[Sca-cooks] Maybe OOP - Chinese Brown Sauce
Craig Jones
drakey at webone.com.au
Mon Mar 21 18:09:09 PST 2005
Alright... While you're there Mr. Smarty Pants...
I doing the Broiled Chicken recipe for ASFTQ this weekend. It uses
'bean sauce'. What would you use there?
Drakey - off to Rowany Festival this weekend, and a campsite of
pseudo-mongols.
Ps. My Mung Bean Wine came out great. Much better than expected. Like
a strong traditional gruit Ale with a fruit back taste (from the Musk
Melon) and quite hot/peppery from the Smartweed. Very interesting
indeed...
> The only one I absolutely can't figure out is the mysterious brown
> goo some restaurants and take-out places put on egg foo young (we
> just drizzle oyster sauce or dark soy out of the bottle at home; it's
> much better). The commercial stuff is sometimes just thickened and
> diluted soy sauce, but sometimes it's this very weird stuff that
> almost seems like dark brown roux with just a little soy sauce, some
> water, possibly with some more thickener (depending on the darkness
> of the roux), maybe some combination of msg, sugar, and white pepper.
> It's just weird stuff and I've never seen it anywhere else but on
> commercial egg foo young of dubious quality...
>
> Adamantius
> --
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