OK! I bought a bottle of this today and am going to make a very large
pot of vegetable soup tomorrow using some leftover pork roast. I know
in the other thread we were talking about using stew beef or chuck but
I've got quite a bit of pork left. Thinking it would be put to good
use in a soup.

There's a toll-free number on the bottle, but got any suggestions how
much of this I would use? A tablespoon put in the pot at the start of
the soup or the last 15 minutes of cooking? More or less?

And yes, it was found in the Oriental aisle and any tips would be
appreciated.

itsjoannotjoann wrote on 10 Oct 2006 in rec.food.cooking

> OK! I bought a bottle of this today and am going to make a very large
> pot of vegetable soup tomorrow using some leftover pork roast. I know
> in the other thread we were talking about using stew beef or chuck but
> I've got quite a bit of pork left. Thinking it would be put to good
> use in a soup.
>
> There's a toll-free number on the bottle, but got any suggestions how
> much of this I would use? A tablespoon put in the pot at the start of
> the soup or the last 15 minutes of cooking? More or less?
>
> And yes, it was found in the Oriental aisle and any tips would be
> appreciated.
>
>

Use like Worechestershire sauce...a dash or two. Stir pot and
taste...adjust accordling. For a first use...I'd try near the end of
cooking...so only the broth was flavoured...After that it depends whether
or not you like it.

itsjoannotjoann wrote:
>
> OK! I bought a bottle of this today and am going to make a very large
> pot of vegetable soup tomorrow using some leftover pork roast. I know
> in the other thread we were talking about using stew beef or chuck but
> I've got quite a bit of pork left. Thinking it would be put to good
> use in a soup.

Imagine soy sauce. Then notice soy sauce is made with wheat as
well as soy beans and imagine being wheat intolerant. Now imagine
a substitute product that's made with corn in addition to soy beans.
That's pretty much what Maggi sauce is.

> There's a toll-free number on the bottle, but got any suggestions how
> much of this I would use? A tablespoon put in the pot at the start of
> the soup or the last 15 minutes of cooking? More or less?
>
> And yes, it was found in the Oriental aisle and any tips would be
> appreciated.

The same amount as you would with soy sauce. It's salty as that
and has a similar effect on most recipes.

On Oct 10, 10:15 pm, Mr Libido Incognito > wrote:
>
> Use like Worechestershire sauce...a dash or two. Stir pot and
> taste...adjust accordling. For a first use...I'd try near the end of
> cooking...so only the broth was flavoured...After that it depends whether
> or not you like it.

Alright! I'll give it a shot and see what happens. Thanksssss

I'd make the soup, then add to the plate to taste - by the drops. It's very
salty.

On Oct 11, 11:57 am, "Jke" > wrote:
> I'd make the soup, then add to the plate to taste - by the drops. It's very
> salty.



I added less than a tablespoon to the finished soup which was a
gigantic pot and it turned out great! I do think if I had added a full
tablespoon or more it would have been too salty to eat. That's some
powerful stuff and I had held back on the salt when I was making the
soup. This will lunch this week for myself and my co-worker.

itsjoannotjoann wrote on 11 Oct 2006 in rec.food.cooking

>
>
> On Oct 11, 11:57 am, "Jke" > wrote:
> > I'd make the soup, then add to the plate to taste - by the drops.
> > It's very salty.
>
>
>
> I added less than a tablespoon to the finished soup which was a
> gigantic pot and it turned out great! I do think if I had added a
> full tablespoon or more it would have been too salty to eat. That's
> some powerful stuff and I had held back on the salt when I was making
> the soup. This will lunch this week for myself and my co-worker.
>
>

So the maggi added some pizazz to the soup? It was a taste success? If so
I'm happy for you. I like it, I add 2 dashes to a 16 qt stockpot of many
soups. To me it adds more flavour than worechestshire sauce. I have the
Costco industrial sized bottle. Had the same bottle for several years and
I make big batches (3 to 4 gallons at a time) of soup at least twice a
month.

Next we'll have you trying fish sauce, another favorite of mine, but in
stirfries with oyster sauce.

Mr Libido Incognito wrote:
>
>
> Next we'll have you trying fish sauce, another favorite of mine, but in
> stirfries with oyster sauce.


I've seen the fish sauce, but not oyster sauce. I've never tried
either one as I'm not that adventurous of a cook.

On 12 Oct 2006 07:42:31 -0700, "itsjoannotjoann"
> wrote:

>
>Mr Libido Incognito wrote:
>>
>>
>> Next we'll have you trying fish sauce, another favorite of mine, but in
>> stirfries with oyster sauce.
>
>
>I've seen the fish sauce, but not oyster sauce. I've never tried
>either one as I'm not that adventurous of a cook.

There's oyster sauce and oyster "flavored" sauce. I think the
flavored has mushrooms in it. I'm not sure. Maybe aem can chime in
as he/she seems to know a lot about Asian cooking.

Lou

itsjoannotjoann wrote:

> Mr Libido Incognito wrote:
> >
> >
> > Next we'll have you trying fish sauce, another favorite of mine, but in
> > stirfries with oyster sauce.
>
>
> I've seen the fish sauce, but not oyster sauce. I've never tried
> either one as I'm not that adventurous of a cook.


Oyster sauce is milder, not as a pungent as fish sauce. In a pinch I've
used it as a substitute for soy sauce...

--
Best
Greg

On Thu, 12 Oct 2006 17:44:58 GMT, Steve Wertz
> wrote:

>On Thu, 12 Oct 2006 17:40:48 GMT, Steve Wertz wrote:
>
>> Oyster Sauce has more oyster extract than Oyster Flavored Sauce.
>> Look for brands where oyster extract is the first or second
>> ingredient (Lee Kum Kee *premium* or Amoy w/Dried Scallop).
>
>I should note that some of the premium brand of oyster sauce are
>also labeled "Oyster FLAVORED Sauce". The only real indication of
>the quality is by looking at the ingredients.
>
>-sw

Thanks for the info. Sorry I took so long to reply. I've been on
holiday.

Lou