Thoughts on kitchen bouquet

My grandmas recipe for roast beef poboys calls for it, otherwise I rarely use it.


Edit: I don’t see anything wrong with using it though.

To me it is food coloring and nothing else, I use it for gravies and Jambalya, I do not find it changes the taste at all

In high school I worked in a commercial kitchen and they used it by slathering on a roast before putting in oven?

KB gives the flavor of caramelized vegetables. It does give a slight flavor to your dish, but not much. For those that say “it has no taste”, drink it and see. It definitely gives color. I add it after browning. If you like it, use it. Only idiots think “it’s cheating” and “it has no taste”.

I have a buddy that buys 2” thick regular ole sirloin steaks, soaks them in Kitchen Bouquet and Lea& Perrins for a little while, takes them out, applies a heavy dose of S&P and sears them over a screaming hot fire a couple minutes per side. Why does he do this? I don’t know. But the end result is salty, flavorful chunk of bloody red meat that get cut it and served buffet style. It’s pretty damn good.


I don’t think KB does anything to a dish to get riled up over. It’s just food coloring

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What a pointless reply.

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as was yours

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SixthAndBarone

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Why are you the most confrontational person on the FD Board? Is it because you have some sort of education in (I can't remember what you called it) food safety or some crap?

It's like you have some type of Napoleon syndrome or something.

It's a forum. People will make replies that you are going to think are pointless, but not everyone thinks they are pointless.

Your post would be better received if you stopped attacking everyone.

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Why are you the most confrontational person on the FD Board? Is it because you have some sort of education in (I can't remember what you called it) food safety or some crap?

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And don't get him started on making bacon at home without using curing salt. "IT'S NOT BACON"

I don’t mind it. I mean, don’t cook a bunch of bland rice and dump KB on it and call it jambalaya.. but otherwise I don’t see anything wrong with a teaspoon into a pot of gumbo you want a smidge darker or a gravy.

We eat with our eyes too and sometimes even really delicious gravy dishes end up a pale brown color, so KB can help out with that.

It's food coloring. I use it for that.

America's Test Kitchen tested and rated it as a "fond substitute" and blasted it for adding little flavor.

No shite, idiots!

I use a little bit in my chicken stock for gumbo. I usually make a large batch and even though my roux is a nice chocolate/dark chocolate, I find I can’t get the perfect color unless my stock has a little extra.

Like LL said, people eat with their eyes and IMO this makes my gumbo perfect.