Posted by George on October 13, 1998 at 14:09:31:
In Reply to: Stocks posted by Patrick Huff on October 09, 1998 at 11:12:23:
: 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.
There is a very nice product line Demi-Glace Gold, Jus de Poulet Lie Gold, Veggie Glace Gold and a couple of others marketed by a comany called More Than Gourmet. All the products are the real thing, with the flavor coming from bones or vegetables, not msg or salt. The are pretty expensive but for a quality conscious client they might be worth it.
The come in different sizes from 1.5 oz to 5#.
Here is a link to a product page at Pearls Pantry
http://209.43.39.109/mtg.html
(I have no connection to the company, just love the product)
George