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Started By
Message
re: Kitchen Bouquet Question
Posted on 10/2/18 at 5:45 pm to Fourteen28
Posted on 10/2/18 at 5:45 pm to Fourteen28
quote:
The sole purpose of this "coloring agent" is to mask your laziness and/or technique. The only reason you would color a jambalaya is to try trick people into thinking you did it right. It's a chicken shite move.
But if the end result tastes the same, what’s the big deal? Everyday cooking at the house isn’t a cooking competition or a 3 Star Michelin experience. It’s okay to take harmless shortcuts.
1
Posted on 10/2/18 at 5:52 pm to Fourteen28
quote:
If you're going to "cheat," why try to cover it up with food coloring?
Why is it cheating and what exactly are you coving up by using it? It’s for aesthetic reasons only.
Cajun jambalaya is usually brown. A gravey usually has a certain consistency. Is it cheating to use a corn starch slurry to thicken it if it’s too thin?
quote:
Just man up and be honest about what you're serving people.
It’s jambalaya....it’s essentially meat flavored rice, nothing more.
Posted on 10/2/18 at 6:11 pm to NOLATiger71
I use it occasionally to cheat with color. No fricks given.
Posted on 10/2/18 at 7:43 pm to TH03
quote:
But if the end result tastes the same, what’s the big deal?
Exactly. If the end result taste the same, why not just serve it without the food coloring?
Posted on 10/2/18 at 7:45 pm to Fourteen28
quote:
Exactly. If the end result taste the same, why not just serve it without the food coloring?
Because most people want their jambalaya to be a certain color, and if they didn’t get it that way, the KB can help.
Posted on 10/2/18 at 8:07 pm to TH03
quote:
Because most people want their jambalaya to be a certain color, and if they didn’t get it that way, the KB can help.
Then why not just cook it properly and get color the natural way? Again, adding food coloring is basically lying to your guests....making them think you got the color by process.
If you gave a shite about what your guests thought, you’d cook it properly. Otherwise you’d skip the food coloring and tell them to enjoy it no matter what it looked like.
Posted on 10/2/18 at 8:09 pm to Fourteen28
This is exhausting.
Yes, the best answer is to cook it correctly and get your color right, but life isn’t perfect. Most people aren’t 3 star Michelin chefs. Mistakes are made or processes get rushed.
This really isn’t that big of a deal.
Yes, the best answer is to cook it correctly and get your color right, but life isn’t perfect. Most people aren’t 3 star Michelin chefs. Mistakes are made or processes get rushed.
This really isn’t that big of a deal.
Posted on 10/2/18 at 8:32 pm to TH03
Maybe it’s not that big of a deal. I’m just shocked how many people are ok using food coloring to play tricks on people. If by chance I happened to cook a jambalaya that didn’t have enough color, I’d serve it as is. I’d tell my guests, “I didn’t get the color right but it tastes ok.”
Posted on 10/2/18 at 11:11 pm to Fourteen28
quote:
Maybe it’s not that big of a deal
It's not.
I personally grow my own rice because id hate to tell my guests I cheated on their precious jambalaya
Posted on 10/2/18 at 11:20 pm to Deactived
Posted on 10/3/18 at 7:24 am to Fourteen28
Shut up
Posted on 10/3/18 at 9:44 am to Fourteen28
quote:
Fourteen28
You must be fun at parties. Good grief! Who knew we had Anton Ego on our little board here?!
Posted on 10/3/18 at 9:55 am to convertedtiger
What does one do incorrectly to not have it dark enough? Is it the browning of the meat or the amount of seasoning?
Posted on 10/3/18 at 10:19 am to sertorius
Browning meat, building fond, caramelizing onions.
CSB-I was at a Paper Mill in Augusta Ga one time for a meeting. Some baws from Cajun Valve service were there cooking for the mill people. They built the biggest damn jambalaya I've ever seen. Into it they added 15 bottles of Kitchen Bouquet. Damndest thing I've ever seen...
CSB-I was at a Paper Mill in Augusta Ga one time for a meeting. Some baws from Cajun Valve service were there cooking for the mill people. They built the biggest damn jambalaya I've ever seen. Into it they added 15 bottles of Kitchen Bouquet. Damndest thing I've ever seen...
This post was edited on 10/3/18 at 10:21 am
Posted on 10/3/18 at 10:23 am to LSUballs
Did they happen to use any Rotel, or were they purists?
Posted on 10/3/18 at 10:53 am to OTIS2
Don't remember seeing any Rotel, so maybe they were purist. They had those KB bottles lined like solders ready for battle though.
Posted on 10/3/18 at 11:20 am to NOLATiger71
Use it to darken a roux.
Posted on 10/3/18 at 11:52 am to Rza32
quote:
Use it to darken a roux.
That's fine if you aren't trying to get the flavor of dark roux, but all KB is going to do is color the roux. The darker you MAKE the roux, the more flavor it has though some folks like a roux a bit lighter for seafood gumbo. I like dark roux for all gumbo, so KB wouldn't work for me since it doesn't achieve the flavor.
Posted on 10/3/18 at 12:28 pm to Gris Gris
Yeah that ones a bit different than the jambalaya since the flavor and color of a roux are directly proportional. At that point you’re just making it look like a darker roux, but it won’t taste like it.
Posted on 10/3/18 at 7:46 pm to Gris Gris
quote:
That's fine if you aren't trying to get the flavor of dark roux, but all KB is going to do is color the roux. The darker you MAKE the roux, the more flavor it has though some folks like a roux a bit lighter for seafood gumbo. I like dark roux for all gumbo, so KB wouldn't work for me since it doesn't achieve the flavor
Right. I don't care if someone uses it in jambalaya but if you use it in gumbo you really are masking the fact that you aren't achieving the optimal flavor. That being said I don't think many people would notice
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