Hey guys, a few notes: 1. I know that this one was slightly different, in that we really didn’t show how to make the two dishes at all. I figured that this video might be better off really focusing on the idea of brown sauce/white sauce and how they’re used… and I could go into detail on the recipes themselves in the written Substack/Reddit posts. 2. The “language lesson”, as I said, was a *drastic* drastic simplification. It’s also important to point out that what we taught there were descriptions of how the words are used, and not definitions. There’s also handful of other characters that also can be translated as “sauces” (or pastes!) - in particular, 水 (water) and 油 (oil) are two that stand out off the top of my head. Also, there's a borderline comical level of broadness to all of these characters - like fruit juice is also a zhi 汁. 3. Not sure who edited that Wikipedia article - it was pretty egregious. In a cooking context, you’d usually see the character “褐” instead of “棕” (e.g. the proper translation of espagnole is 褐酱), and the character “色” (emphasizing color) feels really out of place. Honestly feels like someone just popped something into Google translate and called it a day. Nothing against the people that take their time to edit things - doing god’s work there! - but food articles seem to consistently be one of the lower quality corners of Wikipedia. If I was a better human being I’d edit it myself, but I’m lazy :) 4. In the context of a stir fry, you can obviously have different orders of operations. Usually what we do is add our ingredients after the aromatics/wine, give it a brief stir fry, then add the sauce. The advantage of doing it this way is that the ingredients get a bit of a fry (and you can sizzle in some soy sauce if applicable), and take on the subsequent flavors a smudge better. The advantage of making the sauce first is that you can more clearly control the consistency of the sauce. 5. We chose to go sauce-first this time in this video in order to show the underlying technique clearer. 6. One thing that I’m worried that I didn’t show clearly enough was the motion of adding in the starch slurry. In an ideal world, you want to add it in in a thin stream *while* stirring constantly - this helps prevent clumps. In the shrimp stir fry, I did it after (not best practice, but hey), and unfortunately Art of Cooking just sort of… dumped his in lol. 7. As an aside, Art of Cooking is still probably the best channel out there for takeout style Chinese food. It feels like the world desperately needs an American Wang Gang to just... show what’s going on behind a professional wok clearly. 8. Oh, when thickening, potato starch or tapioca starch are preferred. These starches thicken better, are quicker to act, and hold longer after cooking. Cornstarch can work in a pinch, but is generally thought of as the least-good option for this sort of thing (great for deep frying coatings however). That’s all I can think of for now. More straightforward recipe video coming next week :)
Regarding Wikipedia, as a frequent editor I can confirm that articles on food and non-western culture tend to be poorly written. This is because a majority of the English Wikipedia editors are young white males whose interests primarily covers science and technology. We have very detailed articles on lightsaber and rice production in China, while articles for something as important as cooked rice and lo mein is pretty brief.
Most "techniques" evolved from practical cooking, a.k.a. "lazy" cooking by people who have other things that demand their time. The question is just how far removed they are from the source - in this case, not much.
Yes! Sometimes I am lazy and throw stuff together in one pan. Sometimes the food includes meat, soy sauce, ginger, garlic, and hot peppers. When I do that it tastes kind of like Chinese brown sauce. Lol! Now I know why! It seems like a very intuitive way of cooking. This video was great!
For some reason I've never run into the idea of 'Chinese Brown/White Sauce' as not a result of the cooking process, and my mind was mildly blown by the idea that it can be thought of that way! I think I've just been looking for recipes by the names I've been exposed to (so broccoli beef, no brown sauce mentioned). But I am glad to have some more terminology and context. Thanks!
I've been eating Chinese food for decades (even worked in a restaurant) and also NEVER heard of anyone refer to white sauce or brown sauce in this way.
Even though I don’t really do this myself, it reminds me of pan sauces made from fond that is deglazed with a liquid and then thickened up with butter or just reduction. You don’t buy this “pan sauce” and it’s not bottled. It’s just a part of the dish.
@@ChineseCookingDemystifiedsomewhere in Texas a large number of steak purists shuddered in horror, even if they didn't know why, when you typed that out
Growing up in a *mostly* Asian environment, I always wondered how they made these deglazed sauces that are often called "gravy". It was more mysterious to me because at least I know the brownish stuff in Asian cooking is probably made with Soy sauce or something derived from fermented soybeans...
The brown sauce is like the gravy for Christmas roast turkey. You can't buy it or make it without roasting the turkey first and collect its oils and juices dripped on the oven tray. Then you thicken the turkey oils and juices to make the brown gravy. Same concept!
Not really the same concept... 😅 it's not sauce like western cooking... it's literally part of the dish...not a separate topping, if you get what I mean...
turkey gravy is absolutely something you can buy separately, and is used separately. And the turkey gravy used in, say, fries and gravy, will taste identical to the turkey gravy you serve over mnashed potato with turkey dinner. But the beef and broccoili brown sauce will taste quite different from the seafood brown sauce, despite both having the same base, because it's not a complete sauce with a full body on its own, but the result of seasonings and cooking fluids being thickened. It is not another element being layered onto the dish's existing layers and profiles, just a thickening of existing juices. In this sense, each brown sauce in Chinese cooking would be unique to each dish, while we would just have brown sauces unique to each major protein in western cooking, (turkey gravy, chicken gravy,. beef gravy, pork gravy, etc.).
I have an old Chinese cook book from like.. the 70s. In the recipes it constantly refers to "Brown Master Sauce". Clearly the terminology is borrowed from the idea of the French Master Sauces. The cook book, itself, has no mention of what this sauce is supposed to be. After trying a few of the recipes, I came to the conclusion that the 'brown' sauce used is different from recipe to recipe. I tend to default to a mixture of oyster sauce, dark soy, light soy, xiao xing, sugar and chicken stock just because that's my preferred go-to for the majority of recipes. But for the longest time, I just used light soy and this premade gravy mix that I found in my grandma's pantry. No idea where it came from or who made it, but it lasted me about 15 years until it ran out lol.
when i worked at a small chinese restaurant, there was always 3 open containers next to the wok: one had the "brown master sauce", one had the thickening slurry and one was clearish. nearly every dish that the cook/owner cooked up got a ladle of varying amounts from 2 or all of the open containers. the "brown master sauce" went into nearly everything. one thing i do remember distinctly is that the "brown master sauce" at this little restaurant was very watery and i imagine did not have a lot of oyster sauce in it cause the ones i've seen online and tried to make come out much thicker than what i remember because of the added oyster sauce.
Glad to see an Art of Cooking shoutout. They were one of the earliest English resources for Cantonese cooking on RU-vid, and as a Cantonese guy born in the west, they were invaluable and I still refer to some of their recipes.
I hope he's ok too. The moment I heard that RU-vid would be deleting inactive accounts over 2 years old, I saved all his available videos. Thankfully, YT's backtracked on that.
Nice to know I'm not the only who enjoyed Art of Cooking. I still follow the Siu Mai recipe as I find it superb exactly as the Charsiu and Siu Yuk recipes. I check the channel from time to time just in case I find a surprise.
For some time now I've been approximating "brown sauce" without having any idea how it's actually made, and what I've basically been doing is making a pan sauce with "usual suspect" Asian ingredients and thickening it with a corn starch slurry. I'm pleased to know that this was basically spot-on 😂
Mind blown. I love eggplant in a garlic brown sauce and spent years trying to figure out how to make it at home. Stumbled upon a chinese restaurant that makes it in the US and asked what the hell is this sauce? All I got out of the waitress is it's a brown sauce which further stumped me. Your video just showed me what that sauce is and that it's actually more complex than just buying something in a bottle at a grocery store. My mind is blown. Wow!
For those who are wondering why you can't buy the 'brown sauce' in a bottle: Imagine bottling the fond you deglazed from your pan and selling it in a grocery store.
When I was trying to figure out a beef-and-broccoli recipe, I discovered quite by accident that soy sauce, diluted with salted water, with some dried onion, black pepper, and a little sugar, tasted a lot like beef gravy. I started using this combination whenever I'm making a beef-based stir-fry, or when I just want a beefy flavor with little or no beef in a recipe. It's great to know I was doing something right, even though I didn't know what I was doing. lol
Wow. Y’all are doing the Lord’s work and delivering esoteric Chinese cooking knowledge to the English speaking internet. I can’t tell you how long I’ve been wondering what this stuff is. Thank you from the bottom of my heart!!!
