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chinese brown gravy???
Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners) Looking at the recipe included for fried rice, it says to use a tsp of chinese brown gravy syrup(and specifically it says not soy sauce) Any idea what this could be. Oyster sauce maybee. I thought I was familiar with most asian ingrediants, but this one stumps me. Can someone clue me in please. Much regards |
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chinese brown gravy???
On 2008-05-09, J.Lef > wrote:
> chinese brown gravy syrup(and specifically it says not soy sauce) A google search reveals a page naming Gravy Master as an ingredient for Joyce Chen cooking ware recipes. Other sites include Kitchen Bouquet. As for the Chinese, you can call it Chinese, you can call it Jay, you can call it JJ...... nb |
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chinese brown gravy???
"J.Lef" wrote
> Looking at the recipe included for fried rice, it says to use a tsp of > chinese brown gravy syrup(and specifically it says not soy sauce) > Any idea what this could be. Oyster sauce maybee. I thought I was > familiar with most asian ingrediants, but this one stumps me. It's just a thicker than usual brown beef based gravy. You should be able to thicken up some regular jarred gravy with a little extra cornstarch to match it. Jarred mentioned only for ease as you need just a ts (seems low, sure it's not TB?). Depending on the rest of the recipe, Oyster sauce may not have been intended but might taste pretty good! It depends on what other spices are in there. Say, if it has alot of anise or 5-spice, the oyster sauce may be slightly overpowering hence the beef gravy to 'cut it down a notch'. |
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chinese brown gravy???
"J.Lef" > wrote:
> Just picked up a new carbon steel joyce chen wok. (I also have a new > cooktop, with some high output burners) > Looking at the recipe included for fried rice, it says to use a tsp of > chinese brown gravy syrup(and specifically it says not soy sauce) > Any idea what this could be. Oyster sauce maybee. I thought I was > familiar with most asian ingrediants, but this one stumps me. > Can someone clue me in please. It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy protein. AKA Really cheap soy sauce. La Choy and Chun King also make it, calling it Soy Sauce (which it isn't). -sw |
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chinese brown gravy???
Sqwertz wrote:
> > It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy > protein. AKA Really cheap soy sauce. La Choy and Chun King also > make it, calling it Soy Sauce (which it isn't). Actually, hydrolyzed corn gluten is listed ahead of soy protein in the ingredients list: http://importfood.com/sama6701.html And here's something disgusting you can do with it: http://importfood.com/recipes/michelada.html |
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chinese brown gravy???
Mark Thorson wrote:
> > Sqwertz wrote: > > > > It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy > > protein. AKA Really cheap soy sauce. La Choy and Chun King also > > make it, calling it Soy Sauce (which it isn't). > > Actually, hydrolyzed corn gluten is listed ahead > of soy protein in the ingredients list: > > http://importfood.com/sama6701.html Strange. Here's another site selling it, but with a different ingredients list: http://www.templeofthai.com/food/sau...5150130079.php No corn gluten or soy protein in this one, but it's got wheat gluten. Perhaps this is an older formulation, from before the Great Chinese Wheat Gluten Scandal. |
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chinese brown gravy???
On May 9, 9:44*am, "J.Lef" > wrote:
> * * * *Just picked up a new carbon steel joyce chen wok. (I also have a new > cooktop, with some high output burners) > * *Looking at the recipe included for fried rice, it says to use a tsp of > chinese brown gravy syrup(and specifically it says not soy sauce) > * * Any idea what this could be. Oyster sauce maybee. I thought I was > familiar with most asian ingrediants, but this one stumps me. > * * * *Can someone clue me in please. > The first clue is that there is no such thing as brown gravy syrup in Chinese cooking. The second clue is that fried rice doesn't need anything of that ilk. So, enjoy your wok but throw the recipes away and get a real cookbook. Among others, authors like Grace Young, Ken Hom, and Fuchsia Dunlop won't steer you wrong. -aem |
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chinese brown gravy???
