The Great Hall
Who do you make up for not being able to make real stocks etc. The Great Hall: Who do you make up for not being able to make real stocks etc.
By Brians (Brians) on Monday, August 23, 2004 - 05:52 pm: Edit


I'm in a small corporate enviroment with very limited time and very very limited kitchen space.

I have worked from bones for years but have to go the shortcut route now. (no offense meant)

I have seen the demiglace gold products and like them but they are real pricey.

Who's products do yo all use to produce decent soups and sauces without real stocks? Brand names appreciated. What do you do to them to improve them?

By Chefgibz0 (Chefgibz0) on Monday, August 23, 2004 - 06:16 pm: Edit

Although a traditionaly reducedveal stock to demi glace cannot be replicated through artificial means if thr "stock" is just for soups and some sauces ....... R.L. Schrieber makes an excellent product. They also have a full line of dried herbs and spices and spice blends as well as specialty products. I do not sell them I just think they make a good product. I do not know where you are located but odds have it they will have an independent distributor near you. Minors bases have been backed by the ACF for I do not know how long, although I bet someone here knows!! And they make a good product as well. I am just not sure if they make anything else. I personally stay away from Knorr products....they taste a lil too artificial to me....hope this helps.and I hope we stay on topic with this ;-)

By Chefmatt (Chefmatt) on Tuesday, September 07, 2004 - 01:01 am: Edit

Chefgibz0 tells it like it is. Plus with schrieber it is pretty much 1 stop shopping. They also have a specialty catalog for anything out of the ordinary.
I have been using Schrieber products for 10 years now and find them to be of good quality. I won't use their Lobster base because of a strong paprika flavor that I can't get around.Minors get the nod for that . Minors is good too but if your people aren't careful you'll hear that it too salty. A little more info as to who you are cooking for would be helpful in helping you with your food costs and labor while still maintaining Quality. You have to have both nowadays or your outif you know what I mean. I am pretty versed in these areas as I feed over 600 employees each day before regular business. We use alot of stouffers for the cafeteria as well as utilizing leftovers. I too would like to see more posts on the subject and see what others are doing. All chefs after Sept 11 have had to adapt and overcome because the $$ just isn't there like it used to be. Best Regards. -MATT-

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