How do you make hosin sauce at home. It's very expensive for a 4 oz jar we
paid $3.49.

Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:

A> How do you make hosin sauce at home. It's very expensive for
A> a 4 oz jar we paid $3.49.

That does seem a high price for 4oz! Where on earth did you buy
it? I paid under $2 for 11 fl oz (15 oz by weight) at the Kam
Sen supermarket in Rockville, MD.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Fri, 28 Sep 2007 19:14:51 GMT, "James Silverton"
> wrote:

> Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:
>
> A> How do you make hosin sauce at home. It's very expensive for
> A> a 4 oz jar we paid $3.49.
>
> That does seem a high price for 4oz! Where on earth did you buy
> it? I paid under $2 for 11 fl oz (15 oz by weight) at the Kam
> Sen supermarket in Rockville, MD.


This reminds me of the time, nearly 50 years ago, when the New York
Times printed a recipe for making ketchup. I decided to try it.

It was very good--almost identical to Heinz, I thought. The problem
was that it cost about $8 for an amount only slightly more than a
Heinz bottle.

The moral of the story is that making it yourself doesn't always save
money.

--
Ken Blake
Please Reply to the Newsgroup

are you sure that wasn't oyster sauce that you paid for. My 4oz $3.49 Hosin
sauce is more like a thick brown paste. It it by LKK.
"James Silverton" > wrote in message
news:LocLi.19$P06.10@trnddc05...
> Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:
>
> A> How do you make hosin sauce at home. It's very expensive for
> A> a 4 oz jar we paid $3.49.
>
> That does seem a high price for 4oz! Where on earth did you buy
> it? I paid under $2 for 11 fl oz (15 oz by weight) at the Kam
> Sen supermarket in Rockville, MD.
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
>

Asia wrote on Fri, 28 Sep 2007 16:31:20 -0500:


A> are you sure that wasn't oyster sauce that you paid for. My
A> 4oz $3.49 Hosin sauce is more like a thick brown paste. It
A> it by LKK. J

The bottle is clearly labelled "Hoisin Sauce" and I know Oyster
sauce; it's not the same thing at all!


A> James Silverton" > wrote in
A> message news:LocLi.19$P06.10@trnddc05...
??>> Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:
??>>
A>>> How do you make hosin sauce at home. It's very expensive
A>>> for a 4 oz jar we paid $3.49.
??>>
??>> That does seem a high price for 4oz! Where on earth did
??>> you buy it? I paid under $2 for 11 fl oz (15 oz by weight)
??>> at the Kam Sen supermarket in Rockville, MD.
??>>
??>> James Silverton

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

I have been getting my Koon Kun Hoisin Sauce in 5 pound economy size
at Orientral Pantry at $6.69....along with other items. I store and
refrigerate the "HO :-)))" in open mouth jars....Shipping may cost
extra....Search for your own local Oriental Supplier....

On Fri, 28 Sep 2007 19:14:51 GMT, "James Silverton"
> wrote:

> Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:
>
> A> How do you make hosin sauce at home. It's very expensive for
> A> a 4 oz jar we paid $3.49.
>
>That does seem a high price for 4oz! Where on earth did you buy
>it? I paid under $2 for 11 fl oz (15 oz by weight) at the Kam
>Sen supermarket in Rockville, MD.
>
>
>James Silverton
>Potomac, Maryland
>
>E-mail, with obvious alterations:
>not.jim.silverton.at.verizon.not

WOW.....Gosh, your so informed....Had I known then, I never would have
bought it.....Sorry to hear that.....I'm just so depressed now, that I'll
just have to dump the remains of what I have stored.

On Fri, 28 Sep 2007 22:18:52 -0500, Sqwertz >
wrote:

>On Fri, 28 Sep 2007 19:42:22 -0400, Leon Manfredi wrote:
>
>> I have been getting my Koon Kun Hoisin Sauce in 5 pound economy size
>> at Orientral Pantry at $6.69....along with other items. I store and
>> refrigerate the "HO :-)))" in open mouth jars....Shipping may cost
>> extra....Search for your own local Oriental Supplier....
>
>I think you mean Koon Chun brand. It may be that cheap since it
>was the subject of counterfeiting:
>
>http://www.koonchun.com.hk/news.html
>
>First there was counterfeit Huy Fong sriracha, now hoisin sauce?
>Those Chinese manufacturers are scoundrels. Next: Counterfeit
>Lee Kum Kee Oyster Sauce.
>
>-sw

Leon Manfredi > wrote:
> On Fri, 28 Sep 2007 22:18:52 -0500, Sqwertz >
> >On Fri, 28 Sep 2007 19:42:22 -0400, Leon Manfredi wrote:

We keep a bottle of Hoisin sauce around here. Rarely gets used. We mostly
use Thai Oyster sauce. Hmmm. Might add a few drops to the Linguini Vongole
Bianca tonight, ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

James Silverton wrote:
> Asia wrote on Fri, 28 Sep 2007 12:09:09 -0500:
>
> A> How do you make hosin sauce at home. It's very expensive for
> A> a 4 oz jar we paid $3.49.
>
> That does seem a high price for 4oz! Where on earth did you buy it? I
> paid under $2 for 11 fl oz (15 oz by weight) at the Kam Sen supermarket
> in Rockville, MD.