> It's just a thicker than usual brown beef based gravy. You should be able
> to thicken up some regular jarred gravy with a little extra cornstarch to > match it. Jarred mentioned only for ease as you need just a ts (seems > low, sure it's not TB?). Humm, others are comming up with maggi seasoning. They could be right, just not the same thing I'm used to seeing as 'brown gravy'. |
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chinese brown gravy???
"aem" wrote
>> Just picked up a new carbon steel joyce chen wok. (I also have a new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to use a tsp of >> chinese brown gravy syrup(and specifically it says not soy sauce) >The first clue is that there is no such thing as brown gravy syrup in >Chinese cooking. The second clue is that fried rice doesn't need >anything of that ilk. So, enjoy your wok but throw the recipes away >and get a real cookbook. Among others, authors like Grace Young, Ken >Hom, and Fuchsia Dunlop won't steer you wrong. -aem Grin, you are right but there are a variety of 'engrish' names for things like it that are used. Not neccesarily specifically 'chinese'. My first thought was a beef consomme sort of gravy which would in small amounts do nicely. Just the TS throws me, not enough unless it's patis to do anything at all. It wouldnt be patis or it would say that or one of the variational names like Nam Pla etc. I still think some sort of beef extract is intended, but don't know what maggi is (heard of it, never looked it up) which others think might be the intended product. |
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chinese brown gravy???
On Fri 09 May 2008 12:12:43p, cshenk told us...
> "J.Lef" wrote > >> Looking at the recipe included for fried rice, it says to use a tsp >> of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I thought I was >> familiar with most asian ingrediants, but this one stumps me. > > It's just a thicker than usual brown beef based gravy. You should be > able to thicken up some regular jarred gravy with a little extra > cornstarch to match it. Jarred mentioned only for ease as you need just > a ts (seems low, sure it's not TB?). > > Depending on the rest of the recipe, Oyster sauce may not have been > intended but might taste pretty good! It depends on what other spices > are in there. Say, if it has alot of anise or 5-spice, the oyster sauce > may be slightly overpowering hence the beef gravy to 'cut it down a > notch'. If I were making it, I think I would use Better Than Bouillon. Nice beef flavor, concentrated, and should integrate well into the dish. -- Wayne Boatwright ------------------------------------------- Friday, 05(V)/09(IX)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 2dys 10hrs 20mins ------------------------------------------- Catastrophe: An award for the cat with the nicest buns. ------------------------------------------- |
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chinese brown gravy???
J.Lef wrote:
> Just picked up a new carbon steel joyce chen wok. (I also have a new > cooktop, with some high output burners) > Looking at the recipe included for fried rice, it says to use a tsp of > chinese brown gravy syrup(and specifically it says not soy sauce) > Any idea what this could be. Oyster sauce maybee. I thought I was > familiar with most asian ingrediants, but this one stumps me. > Can someone clue me in please. > > Much regards > > In days of yore, that brown sauce was "bead molasses", as indicated in the recipe in Joyce Chen's cookbook. In fact, that was a real breakthrough in my fried rice making. Nowadays, though, one usually sees white fried rice.... -- Jean B. |
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chinese brown gravy???
cshenk wrote:
>> It's just a thicker than usual brown beef based gravy. You should be able >> to thicken up some regular jarred gravy with a little extra cornstarch to >> match it. Jarred mentioned only for ease as you need just a ts (seems >> low, sure it's not TB?). > > Humm, others are comming up with maggi seasoning. They could be right, just > not the same thing I'm used to seeing as 'brown gravy'. > > It's also not what Joyce Chen used in her book.... -- Jean B. |
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chinese brown gravy???
On Fri 09 May 2008 04:15:55p, Jean B. told us...
