Text 187, 83 rader
Skriven 2008-01-03 12:51:33 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: WINE 630  80103
=======================
 -=> Quoting Michael Loo to Carol Shenkenberger <=-

 > The default wine in Chinese cooking is a rice wine called Shao Hsing
 > (lot's of different spelling for that one). A dry sherry is a good
 > substitute.
 CS> Actually I see that all the time but it doesnt work in many recipies. 
 CS> It's too fruity to carry over right.  

 ML> Which is too fruity? A good dry Sherry is extremely lemony with
 ML> some raisiny/figgy/pruny notes depending on what type you are
 ML> talking about. And a medium-age shao hsing/hsiao hsing/shao shing
 ML> has some of these characteristics (an old one is herbal and earthy
 ML> and wouldn't do any dish any kind of good).

I am confused (yet again) on Chinese wine.  The stuff sold here as
cooking wine is Pearl River Bridge "Shiwan Rice Chiew", 29% alcohol and
made unpalatable as a beverage with 3% salt.  It is clear, and tastes
as you would expect with that much salt.  I haven't seen a brown wine.
 
 CS> Bo, can you find Sake or a cooking wine called Mirin?  Sake would be
 CS> the match here.  You won't need much as you see but it keeps a very
 CS> long time after opening.

Mirin is available, but much more expensive.  I'm not sure if it is
salted, as haven't bought any.

 ML> Mirin would work but is way sweet.
 
 ML> Here in the northeast, with its big Chinese population, Chinese
 ML> rice wines are really easy to get and really cheap (under $2 a
 ML> bottle); sake is quite a bit more expensive. Anyway, sake is like
 ML> unaged Chinese rice wine; the browner the shao shing the older it
 ML> is, the stronger, the more difficult to cook with. I think that
 ML> a medium-brown produces the best effect (and is rather like an
 ML> amontillado Sherry).

Yesterday I saw a TV program on the spirit which it was claimed is
drunk by more people (over 100 million) than any other - "Baijui", made
from sorghum.  It can contain anything between 28 and 60% alcohol.  Is
this also used for cooking, and if it is sold outside China, what name
would be used?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Unagi Kabayaki / Grilled Eel
 Categories: Japan, Asian, Seafood
      Yield: 1 Batch
 
    750 g  Eel- fresh
      2 tb Oil
    1/4 c  Mirin
    1/4 c  Sauce- light soy
           Cucumber               -or-
           Daikon                 -or-
           ;shredded
 
  With a sharp knife cut the skin around the head of the eel and pull
  off the skin in one piece. Slice the eel open, cut away the backbone
  and cut the meat into 8cm pieces. Flatten and brush with oil.
  
  Place under the grill and cook on moderate heat, for at least 5
  minutes on each side, brushing occasionally with oil. Combining mirin
  and soya sauce in a small saucepan and bring to the boil.
  
  Dip the eel pieces into the sauce and return to the grill to cook
  until the glaze begins to dry. Brush with more glaze and continue
  cooking, adding more glaze until the eel is done and the sauce is
  used up.
  
  Place the eel pieces on a serving dish and garnish with shredded
  cucumber or radish.
  
  From: ASIAN COOKERY IN COLOUR By: JACKI PASSMORE ISBN 0 7271 0385 7
  Typed by: KEVIN JCJD SYMONS
  <kevin.jcjd.symons{at}braintap.apana.org.au>
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)