in any dish (no, Maggi does not
> contain lovage to my knowledge but lovage smells exactly like Maggi).
>
> Carmen,
> shivering heavily at the mere thought of Maggi
> --
> Carmen Bartels elfgar@OSB, elfgar@Xyllomer
> ca...@squirrel.han.de caba@irc
It's also available in New Zealand, quite expensive though..I replace it with soy
sauce (for soup), regards Stefanie