I get LKK 14oz bottle for $1.59.

--
Dan

8 ounces beef broth
4 ounces soy sauce
4 ounces dry sherry
2 tablespoons arrowroot or cornstarch
2 tablespoons molasses
2 tablespoons tomato paste
2 cloves garlic, finely minced
1/2 teaspoon ground ginger
1/8 teaspoon black pepper

Combine all ingredients in a 4 cup glass microwaveable container and stir
well.
Cover with plastic and cook on high power for 4 to 4 1/2 minutes or until
thick
until thickened.
This makes about 1 3/4 cups of sauce.
If you need more increase the ingredients proportionally or make several
batches



"Asia" > wrote in message
...
> How do you make hosin sauce at home. It's very expensive for a 4 oz jar we
> paid $3.49.
>
>

Thank you Mathew for the recipe. That was all I was looking for; not to
start this controversy.

"Matthew" > wrote in message
...
> 8 ounces beef broth
> 4 ounces soy sauce
> 4 ounces dry sherry
> 2 tablespoons arrowroot or cornstarch
> 2 tablespoons molasses
> 2 tablespoons tomato paste
> 2 cloves garlic, finely minced
> 1/2 teaspoon ground ginger
> 1/8 teaspoon black pepper
>
> Combine all ingredients in a 4 cup glass microwaveable container and stir
> well.
> Cover with plastic and cook on high power for 4 to 4 1/2 minutes or until
> thick
> until thickened.
> This makes about 1 3/4 cups of sauce.
> If you need more increase the ingredients proportionally or make several
> batches
>
>
>
> "Asia" > wrote in message
> ...
> > How do you make hosin sauce at home. It's very expensive for a 4 oz jar
we
> > paid $3.49.
> >
> >
>
>
>

No problem

I figured someone should answer your question......hahaha

Matthew





"Asia" > wrote in message
. net...
> Thank you Mathew for the recipe. That was all I was looking for; not to
> start this controversy.
>
> "Matthew" > wrote in message
> ...
> > 8 ounces beef broth
> > 4 ounces soy sauce
> > 4 ounces dry sherry
> > 2 tablespoons arrowroot or cornstarch
> > 2 tablespoons molasses
> > 2 tablespoons tomato paste
> > 2 cloves garlic, finely minced
> > 1/2 teaspoon ground ginger
> > 1/8 teaspoon black pepper
> >
> > Combine all ingredients in a 4 cup glass microwaveable container and
stir
> > well.
> > Cover with plastic and cook on high power for 4 to 4 1/2 minutes or
until
> > thick
> > until thickened.
> > This makes about 1 3/4 cups of sauce.
> > If you need more increase the ingredients proportionally or make several
> > batches
> >
> >
> >
> > "Asia" > wrote in message
> > ...
> > > How do you make hosin sauce at home. It's very expensive for a 4 oz
jar
> we
> > > paid $3.49.
> > >
> > >
> >
> >
> >
>
>

On Oct 1, 11:31 pm, "Asia" > wrote:
> Thank you Mathew for the recipe.

I'd be very curious to hear how it turns out, tomato and beef broth
sound very untraditional.

On Tue, 2 Oct 2007 09:29:54 -0500, Sqwertz >
wrote:

>On Tue, 02 Oct 2007 07:00:00 -0700, Tippi wrote:
>
>> On Oct 1, 11:31 pm, "Asia" > wrote:
>>> Thank you Mathew for the recipe.
>>
>> I'd be very curious to hear how it turns out, tomato and beef broth
>> sound very untraditional.
>
>It sound a atrocious. The main ingredient in hoisin is fermented
>soybeans (black beans). Which that recipes seems to be lacking.
>
>The real answers were going to a store that sells it cheaper
>and/or buying it in bulk - both of which were suggested here with
>specific brands and a local place where to purchase it.
>
>-sw

perhaps the o.p. is looking forward to the coming nuclear holocaust.

your pal,
blake

blake murphy wrote:
> On Tue, 2 Oct 2007 09:29:54 -0500, Sqwertz >
> wrote:
>
>
>>On Tue, 02 Oct 2007 07:00:00 -0700, Tippi wrote:
>>
>>
>>>On Oct 1, 11:31 pm, "Asia" > wrote:
>>>
>>>>Thank you Mathew for the recipe.
>>>
>>>I'd be very curious to hear how it turns out, tomato and beef broth
>>>sound very untraditional.
>>
>>It sound a atrocious. The main ingredient in hoisin is fermented
>>soybeans (black beans). Which that recipes seems to be lacking.
>>
>>The real answers were going to a store that sells it cheaper
>>and/or buying it in bulk - both of which were suggested here with
>>specific brands and a local place where to purchase it.
>>
>>-sw
>
>
> perhaps the o.p. is looking forward to the coming nuclear holocaust.