Most people might pay attention to the first dish in the menu at 6:52, but dish #3 is the most eye-popping to me...Sashimi that requires picking prickly bones is devilishly evil
Oh nah that's 鲩鱼. No bones or anything. Fantastically delicious, super umami fish. Pesky thing about it is that being freshwater, it can give you a nasty case of the liver fluke if you iterate that function a number of times. Would probably be super illegal in America, but is a must-try if you find yourself in Shunde (maybe just don't make an everyday habit of it)
@@ChineseCookingDemystified In America, the FDA process is that if a fish is to be served raw, it first needs to be frozen in a manner that will kill parasites like the liver fluke. This is a minimum of -20C but can be colder if you want the process to be faster. Most sashimi restaurants have to do this themselves, the alternative being buying frozen fish from a properly certified fish distributor. -20C is basically min temp on most commercial units and it needs to be there for a week with no temp fluctuations above -20C, but if you have a dry ice setup you can freeze the fish solid at -35C and then transfer to -20C for minimum one day. Your real issue is going to be the ethical sourcing part, because most U.S. Fish and Wildlife agencies hate the Grass Carp, as it's known here. They got released into a bunch of our freshwater ecosystems and without predators they've massively transformed our river and lake ecosystems. Getting permits to actually farm them is a nightmare because they want to be 100% sure none will get out (some infestations are because aquaculture lagoons broke during severe weather, releasing fish into floodwaters). Sourcing them directly from freshwater rivers is a possibility, but then you run into a bunch of regulation on commercial freshwater fishing, along with figuring out an economical system to do it.
@@Goldjin13579 It's counter-intuitive... because in isolation, totally, if you're fishing by the river and happen to catch a grass carp - that's going to help on the margin. BUT if Americans suddenly develop a taste for grass carp and they begin to grace restaurant menus... then that would in turn incentivize fish farmers to raise grass carp (a proper supply chain will always be more economical), some would inevitably leak out into the ecosystem, making the problem even worse. The idea of "let's eat the invasive species" is a compelling one, but can only work in conjunction with a re-thinking of the food supply chain.
@@ajjdgj6tmgedvnmtmek So in Shunde the process is to take live fish, kill it, hang it and thoroughly drain out the blood, and then slice it up. I've had the same dish at some higher end restaurants, and the fish is no where near as umami as the little mom and pop joints in Shunde - I wonder if it's the freshness/lack of freezing that actually contributes to the flavor?
This is probably one of the most informative cooking show I've ever watched. I love how you just not only show us recipes but also the way of thought behind it which most people don't really think about. You are such a helpful angel for Chinese cooking
Some brown sauce is Southern brown gravy. Like in Massachusetts the Hoo Mee restaurant came up with a cheap dish to feed hungry workers. It's a big mess of fried noodles in brown sauce served with a hamburger bun because carbs. The brown sauce couldn't be made with the fried noodles, and trust me, there are no vegetables. So they basically just make Southern brown gravy. They even sell it, so you can confirm for yourself it's a bag of instant gravy. (Maybe they do some Asian cookery to make the gravy powder, but trust me, grocery store brown gravy is fine). Short version to make Southern brown gravy to double as American Chinese brown gravy. Make a roux heating some flour in neutral cooking oil - just a few tbsp of flour and oil can thicken gravy for a small pot of vegetables. Obviously subbing beef fat, lard, etc is also good. Mix thoroughly and allow the roux to darken a little to taste over medium heat. Pour in a little beef broth or whatever you like to make a paste. Once it's as brown as you like and lumps are mixed. Continue to add liquid to desired consistency, and it does thicken on standing. That's it. A little salt and pepper goes a long way. Maybe some five spice. Turn this in American chow mein. And since we're not factory workers. Shred a head of cabbage into a big pot with a little butter to help it wilt. Thinly slice anything else you like, such as celery and onion. Browning the aromatics before you wilt the cabbage is obviously a pro move. Either way. Add gravy, and enough broth to help the gravy coat the cabbage. Cut in any meat you like. A simple ham steak cut into cubes is great. Now you have a big pot of delicious vegetables, and yes it's amazing with fried noodles just give them time to soften. But it's a big cheap pot of Chinese American food. And it's mostly vegetable so it's quite healthy. You can feed a whole family for next to nothing.
While theres *LOTS* of Asian recipes on YT for all kinds of dishes and sauces, yours is the only one that really digs down into the _'nitty gritty basics'_ of the video title. The result is a deeper more complex flavor profile in the end, mixed with just enough history to keep it entertaining. *THANK YOU!*
Love the recognition of “The Art of Cooking” channel. I miss that guy… and coincidentally I first heard of “Chinese brown sauce” (being used as a base) from his channel.
That's basically shirako in your fancy Japanese restaurant. Tiger Puffer ballsacks are expensive. But do not mistaken it for the puffer's ovary, that thing is packed with poison and is deadly.
This would explain why I have tried virtually every "brown sauce" recipe online and none have gotten me close to what I want. Though I want basically a beef broccoli tasting sauce without any meat. That's been my largest challenge. I'll have to try this some time.
I'm curious how adding something like an oxo cube or Marmite would do in a recipe like that. Also I know a lot of vegans add stuff like Better Than Bouillon's vegetarian meat flavors to better simulate intense meat flavors while keeping it meat-free.
You can build upon a base of vegetarian oyster mushroom sauce, soy sauce and starch. Adjust the other ingredients according to your liking and what you intend to be cooking (meat, seafood, vegetables, tofu) / (stir fry, saute, braising).
Your in-depth info on terminologies and technique is presented in such a genial manner---with your gentle humor---that I may just binge watch y'all once we are snowed-in up here this winter. A big thank you for incl. the Chinese word, it's correct pronunciation, it's character (!), definition, and ingredients (---when appropriate). You are the most complete info source here. Please keep on keepin' on with all of this valuable info, we love it.
Appreciate the "Chateau de Chinois Démystifier" menu a lot! Do yourself a favor and pause the video to read the thing 😂 I used to make a premixed stir fry sauce, but now I prefer to make it while cooking, just like Steph and Chris have been teaching us all these years.
I always wondered about this: My parents lived in NYC many years ago, at such a time when most of the Chinese food around them was *Chinese* food, not this americanized version that's all over the country. So when I was young, we would make more traditional style stir fry, braises, steam pots... my favorite dish by far being red braised chicken. And zhong zhi (or however it's spelled in English). When I was introduced to the typical American Chinese restaurant, I was confused why everything was basically the same - vegetable, chicken, pork, beef, shrimp; "white" sauce, "brown" sauce, sweet and "sour" sauce... Watching your channel has brought back a lot of what I grew up, and I thank you so much for it!
Great video. I worked in Chinese American restaurants (and cantonese) for 7 years and the head chef always made a master brown sauce that's thickened per order which is used the most for the C/A menu, beef & broccoli etc... Also a garlic sauce, a white sauce and a sweet, thick sauce used for sesame chicken, Tso & orange, each having a distinct variation once in the wok. Again, good video, interesting to hear this from a different viewpoint
Yes. When I worked in an Italian restaurant there was "red sauce". It was crushed tomatoes, tomato sauce, oregano, basil, and garlic. The boss made it up in the Hobart mixer five gallons at a time. It went into everything. By the same token, every Chinese takeout in the USA seems to have a brown sauce that goes onto all the beef dishes and the stir fried rice. It seems to be about equal parts oyster sauce, soy sauce, and shaoxing wine. I bet TexMex restaurants have something similar. It's not a traditional thing from the original cultures, but it's a necessary part of trying to replicate the restaurant food you grew up with :-) Also, since these things are the individual creations of thousands of mom and pop restaurants Wikipedia is not a useful source. Wikipedia is a place that attempts to catalog published sources.
@@bob-rogers it's definitely not so plain like you say, our brown sauce had around 10-15 ingredients if I remember correctly, and people who use a sauce in their rice are wrong
I followed the Art of Cooking video for brown sauce and noticed it did not call for the starch thickener. I’ve made similar recipes before and knew in advance to do it. That said, that video, with added starch, was the best brown sauce duplication I’ve made! This video really demystified the whole thing for me. Thank you!
This is exactly what I wondered about for years. This is exactly the information I needed to fix all my dishes when I'm making American style brown sauce. It never has come out right? And of course it's that intermediate state that no one would think to say but they would just make. I feel like this is a huge puzzle piece for so many dishes I've screwed up. Thank you thank you and thank you!
So because of this video I've been obsessed and done it four times in a week. I can't believe how close I was but yet so far away for years. I want to my favorite stir fry joint. Ordered my favorite dish and I tried it against one that I made... So freaking close. I tell you your channel is changing lives
Chef non-chalantly going from Mandarin to English and the throwing us a bit of French with 'raison d'etre'. Damn, Bro. Good work. Your brain is a culinary treasure.
the word qian in Chinese, is replaced by ankake in Japanese. same thing, liquid thickened by a starch. and zhi, is often used for it's "juice/juices" meaning. so the heme or liquified fats that comes out of a raw/rare steak or a "juicy piece of chicken", that's zhi, as is apple juice or the liquid that comes out of cooking down vegetables.
I can't speak for authentic cantonese "brown sauce" but canadian-chinese brown sauce almost always has some oyster sauce added, so if you are trying to recreate your fav takeout brown sauce, i would recommend using some of it in your seasoned soy sauce mix.
When i first started cooking American Chinese food, i had this exact problem, i didn't know what brown sauce or White sauce was. So many recipes existed for making pre thickened sauce, and i would follow those recipes but i NEVER got the right consistency. It took months of mistakes to finally understand that the "sauce" isn't a sauce at all! It's just thickening the final dish with starch slurry! And now you've helped me give this technique a name! Thank you so so so much!
Awesome video and a really clearly argued. Also, almost comically well timed for me. I made Dan Dan noodles from your recipe for dinner tonight and was going through the process in my head afterward trying to figure out how I could speed it up / pre-make parts of it because it was so delicious and want to eat it all the time now. Then I remembered an earlier video you made about seasoned soy sauce and decided that would be the best thing to pre-make along with the chili oil. And then I was trying to think of other things I could use it for and now you’ve answered that too. You guys are amazing.
This is a very deep lesson. In my ignorance let me say this: In northern New Jersey when you get Egg Foo Young, often it comes in this "brown sauce" that is lighter: like caramel colored. You have to specify I want DARK "brown sauce" like you put on Chicken and Broccoli. Then you get this darker brown sauce that is almost the color of dark chocolate. And this is really good, ginger in there and some other magic. The lighter color sauce is.. sigh.. like turkey gravy or something... (I have to add Tabasco sauce to doctor it up.) The darker one stands on it's own and really makes Egg Foo Young (or Chicken and Broccoli) really shine. When I look at your video I can't tell which one of these (if any) you are making. I will watch it again. You and your lovely wife are just the best. You really are opening up an amazing culinary world that is so sophisticated, nuanced and delicious in ways that many western tongues have never dreamed of. Thank you for this!
Well here goes. I have no idea how to reach your guys... But thanks to you i have "Demystified" most of the dishes i have been searching for... Some times for more than 20 years LOL.... Thank you!!
Nicely done guys! I think I've always intellectually knew this before, but my brain was thinking it was more complicated when my wok hit the fire so to speak. (My very first job was as a dishwasher/chopper boy in a Chinese restaurant near Chicago, I ate what the kitchen ate, and even though I saw them put it together, "Live" I still disconnected decades later.) Thanks for putting this out there!
This is a real deal! This lady is speaking the truth of what will become of brown sauce if you thickened in advance in hope to save time. It’s a total rubbish. Thank you for being authentic.
Some of us working people are trying to save time and we're not professional chefs trying to make prefect magazine food. If it tastes good, and fills the belly, then they should just go for it without worrying if it's "authentic" enough.
I'm glad you got rid of this one. There's too many "brown sauce" in Western cooking. There's the old French ones (the historical brown coulis, sauce espagnole, demi-glace). The British brown ketchup HP style "brown sauce" thingy, and often other brown gravies are also referred to as brown sauce. Here in Sweden "brown sauce" or brunsås is a light brown cream sauce that is almost like a gloriously brown base sauce in our food culture. Too much confusion.
On the subject of Chinese-American takeout food, another channel I'd recommend to supplement your videos is Happy Wok. He's not very chatty, but he's a very skilled retired restaurant chef and shows all the techniques and recipes for the take out classics. I find between his content and yours, I get a much better understanding of the food.
