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keith
8 years ago

Jack,

While in restaurant busniess we had access to these “bases” all the time…chicken, beef, vegetable, lobster etc.. WAY befoer the gen. public did.
Of course makign stock with veggies and bones etc is the preffred method…but this stuff makes really good soup and gravy …everybody should keep in the pantry…

they do work really well…also, I ma a big fan of this brand of cubes….they stay forever vacum packed and frozen…

http://amzn.to/2jFLTON

Dave W
Dave W
8 years ago
Reply to  keith

Used their products 30 years ago as a Sous Chef and have had them in my frig ever since.

Diced, sauteed onion + Beef base + Sour cream = A great 10 min. onion dip

Beef base + water = a 1 min. Au Jus for Prime Rib or French Dip Sandwich

Sauteed sliced onion deglazed with red wine + equal parts beef and chicken base + water = 10 min French Onion Soup just add croutons and melted Swiss.

Good Stuff.

Kim
Kim
8 years ago

Do you know how long the jar lasts in the refrigerator after it is opened?

Alan Webster
8 years ago

I use and like the chicken base. Very handy.