Re: Ping "aem" -- Red-cooking sauce

Dee Randall said:

Quoted message said:

Can you refer me to a place I can read about "red cooking." I have a
lot of chinese cookbooks that I could look it up -- but what would I
look for in an index, a specific dish, or under red sauce, or just
how.

I'm not sure how to help, partly because I haven't yet found whichever
box in the basement has most of my cookbooks. In particular, there was
one titled something like "Chinese Casserole Cooking" that was mostly
red-cooked dishes. But just look in the index of your books for
"red-cooked" this or that and you ought to find something. If not,
look for "soy sauce chicken" or "stewed oxtails" or something like
that. The casserole book called one dish "Lemon Chicken", which turned
out just to mean that after simmering in the loo sauce you topped it
off with a lemon and sugar mixture at the end. So look for that, too.
Red-cooking just means to simmer something in a dark liquid. A Chinese
equivalent to stews and braises. Maybe someone else can help....

-aem

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can you refer me to a place I can read about "red cooking." I have a

Quoted message said:

Quoted message said:

lot of chinese cookbooks that I could look it up -- but what would I
look for in an index, a specific dish, or under red sauce, or just
how.

I'm not sure how to help, partly because I haven't yet found whichever
box in the basement has most of my cookbooks

-aem

I have been following the red cooking posts with great interest as I once
had red cooked pork and it was wonderful. I googled "red cook recipes" and
got more than 750,000 recipes. Hope that helps Dee, it will certainly give
me something to do for the next few days!! Chris.

ME, TOO!
Thanks.
Dee

Quoted message said:

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If replying personally, please remove the .au from the address.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
news:[email hidden]...

Quoted message said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Priscilla H. Ballou said:

[snip] When I red cook, I use a concoction which is
basically soy sauce, water, ginger, sugar, maybe
something else (don't have _How to Cook and Eat in Chinese_
here at the office). Do you make a lot and freeze the extra?
Freeze it and reuse it? Or do you mean something else by
"red-cooking sauce?"

Yeah, that's the stuff, with star anise (essential) and dried Sichuan
peppers and other options like a piece of cinammon bark and a hunk of
yellow rock sugar.

After you've enjoyed your red cooked pork and turnips, strain the
cooking liquid through cheesecloth into a jar and refrigerate it. When
it's cold, any fat in it will come to the top and congeal. I leave it
there as a sealant until the next time I use it (just like chicken
stock). It will keep for months in the refrigerator, I think, though
we usually reuse it quicker than that. Sometimes I have a larger
quantity than I know I will normally need, so I divide it and freeze
the excess.

The next time you use it, bring it to a simmer for a couple of minutes
and then taste it. Replenish whichever elements you think it needs --
star anise, five-spice powder, dried chile peppers, garlic, ginger,
whatever, or everything. Repeat the storage and reuse process until
you have to move. That's the only reason why our current batch is only
a year or so old.

-aem

Can you refer me to a place I can read about "red cooking." I have a lot
of chinese cookbooks that I could look it up -- but what would I look for
in an index, a specific dish, or under red sauce, or just how.
Mouth watering again,
thanks,
Dee

OK. I've found it. And it is something I definitely want to cook!

Goggle "red cooking"+China and it will bring you fewer hits.

One thing in relation to the topic regarding storage, I read this:
"The slow "red cooking" techniques necessitate quick eating, or the hot
oiliness of some dishes turns into something less appetizing."
I assume that if you drain this sauce off the chicken or pork, put it in the
refrigerator (or freezer) that you then use later for a similar dish?

What about the ingredients makes this sauce that has had meat in it last for
months. I would be throwing it out in 3 days. It must be the salt in the
soy sauce that protects it?

Thanks, so much.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can you refer me to a place I can read about "red cooking." I
have a

Quoted message said:

> lot of chinese cookbooks that I could look it up -- but what
> would I look for in an index, a specific dish, or under red
> sauce, or just how.

I'm not sure how to help, partly because I haven't yet found
whichever box in the basement has most of my cookbooks

-aem

I have been following the red cooking posts with great interest as
I once had red cooked pork and it was wonderful. I googled "red
cook recipes" and got more than 750,000 recipes. Hope that helps
Dee, it will certainly give me something to do for the next few
days!! Chris.

ME, TOO!
Thanks.
Dee

Quoted message said:

--
If replying personally, please remove the .au from the address.

From: http://fooddownunder.com/

See You Gai (Red Cooked Chicken)
Serves 6

Ingredients :

3 1/2 lb Roasting chicken
1 1/2 cup Cold water
1 1/2 cup Dark soy sauce
1/4 cup Chinese wine or dry sherry
2 x Inch piece fresh ginger, peeled and sliced
1 x Clove garlic
10 x Sections star anise
1 1/2 tbl Sugar
2 tsp Sesame oil

Method :

* Here is the second chicken recipe from a really comprehensive and
beautiful
* "Red cooking" is the term applied to cooking in dark soy sauce. The
liquid that remains after cooking is called a "master sauce", and can be
frozen or refrigerated for future use. It should be used to cook meat or
poultry at least once a week to keep it "alive." Cook chicken drumsticks
this way for taking on picnics or serving at buffet parties. Fragrant
with ginger and anise, red-cooked chicken will surely become one of your
favorites.
* Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with
rice
* Wash chicken well. Choose a saucepan into which chicken will just
fit so that the soy liquid covers as much of the bird as possible. Put
chicken into saucepan, breast down, then add all the ingredients except
sesame oil.
* Bring slowly to the boil, then reduce heat, cover and simmer very
gently for 15 minutes. Using tongs, turn chicken over, replace lid and
simmer 20 minutes, basting breast with liquid every 5 minutes.
* Remove from heat and leave covered in the saucepan until cool. Lift
chicken out of sauce, put on a serving platter and brush with sesame oil.
This gives the chicken a glistening appearance as well as some extra
flavor.
* Traditionally the chicken is put on a chopping board and cut in two
lengthways with a sharp cleaver. Each half is chopped into 1 1/2 inch
strips and reassembled in the original shape. If this proves too much of
an undertaking, simply carve the chicken into joints. Serve at room
temperature with some of the cooking liquid as a dipping sauce.

See Yao Gai

Servings 1

Ingredients :

1 whl fryer
2 cup Soy sauce
1 cup Water
8 tbl Sugar
1 x Star anise, (I skipped it)
1 chunk of ginger root the size of a quarter, crushed
1 stalk green onion shredded lengthwise and cut in 1 inch lengths

Method :

* I found this wonderful recipe in a small book called Chinese
Village
* Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and
ginger in a pot that just fits the chicken.
* Bring liquid to a boil. Gently lower chicken into pot and bring
bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and
cook another 12 minutes. Lift chicken out and cool on platter for 1/2
hour. Cut as you like. Garnish with green onion. Save the liquid.
* Now here's what I did. The first night we had the chicken, as is
with stir fry veggies. Tuesday was girls night and we had a Chinese
Chicken salad with the meat, then on Wednesday, I made fried rice with
the meat that was left. It is so good! Not salty or anything. The book
suggests that you save the liquid in the fride "for months." I used it
about 2 weeks later, but the meat was salty this time. Next time I reuse
the sauce I will add water
* (and maybe sugar). I tossed it after this second use. I would never
use anything for months! Even my toothbrush only gets 2 weeks! This is an
excellent chicken!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <deedoveyatshenteldotnet> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can you refer me to a place I can read about "red cooking." I
have a
>> lot of chinese cookbooks that I could look it up -- but what
>> would I look for in an index, a specific dish, or under red
>> sauce, or just how.
>
> I'm not sure how to help, partly because I haven't yet found
> whichever box in the basement has most of my cookbooks
>
> -aem
>

I have been following the red cooking posts with great interest as
I once had red cooked pork and it was wonderful. I googled "red
cook recipes" and got more than 750,000 recipes. Hope that helps
Dee, it will certainly give me something to do for the next few
days!! Chris.