> J.Lef wrote: >> Just picked up a new carbon steel joyce chen wok. (I also have a >> new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to use a tsp >> of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I thought I was >> familiar with most asian ingrediants, but this one stumps me. >> Can someone clue me in please. >> >> Much regards >> >> > In days of yore, that brown sauce was "bead molasses", as indicated in > the recipe in Joyce Chen's cookbook. In fact, that was a real > breakthrough in my fried rice making. Nowadays, though, one usually > sees white fried rice.... > I prefer the "darker" fried rice myself. One local restaurant still makes it that way. -- Wayne Boatwright ------------------------------------------- Friday, 05(V)/09(IX)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 2dys 7hrs 15mins ------------------------------------------- How come our cat runs the house but pays no bills? ------------------------------------------- |
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chinese brown gravy???
Wayne Boatwright wrote:
> On Fri 09 May 2008 04:15:55p, Jean B. told us... > >> J.Lef wrote: >>> Just picked up a new carbon steel joyce chen wok. (I also have a >>> new >>> cooktop, with some high output burners) >>> Looking at the recipe included for fried rice, it says to use a tsp >>> of >>> chinese brown gravy syrup(and specifically it says not soy sauce) >>> Any idea what this could be. Oyster sauce maybee. I thought I was >>> familiar with most asian ingrediants, but this one stumps me. >>> Can someone clue me in please. >>> >>> Much regards >>> >>> >> In days of yore, that brown sauce was "bead molasses", as indicated in >> the recipe in Joyce Chen's cookbook. In fact, that was a real >> breakthrough in my fried rice making. Nowadays, though, one usually >> sees white fried rice.... >> > > I prefer the "darker" fried rice myself. One local restaurant still makes > it that way. > (whispers) I do too. It's what I had in my formative years, and it was more flavorful. Perhaps less authentic though. I should look at some of my other Chinese cookbooks, esp. the recent ones.... -- Jean B. |
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chinese brown gravy???
J.Lef wrote:
> Just picked up a new carbon steel joyce chen wok. (I also have a new > cooktop, with some high output burners) > Looking at the recipe included for fried rice, it says to use a tsp of > chinese brown gravy syrup(and specifically it says not soy sauce) > Any idea what this could be. Oyster sauce maybee. I thought I was > familiar with most asian ingrediants, but this one stumps me. > Can someone clue me in please. > > LaChoy used to sell a small bottle labeled "brown gravy sauce". I haven't seen it in a very long time. I used a small amount in chicken and turkey gravy to darken t a bit since it really added no flavor. It looked very much like bottled caramel coloring but it wasn't sweet. gloria p |
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chinese brown gravy???
On Fri 09 May 2008 06:04:41p, Jean B. told us...
> Wayne Boatwright wrote: >> On Fri 09 May 2008 04:15:55p, Jean B. told us... >> >>> J.Lef wrote: >>>> Just picked up a new carbon steel joyce chen wok. (I also have >>>> a new >>>> cooktop, with some high output burners) >>>> Looking at the recipe included for fried rice, it says to use a >>>> tsp of >>>> chinese brown gravy syrup(and specifically it says not soy sauce) >>>> Any idea what this could be. Oyster sauce maybee. I thought I was >>>> familiar with most asian ingrediants, but this one stumps me. >>>> Can someone clue me in please. >>>> >>>> Much regards >>>> >>>> >>> In days of yore, that brown sauce was "bead molasses", as indicated in >>> the recipe in Joyce Chen's cookbook. In fact, that was a real >>> breakthrough in my fried rice making. Nowadays, though, one usually >>> sees white fried rice.... >>> >> >> I prefer the "darker" fried rice myself. One local restaurant still >> makes it that way. >> > (whispers) I do too. It's what I had in my formative years, and it was > more flavorful. Perhaps less authentic though. I should look at some > of my other Chinese cookbooks, esp. the recent ones.... > <g> As with any cuisine, American included, authenticity does not dictate necessarily better taste, IMHO. -- Wayne Boatwright ------------------------------------------- Friday, 05(V)/09(IX)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 2dys 4hrs 40mins ------------------------------------------- Best diet: Eat as much as you want, but don't swallow it. ------------------------------------------- |
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chinese brown gravy???
On Fri 09 May 2008 06:57:24p, Gloria P told us...
> J.Lef wrote: >> Just picked up a new carbon steel joyce chen wok. (I also have a >> new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to use a tsp >> of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I thought I was >> familiar with most asian ingrediants, but this one stumps me. >> Can someone clue me in please. >> >> > > LaChoy used to sell a small bottle labeled "brown gravy sauce". I > haven't seen it in a very long time. I used a small amount in > chicken and turkey gravy to darken t a bit since it really added no > flavor. It looked very much like bottled caramel coloring but it wasn't > sweet. > > gloria p > Kitchen Bouquet is predominantly caramel coloring and I don't recall it having a sweet taste. -- Wayne Boatwright ------------------------------------------- Friday, 05(V)/09(IX)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 2dys 4hrs 40mins ------------------------------------------- Best diet: Eat as much as you want, but don't swallow it. ------------------------------------------- |
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chinese brown gravy???
On Fri, 09 May 2008 23:49:19 GMT, Wayne Boatwright
> wrote: > >I prefer the "darker" fried rice myself. One local restaurant still makes >it that way. I found out a long time ago that a small amount of decent Chinese soy is what makes it taste like restaurant style fried rice. I don't order or even make it anymore and don't remember at the moment how I added the soy to make *all* of the rice turn a nice, rich, brown. What method do you use? -- See return address to reply by email remove the smile first |
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chinese brown gravy???
On Fri 09 May 2008 07:24:16p, sf told us...
> On Fri, 09 May 2008 23:49:19 GMT, Wayne Boatwright > > wrote: > >> >>I prefer the "darker" fried rice myself. One local restaurant still makes >>it that way. > > I found out a long time ago that a small amount of decent Chinese soy > is what makes it taste like restaurant style fried rice. I don't > order or even make it anymore and don't remember at the moment how I > added the soy to make *all* of the rice turn a nice, rich, brown. > What method do you use? > On the rare occasions when I make fried rice, I cook the rice in chicken broth, adding whatever darkener to that cooking process instead of the stir fry. Depending on what I have on hand, that might be the thicker type of soy sauce, Kitchen Bouquet, or Better than Bouillon. If you don't add while cooking the rice, add it immediately to the hot moist rice as soon as it's finished cooking and toss well with a pair of forks. Do this before cooling. -- Wayne Boatwright ------------------------------------------- Friday, 05(V)/09(IX)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 2dys 4hrs 35mins ------------------------------------------- 'All that we are is the result of what we have thought' ------------------------------------------- |
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chinese brown gravy???
On Sat, 10 May 2008 02:32:36 GMT, Wayne Boatwright
> wrote: >On the rare occasions when I make fried rice, I cook the rice in chicken >broth, adding whatever darkener to that cooking process instead of the stir >fry. Depending on what I have on hand, that might be the thicker type of >soy sauce, Kitchen Bouquet, or Better than Bouillon. If you don't add >while cooking the rice, add it immediately to the hot moist rice as soon as >it's finished cooking and toss well with a pair of forks. Do this before >cooling. Ah ok, your way is *way* different from mine! I just used cold, leftover plain rice. I couldn't remember if I stirred it into the rice, into the egg or what. I'm thinking I stirred it into 1 egg and coated all the rice with that. While cooking the rice, I "scrambled" another egg so I could get those egg chunks in it. -- See return address to reply by email remove the smile first |
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chinese brown gravy???
Gloria P wrote:
> J.Lef wrote: >> Just picked up a new carbon steel joyce chen wok. (I also have a new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to use a tsp of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I thought I was >> familiar with most asian ingrediants, but this one stumps me. >> Can someone clue me in please. >> >> > > LaChoy used to sell a small bottle labeled "brown gravy sauce". I > haven't seen it in a very long time. I used a small amount in > chicken and turkey gravy to darken t a bit since it really added no > flavor. It looked very much like bottled caramel coloring but it wasn't > sweet. Looks like it might be history. It's not on La Choy's "sauces" page. http://www.lachoy.com/products/sauces.jsp -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org NEW --> Now evaluating a GG-free news feed: http://usenet4all.se |
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chinese brown gravy???
In article >, sf <.> wrote:
> I found out a long time ago that a small amount of decent Chinese soy > is what makes it taste like restaurant style fried rice. I don't > order or even make it anymore and don't remember at the moment how I > added the soy to make *all* of the rice turn a nice, rich, brown. > What method do you use? My fried rice 3 cups of long grained rice cooked until it makes a whole lot more. 4 eggs hard scrambled and chopped to small bits 1 bunch of scallions chopped into small circles (all of it) 1/2 pound or more Ham of your choice, diced into less than a quarter inch and fried as ham bits till they're nicely colored and quit spitting water (I buy cheap ham or Canadian Bacon) Kikkoman Soy sauce to taste, or another soy sauce of your preference Peanut oil Fry the previously cooked rice in a five quart pot using a tablespoon at least of peanut oil (I'd suggest two) while stirring and digging once a minute. This gives some color to some rice bits. Mostly, the rice will still be white. After that happens and the rice is hot, I dump in soy sauce until the whole hot rice mixture becomes golden brown while stirring. I'd do a half cup at a time of soy sauce. Taste for saltiness and your preference. When you hit your preference, dump in the ham, eggs and onions and take the dish off the fire. Then stir again and cover for um... ten minutes It isn't traditional. It isn't Chinese other than the soy. But it's tasty. Even the potato skin hater loves it. leo |
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chinese brown gravy???
"J.Lef" > wrote in
news:Kb%Uj.65$6D1.58@trndny02: > Just picked up a new carbon steel joyce chen wok. (I > also have a new > cooktop, with some high output burners) > Looking at the recipe included for fried rice, it says to > use a tsp of > chinese brown gravy syrup(and specifically it says not soy > sauce) > Any idea what this could be. Oyster sauce maybee. I > thought I was > familiar with most asian ingrediants, but this one stumps me. > Can someone clue me in please. > > Much regards From the old (orig. pub 1936) "The Chinese Cook Book" published by the Culinary Arts Press states: "Chinese Brown Gravy Use two tablespoonfuls of Chinese Sauce, one teaspoonful brown molasses and one teaspoonful cornstarch or flour. Mix until smooth and stir into boiling juice of roast or one-half coup of soup stock. A rich, brown, and highly palatable gravy is the result, especially desirable with chop suey dishes." "CHINESE SAUCE or SOYU, used instead of salt, adds zest and delicacy." Here are some interesting links: http://www.cdkitchen.com/recipes/cat/420/0.shtml http://chinesefood.about.com/od/sauc...soning_Recipes. htm |
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chinese brown gravy???
"Sqwertz" > wrote in message ... > "J.Lef" > wrote: > >> Just picked up a new carbon steel joyce chen wok. (I also have a >> new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to use a tsp of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I thought I was >> familiar with most asian ingrediants, but this one stumps me. >> Can someone clue me in please. > > It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy > protein. AKA Really cheap soy sauce. La Choy and Chun King also > make it, calling it Soy Sauce (which it isn't). > > -sw Maggi started out in Europe as a food/flavor stretcher for the new industrial class families, (bouillon cubes sound familiar?), a wheat based version of soy sauce if you will, giving it a umami like flavoring. Now days it's ingredients depends on it intended market. All regions have somewhat different flavorings, Asian has soy in it, the German as I recall was the better, certainly different than the American or the Mexican. |
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chinese brown gravy???
On Sat, 10 May 2008 02:23:20 GMT, Wayne Boatwright
> wrote: >Kitchen Bouquet is predominantly caramel coloring and I don't recall it >having a sweet taste. I used to use that a lot (no sweetness detected here either, but I only used it by the drop)... it was back in the days when we wanted our chicken gravy to be brown. -- See return address to reply by email remove the smile first |
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chinese brown gravy???
