New Posts  All Forums:Forum Nav:

Packaged Bases

post #1 of 8
9/29/08 at 2:42pm
Thread Starter 
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.
Reply
post #2 of 8
9/29/08 at 7:10pm
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.
Reply
post #3 of 8
9/29/08 at 8:52pm
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! :chef:
Reply
post #4 of 8
9/30/08 at 5:34am
What is price of these reductions ? and yield per pound? or cost per gallon?
Reply
post #5 of 8
10/1/08 at 12:51pm
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. :chef:
Reply
post #6 of 8
10/3/08 at 7:12am
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.
Reply
post #7 of 8
10/3/08 at 2:32pm
$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.....
Reply
post #8 of 8
10/8/08 at 9:28pm
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.

............:chef:
Reply
New Posts  All Forums:Forum Nav:
  Return Home