"Robert Lee" > wrote in
:

> Here's my question: I have a 20 year old bottle of Kitchen Bouquet
> which followed me uninvited from Thibodaux, LA, but I'd rather not
> use it. (I know. There's nothing in it to go bad.) What else can
> I use to darken a too pale fricasee?
>
> Robert
>

You could bake some flour to a rich brown on a cookie sheet (read that
somewhere) but the darker the flour browns the less it is able to
thicken. Which you probably knew already.


There is a product...Gravy Browning...it is a burnt caramel
substance...has a nuetral flavour.

I like Cross and Blackwells' version (brand name was improperly spelled).

I buy a bottle about every 5 yrs...a little goes a long way.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban