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10-11-2014, 12:53 PM
Re: (...)
Master Stock is a Chinese thing.
They make a braising liquid that includes soy sauce, Shoaxing, ginger, rock sugar, etc., use it to, braise or poach meats, then keep reusing it for successive poaching or braising. This builds up and reinforces the flavours of the stock each time, thus adding more and more flavour to the meat that is cooked in it.
HERE is a link to the recipe for Neil Perry's Master Stock (the same batch of which one of his restaurants has used for more than seven years, so far).
If blueberry muffins have blueberries in them, what do vegan muffins have?
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Amazing that they have intensified their stock for seven years! I bet it's good!
Daphne
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I've had too much wine watching Florian on Beat Bobby Flay to give this the attention it needs - will come back to it.
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Is this similar to the XO sauce ?
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That sounds really interesting!
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The idea kind of creeps me out in a way.
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XO is an actual sauce, from Hong Kong, made from dried scallops, shrimp and fish.
Master Stock is the liquid used for poaching meat. It's boiled and skimmed after each use.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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No, and before now, didn't really know what it was. How fascinating though. Can you imagine the intense flavor in that stuff?
Maryann
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Interesting article Labs.
Today's Philly Inquirer has a food review for a Chinese restaurant that relocated to South Jersey after being in Philly's Chinatown area for quite a while. The food editor, Craig LaBan, mentions how Chun Chu always has a pot of pure chicken broth that simmers on a back burner that almost never goes out.
I've had take out from there and his food is really good. The Cold Cucumber in Chili Oil appy is so totally addictive.
http://www.philly.com/philly/columnists/..._BYOB.htmlBarbara
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The complexity of flavors must be outstanding.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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