You piqued my curiosity in the freezing tomato sauce thread. 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?"

Thanks!

Priscilla, whose mouth is starting to water for red cooked pork and turnips

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

aem wrote:
>
> 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.

Right! It was the star anise I was forgetting. No dried peppers for
this tender-mouthed gal.

> 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.

But you were talking about freezing it, weren't you?

> 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.

Wonderful! Thanks so much!

Priscilla

"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

Dee Randall wrote:
> >
> 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

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.

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

> wrote in message
...
> 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
>
> --
> If replying personally, please remove the .au from the address.
>

"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

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

>
> > wrote in message
> ...
> > 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
> >
> > --
> > 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" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
>>
>> > wrote in message
>> ...
>> > 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
>> >
>> > --
>> > 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
:

> 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

In article . com>,
"aem" > wrote:

> Dee Randall wrote:
> > >
> > 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....

"Chinese potroast" is how I explained it to someone at work.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

In article >,
Priscilla Ballou > wrote:

> In article . com>,
> "aem" > wrote:
>
> > Dee Randall wrote:
> > > >
> > > 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....
>
> "Chinese potroast" is how I explained it to someone at work.

Following up to myself...

Although that's almost more a cultural niche designation than it is a
culinary analogy.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal