Here my description of the making of nuoc mau - Vietnamese caramel
sauce. It is a required flavoring for thit nuong (grilled pork
chops), kho dishes (stews), meatballs, grilled beef, and many
other dishes in Vietnamese cuisine.

This is for serious cooks that are into making authentic
Vietnamese dishes.

http://yfrog.com/mtnuocmauhalfwayjx

I tried adding comments but that site sucks - so the gallery is
not that useful. The complete description can be found he
http://vietworldkitchen.typepad.com/...mel-sauce.html

And uses:
http://forums.egullet.org/index.php?...se-kho-dishes/

-sw

Sqwertz wrote:
> Here my description of the making of nuoc mau - Vietnamese caramel
> sauce. It is a required flavoring for thit nuong (grilled pork
> chops), kho dishes (stews), meatballs, grilled beef, and many
> other dishes in Vietnamese cuisine.
>
> This is for serious cooks that are into making authentic
> Vietnamese dishes.
>
> http://yfrog.com/mtnuocmauhalfwayjx
>
> I tried adding comments but that site sucks - so the gallery is
> not that useful. The complete description can be found he
> http://vietworldkitchen.typepad.com/...mel-sauce.html
>
> And uses:
> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> -sw

I made such a mess of my pot when I made caramel pork that I never
tried that again. So, thanks.

--
Jean B.

On 8/2/2010 9:33 PM, Jean B. wrote:
>> http://yfrog.com/mtnuocmauhalfwayjx
>>
>> I tried adding comments but that site sucks - so the gallery is
>> not that useful. The complete description can be found he
>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>
>> And uses:
>> http://forums.egullet.org/index.php?...se-kho-dishes/
>>
>> -sw
>
>
> I made such a mess of my pot when I made caramel pork that I never
> tried that again. So, thanks.
>

After you empty the pot, fill it with sudsy water and let it soak for an
hour or so, then it should come clean.

B

Ema Nymton wrote:
> On 8/2/2010 9:33 PM, Jean B. wrote:
>>> http://yfrog.com/mtnuocmauhalfwayjx
>>>
>>> I tried adding comments but that site sucks - so the gallery is
>>> not that useful. The complete description can be found he
>>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>>
>>> And uses:
>>> http://forums.egullet.org/index.php?...se-kho-dishes/
>>>
>>> -sw
>>
>>
>> I made such a mess of my pot when I made caramel pork that I never
>> tried that again. So, thanks.
>>
>
> After you empty the pot, fill it with sudsy water and let it soak for an
> hour or so, then it should come clean.
>
> B

Oddly enough, this caramel seemed to be welded on. Hot water
works for normal caramel, so it's a mystery to me.

--
Jean B.

Jean B. wrote:

> Oddly enough, this caramel seemed to be welded on. Hot water works for
> normal caramel, so it's a mystery to me.

Know what would work REALLY WELL for that? A dog.

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> Oddly enough, this caramel seemed to be welded on. Hot water works for
>> normal caramel, so it's a mystery to me.
>
> Know what would work REALLY WELL for that? A dog.
>
> Bob
>
I literally LOL! That is apparently what I need!

--
Jean B.

Sqwertz wrote:
>
> I always use that particular pan to make nuoc mau, and not much
> else. It's a $70 All-clad non-stick that was given to me by
> somebody who turned out to be bad news. So I'm trying to destroy
> it.

Om gave you a pan?

Sycophant wrote:

>> > It's a $70 All-clad non-stick that was given to me by somebody who
>> > turned out to be bad news. So I'm trying to destroy it.
>>
>> Om gave you a pan?
>
> <lol> I was wondering when someone was going to presume that!
>
> 'twasn't me. Someone else he turned on presumably. ;-)

So you're admitting that Steve *does* turn you on? And you're still smiling
and winking at the memory? Kind of puts a different light on the "scorned
lover" issue.

Bob

even if you are, you are most entertaining from the net, Lee
"Sqwertz" > wrote in message
...
> On Mon, 02 Aug 2010 22:33:36 -0400, Jean B. wrote:
>
>> I made such a mess of my pot when I made caramel pork that I never
>> tried that again. So, thanks.
>
> I always use that particular pan to make nuoc mau, and not much
> else. It's a $70 All-clad non-stick that was given to me by
> somebody who turned out to be bad news. So I'm trying to destroy
> it.
>
> Every time I dunk that 400F pan into the cold water bath I say,
> "Die! Die!", but it just sizzles, steams, and mocks me. Can't you
> hear it?
>
> http://a.yfrog.com/img826/2818/nuocm...gpanquickl.jpg
>
> -sw (I'm not psycho, I swear!)

Sqwertz wrote:
> On Mon, 02 Aug 2010 22:33:36 -0400, Jean B. wrote:
>
>> I made such a mess of my pot when I made caramel pork that I never
>> tried that again. So, thanks.
>
> I always use that particular pan to make nuoc mau, and not much
> else. It's a $70 All-clad non-stick that was given to me by
> somebody who turned out to be bad news. So I'm trying to destroy
> it.
>
> Every time I dunk that 400F pan into the cold water bath I say,
> "Die! Die!", but it just sizzles, steams, and mocks me. Can't you
> hear it?
>
> http://a.yfrog.com/img826/2818/nuocm...gpanquickl.jpg
>
> -sw (I'm not psycho, I swear!)

Now, the trick may be caring about the pan. Pots and pans are
probably perverse.

