Average Reviews:
(More customer reviews)I bought several varieties of this brand and this one I was the most curious about. The texture in this case was soft, like freshly made jello, and I used the More Than Gourmet Veggie-glace Gold Roasted Vegetable Demi-glace, 16-Ounce Packages (Pack of 2) a couple of times. Once in a broth to taste the flavor and the other time in the capacity I wanted to use it in the first place: Making fresh Pinto Beans from scratch. My desire was to have an all vegetable approach instead of using poultry of beef base for this dish. I added to the liquid about 4 oz of the product and dissolved it in the almost boiling water. I also added a little sea salt, fresh peppercorns, some garlic powder, and a dash or two of Herbes Provence. What happened is that after a few hours of slow cooking the water turned a beautiful color resembling the ingredients plus I noticed it had thickened considerably, which is always a good thing. Like the well respected reviewers of this line of products had said in the past that made me want to buy it, the salt content is almost non existing. The beans ended up silky smooth and after adding the proper onions and a can of diced tomatoes mexican style (with a little jalapeños thrown in for kicks) the final product was very tasty and I was glad for I have tried several vegetable broths, bullions, powders you name it and never really was impressed. One thing I have concluded is that the flavor of this demi-glaze is kind of subtle, I guess is the nature of vegetables not to be too overpowering and it reflects on the taste.
An all Vegetable Based Pinto Beans even though I know beans are not from the vegetable family, per say, they tasted very very good and the almost gravy like results of the accompanying broth without having to add any kind of thickener is what sealed the respect I have for this product for me. It seems that as it boils it caramelizes the water? Go figure the reasons but well worth the price of admission. Which has left me with a new found respect for concentrated forms of veal, poultry, mushroom, beef and of course, Veggies. By adding the proper seasoning to let's say lentils, green pees, garbanzos, etc etc., you can rest assured that starting the cooking process with a helper such as this can only mean great results for the finished product. I might have to check other demi-glazes in the free world like in Sonoma-Williams for they sure beat the less expensive, sodium ridden, chemically challenged, not very natural products I used in not such a distant past. 4.5 and long live legumes! Far out!
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