Kitchen Bouquet
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| Nutritional value per serving | |
|---|---|
| Serving size | 1 tsp (4.93 mL) |
| Energy | 15 kcal (63 kJ) |
| Carbohydrates | 3 g |
| - Sugars | 2 g |
| Fat | 0 mg |
| Sodium | 10 mg (1%) |
| Cholesterol | 0 mg |
| Ingredients | caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate and sulfiting agents |
| Percentages are relative to US recommendations for adults. |
|
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, Oakland, California, a subsidiary of Clorox Corporation.[2]
Kitchen Bouquet was manufactured in the late 19th and early 20th centuries by the Palisade Manufacturing Company of West Hoboken, New Jersey. An advertisement in a 1903 edition of The Boston Cooking School Magazine indicated that Kitchen Bouquet, then known as "Tournade's Kitchen Bouquet," had been "a favorite for 30 years."[3] It was one of the products featured in the United States exhibit at the Paris Exposition of 1889.[4]
Kitchen Bouquet is also used by food stylists for a variety of appearance effects, including 'coffee' made by adding a few drops to a cup of water[5] and lending a browned appearance to poultry.[6]
[edit] See also
[edit] References
- ^ De Both, Jesse (4 May 1949). "Jessie's Notebook". The Spokesman Review: p. 38. http://news.google.com/newspapers?id=IYBWAAAAIBAJ&sjid=i-UDAAAAIBAJ&pg=1889,1747922&dq=kitchen+bouquet&hl=en. Retrieved 10 June 2011.
- ^ "The HV Food Products Company". Bloomberg Business Week. http://investing.businessweek.com/research/stocks/private/snapshot.asp?privcapId=29616501. Retrieved 2011-06-10.
- ^ American Cookery, Volume 8. Boston, Massachusetts, USA: Boston Cooking School Magazine. 1903. pp. xvii, 427 & 503. http://books.google.com/?id=dSYjAQAAIAAJ&printsec=frontcover#v=onepage&q&f=false.
- ^ Official Catalogue of the United States Exhibit. Paris: Charles Noblet et fils. 1889. p. 205. http://books.google.com/books?id=Qww1AAAAMAAJ&pg=PA205&dq=%22Kitchen+Bouquet%22&hl=en&ei=ab_zTcicFIjCsAOV66mwCw&sa=X&oi=book_result&ct=result&resnum=6&ved=0CE4Q6AEwBTgo#v=onepage&q=%22Kitchen%20Bouquet%22&f=false.
- ^ Silva, Jill Wendholt (1999-10-13). "Food foolery stylists make food in pictures look good enough to eat". The Kansas City Star: p. E1.
- ^ Davis, Denis (December 2004). "An Insider's Look At Food Photography". Shutterbug. http://www.shutterbug.com/features/1204insider/.
