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Old 03-17-2013, 12:36 PM   #11
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Originally Posted by pacanis View Post
I used to keep a bottle on hand because mom did. It might still be in the cupboard somewhere. My mother would use it with vegetable/potato water to make her gravies, which were always awesome, but I find it easier to use broth when I make gravy. I could never get the hang of KB.
Gravy is easy to make with KB or GM. Make a slurry with flour and water. Mix well. Add about one tsp. of KB or GM to the slurry, mix well and slowly add to broth to thicken.
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Old 03-17-2013, 07:41 PM   #12
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My Mom always had a bottle on hand .. and so I also did for many years. I would use it for gravies and add it to soups and stews.

This thread got me to thinking about the last time I used some .. and I can't even remember LOL

So I went looking and sure enough .. I still have some in the little brown plastic bottle !

Opened that bottle and nothing came out .. so in the trash it went.

Apparently I don't need it since I can't remember the last time I used some !

Now watch .. sometime next week I will be wanting some again LOL
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Old 03-18-2013, 03:32 AM   #13
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Originally Posted by MrsLMB View Post
Welcome to DC !!

A quick search on the net provided this:

Browning Sauce (Substitute for Kitchen Bouquet or Gravy Master)
Makes 1 cup

1/2 cup sugar
1 cup hot water
beef base to taste

Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may splatter).

Add the beef soup base and put back on a low heat, stirring until the water is integrated.

Cool and store in a disposable container.

Use a spoonful or two when making gravies, stews, sauces, meatloaf, meatballs, etc.
What is beef base? Is it like stock?
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Old 03-18-2013, 08:31 AM   #14
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Originally Posted by Snip 13 View Post
What is beef base? Is it like stock?
Similar to bullion, tends to be meatier and less salt. Spices at Penzeys Spices Soup Base
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