"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "aem" > wrote in message
> ups.com...
>>
>> Priscilla H. Ballou wrote:
>>> [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