10/11/03 Libby Brateman
Is the seafood base from fish only and without shellfish? I'm trying to keep my kitchen kosher.Answer: The Redi-Base 8 oz. Seafood Base is entire made up of fin-fish. We needed a product like this one because there are plenty of people out there that have an allergic reaction to shellfish. We find that out in the restaurant business all the time when we have cooks shell things like shrimp and break out in a rash. It's amazing...they went all there lives never knowing they were allergic to shellfish.
10-10-03 Richard Iacoviello Catering
Do you have a Newburg base sample packets. I have ordered seafood newburg bases in the past and they have been overly sweet or very salty or just pink with no taste. thank you...RAnswer: Sorry. We don't carry this item. We do have a Lobster Base, a Shrimp Base and a Seafood Base. It is a matter of making the stock from the base, thickening it and adding dry sherry. My suggestion is to use the RC Seafood Base. It is shellfish based and it is the most economical.
Sept 30, 2003 Lisa
Is is ok to make split pea soup in a crockpot instead of on top of the stove?No problem. It's one of those "forever" to make soups anyway. Depending on how fine you like your split pea soup, you might want to still put a little through a blend when the peas are soft. Please be careful. Only put a little at a time in the blender and put a towel over the cover to prevent you from getting burned. Only spin on very low. There is absolutely no reason to use a high speed.
Sept 30, 2003 Lisa
Please clarify the calories per tsp in the ham base. Your nutrition info sayes 15mg under the calories section - is this the same as 15 calories? (I'm trying to calculate "points" for a soup I made with your ham base for Weight Watchers. Thanks. LisaAnswer: I smell a misprint. The calories are definetly 15 calores per prepared cup of stock. I'll check the wording and fix anything that needs to be fixed. Thanks for the heads up.
9/23/03 gloria rubio
I don't know how to cook at all. I love soups though. I like especially, clear broth soups. I buy large portions of broth, chicken mostly and just heat that up with a piece of bread for most of my dinners. but i love fresh veggies too. i'd love to combine those and make something that tastes good. can you help me? thanks, g.Answer: No problem. All you need to do is to chop and saute a few vegetables in a little oil, butter, or whatever. Then put them in the broth and simmer until the veggies are cooked. Enjoy.
Sept.9-2003 Lillie
saw where you did;t have to blanch zucchine grated.I used this method.I read elsewhere that you had to blanch. can I use the zucchini?Answer: Depends on what you are cooking and the time envolved. If you are making something like an omelette, you need to pre-cook the veggie because it won't have time to cook inside the omlette. If you are making soup or stew, just toss it in. Good luck!
09-08-03 carol raszler
what if anything has to be done to saffron before it is added to a recipe? also must it later be removed as with a bay leaf or does it dissolve in the recipe?Answer: Hey Carol. How the heck are you? Saffron needs to dissolve. It is best if done in whatever you are cooking...example a sauce. You are not suppose to see the strans of saffron....that would be a waste of the product. Therefore, not to be remove...use the entire think. Go easy...it goes a long way. Love to Paul! Dusty
August 18, 2003 Boopie
I make a lot of chowder, both fish and clam, using basic recipes. I'm very happy with the results, but I'd like to be able to thicken my soups a little without using flour. Any suggestions?Answer: Remove some of the soup (broth and potatoes), puree it in a blender and pour it back into the soup. That should help a lot.
August 7, 2003 Renee Miller
About:RC Seafood Bisque Soup Mix, I would like to buy this product, but I need to know its sodium content first. Thanks, ReneeAnswer: Sodium content is: 1050 mg. per 8 oz. prepared.
July 31,2003 Elaine
I used to buy your commercial Rc product. I'm no longer in business. Which RC beef and chicken products equate to Redi Base beef and chicken. Your products are great and I want to continue using them. thank you.Answer: They are the same thing. Redi-Base is a retail label. You can go on order blank and see both products listed...it is just a matter of which size you want. Thanks.
07/25/03 Paul
Difference Between Salamander & Broiler? I just bought a used Vulcan restaurant stove. At the top of the stove there is a device which has a long top burner (like a broiler)...under the top burner there is a grill which slides in an out (under the top burner) and the grill has a control which allows you to put the grill as close or as far from the burner as desired. Is this device a broiler or a salamander? What is the difference between the two? When using the grill or salamander, if you will, (say to broil a steak) do you just put the steak on top of the grill or do you use a broiler pan? Any advice would be appreciated. Paul, The proud owner of a large old wonderful stove!The biggest difference is that it sounds like you have a salamander. Don't put any food directly on the grill. This item is meant to finish foods off that are still in a heat proof container...such as a saute pan. You need to talk to your sales person about really explaining the in's and out's. They always assume you know something when you really don't. I just went through this with a camera we purchased. If I had been told something at the time, I would have purchased another model. Don't you wonder where they get these guys? However, enjoy your salamander. It should give you great years of use.
July 2, 2003 Valerie
Is the Redi Base the same or like the soup bases you purchase at the supermarket? I currently use Miller's chicken, beef and ham soup bases. Would yours have less sodium?Answer: Your guess is as good as mine; however, we don't keep any secrets...go to our home page and check out "nutritional and ingredients"...it's all there. Best, Dusty
6-21-03 Inez
can fructose be used in place of sugar in "canning" cranberry sauces, jams,chutneys etc, successfully. and in what proportion. I found out the hard way that artificial sweeteners stop the food from jelling.You just taught me something....I didn't know that. However, fructose should work just fine. Go to our home page and click on the "Newsletter Archive" link. There is a newsletter in the list on canning. That newsletter have some great links that we get you through this process.
6-20-03 Ashley
I just returned from visiting Maryland, and I had the most wonderful crab bisque in a little cafe. The server told me the chef uses mixes from RC Foods. Is this the site I order on for personal orders? Also, do I order the Seafood base or the Crab base? Thanks so much for your help.Answer: The operative word was "mix". He is probably using the RC Bisque Mix. Yes, go to the site at www.redibase.com. It is on the order sheet. Thanks for asking.
16 JUNE 2003 KAREN
I made some vegetable soup and it is too salty. Is there any way I can correct this? Thanks.Answer: Use the old try and true....peel and cut a raw potato in 1/2 and cook it in the soup. It will absorb the salt.
June 01, 2003 Helen
I had baked chicken legs at a pizza place. They had just a hint to sweetness. Would balsamic vinegar or salad vinegar give them the hint of sweetness?Answer: It sure would. You want to use the balsamic....and if you cook the balsamic over a slow heat and reduce it...it will get sweeter.
3-22-03 Agnes M.
Is there any particular advantage to using a glass (??) rolling pin rather than a wooden one.Answer: I love the easy ones. The answer is no.
3-10-03 Agnes M
I'm having a problem with a chocolate glaze that I make for drizzeling on top of BostonCream Pie. It doesn't "set" even after being in"frig" hours.It tastes fine but stays runny.Answer: I'm shooting in the dark here, but it sounds like you either got the proportions of liquid to chocolate incorrect or you used something like water to thin the chocolate. Use something with a fat in it, like regular milk or 1/2 and 1/2. It will set up better.
3/2/03 Terry
Exactly what is involved im making your own lamb or beef base. Does anyone have a recipe?Answer: Nothing to it! Get yourself some lamb or beef and roast it. Then take all the juices and cook them down to a glace. Grind up the roasted meat and add the glace along with a little salt and seasoning. Personally, I find it a lot easier to get out of a jar. Good luck! Dusty
03/01/03 Barbara
I've been trying to make up french fries I have alot of potatoes an want to cut up an make fries,tator tots,or what ever I can an freeze them,but don't know what to do from turning black. Thank you I love using your site BarbAnswer: You need to blanch them. That is what the "fry companies" do. After that, they are flash frozen. This could be a problem for you, because you may not be able to freeze them fast enough to prevent frozen crystals from forming....these crystals will hold too much water and break-down the product. One of the things I used to do was to precook the items and then freeze them. Had much better luck that way.
Feb.26/03 m
What exactly is demi-glace and how does one use it? Does the word hydrogenated or semi-hydrogenated appear in the list of ingredients?Thanks,mAnswer: Let's cut to the chase. Hydrogenated soybean and cottonseed oils appears on the label....pretty far down....but still there. Now for the definition. We carry a demi-glace mix. This means, just add it to water and bring to a boil and you have demi-glace. Demi-glace is actually a brown sauce and stock reduction. Because of the reduction, the flavor ir richer and the color has a shine to it. Perfect for both meat and poultry dishes.
Feb 22, 2003 Helen
Another question for today.Do you have any recipes for brining???ThanksHelenAnswer: Can't help you with the brining, but I do know who can. Take a look at this guy: http://www.bbq-porch.org/brining00.asp
Feb. 22, 2003 Helen
I have noticed that there are recipes out there that call for a ground boullion cube to add to either the chicken or beef. Or to purchase chicken and beef flavorings to add to the products. What is going on with the chicken and the beef???Answer: You know, it funny....we actually had a customer point this out to us at a trade show years ago. Her exact quote was "they just don't grow 'em the way they used to". She was right. Over the years, cattle and poultry growers have worked so hard to make our food "leaner & meaner" that we have lost a lot of the flavor. Now we have to add something to it to get it back.
feb.21,2003 agnes
what is the preportion of GROUND bay leaf do I use for ,say, 1 or 2 whole dried bay leaves. I don't like trying to fish those little devils out of the finished recipe. Thank YouAnswer: I don't either. 1/16 of a teaspoon added to your food. Don't use 1/16 per leaf. This is different. Remember you take the bay leaf out, as well you should. The ground bay leaf will stay in the pot and therefore, produce more flavor.
I purchased your garlic base and would appreciate having some recipes to use the garlic base in. Am allergic to anything in the pepper family (such as white & black pepper, etc. and alcohol.Thanks,NinaAnswer: Take a look on the jar. You are not looking for separate recipes. This base is for flavoring. Instead of using garlic or garlic power, just add 1/2 teaspoon per quart of food. You can blend it into ground meat, put it in soup or sauces, etc.
021203 Michelle
I have a recipe that calls for Redi-base seafood base. I cannot find it anywhere. It is for seafood burritos--can I substitute something if I cannot find it?Answer: Hi Michele. The Base does exist; however, you can only purchase the product on line. Stop in at our site at: www.redibase.
15 January 2003 Lolita Alfieri
how do you make a soup from scratch?Answer: Stop in at www.redibase.com and click on the recipe page. Look under poultry recipes. You are looking for something like Chicken Rice Soup (which will walk you through a broth soup) and take a look at one of the Chowders. (That will walk you through a cream soup) Happy Cooking.