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Kitchen Basics Seafood Stock
Kitchen Basics Seafood Stock
32 ozPopular item
About
Highlights
Gluten Free
Egg Free
Milk Free
Peanut Free
Treenut Free
Details
Homemade taste. Kitchen Basics - an American original just like homemade. Cooking stock is a central ingredient for soups, sauces and marinades. It is used by many to flavor vegetables, potatoes and rice dishes. For years, making stock from scratch has been the only way health-conscious cooks have been able to control and limit ingredients, such as salt and artificial ingredients. But who has time to make stock from scratch? In 1996, Kitchen Basics first introduced ready-to-use cooking stocks. Our founder's grandmother's recipes were the key inspiration behind our culinary line of cooking stocks. Kitchen Basics embraces the fundamentals of homemade stock and brings to you cooking stocks that are low simmered for that rich taste and made from meat, vegetables and herbs. Kitchen Basics stock may have naturally occurring protein deposits. These are normal and can be dissipated by heating.
Ingredients
Water, Fish Sauce (anchovy, Salt, Water, Sugar), Vegetable Stock (carrot, Mushroom, Tomato, Onion, Celery, Red Bell Pepper), Natural Flavor, Fish Concentrate (cod, Pollock), Sherry Wine, Salt, Spice And Herbs (black Pepper, Bay Leaf, Thyme)
Directions
Shake it up! The carton & your cooking. Ready to use. Do not dilute. Freeze leftover stock in freezable container and use within 60 days.
Helpful Usage Tips: Use in any recipe calling for broth, stock, bouillon or water. Moisten leftovers with stock before reheating in microwave. Soups & Stews: Make hearty dishes using stock as a base for stews, bouillabaisse and gumbo. Adds full-bodied flavor to seafood chowders and bisques. Main Dishes: Steam shrimp, mussels and clams in stock instead of water. For a quick and easy shrimp scampi, saute shrimp and finely chopped garlic in butter or olive oil 2 or 3 minutes. Add stock; cook until sauce is slightly reduced. Squeeze in lemon juice. Serve over pasta. Add stock instead of water for savory stir-fries, risotto and paella.
Refrigerate unused portion.
Good for 7 days.
Warnings
Do not microwave this carton., Ensure that the safety seal is intact upon purchase. Twisting cap will perforate aluminum film.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 10
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 430mg19%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Highlights
Gluten Free
Egg Free
Milk Free
Peanut Free
Treenut Free
Details
Homemade taste. Kitchen Basics - an American original just like homemade. Cooking stock is a central ingredient for soups, sauces and marinades. It is used by many to flavor vegetables, potatoes and rice dishes. For years, making stock from scratch has been the only way health-conscious cooks have been able to control and limit ingredients, such as salt and artificial ingredients. But who has time to make stock from scratch? In 1996, Kitchen Basics first introduced ready-to-use cooking stocks. Our founder's grandmother's recipes were the key inspiration behind our culinary line of cooking stocks. Kitchen Basics embraces the fundamentals of homemade stock and brings to you cooking stocks that are low simmered for that rich taste and made from meat, vegetables and herbs. Kitchen Basics stock may have naturally occurring protein deposits. These are normal and can be dissipated by heating.
Ingredients
Water, Fish Sauce (anchovy, Salt, Water, Sugar), Vegetable Stock (carrot, Mushroom, Tomato, Onion, Celery, Red Bell Pepper), Natural Flavor, Fish Concentrate (cod, Pollock), Sherry Wine, Salt, Spice And Herbs (black Pepper, Bay Leaf, Thyme)
Directions
Shake it up! The carton & your cooking. Ready to use. Do not dilute. Freeze leftover stock in freezable container and use within 60 days.
Helpful Usage Tips: Use in any recipe calling for broth, stock, bouillon or water. Moisten leftovers with stock before reheating in microwave. Soups & Stews: Make hearty dishes using stock as a base for stews, bouillabaisse and gumbo. Adds full-bodied flavor to seafood chowders and bisques. Main Dishes: Steam shrimp, mussels and clams in stock instead of water. For a quick and easy shrimp scampi, saute shrimp and finely chopped garlic in butter or olive oil 2 or 3 minutes. Add stock; cook until sauce is slightly reduced. Squeeze in lemon juice. Serve over pasta. Add stock instead of water for savory stir-fries, risotto and paella.
Refrigerate unused portion.
Good for 7 days.
Warnings
Do not microwave this carton., Ensure that the safety seal is intact upon purchase. Twisting cap will perforate aluminum film.
Common questions
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