ME, TOO!
Thanks.
Dee

Quoted message said:

--
If replying personally, please remove the .au from the address.

From: http://fooddownunder.com/

See You Gai (Red Cooked Chicken)
Serves 6

Ingredients :

3 1/2 lb Roasting chicken
1 1/2 cup Cold water
1 1/2 cup Dark soy sauce
1/4 cup Chinese wine or dry sherry
2 x Inch piece fresh ginger, peeled and sliced
1 x Clove garlic
10 x Sections star anise
1 1/2 tbl Sugar
2 tsp Sesame oil

Method :

* Here is the second chicken recipe from a really comprehensive and
beautiful
* "Red cooking" is the term applied to cooking in dark soy sauce. The
liquid that remains after cooking is called a "master sauce", and can be
frozen or refrigerated for future use. It should be used to cook meat or
poultry at least once a week to keep it "alive." Cook chicken drumsticks
this way for taking on picnics or serving at buffet parties. Fragrant
with ginger and anise, red-cooked chicken will surely become one of your
favorites.
* Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with
rice
* Wash chicken well. Choose a saucepan into which chicken will just
fit so that the soy liquid covers as much of the bird as possible. Put
chicken into saucepan, breast down, then add all the ingredients except
sesame oil.
* Bring slowly to the boil, then reduce heat, cover and simmer very
gently for 15 minutes. Using tongs, turn chicken over, replace lid and
simmer 20 minutes, basting breast with liquid every 5 minutes.
* Remove from heat and leave covered in the saucepan until cool. Lift
chicken out of sauce, put on a serving platter and brush with sesame oil.
This gives the chicken a glistening appearance as well as some extra
flavor.
* Traditionally the chicken is put on a chopping board and cut in two
lengthways with a sharp cleaver. Each half is chopped into 1 1/2 inch
strips and reassembled in the original shape. If this proves too much of
an undertaking, simply carve the chicken into joints. Serve at room
temperature with some of the cooking liquid as a dipping sauce.

See Yao Gai

Servings 1

Ingredients :

1 whl fryer
2 cup Soy sauce
1 cup Water
8 tbl Sugar
1 x Star anise, (I skipped it)
1 chunk of ginger root the size of a quarter, crushed
1 stalk green onion shredded lengthwise and cut in 1 inch lengths

Method :

* I found this wonderful recipe in a small book called Chinese
Village
* Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and
ginger in a pot that just fits the chicken.
* Bring liquid to a boil. Gently lower chicken into pot and bring
bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and
cook another 12 minutes. Lift chicken out and cool on platter for 1/2
hour. Cut as you like. Garnish with green onion. Save the liquid.
* Now here's what I did. The first night we had the chicken, as is
with stir fry veggies. Tuesday was girls night and we had a Chinese
Chicken salad with the meat, then on Wednesday, I made fried rice with
the meat that was left. It is so good! Not salty or anything. The book
suggests that you save the liquid in the fride "for months." I used it
about 2 weeks later, but the meat was salty this time. Next time I reuse
the sauce I will add water
* (and maybe sugar). I tossed it after this second use. I would never
use anything for months! Even my toothbrush only gets 2 weeks! This is an
excellent chicken!

<snip>Gently lower chicken into pot and bring
bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and
cook another 12 minutes.

Did you cook a whole chicken for 24 minutes after bringing it to a boil?
How much did it weight?
Thanks,
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in
news:[email hidden]:

Quoted message said:

Did you cook a whole chicken for 24 minutes after bringing it to a
boil? How much did it weight?
Thanks,
Dee

It was a recipe from the mentioned site...I didn't try it yet...I
personally would cook the chicken longer (round about at least 45
minutes). Perhaps the chicken in the recipe was cut up and that wasn't
noted.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban