Reddit reviews Kitchen Bouquet Browning and Seasoning Sauce

I have an opinion on this. Never cook with a wine that you wouldn't drink from a glass. It doesn't have to be an expensive, fine wine at all. There are plenty of solid wines in the range of $10-12 per bottle that I will personally drink and serve to guests. This is the type of wine you should cook with. When you add wine to a stew or a sauce you are reaching for umami flavor; that rich and savory quality that makes foods so delicious. When I'm preparing lamb shanks, for example, I braise the shanks in red wine, stock, and vegetables. I add garlic, and shitake mushrooms, and a small quantity of this magic: https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-4-Ounce/dp/B0084A8MYE/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1540810019&sr=1-5&keywords=kitchen+bouquetBraise the shanks in the oven uncovered so that you reduce the braising liquid and concentrate flavors. You'll thank me some day.

Then if you guys like beef, I highly recommend getting a chuck roast and roasting it with some Lipton Recipe Secrets onion soup!

Roast Beef

Ingredients: 1 chuck or rump roast, 2lbs or so, Lipton Recipe Secrets in Onion or Beefy Onion, Garlic powder and salt and pepper (optional: veggies like carrots or turnips or mushrooms) (also optional for gravy: Kitchen Bouquet Seasoning, Better Than Bouillon Beef Base, drippings from the roast, corn starch for thickening)

1. Line a 2 qt. square baking dish (like this one) with aluminum foil both horizontally and vertically. You will be making a pocket you close over the roast, so make sure the foil is long enough on all ends.
   
   
2. Place the beef in the aluminum-lined dish and pour 1 packet of soup mix over it. If you are using a larger roast, use both packets. Roll the roast around to make sure it's well covered, then add garlic powder and cracked pepper and vegetables if desired. Close the aluminum foil around the roast to make a rolled-up pocket a'la papillote.
   
   
3. Preheat the oven to broil. Once at the desired temperature, put in the roast and leave it for approx~1 hour 45 minutes to 2 hours.
   
   
4. Once cooked, take out the roast and put the meat on a cutting board or dish. Drain the drippings into a small sauce pan. Add a splash of seasoning, a teaspoon of bouillon, stir over medium heat. Once bubbling, add corn starch per directions on container.
   
   
5. Cut, dress, and serve!