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chinese brown gravy???
chinese brown gravy???
Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.
Much regards
Just picked up a new carbon steel joyce chen wok. (I also have a new
cooktop, with some high output burners)
Looking at the recipe included for fried rice, it says to use a tsp of
chinese brown gravy syrup(and specifically it says not soy sauce)
Any idea what this could be. Oyster sauce maybee. I thought I was
familiar with most asian ingrediants, but this one stumps me.
Can someone clue me in please.
Much regards
Re: chinese brown gravy???
On 2008-05-09, J.Lef <j.lef@verizon . net > wrote:
> chinese brown gravy syrup(and specifically it says not soy sauce)
A google search reveals a page naming Gravy Master as an ingredient for
Joyce Chen cooking ware recipes. Other sites include Kitchen Bouquet. As
for the Chinese, you can call it Chinese, you can call it Jay, you can call
it JJ......
nb
On 2008-05-09, J.Lef <j.lef@verizon . net > wrote:
> chinese brown gravy syrup(and specifically it says not soy sauce)
A google search reveals a page naming Gravy Master as an ingredient for
Joyce Chen cooking ware recipes. Other sites include Kitchen Bouquet. As
for the Chinese, you can call it Chinese, you can call it Jay, you can call
it JJ......
nb
Re: chinese brown gravy???
"J.Lef" wrote
> Looking at the recipe included for fried rice, it says to use a tsp of
> chinese brown gravy syrup(and specifically it says not soy sauce)
> Any idea what this could be. Oyster sauce maybee. I thought I was
> familiar with most asian ingrediants, but this one stumps me.
It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems low,
sure it's not TB?).
Depending on the rest of the recipe, Oyster sauce may not have been intended
but might taste pretty good! It depends on what other spices are in there.
Say, if it has alot of anise or 5-spice, the oyster sauce may be slightly
overpowering hence the beef gravy to 'cut it down a notch'.
"J.Lef" wrote
> Looking at the recipe included for fried rice, it says to use a tsp of
> chinese brown gravy syrup(and specifically it says not soy sauce)
> Any idea what this could be. Oyster sauce maybee. I thought I was
> familiar with most asian ingrediants, but this one stumps me.
It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems low,
sure it's not TB?).
Depending on the rest of the recipe, Oyster sauce may not have been intended
but might taste pretty good! It depends on what other spices are in there.
Say, if it has alot of anise or 5-spice, the oyster sauce may be slightly
overpowering hence the beef gravy to 'cut it down a notch'.
Re: chinese brown gravy???
> It's just a thicker than usual brown beef based gravy. You should be able
> to thicken up some regular jarred gravy with a little extra cornstarch to
> match it. Jarred mentioned only for ease as you need just a ts (seems
> low, sure it's not TB?).
Humm, others are comming up with maggi seasoning. They could be right, just
not the same thing I'm used to seeing as 'brown gravy'.
> It's just a thicker than usual brown beef based gravy. You should be able
> to thicken up some regular jarred gravy with a little extra cornstarch to
> match it. Jarred mentioned only for ease as you need just a ts (seems
> low, sure it's not TB?).
Humm, others are comming up with maggi seasoning. They could be right, just
not the same thing I'm used to seeing as 'brown gravy'.
Re: chinese brown gravy???
cshenk wrote:
>> It's just a thicker than usual brown beef based gravy. You should be able
>> to thicken up some regular jarred gravy with a little extra cornstarch to
>> match it. Jarred mentioned only for ease as you need just a ts (seems
>> low, sure it's not TB?).
>
> Humm, others are comming up with maggi seasoning. They could be right, just
> not the same thing I'm used to seeing as 'brown gravy'.
>
>
It's also not what Joyce Chen used in her book....
--
Jean B.
cshenk wrote:
>> It's just a thicker than usual brown beef based gravy. You should be able
>> to thicken up some regular jarred gravy with a little extra cornstarch to
>> match it. Jarred mentioned only for ease as you need just a ts (seems
>> low, sure it's not TB?).
>
> Humm, others are comming up with maggi seasoning. They could be right, just
> not the same thing I'm used to seeing as 'brown gravy'.
>
>
It's also not what Joyce Chen used in her book....
--
Jean B.
Re: chinese brown gravy???
On Fri 09 May 2008 12:12:43p, cshenk told us...
> "J.Lef" wrote
>
>> Looking at the recipe included for fried rice, it says to use a tsp
>> of
>> chinese brown gravy syrup(and specifically it says not soy sauce)
>> Any idea what this could be. Oyster sauce maybee. I thought I was
>> familiar with most asian ingrediants, but this one stumps me.
