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Seasoning meat with bouillon cubes. - Page 2

post #31 of 33

I have seen this same package in English here in local markest. However it states Distributed by UL corp  which is Unilever I believe. There is a company in Jersey named Custom  Soup Bases that makes a full line of bases and will even make and label to your spec. They have choices from low price/quality to very high price/quality. They also make a line of fruit bases in powder form that you reconstitute for Dessert  Plate Decoration that contain real fruit, and does not  go bad.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #32 of 33

Ed, a friend of mine had to change his recipe from a béchamel based sauce into a custom made "powder". He makes frozen "coquilles Ostendaises", served in a coquille shell. When tested with a béchamel base in the office of a big frozen food buyer, the sauce split when heated in his microwave... The buyer was so friendly to point him toward Unilever who copied his very own delicious sauce into a custom made powder. Problem solved ever since!

 

Quote:

Originally Posted by chefedb View Post

 ...There is a company in Jersey named Custom  Soup Bases that makes a full line of bases and will even make and label to your spec. They have choices from low price/quality to very high price/quality...

post #33 of 33

  Chris!

.I have tried a dried Bechamel made by a company called La Gout  It was pretty good. No matter what you did to it it would not break.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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