[paladinfes]

Has anyone used RC Fine Foods Golden or Harvest vegetable bases?

And if so, what is the difference and your preference & why.

If you use another brand of vegetable base, what is it and why.

Thanks for your help.

[ED BUCHANAN]

R.C.Bases are comparable to Minors and Custom brands. Their fruit colli bases are very good. I find the harvest base a little less salty. They are not cheap and are shipped from Jersey and in some cases you pay freight. They are not handled by any wholesalers only direct from RC.

[chefjohnpaul]

The finest you will find on the market is not a base it is actually a reduction with no added salt just a stock reduced about 90%. CulinArte' Bonewerks
The have a glace de veau, mirepoix, porc, d'agneau, poulet, homard, and poisson. Exceptional one and all.

Their premade demi-glace is exceptional also.

Bonewerks™ CulinArte'**/**Glaces, Demi-Glaces, Sauces & More / Welcome!

Hands down the best premade I have ever had and I was a saucier for 10 years in a major hotel- the stuff rocks!

[ED BUCHANAN]

Originally Posted by chefjohnpaul

The finest you will find on the market is not a base it is actually a reduction with no added salt just a stock reduced about 90%. CulinArte' Bonewerks
The have a glace de veau, mirepoix, porc, d'agneau, poulet, homard, and poisson. Exceptional one and all.

Their premade demi-glace is exceptional also.

Bonewerks™ CulinArte'**/**Glaces, Demi-Glaces, Sauces & More / Welcome!

Hands down the best premade I have ever had and I was a saucier for 10 years in a major hotel- the stuff rocks!

What is price of these reductions ? and yield per pound? or cost per gallon?

[chefjohnpaul]

Depends who you are buying from- if from us for the finished demi is about $4.75 LB. but then there would be S&H if you are outside of the Bay Area or Sacramento. (this is wholesale and not what you see retail Welcome to Preferred Meats- - you can order retail directly from our site.) For the 90% glace reductions you are looking at about $11.00 LB. (It's about $14 LB> if you make your own when you add up costs.)

You can also get through U.S Foodservice I believe and SYSCO.

[ED BUCHANAN]

Originally Posted by chefjohnpaul

Depends who you are buying from- if from us for the finished demi is about $4.75 LB. but then there would be S&H if you are outside of the Bay Area or Sacramento. (this is wholesale and not what you see retail Welcome to Preferred Meats- - you can order retail directly from our site.) For the 90% glace reductions you are looking at about $11.00 LB. (It's about $14 LB> if you make your own when you add up costs.)

You can also get through U.S Foodservice I believe and SYSCO.

FOR $11.00 PER. POUND I CAN BUY Prime Rib, Butts and a lot of other meat. Since I am here anyway there is no added labor. My veges afford me trim etc. I have plenty of assorted bones since I break my own meat down whenever I can. Bases should be used for enhansments only, and not for making soups or sauces useing only the base itself which I see a lot of people doing because they are lazy.

[even stephen]

$12.61 per pound. Go to some food shows.....they have one ounce cups from Provimi and from Bonewerks Culinarte as samples sometimes, great products, if you don't have a steam kettle.....

[chefjohnpaul]

The thing about Culinarte Bonewerks is the consistancy of a straight up veal glace that is the same every single time so if there is alot of kitchen turnover it's great. Their finished demi with a starch liason is only about $4.50 LB wholesale and I have to say is pretty darn good- better than the other stuff I've had out there. The nice thing is they are not bases but either a true finished sauce or glace. Very nice if you have not had it worth a try.

I will comment on the Provimi. Ed the starter of CulinArte worked for Provimi for years- the problem with their method is that it is a closed system and does not allow for a proper depouillage with is done by hand at Bonewerks. My experience is a muddiness that comes from what I'm imagining is emulsified albumin as the system is closed under pressure- the little nasties really need to be skimmed off in an open kettle production.

............