A Natural Stock
Stocks are an essential and important part of a busy kitchen. But with chefs demanding a clean and natural flavour, stocks are changing from the traditional cube or powder to forms that allow better flavour delivery and integration into the recipe.
“I want my stock to be as close to scratch as possible,” says Mark Sargeant, chef and restaurateur. “The new KNORR Professional Jelly Bouillon looks the same as if I had made my own stock from scratch. It dissolves quickly and easily, with no lumps, and the aroma and flavour are great.”
The perfect base for soups, sauces, casseroles and stews, the jelly bouillon is gluten free, contains no added MSG and meets the Department of Health UK 2017 salt targets for stocks. Available in beef, chicken and vegetable (ideal for vegans too) it was a huge hit at The Restaurant Show last October.
“We’ve had some very positive feedback so far from chefs,” says Charlotta Oldham, category manager for KNORR. “Chefs have told us the taste is better than the powdered bouillons they’ve used and that it’s versatile and easy to use, and much closer to stock made from scratch than pastes and powders.
They say that the stock dissolves really quickly and the flavour is less salty than other products they’ve used. They also liked the jelly format, and felt the new bouillon was smoother with a cleaner flavour.”
KNORR trialled the product on 95 chefs and 78% rated the taste as very good or excellent.
KNORR Professional Jelly Bouillon is available from all major distributors, wholesalers and cash and carries.