Why all the hate for kitchen Bouquet?

Those are all extreme examples just to make a point. Not trying to sway anyone into using it,but I`am sure you have eaten foods with kitchen bouquet in them that tasted good.

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Those are all extreme examples just to make a point. Not trying to sway anyone into using it,but I`am sure you have eaten foods with kitchen bouquet in them that tasted good.

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Perhaps, I'm sure I've gotten tricked before. It still doesn't do anything to make me want to use something to make up for my lack of skill or time in the kitchen. If you do it the right way, you don't need kitchen bouquet. I fashion it as a lazy and/or time management answer to a fundamentally principled cooking ideal. I know people who use it, and I've told them similar.

I'm sure to many it sounds like the ramblings of a hard arse, but to me, there is still a right way and a wrong way to do things in the kitchen, and the right way tastes better for a reason, because it's the right way. Heck, I feel guilty for short cutting using store bought stock because I didn't plan well enough to have my own on hand. KB is like committing murder compared to that. Growing up with my Cajun mother, and an anal retentive chef for a brother I'm sure has caused me to be a sort of guilt ridden principle dick about it, but so be it. It keeps me honest.


Just my 2 cents. Remember, you asked.

So I guess you never use worchestershire either?

Or ketchup?


What about any kind of mustard?


ANY salad dressing?

I assume you make everything from scratch.

I don't hate it, though I'm not sure it does anything but add color to a dish. I like my roast gravy to be dark in color. Even with searing in flour, it doesn't come out dark without some help. (I don't use beef broth to make the gravy.) I sometimes add a wee bit of KB to darken it, but it doesn't take much at all and has no effect on flavor. I think the bottle of KB expires before I ever get close to using it all.

I know folks who use it to darken gumbo, but the gumbo still tastes weak when the roux isn't dark enough. KB isn't going to change that issue.

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I don't hate it, though I'm not sure it does anything but add color to a dish. I like my roast gravy to be dark in color. Even with searing in flour, it doesn't come out dark without some help.

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That is what I use it for mostly, brush on a lightly before seasoning.

Grandma taught me that 40 years ago and I ain't changing.

I use it for darkening purposes only - in stews, gumbos and jambs. I am roux based, not tomatoe

LONG LIVE SHORT GRAIN RICE !!!