re: Kitchen Bouquet

Sure, it's for color more than flavor. But we eat with our eyes, and I keep a bottle on hand to "correct" the color of certain dishes. I've made gravies, gumbos, etc that tasted spot-on, but were a bit on the blond side. A few drops can make a beef gravy deeper & darker looking....and we know that some ppl will judge a dish by appearance and not really taste it b/c they prejudge the looks. Practically every commercial roast beef poboy you encounter is made with a hit of KB......roast beef can easily be made tender & delicious without achieving the mahogany brown people expect.

I have abt 36 different gel food colors in my pastry/candy cupboard, why not a little caramel coloring in my savory seasoning cabinet?