>
> It's just a thicker than usual brown beef based gravy. You should be
> able to thicken up some regular jarred gravy with a little extra
> cornstarch to match it. Jarred mentioned only for ease as you need just
> a ts (seems low, sure it's not TB?).
>
> Depending on the rest of the recipe, Oyster sauce may not have been
> intended but might taste pretty good! It depends on what other spices
> are in there. Say, if it has alot of anise or 5-spice, the oyster sauce
> may be slightly overpowering hence the beef gravy to 'cut it down a
> notch'.
If I were making it, I think I would use Better Than Bouillon. Nice beef
flavor, concentrated, and should integrate well into the dish.
--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 10hrs 20mins
-------------------------------------------
Catastrophe: An award for the cat with
the nicest buns.
-------------------------------------------
On Fri 09 May 2008 12:12:43p, cshenk told us...
> "J.Lef" wrote
>
>> Looking at the recipe included for fried rice, it says to use a tsp
>> of
>> chinese brown gravy syrup(and specifically it says not soy sauce)
>> Any idea what this could be. Oyster sauce maybee. I thought I was
>> familiar with most asian ingrediants, but this one stumps me.
>
> It's just a thicker than usual brown beef based gravy. You should be
> able to thicken up some regular jarred gravy with a little extra
> cornstarch to match it. Jarred mentioned only for ease as you need just
> a ts (seems low, sure it's not TB?).
>
> Depending on the rest of the recipe, Oyster sauce may not have been
> intended but might taste pretty good! It depends on what other spices
> are in there. Say, if it has alot of anise or 5-spice, the oyster sauce
> may be slightly overpowering hence the beef gravy to 'cut it down a
> notch'.
If I were making it, I think I would use Better Than Bouillon. Nice beef
flavor, concentrated, and should integrate well into the dish.
--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 10hrs 20mins
-------------------------------------------
Catastrophe: An award for the cat with
the nicest buns.
-------------------------------------------
Re: chinese brown gravy???
"Wayne Boatwright" wrote
> If I were making it, I think I would use Better Than Bouillon. Nice beef
> flavor, concentrated, and should integrate well into the dish.
Ohh, can I eat at your house? Pretty please? ;-)
There was a product I used to get in Hawaii, many years ago. It was a sort
of beef bullion paste you mixed with hot water to whatever consistancy you
wanted. I loved that stuff!
"Wayne Boatwright" wrote
> If I were making it, I think I would use Better Than Bouillon. Nice beef
> flavor, concentrated, and should integrate well into the dish.
Ohh, can I eat at your house? Pretty please? ;-)
There was a product I used to get in Hawaii, many years ago. It was a sort
of beef bullion paste you mixed with hot water to whatever consistancy you
wanted. I loved that stuff!
Re: chinese brown gravy???
On Sat 10 May 2008 09:56:56a, cshenk told us...
> "Wayne Boatwright" wrote
>
>> If I were making it, I think I would use Better Than Bouillon. Nice
>> beef flavor, concentrated, and should integrate well into the dish.
>
> Ohh, can I eat at your house? Pretty please? ;-)
Of course you can...
> There was a product I used to get in Hawaii, many years ago. It was a
> sort of beef bullion paste you mixed with hot water to whatever
> consistancy you wanted. I loved that stuff!
Probably a very similar product. Better Than Bouillon is a sort of paste,
rather sticky, a true reduction of beef product. If you can't find it
locally, you can order it here...
* w w w .superiortouch . com /btb.htm
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 13hrs 15mins
-------------------------------------------
Useless Invention: Papier mache step
ladder.
-------------------------------------------
On Sat 10 May 2008 09:56:56a, cshenk told us...
> "Wayne Boatwright" wrote
>
>> If I were making it, I think I would use Better Than Bouillon. Nice
>> beef flavor, concentrated, and should integrate well into the dish.
>
> Ohh, can I eat at your house? Pretty please? ;-)
Of course you can...
> There was a product I used to get in Hawaii, many years ago. It was a
> sort of beef bullion paste you mixed with hot water to whatever
> consistancy you wanted. I loved that stuff!
Probably a very similar product. Better Than Bouillon is a sort of paste,
rather sticky, a true reduction of beef product. If you can't find it
locally, you can order it here...
* w w w .superiortouch . com /btb.htm
--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 1dys 13hrs 15mins
-------------------------------------------
Useless Invention: Papier mache step
ladder.
-------------------------------------------
Re: chinese brown gravy???
On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sat 10 May 2008 09:56:56a, cshenk told us...
>
>> "Wayne Boatwright" wrote
>>
>>> If I were making it, I think I would use Better Than Bouillon. Nice
>>> beef flavor, concentrated, and should integrate well into the dish.
>>
>> Ohh, can I eat at your house? Pretty please? ;-)
>
>Of course you can...
>
>> There was a product I used to get in Hawaii, many years ago. It was a
>> sort of beef bullion paste you mixed with hot water to whatever
>> consistancy you wanted. I loved that stuff!
>
>Probably a very similar product. Better Than Bouillon is a sort of paste,
>rather sticky, a true reduction of beef product. If you can't find it
>locally, you can order it here...
>
> * w w w .superiortouch . com /btb.htm
how well does this stuff keep, wayne?
your pal,
blake
On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sat 10 May 2008 09:56:56a, cshenk told us...
>
>> "Wayne Boatwright" wrote
>>
>>> If I were making it, I think I would use Better Than Bouillon. Nice
>>> beef flavor, concentrated, and should integrate well into the dish.
>>
>> Ohh, can I eat at your house? Pretty please? ;-)
>
>Of course you can...
>
>> There was a product I used to get in Hawaii, many years ago. It was a
>> sort of beef bullion paste you mixed with hot water to whatever
>> consistancy you wanted. I loved that stuff!
>
>Probably a very similar product. Better Than Bouillon is a sort of paste,
>rather sticky, a true reduction of beef product. If you can't find it
>locally, you can order it here...
>
> * w w w .superiortouch . com /btb.htm
how well does this stuff keep, wayne?
your pal,
blake
Re: chinese brown gravy???
On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
> how well does this stuff keep, wayne?
Pretty good if you use it. Mom had a jar that had to be years old. I
couldn't get the stuff out with a cold chisel. I jes bought new.
nb
On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
> how well does this stuff keep, wayne?
Pretty good if you use it. Mom had a jar that had to be years old. I
couldn't get the stuff out with a cold chisel. I jes bought new.
nb
Re: chinese brown gravy???
On Sun 11 May 2008 08:07:10a, notbob told us...
> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>
>> how well does this stuff keep, wayne?
>
> Pretty good if you use it. Mom had a jar that had to be years old. I
> couldn't get the stuff out with a cold chisel. I jes bought new.
>
> nb
Well, "years old" might be stretching its useful life a bit. :-) I have
easily kept it over a year in the frige with no problem. I should say that
it should be allowed to come to room temperature first before spooning it
out of the jar.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 40mins
-------------------------------------------
Love is deaf as well as blind... and
walks with a limp. -SLR
-------------------------------------------
On Sun 11 May 2008 08:07:10a, notbob told us...
> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>
>> how well does this stuff keep, wayne?
>
> Pretty good if you use it. Mom had a jar that had to be years old. I
> couldn't get the stuff out with a cold chisel. I jes bought new.
>
> nb
Well, "years old" might be stretching its useful life a bit. :-) I have
easily kept it over a year in the frige with no problem. I should say that
it should be allowed to come to room temperature first before spooning it
out of the jar.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 40mins
-------------------------------------------
Love is deaf as well as blind... and
walks with a limp. -SLR
-------------------------------------------
Re: chinese brown gravy???
On Sun, 11 May 2008 16:25:21 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sun 11 May 2008 08:07:10a, notbob told us...
>
>> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>>
>>> how well does this stuff keep, wayne?
>>
>> Pretty good if you use it. Mom had a jar that had to be years old. I
>> couldn't get the stuff out with a cold chisel. I jes bought new.
>>
>> nb
>
>Well, "years old" might be stretching its useful life a bit. :-) I have
>easily kept it over a year in the frige with no problem. I should say that
>it should be allowed to come to room temperature first before spooning it
>out of the jar.
thanks, wayne and nb.
your pal,
blake
On Sun, 11 May 2008 16:25:21 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>On Sun 11 May 2008 08:07:10a, notbob told us...
>
>> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>>
>>> how well does this stuff keep, wayne?
>>
>> Pretty good if you use it. Mom had a jar that had to be years old. I
>> couldn't get the stuff out with a cold chisel. I jes bought new.
>>
>> nb
>
>Well, "years old" might be stretching its useful life a bit. :-) I have
>easily kept it over a year in the frige with no problem. I should say that
>it should be allowed to come to room temperature first before spooning it
>out of the jar.
thanks, wayne and nb.
your pal,
blake
Re: chinese brown gravy???
On Mon 12 May 2008 09:17:16a, blake murphy told us...
> On Sun, 11 May 2008 16:25:21 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sun 11 May 2008 08:07:10a, notbob told us...
>>
>>> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>>>
>>>> how well does this stuff keep, wayne?
>>>
>>> Pretty good if you use it. Mom had a jar that had to be years old. I
>>> couldn't get the stuff out with a cold chisel. I jes bought new.
>>>
>>> nb
>>
>>Well, "years old" might be stretching its useful life a bit. :-) I have
>>easily kept it over a year in the frige with no problem. I should say
>>that it should be allowed to come to room temperature first before
>>spooning it out of the jar.
>
> thanks, wayne and nb.
>
> your pal,
> blake
You're most welcome!
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 13hrs 45mins
-------------------------------------------
(A)bort (R)etry (F)ail (U)nplug & (S)ell
-------------------------------------------
On Mon 12 May 2008 09:17:16a, blake murphy told us...
> On Sun, 11 May 2008 16:25:21 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sun 11 May 2008 08:07:10a, notbob told us...
>>
>>> On 2008-05-11, blake murphy <blakepmNOTTHIS@verizon . net > wrote:
>>>
>>>> how well does this stuff keep, wayne?
>>>
>>> Pretty good if you use it. Mom had a jar that had to be years old. I
>>> couldn't get the stuff out with a cold chisel. I jes bought new.
>>>
>>> nb
>>
>>Well, "years old" might be stretching its useful life a bit. :-) I have
>>easily kept it over a year in the frige with no problem. I should say
>>that it should be allowed to come to room temperature first before
>>spooning it out of the jar.
>
> thanks, wayne and nb.
>
> your pal,
> blake
You're most welcome!
--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 13hrs 45mins
-------------------------------------------
(A)bort (R)etry (F)ail (U)nplug & (S)ell
-------------------------------------------
Re: chinese brown gravy???
On Sun 11 May 2008 08:01:20a, blake murphy told us...
> On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sat 10 May 2008 09:56:56a, cshenk told us...
>>
>>> "Wayne Boatwright" wrote
>>>
>>>> If I were making it, I think I would use Better Than Bouillon. Nice
>>>> beef flavor, concentrated, and should integrate well into the dish.
>>>
>>> Ohh, can I eat at your house? Pretty please? ;-)
>>
>>Of course you can...
>>
>>> There was a product I used to get in Hawaii, many years ago. It was a
>>> sort of beef bullion paste you mixed with hot water to whatever
>>> consistancy you wanted. I loved that stuff!
>>
>>Probably a very similar product. Better Than Bouillon is a sort of
paste,
>>rather sticky, a true reduction of beef product. If you can't find it
>>locally, you can order it here...
>>
>> * w w w .superiortouch . com /btb.htm
>
> how well does this stuff keep, wayne?
>
> your pal,
> blake
>
In the fridge, indefinitely, and it's well worth the price.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 40mins
-------------------------------------------
Love is deaf as well as blind... and
walks with a limp. -SLR
-------------------------------------------
On Sun 11 May 2008 08:01:20a, blake murphy told us...
> On Sat, 10 May 2008 17:49:31 GMT, Wayne Boatwright
> <wayneboatwright@arizona.usa . com > wrote:
>
>>On Sat 10 May 2008 09:56:56a, cshenk told us...
>>
>>> "Wayne Boatwright" wrote
>>>
>>>> If I were making it, I think I would use Better Than Bouillon. Nice
>>>> beef flavor, concentrated, and should integrate well into the dish.
>>>
>>> Ohh, can I eat at your house? Pretty please? ;-)
>>
>>Of course you can...
>>
>>> There was a product I used to get in Hawaii, many years ago. It was a
>>> sort of beef bullion paste you mixed with hot water to whatever
>>> consistancy you wanted. I loved that stuff!
>>
>>Probably a very similar product. Better Than Bouillon is a sort of
paste,
>>rather sticky, a true reduction of beef product. If you can't find it
>>locally, you can order it here...
>>
>> * w w w .superiortouch . com /btb.htm
>
> how well does this stuff keep, wayne?
>
> your pal,
> blake
>
In the fridge, indefinitely, and it's well worth the price.
--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 14hrs 40mins
-------------------------------------------
Love is deaf as well as blind... and
walks with a limp. -SLR
-------------------------------------------
Re: chinese brown gravy???
On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>I think I would use Better Than Bouillon. Nice beef
>flavor, concentrated, and should integrate well into the dish.
I need to look for that brand.
--
See return address to reply by email
remove the smile first
On Fri, 09 May 2008 20:44:32 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa . com > wrote:
>I think I would use Better Than Bouillon. Nice beef
>flavor, concentrated, and should integrate well into the dish.
I need to look for that brand.
--
See return address to reply by email
remove the smile first
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