At KNORR, we could talk forever about our Professional Jelly Bouillon and its scratch like format. But we’d rather you heard it straight from chefs – after all, it’s their opinions that really matter.
So we’ve been asking chefs that have been using it to tell us what they think.
But first, a bit of background.
Developing products that meet chefs’ needs
Ever since KNORR launched KNORR Stock Pots for consumers, chefs have been asking for a jelly format bouillon. We responded to this demand by developing KNORR Professional Jelly Bouillon. It’s the closest to scratch made stock that’s available to buy and in May it was officially endorsed by the Craft Guild of Chefs (CGOC). The panel of chefs that tested KNORR Professional Jelly Bouillon highlighted its ‘very good’ quality, versatility and ease of use .
What chefs say
The industry buzz around Jelly Bouillon has been high since it was previewed at The Restaurant Show by top chefs, including Hayden Groves, National Chef of the Year 2013.
Speaking after the show, Mark Sargeant said: “I want my stock to be as close to scratch as possible. 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 new Jelly Bouillon can be used as a base for any dishes where I need a clean, neutral base flavour, as it tastes less salty than many other stocks. It’s also reassuring that it doesn’t contain any of the 14 key allergens, such as gluten or celery, particularly with the new legislation around allergens that came into force last December. It’s one less thing for chefs to worry about.” Hayden Groves added: “I’ve worked in kitchens for 25 years and KNORR Professional Jelly Bouillon is absolutely the closest thing I have come across to freshly prepared stock. The flavour is purer but at the same time, it’s less salty. When used in the correct dilution it won’t mask the flavours of your dishes. And, a small amount will add extra depth to your fresh stocks and sauces.” Other chefs have highlighted how KNORR Professional Jelly Bouillon is perfect to use when creating full-flavoured bases such as soups, sauces, casseroles and stews.” Chef Willie Pike used KNORR Professional Jelly Bouillon as an ingredient for the Scottish Chefs Conference gala dinner. He said: “It’s great for enhancing the flavour of sauces and gravies and was a great addition to the event’s menu.”
Elsewhere, Pawal Wozniak, executive head chef, Jury’s Inn, who trialled all three flavours of KNORR Professional Jelly Bouillon prior to its launch, added: “I like the taste of all of them but my favourite is the beef. It has a lovely roasted, smoky taste and the jelly format mixes and dissolves easily.”
KNORR Professional Jelly Bouillon is available in beef, vegetable and chicken flavours and stocked by all major distributors, wholesalers and cash and carries. As well as being gluten-free, it contains no added MSG and meets Department of Health UK 2017 salt targets for stocks.
