She is a charmer and her fixing up the cornbread at the end was a hoot.
“The flavor is in the fat!”
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Kitchen Bouquet and Gravy Master are both coloring agents, mostly caramel, meant to give food a darker, richer color. They have little flavor effect, as opposed to the Maggi products
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That’s why I use it, for the caramel coloring. I only rub it on things; I don’t put it in things.
Oh. Interesting. I’ve never found my food to be lacking in color, so I’m not familiar with these products.
Well, I prefer a darker coloring for my pan dripping gravy, as I’m not a fan of white or blond gravy. And I add enough herbs and spices to the flour slurry to give it enough flavoring.
I’ve not tried Maggi. But based on salt being the second ingredient in Maggi (and I’m honestly not seeing how these ingredients would give more flavor), Gravy Master is more my speed.
And I found it interesting that Maggi is made differently in each country to tailor to its inhabitants’ tastes.
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I do this sometimes but it can really naturalize the acid in a dish, often not in a good way.
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I’ve heard that!
The key ingredients for both are DISODIUM GUANYLATE, disodium INOSINATE and hydrolyzed soy and corn protein which are in both cases more or less MSG “variants”
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Never in chili or Bolognese. Learned the hard way twice.
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Don’t muddy up everyone’s fun with facts.
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Each time my wife was pregnant, once she hit about 32 weeks she’d start having a lot if indigestion and reflux. So if in that period I’d make a red sauce or anything else acidic I’d have to dumb it down with a bit of bicarb, I think about 1/2 tsp per quart.
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