In article . com>,
"aem" > wrote:

> Dee Randall wrote:
> > >
> > Can you refer me to a place I can read about "red cooking." I have a
> > lot of chinese cookbooks that I could look it up -- but what would I
> > look for in an index, a specific dish, or under red sauce, or just
> > how.
>
> I'm not sure how to help, partly because I haven't yet found whichever
> box in the basement has most of my cookbooks. In particular, there was
> one titled something like "Chinese Casserole Cooking" that was mostly
> red-cooked dishes. But just look in the index of your books for
> "red-cooked" this or that and you ought to find something. If not,
> look for "soy sauce chicken" or "stewed oxtails" or something like
> that. The casserole book called one dish "Lemon Chicken", which turned
> out just to mean that after simmering in the loo sauce you topped it
> off with a lemon and sugar mixture at the end. So look for that, too.
> Red-cooking just means to simmer something in a dark liquid. A Chinese
> equivalent to stews and braises. Maybe someone else can help....

"Chinese potroast" is how I explained it to someone at work.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal