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Default 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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Default 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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"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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Default 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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Default 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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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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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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> 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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"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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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.

--
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-------------------------------------------
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-------------------------------------------
Countdown till Memorial Day
2wks 2dys 10hrs 20mins
-------------------------------------------
Catastrophe: An award for the cat with
the nicest buns.
-------------------------------------------



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Default 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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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....

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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.

--
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-------------------------------------------
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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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....

--
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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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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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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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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?

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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
-------------------------------------------
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we have thought'
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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.

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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


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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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"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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"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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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.

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"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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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.

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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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Default 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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Default 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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Default 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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Default 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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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.

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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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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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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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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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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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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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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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