Tip #1:  Mixing Flavors Together to Create a Delicious Combination

Tip #1: Mixing Flavors Together to Crea...

Last night, as we were preparing to grill chicken breasts, we decided to try adding a little Cook’s Delight Roasted Garlic Concentrate to the Cook’s Delight Rotisserie Style Chicken Rub that we usually coat on the chicken. We combined a teaspoon of the garlic concentrate with a tsp of the rotisserie style chicken rub and rubbed the mixture onto the chicken breasts then grilled them.  Delicious combination!  I think I’ll try the same with the garlic concentrate and the Cook’s Delight Prime Rib & Steak Rub...
How to Use Cook’s Delight Soup Base

How to Use Cook’s Delight Soup Bas...

PARTICIPATE IN OUR CONTEST!  We are looking for your favorite use of Soup Base to add to our list. For every entry in our contest earn points to win! Enter our CONTEST to win a 3-pack Variety Pack of Cook’s Delight Soup Base (continental US customers only, please). See Details Below. The easy answer on How to Use Cook’s Delight Soup Base is that every recipe that calls for some type of stock — chicken stock, beef stock, veal stock, vegetable stock, whatever type, that can be accomplished easily and economically by using soup base mixed with hot water....

Speciality Soups Review from Food Produc...

As a manufacturer of soup bases, I know the benefits of using bases in food flavoring applications.  Every once in a while, I stumble upon an article that confirms what I know, which is nice. In this months Food Product Design Magazine, there is an article on Specialty Soups that discusses, in detail, the role of soup bases in specialty soups.  The article mentions the Malliard Reaction in meat bases which “causes an enhanced meaty flavor and umami taste. The flavors have a natural meaty flavor from both proteins and/or their amino acids but, in addition, they...

Liquid Gold & the Midas Touch of So...

I read an article recently in Restaurant Management entitled Soup’s On!  The article states that not only is soup liquid gold to chefs by providing great returns but “soups are a great indicator of what is coming.  It says so much about the quality of food at any restaurant” according to Michael Anthony, executive chef at New York’s Gramercy Tavern.   The article goes on to quote Mark Alan Mollentine, who is a restaurateur, chef, and small-business owner in Kansas City, Kansas as saying “I judge a restaurant by its soup. If you can’t make a good...

Facebook Suggestions from CBS MoneyWatch

I saw an article today that I thought everyone should read.  It isn’t food related but it is important to share.  CBS MoneyWatch wrote about the 6 Things Never to Share on Facebook. (click the link to read the entire article). Based on what I read on Facebook, I think that everyone should take heed of the suggestions in their article.  Here is a brief summary, but I would highly recommend you take the time to read the article in its entirety. It may save you from identity theft, home invasion, loss of job and a host of other things you don’t want to deal...

Two New Recipes for Cook’s Delight...

I am always looking for different ways to use Cook’s Delight products to show how versatile they are in your everyday cooking.  While vacationing with my brother and his family, we decided to experiment with cooking baked potatoes by seasoning them with Cook’s Delight Prime Rib and Steak Rub Seasoning.  The result was delicious.  We had two leftover baked potatoes so this morning we used those to make hash browns.  Wow, were they good!  Below are the recipes for both dishes.  I hope you enjoy them as much as we did.  Please feel free to send me your...