thinning a sauce

[Kevin B Cohen]

A couple of days ago, I asked for suggestions on thinning a sauce when
stri-frying. Thanks to all who responded! A summary of your
responses follows:

From: Ninette R Enrique <nr...@columbia.edu>

I would dilute the sauce with chicken stock or water before adding it to
the wok.

I hope this helps,

ninette

Try mixing the sauce with chicken stock (or water), perhaps with a tbsp or
so of shao-hsing wine and soy sauce. Most Chinese sauces
from jars are very concentrated (e.g., hoisin sauce, bean paste, etc) and
need thinning before use.


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Bill Thacker AT&T Network Systems attmail!att!cbemf!wbt
(614) 860-5294 Columbus, Ohio w...@cbemf.att.com

~
Hi there, did you try thinning the paste in a bowl with water first,
taste the seasonings etc. then pour into the hot wok! Hope this helps!

Goodluck,

Christine

-----------------------------|-----------------------------------------------
|Frank and Christine Laberge | Aylmer, Quebec, Canada |
|al...@Freenet.carleton.ca | Have A Great Day !!!! |
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Message 84/94 From har...@psc.lsa.umich.edu Jul 26 '94 at 5:39 pm -240
I believe it is not a matter of sauce. Try this if this solve your
problem : disolve one table spoon corn-starch into a cup of water.
By the end of stirring add this water and continue stirring a couple
of minutes more. To me, the real problem has been to get right
Ja-Jang sauce. Chinese have sweet Ja-Jang, salty Ja-Jang, ....
Hope it helps.


I'm guessing at this, but...
Most of the chinese dishes based on a bottled condiment (like
"beef in oyster sauce") only use the sauce as a base. So for a
sauce like that used in the beef in oyster sauce example, there
is maybe 3 Tbsp oyster sauce in the cooking sauce.
Additionally, the sauce recipe I'm thinking of has 3 Tbsp of
water and 3Tbsp of chicken stock. As you can see, this makes
the relatively thick oyster sauce so thin that cornstarch is
needed for thickening. Maybe your Jah-Jah sauce is similar.

Rick
rth...@rtd.com

Thanks, all! You have a great newsgroup.

kevin