I just posted what I think of All-Clad, and not for the first
time. The only pieces I enjoy using are the smaller frying pans
and the small saucier. The others are just so heavy and awkward
(for me).

--
Jean B.

Jean B. wrote:

> I just posted what I think of All-Clad, and not for the first time. The
> only pieces I enjoy using are the smaller frying pans and the small
> saucier. The others are just so heavy and awkward (for me).

I really, really, really like my All-Clad roasting pan.

Bob

Steve wrote:

> Here my description of the making of nuoc mau - Vietnamese caramel
> sauce. It is a required flavoring for thit nuong (grilled pork
> chops), kho dishes (stews), meatballs, grilled beef, and many
> other dishes in Vietnamese cuisine.
>
> This is for serious cooks that are into making authentic
> Vietnamese dishes.
>
> http://yfrog.com/mtnuocmauhalfwayjx
>
> I tried adding comments but that site sucks - so the gallery is
> not that useful. The complete description can be found he
> http://vietworldkitchen.typepad.com/...mel-sauce.html
>
> And uses:
> http://forums.egullet.org/index.php?...se-kho-dishes/

The top half of my Farberware double boiler doesn't get much use, but it's
perfect for making nuoc mau. The bottom of the pan is very thin, so when you
put it into water to stop the sugar from cooking further, there's very
little residual heat in the metal, so the cooking stops almost instantly.
The bottom of the pan is rounded, so it's easy to stir and swirl.

http://www.amazon.com/Farberware-Cla.../dp/B00004RGB7

The pan is also shiny on the bottom, which allows for easy monitoring of the
color. Trying to make nuoc mau in a cast-iron skillet would be a nightmare!

Using an expensive pan with a bonded bottom is asking for trouble; the heat
differential as the hot pan is put into the cold water could cause the
metals to delaminate, ruining the pan. It's best to use a pan with a thin
bottom, and most cheap pans would do just fine.

Bob

"Bob Terwilliger" > wrote in message
...
> Steve wrote:
>
>> Here my description of the making of nuoc mau - Vietnamese caramel
>> sauce. It is a required flavoring for thit nuong (grilled pork
>> chops), kho dishes (stews), meatballs, grilled beef, and many
>> other dishes in Vietnamese cuisine.
>>
>> This is for serious cooks that are into making authentic
>> Vietnamese dishes.
>>
>> http://yfrog.com/mtnuocmauhalfwayjx
>>
>> I tried adding comments but that site sucks - so the gallery is
>> not that useful. The complete description can be found he
>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>
>> And uses:
>> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> The top half of my Farberware double boiler doesn't get much use, but it's
> perfect for making nuoc mau. The bottom of the pan is very thin, so when
> you put it into water to stop the sugar from cooking further, there's very
> little residual heat in the metal, so the cooking stops almost instantly.
> The bottom of the pan is rounded, so it's easy to stir and swirl.
>
> http://www.amazon.com/Farberware-Cla.../dp/B00004RGB7
>
> The pan is also shiny on the bottom, which allows for easy monitoring of
> the color. Trying to make nuoc mau in a cast-iron skillet would be a
> nightmare!
>
> Using an expensive pan with a bonded bottom is asking for trouble; the
> heat differential as the hot pan is put into the cold water could cause
> the metals to delaminate, ruining the pan. It's best to use a pan with a
> thin bottom, and most cheap pans would do just fine.
>
> Bob

Excellent idea! I've got the same pans and have only used the top pot twice
in 10 years. I'm going to give this a try.

Thanks Bob, and Steve too for posting the instructions.

Jon

Bob Terwilliger wrote:
> Steve wrote:
>
>> Here my description of the making of nuoc mau - Vietnamese caramel
>> sauce. It is a required flavoring for thit nuong (grilled pork
>> chops), kho dishes (stews), meatballs, grilled beef, and many
>> other dishes in Vietnamese cuisine.
>>
>> This is for serious cooks that are into making authentic
>> Vietnamese dishes.
>>
>> http://yfrog.com/mtnuocmauhalfwayjx
>>
>> I tried adding comments but that site sucks - so the gallery is
>> not that useful. The complete description can be found he
>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>
>> And uses:
>> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> The top half of my Farberware double boiler doesn't get much use, but it's
> perfect for making nuoc mau. The bottom of the pan is very thin, so when you
> put it into water to stop the sugar from cooking further, there's very
> little residual heat in the metal, so the cooking stops almost instantly.
> The bottom of the pan is rounded, so it's easy to stir and swirl.
>
> http://www.amazon.com/Farberware-Cla.../dp/B00004RGB7
>
> The pan is also shiny on the bottom, which allows for easy monitoring of the
> color. Trying to make nuoc mau in a cast-iron skillet would be a nightmare!
>
> Using an expensive pan with a bonded bottom is asking for trouble; the heat
> differential as the hot pan is put into the cold water could cause the
> metals to delaminate, ruining the pan. It's best to use a pan with a thin
> bottom, and most cheap pans would do just fine.
>
> Bob
>
>
Aha! That's part of the cheap set I got for use on my induction
cooktop. In ways, I find it preferable to all the expensive
alternatives.

BTW, I was ever so pleased to find that I can use my old
Revereware covers on at least some of the Farberware pots and
pans, as well as some of the All-Clad. I was surprised to see
that the Farberware covers are tempered glass. That will probably
be useful at times, although they are not as nice (IMO) as the
Revereware ones. I detest the new lids and most of the new pots
and pans, including All-Clad.

--
Jean B.