"Wayne Boatwright" wrote
> If I were making it, I think I would use Better Than Bouillon. Nice beef > flavor, concentrated, and should integrate well into the dish. Ohh, can I eat at your house? Pretty please? ;-) There was a product I used to get in Hawaii, many years ago. It was a sort of beef bullion paste you mixed with hot water to whatever consistancy you wanted. I loved that stuff! |
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chinese brown gravy???
On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
> wrote: >I think I would use Better Than Bouillon. Nice beef >flavor, concentrated, and should integrate well into the dish. I need to look for that brand. -- See return address to reply by email remove the smile first |
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chinese brown gravy???
On Sat 10 May 2008 09:56:56a, cshenk told us...
> "Wayne Boatwright" wrote > >> If I were making it, I think I would use Better Than Bouillon. Nice >> beef flavor, concentrated, and should integrate well into the dish. > > Ohh, can I eat at your house? Pretty please? ;-) Of course you can... > There was a product I used to get in Hawaii, many years ago. It was a > sort of beef bullion paste you mixed with hot water to whatever > consistancy you wanted. I loved that stuff! Probably a very similar product. Better Than Bouillon is a sort of paste, rather sticky, a true reduction of beef product. If you can't find it locally, you can order it here... http://www.superiortouch.com/btb.htm -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/10(X)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 1dys 13hrs 15mins ------------------------------------------- Useless Invention: Papier mache step ladder. ------------------------------------------- |
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chinese brown gravy???
On Sat 10 May 2008 10:07:24a, sf told us...
> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright > > wrote: > >>I think I would use Better Than Bouillon. Nice beef flavor, >>concentrated, and should integrate well into the dish. > > I need to look for that brand. > http://www.superiortouch.com/btb.htm -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/10(X)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 1dys 13hrs 15mins ------------------------------------------- Useless Invention: Papier mache step ladder. ------------------------------------------- |
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chinese brown gravy???
On Sat, 10 May 2008 17:49:46 GMT, Wayne Boatwright
> wrote: >On Sat 10 May 2008 10:07:24a, sf told us... > >> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright >> > wrote: >> >>>I think I would use Better Than Bouillon. Nice beef flavor, >>>concentrated, and should integrate well into the dish. >> >> I need to look for that brand. >> > > http://www.superiortouch.com/btb.htm Oooooh! Mushroom base! I want it! -- See return address to reply by email remove the smile first |
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chinese brown gravy???
On Sat 10 May 2008 04:34:24a, sandi told us...
> "J.Lef" > wrote in > news:Kb%Uj.65$6D1.58@trndny02: > >> Just picked up a new carbon steel joyce chen wok. (I >> also have a new >> cooktop, with some high output burners) >> Looking at the recipe included for fried rice, it says to >> use a tsp of >> chinese brown gravy syrup(and specifically it says not soy sauce) >> Any idea what this could be. Oyster sauce maybee. I >> thought I was >> familiar with most asian ingrediants, but this one stumps me. >> Can someone clue me in please. >> >> Much regards > > From the old (orig. pub 1936) "The Chinese Cook Book" published by > the Culinary Arts Press states: > > "Chinese Brown Gravy > Use two tablespoonfuls of Chinese Sauce, one teaspoonful brown > molasses and one teaspoonful cornstarch or flour. Mix until smooth > and stir into boiling juice of roast or one-half coup of soup > stock. > A rich, brown, and highly palatable gravy is the result, especially > desirable with chop suey dishes." That's interesting. I almost always add a tablespoon or two of soy sauce to brown gravy, especially if I'm serving to go over rice. (not a CHinese meal) > "CHINESE SAUCE or SOYU, used instead of salt, adds zest and > delicacy." > > Here are some interesting links: > http://www.cdkitchen.com/recipes/cat/420/0.shtml > http://chinesefood.about.com/od/sauc...soning_Recipes. > htm -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/10(X)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 1dys 13hrs 5mins ------------------------------------------- When the going gets tough, everybody leaves. ------------------------------------------- |
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chinese brown gravy???
gunner wrote on Sat, 10 May 2008 08:58:52 -0700:
> "Sqwertz" > wrote in message > ... >> "J.Lef" > wrote: >> >>> Just picked up a new carbon steel joyce chen wok. (I >>> also have a new cooktop, with some high output burners) >>> Looking at the recipe included for fried rice, it says to >>> use a tsp of chinese brown gravy syrup(and specifically it >>> says not soy sauce) Any idea what this could be. Oyster >>> sauce maybee. I thought I was familiar with most asian >>> ingrediants, but this one stumps me. Can someone clue >>> me in please. >> >> It's referring to liquid Maggi Seasoning. AKA Hydrolyzed soy >> protein. AKA Really cheap soy sauce. La Choy and Chun King >> also make it, calling it Soy Sauce (which it isn't). >> >> -sw IMHO, Maggi's version is only vaguely like soy sauce but I don't use it much. I hate to think how old is the bottle in my fridge. Shurtleff and Aoyagi, in their very informative and interesting paperback book, "The Book of Miso" give a long discussion of the history of soy sauce (shoyu). They tend to be a slightly credulous pair and their discussion of the health benefits of Miso shows it. Anyway, they tell the tale of one Albert Langgardt who taught at Tokyo University in the 1870s and brought back the recipe and manufactured shoyu in Germany. According to Shurtleff and Aoyagi, "Maggi" is a corruption of the name of the Japanese Mogi family whose recipe he swiped. I know nothing further about the Moggies. -- James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.verizon.not |
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chinese brown gravy???
On Sat, 10 May 2008 18:09:28 GMT, "James Silverton"
> wrote: > >IMHO, Maggi's version is only vaguely like soy sauce but I don't >use it much. I couldn't figure out *what* it was when I tried it a bazillion years ago. A Danish friend who absolutely loved it had recommended it to me. I tried it and didn't even like it. -- See return address to reply by email remove the smile first |
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chinese brown gravy???
On Sat 10 May 2008 10:56:06a, sf told us...
> On Sat, 10 May 2008 17:49:46 GMT, Wayne Boatwright > > wrote: > >>On Sat 10 May 2008 10:07:24a, sf told us... >> >>> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright >>> > wrote: >>> >>>>I think I would use Better Than Bouillon. Nice beef flavor, >>>>concentrated, and should integrate well into the dish. >>> >>> I need to look for that brand. >>> >> >> http://www.superiortouch.com/btb.htm > > Oooooh! Mushroom base! I want it! > I have that one, too, and yes you will love it! -- Wayne Boatwright ------------------------------------------- Saturday, 05(V)/10(X)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 1dys 12hrs 40mins ------------------------------------------- There's never a day so bad that tomorrow couldn't be worse. ------------------------------------------- |
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chinese brown gravy???
A few fine points:
1 - Better than Bouillon is a brand of soup base.Ask your grocer to carry it. It comes in beef, chicken, turkey, vegetable, lobster and chili flavors. I try to keep all of them on hand for many things. Each one adds a distinct "base" (bass?) note to soups, stews, sauces, casseroles, etc. I use them one at a time. 2 - Brown Sauce is an American/Chinese product available in several brands. I use it for coloring beef or other meat based sauces/stir frys. Also for the (somewhat bland) sauce for Egg Foo Yung. 3 - If you want to know whether an additive will change flavor or color or both, read the ingredients. Good soup bases list the main protein first: "roasted beef with natural juices . . . turkey meat with natural juices" Coloring agents will say "natural caramel color". Lynn in Fargo |
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chinese brown gravy???