Better have plenty if hoisin ready for that!

--
Dan

How does this work?
Quote: "The real answers were going to a store that sells it cheaper
and/or buying it in bulk - both of which were suggested here with
specific brands and a local place where to purchase it."

When the original poster asked for a recipe........?

very curious





"Sqwertz" > wrote in message
...
> On Tue, 02 Oct 2007 07:00:00 -0700, Tippi wrote:
>
> > On Oct 1, 11:31 pm, "Asia" > wrote:
> >> Thank you Mathew for the recipe.
> >
> > I'd be very curious to hear how it turns out, tomato and beef broth
> > sound very untraditional.
>
> It sound a atrocious. The main ingredient in hoisin is fermented
> soybeans (black beans). Which that recipes seems to be lacking.
>
> The real answers were going to a store that sells it cheaper
> and/or buying it in bulk - both of which were suggested here with
> specific brands and a local place where to purchase it.
>
> -sw

On Oct 3, 6:01 am, "Matthew" > wrote:
> How does this work?
> Quote: "The real answers were going to a store that sells it cheaper

> When the original poster asked for a recipe........?

The general idea is - you cannot make good hoisin sauce at home. So
instead the suggestion was to find a cheaper source instead of making
it yourself.

Have you tried that recipe and if so how did it turn out?

I also realize that some people are too fat to stand (Winston Churchill: Why
stand when you can sit.) These are the people that will drive SUV's and Ford
250 truck to go get a carton of milk a block from their house.

It is not about how cheap one can make a sauce at home, it's about if it can
be done at all.

"Sqwertz" > wrote in message
...
> On Wed, 3 Oct 2007 20:01:56 +1000, Matthew wrote:
>
> > How does this work?
> > Quote: "The real answers were going to a store that sells it cheaper
> > and/or buying it in bulk - both of which were suggested here with
> > specific brands and a local place where to purchase it."
> >
> > When the original poster asked for a recipe........?
>
> And by the time he buys all the extra ingredients to make this
> home-made hoisin (which will taste nothing like what he was
> after), he will have spent, and wasted, 4x as much as his 4oz
> bottle.
>
> Again - hoisin is something you pay $2 for an 8oz jar (or $6.50
> for a 5lb can, as another poster mentioned). And he has a
> perfectly good oriental grocer well within driving distance to
> his office.
>
> I understand that logic isn't some people's strong point.
>
> -sw

On Oct 2, 10:29 am, Sqwertz > wrote:
> It sound a atrocious. The main ingredient in hoisin is fermented
> soybeans (black beans). Which that recipes seems to be lacking.

The recipe does call for soy sauce...

Tippi wrote on Wed, 03 Oct 2007 06:49:47 -0700:

T> On Oct 2, 10:29 am, Sqwertz > wrote:
??>> It sound a atrocious. The main ingredient in hoisin is
??>> fermented soybeans (black beans). Which that recipes
??>> seems to be lacking.

T> The recipe does call for soy sauce...

You made me wonder about it and I did a a Google sauce for
"hoisin sauce" recipe.

There are a *lot* of hits but I did not see anything in the
first few to make me think it is not a vegetarian condiment.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

I tried this recipe. It turned out OK. But the texture was of a thick syrup
like honey instead of a jelly like texture out of a jar. Taste a bit
different too. Some recipe call for fermented black bean paste. I'll try the
half beef broth and half bean paster first the all bean paste and see how it
turns out.

We'll keep you all infromed.

"Matthew" > wrote in message
...
> 8 ounces beef broth
> 4 ounces soy sauce
> 4 ounces dry sherry
> 2 tablespoons arrowroot or cornstarch
> 2 tablespoons molasses
> 2 tablespoons tomato paste
> 2 cloves garlic, finely minced
> 1/2 teaspoon ground ginger
> 1/8 teaspoon black pepper
>
> Combine all ingredients in a 4 cup glass microwaveable container and stir
> well.
> Cover with plastic and cook on high power for 4 to 4 1/2 minutes or until
> thick
> until thickened.
> This makes about 1 3/4 cups of sauce.
> If you need more increase the ingredients proportionally or make several
> batches
>
>
>
> "Asia" > wrote in message
> ...
> > How do you make hosin sauce at home. It's very expensive for a 4 oz jar
we
> > paid $3.49.
> >
> >
>
>
>