Spinoff thread: Do you use Kitchen Bouquet and why?

To darken the pot. I use it on occasion, a bottle will last me a year or two.

I don't use kitchen bouquet, but I do use Savoie's Browning Sauce. It gives my dishes a nice dark color.

I use it, too, cher. A few drops can "rehabilitate" a too-light gumbo or roast beef gravy. Yes, it's food coloring...but I use food coloring all the time in desserts. No one sneers at a yellow tinted lemon frosting, or a raspberry mousse enhanced with a little red color.

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Yes, it's food coloring...

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America's Test Kitchen did a review of Kitchen Bouquet, but guess what, they evaluated it as a fond substitute, meaning they were looking for it to add flavor to food. You can guess the results.

To answer the question - yes, I use it AS A FOOD COLORING.

I use it every so often to add a little color to a dish when needed.

If you make a dark roux or brown your meat really well for rice and gravy why would you need it?

when I want my gravy to be a little darker.

I use it most often on turkey gravy.

Just a touch behind the ear.

Why would that upset you?

Lighten up dude. I guess you'd go bonkers if you knew about my habits of smoking aspirin and sniffing airwick, so we won't talk about that.

You do know the world went all to pieces when they tried to sell clear Pepsi.

This from Wikipedia, which is never wrong (that is why people hate them).

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Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since approximately 1879.[1] It is currently produced by the HV Food Products Company, a subsidiary of The Clorox Company.[2]

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As you can plainly see, it is a mixture of vegetables flavorings and caramel, so it's like candied rutabagger. That's a lot more than food coloring dude.

Then there is the commonality with Clorox, so you should also get all that good bleach flavoring.

You do know this is the 21st century, don't you? Has been for 15 years now.

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Why would that upset you?

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It doesn't upset me I just do not understand the logic behind it. You want a dark gravy because it tastes better because you browned the meat really well created another level of flavor. Same in a jambalaya. Same with making a dark roux. It just seems like something to cover up shitty cooking.