James Silverton wrote:
> > Shurtleff and Aoyagi, in their very informative and interesting > paperback book, "The Book of Miso" give a long discussion of > the history of soy sauce (shoyu). They tend to be a slightly > credulous pair and their discussion of the health benefits of > Miso shows it. Anyway, they tell the tale of one Albert > Langgardt who taught at Tokyo University in the 1870s and > brought back the recipe and manufactured shoyu in Germany. > According to Shurtleff and Aoyagi, "Maggi" is a corruption of > the name of the Japanese Mogi family whose recipe he swiped. I > know nothing further about the Moggies. That's Langgaard, not Langgardt. http://www.soyinfocenter.com/HSS/europe5.php Maggi is named after a person, Julius Maggi. http://en.wikipedia.org/wiki/Julius_Maggi |
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chinese brown gravy???
On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright
> wrote: >On Sat 10 May 2008 09:56:56a, cshenk told us... > >> "Wayne Boatwright" wrote >> >>> If I were making it, I think I would use Better Than Bouillon. Nice >>> beef flavor, concentrated, and should integrate well into the dish. >> >> Ohh, can I eat at your house? Pretty please? ;-) > >Of course you can... > >> There was a product I used to get in Hawaii, many years ago. It was a >> sort of beef bullion paste you mixed with hot water to whatever >> consistancy you wanted. I loved that stuff! > >Probably a very similar product. Better Than Bouillon is a sort of paste, >rather sticky, a true reduction of beef product. If you can't find it >locally, you can order it here... > > http://www.superiortouch.com/btb.htm how well does this stuff keep, wayne? your pal, blake |
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chinese brown gravy???
On 2008-05-11, blake murphy > wrote:
> how well does this stuff keep, wayne? Pretty good if you use it. Mom had a jar that had to be years old. I couldn't get the stuff out with a cold chisel. I jes bought new. nb |
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chinese brown gravy???
On Sun 11 May 2008 08:01:20a, blake murphy told us...
> On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright > > wrote: > >>On Sat 10 May 2008 09:56:56a, cshenk told us... >> >>> "Wayne Boatwright" wrote >>> >>>> If I were making it, I think I would use Better Than Bouillon. Nice >>>> beef flavor, concentrated, and should integrate well into the dish. >>> >>> Ohh, can I eat at your house? Pretty please? ;-) >> >>Of course you can... >> >>> There was a product I used to get in Hawaii, many years ago. It was a >>> sort of beef bullion paste you mixed with hot water to whatever >>> consistancy you wanted. I loved that stuff! >> >>Probably a very similar product. Better Than Bouillon is a sort of paste, >>rather sticky, a true reduction of beef product. If you can't find it >>locally, you can order it here... >> >> http://www.superiortouch.com/btb.htm > > how well does this stuff keep, wayne? > > your pal, > blake > In the fridge, indefinitely, and it's well worth the price. -- Wayne Boatwright ------------------------------------------- Sunday, 05(V)/11(XI)/08(MMVIII) ------------------------------------------- Today is: Mother's Day, Pentecost Countdown till Memorial Day 2wks 14hrs 40mins ------------------------------------------- Love is deaf as well as blind... and walks with a limp. -SLR ------------------------------------------- |
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chinese brown gravy???
On Sun 11 May 2008 08:07:10a, notbob told us...
> On 2008-05-11, blake murphy > wrote: > >> how well does this stuff keep, wayne? > > Pretty good if you use it. Mom had a jar that had to be years old. I > couldn't get the stuff out with a cold chisel. I jes bought new. > > nb Well, "years old" might be stretching its useful life a bit. :-) I have easily kept it over a year in the frige with no problem. I should say that it should be allowed to come to room temperature first before spooning it out of the jar. -- Wayne Boatwright ------------------------------------------- Sunday, 05(V)/11(XI)/08(MMVIII) ------------------------------------------- Today is: Mother's Day, Pentecost Countdown till Memorial Day 2wks 14hrs 40mins ------------------------------------------- Love is deaf as well as blind... and walks with a limp. -SLR ------------------------------------------- |
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