Essential cuisine stocks and jus

Here’s a new product range from Cerebos Food Service that’s sure to be a great boon for the busy commercial kitchen – allowing chefs to save on labour and preparation time without compromising on quality.
The Essential Cuisine range of Stocks and Jus is new to the Australian market, but has already received rave reviews from some of New Zealand’s top chefs. In 2008 Essential Cuisine Beef Stock won the Superior Taste Award from the International Taste And Quality Institute, the leading chef and sommelier organisation dedicated to judging and awarding superior tasting food from around the world.
And no wonder, when you realise that Essential Cuisine Stocks and Jus are premium restaurant quality, comparable to what a chef would make in the kitchen from scratch.
Essential Cuisine Stocks use the slow reduction method to ensure flavour optimisation and contain only 100 per cent natural ingredients – with no added salt, sugar, MSG, artificial flavouring or colouring. And they’re also 99 per cent fat free and completely gluten free so you can serve them to all customers with confidence – even those who require a gluten free diet.
The exclusive range of full-bodied flavours includes Beef, Chicken, Vegetable, Lamb and Fish. Beef & Chicken Stock is available in 1kg & 5kg catering packs with Vegetable, Lamb & Fish available in 1kg.
Essential Cuisine Jus comes in two varieties: Classic Beef and Lamb, made using a traditional French mirepoix with caramelised onions, celery, leeks and carrots with garlic and a blend of four herbs. Both are available in 1kg catering packs.
Essential Cuisine Stocks and Jus are so good that when multi-award winning classically-trained chef Ross Howell sampled them he was immediately hooked.
The executive chef at the prestigious Walnut Restaurant at Brisbane’s Royal on the Park Hotel, Ross is a member of the Australian Culinary Olympic Team and came third representing the Pacific Rim in the World Grand Final in the 2010 World Association of Chefs’ Societies Global Chefs Challenge.
The six-time Culinary Olympic medal winner says: “Essential Cuisine Stocks are excellent products with great flavour and no artificial additives, and to me the biggest plus is they contain no added salt.
“Most of the liquid stocks on the market have added sodium which means you can’t reduce the stock effectively. But with Essential Cuisine this is not a problem.
“I worked for many years in busy, comparatively small kitchens and I only wish something like this had been available back then. In many commercial kitchens, not only do you not have the time to make stock from scratch, you simply don’t have the space to keep a large pot reducing on the stove.
“Essential Cuisine Stock makes all these issues a thing of the past. It’s such a nice product to taste – it’s not a powdered format, it’s exactly what the chef would make from scratch in the kitchen. And of course you’re still able to add your own signature to it, whatever you’d like to use to create the sauce you want.”
Essential Cuisine Jus is of similarly high quality, boasting a texture and taste profile true to a from-scratch jus. Ross explains: “A powdered jus may have a similar taste but usually won’t look like the product a chef would make. Whereas Essential Cuisine Jus looks just like the genuine article and has the flavour to match. It makes a terrific sauce base or you can serve as is.”
So when you want from-scratch quality stock and jus without the time-consuming effort, stock up on Essential Cuisine!
More information is available from Cerebos Food Service on (ph) 1300 365 865.

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