chinese brown gravy???
J.Lef
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
notbob
> 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
cshenk
> 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'.
Mark Thorson
>
> 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:
Mark Thorson
>
> 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/sauces/maggi-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.
cshenk
> 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'.
cshenk
>> 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.
Wayne Boatwright
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.
-------------------------------------------
Jean B.
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.
Jean B.
--
Jean B.
Wayne Boatwright
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?
-------------------------------------------
Jean B.
> 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.
>
more flavorful. Perhaps less authentic though. I should look at some
of my other Chinese cookbooks, esp. the recent ones....
--
Jean B.
Gloria P
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
Wayne Boatwright
<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.
-------------------------------------------
Wayne Boatwright
Kitchen Bouquet is predominantly caramel coloring and I don't recall it
having a sweet taste.
sf
<waynebo...@arizona.usa.com> 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
Wayne Boatwright
> On Fri, 09 May 2008 23:49:19 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> 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'
-------------------------------------------
sf
<waynebo...@arizona.usa.com> 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.
Blinky the Shark
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
Leonard Blaisdell
> 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
sandi
news:Kb%Uj.65$6D1.58@trndny02:
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/sauces/Sauce_and_Seasoning_Recipes.
htm
gunner
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:090508.1429...@sqwertz.com...
> protein. AKA Really cheap soy sauce. La Choy and Chun King also
> make it, calling it Soy Sauce (which it isn't).
>
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.
sf
<waynebo...@arizona.usa.com> 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.
cshenk
> 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!
sf
<waynebo...@arizona.usa.com> 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.
Wayne Boatwright
> "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.
-------------------------------------------
Wayne Boatwright
> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> 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
sf
<waynebo...@arizona.usa.com> wrote:
>On Sat 10 May 2008 10:07:24a, sf told us...
>
>> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> 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!
Wayne Boatwright
> "J.Lef" <j....@verizon.net> 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/sauces/Sauce_and_Seasoning_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.
-------------------------------------------
James Silverton
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:090508.1429...@sqwertz.com...
>> "J.Lef" <j....@verizon.net> 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
sf
<not.jim....@verizon.not> 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.
Wayne Boatwright
> On Sat, 10 May 2008 17:49:46 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>On Sat 10 May 2008 10:07:24a, sf told us...
>>
>>> On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
>>> <waynebo...@arizona.usa.com> 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.
-------------------------------------------
Lynn from Fargo
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
Mark Thorson
>
> 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.
blake murphy
<waynebo...@arizona.usa.com> 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
notbob
> 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
Wayne Boatwright
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
-------------------------------------------
Wayne Boatwright
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
blake murphy
<waynebo...@arizona.usa.com> wrote:
>On Sun 11 May 2008 08:07:10a, notbob told us...
>
>> On 2008-05-11, blake murphy <blakepm...@verizon.net> 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.
thanks, wayne and nb.
your pal,
blake
Wayne Boatwright
You're most welcome!
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 13hrs 45mins
-------------------------------------------
(A)bort (R)etry (F)ail (U)nplug & (S)ell
-------------------------------------------
crysta...@gmail.com
>
> - Show quoted text -
crysta...@gmail.com
Lynn in Fargo I cant seem to find the lobster base anywhere. I live in
Alaska so my options are tight. I love to use the beef base w/ my
oxtail recepies. The flavor intensifies the meat. The long simmering
prosses of oxtails allows the flavor of the base to saturate into the
meat wich gives it it's rich flavor. I would love to find the same
satisfaction in my seafood dishes. Please reply
1alj...@gmail.com
> 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
penm...@aol.com
(not dark bown) that gets its color from soy sauce, usually contains
some oyster sauce, toasted sesame seed oil, a bit of sugar, and white
wine. There are lots of egg foo young recipes on the net, pick,
choose, and refuse.
Sqwertz
> On Sun, 13 Jan 2019 08:43:49 -0800 (PST), 1alj...@gmail.com wrote:
>
>>On Friday, May 9, 2008 at 11:44:26 AM UTC-5, 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
>>
>> There used to be Chung King brown gravy sauce. It came in a very
>> small jar.And it was very thick and black almost like tar. It
>> was part of my mothers chow main reciepe forty or so years ago.
>> I have never been able to find it and I have tried anything that
>> looked like it and everything has been a massive failure. I
>> have searched everywhere with no luck. My mothers delicious
>> Chow Mein died with the Chung king brown gravy sauce.It looks
>> like bead molasses and that is a big failure also.
>
>
> Probably egg foo young sauce.
other brands of this stuff back in the 70's and 80's, some thick and
some thin, but Golden Mountain and Knorr Maggi won the "Seasoning
Sauce" wars of the late 80's and early 90's. There are still some
cut-rate look-alike clones out there but they're are all inferior.
Egg Foo Young Sauce is some bastard shit they sold in Brooklyn to
non-Chinese immigrants in the 60's.
-sw
Bruce
and a tomato sauce. A big seller for the Chinese/Indo restaurants.