Posted by Debbie on March 25, 1999 at 16:19:42:
In Reply to: Re: Stocks posted by Cathy on October 11, 1998 at 19:00:44:
: : It's been quiet in here so I am going to start something up.
: : I was curious to see what other Personal Chef's were using for stocks. Do you use can broth, do you use soup base. Or do you actually make your own? tell us what you use and what products you have found that work well. i'm very interested.
: : Chef Patrick from Kitchen Scents Personal Chef & Shopping Service
: Hi Patrick:
: As you know I am still in the start-up phase of my business, but I have used at work soup bases made by RC Fine Foods. They are great. One thing I really like is that they are not high in sodium (like so many base are), and had a good rich flavor. They have a large variety. They also have a line marketed for home shoppers (smaller qty. purchases), which is packaged differently, and the product range is not as large.
: If you are not already familiar with this company, you can check out the web site.
: http://www.rcfinefoods.com/index.html
: I am planning to purchase these products, they are easy to store, and very portable, plus great flavor. These bases are also great for using in sauces.
: Good luck,
: Cathy
Another word on stocks, I use Knorr Gourmet edge - it comes in a condensed form and you add it to any amount of water or liquid. they also make a beef stock. I recently went to the Sysco food products show in Seattle and Knorr has a whole line of available stocks including the 'basics' that I use, a richer roasted meat stock of chicken, beef, vegetable,ham and lobster. They also have some new Asian stocks which were wonderful and convenient: Hoisin, Sweet and Sour,Szechuan Paste, Satay Paste and Thai red curry. You might have to order a pack of 3 and share with a couple of chefs on some of these but the first chix stocks I talked about are available at Costco. Sure, homemade is best, but we're talking cooking in 5 hours or less right? Your homemade stock would not make the first few meals unless of course you use a pressure cooker........Debbie