I've gotten a fairly "okay" brown sauce by just mixing soy sauce, oyster sauce, and sugar. Often a sour ingredient as well like a vinegar or rice wine. Certainly not as robust as the sauce shown in the video but extremely easy to make on the spot for home cooking and still very tasty. Of course thickened with starch during cooking as well. I use it most often on sauteed vegetables, usually broccoli.
I do the same. A tiny bit of something sweet (sugar, mirin, even some beer or white wine), a tiny bit of something sour (vinegar or lemon juice), soy sauce, msg and a slurry. I make this sauce several times a week and it goes well with almost anything. To me, the hard part is the balance of sweet/sour/savoury. The sauce shouldn't be really sweet or sour, these should just add a little kick to the sauce.
The easiest thing to find out about asian cooking technique, yet for many people hard to grasp. Sometimes it's best to hide something in plain sight maybe. Thanks for the video
Another banger of history crossing over to cooking. Big fan. I am from Australia and there is a lot of Chinese meals that are popular here that i don't believe are as popular else where. If you ever travel here, make sure you look them up. Although I imagine there would be a fair bit of cross over with American-Chinese food.
Chinese pan sauces are seasoned (sometimes thickend) meat-veg juice during the cooking process, it is unique to each dish (seasoning + ingredient) so you may not premake it
It's highly available, just not labeled as such. Find a store that sells canning supplies and look at the ingredient list of "cook-type" thickeners or "clear jel". At least one of them should be 100% modified food starch. Shouldn't cost more than a dollar an ounce or about $16 per pound.
6:44 That hit the nail in the head - you *can* do this but it's not really a practical or necessary thing for home cooking. One might use different ratios of the same ingredients for different dishes; what I want my ratios to be is not the same as your preference; etc. Some things don't translate well language-wise, and some things don't translate well technique-wise.
There are some similar concepts in Italian cooking. Especially egg and cheese based pasta sauces just don't become a thing until the pasta is added and tossed together.
Realizing that the red braise I've been making for a long time based on your recipe involves a zhi made with qian, and I did a pork stir fry today where I dumped in all of the marinade and used qian to turn *that* into a zhi that tasted very much like American Chinese restaurant brown sauce. I have also tried doing red braise qian with gelatin powder for a more unctuous texture, which sometimes works but is way more difficult as the zhi will break almost instantly if it gets too hot and there is no recovering it--especially on an electric stove!
I like how you still say "fer" instead of "for" 😁 It is very hard to drop it isn't it. This is a super video. There is always a hand full of mysteries in every cuisine and this was one of them for me. So funny how it has seemed to be difficult for others to explain such an easy concept. Thank you. You have unlocked something really important here.
In many ways, the "brown sauce" here is essentially just a pan (or wok) sauce, thickened with a corn starch slurry. Kinda why the sauce can be a little generic at times
I love the video, it really helped me to understand things about sauces. I kept going into asain places and asking what kind of sauce they were using, and they would always tell me that it was "teriyaki sauce". But when I would go to the store and look for teriyaki sauce, I would always be confused as to why it was so watery and not thick. It makes allot of sense that you can't really find bottles of it given how it's made in multiple cooking processes during the same dish.
Nice! We actually called our inauthentic meat with soy sauce and starch a brown sauce with my dad and essentially it is the same concept - you cannot get it without the ingredients.
I made a version of the beef and mushroom with the "brown sauce" tonight. Subbed the beef for chicken and added celery. Turned out fantastic as always with any of these recipes or techniques. One thing I also did differently was I simmered my mushrooms in the seasoned soy sauce and then once cooked through I added my slurry to thicken. Saved a pot to wash and who doesn't like extra mushroom flavor?
As a chinese-american, I never wondered what "Brown sauce" was. The closest english 1-word for it is: "gravy", but in plain english it's a colloid where products of the Maillard Reaction are suspended along with gelatinized starch, water, and lipids. Pre-making a stir-fry gravy makes as much sense to an american as making a sausage gravy without sausages to begin with and adding it in the end, or like making a roux without fat and water and then adding those ingredients afterwards!
It's maillard gunk, starch goo, water, fat, soy fermentation byproducts, salt, and hopefully monosodium glutamate, whether that be produced in-situ or pre-isolated or both. And then a bunch of rando "aromatics" (culinary not necessarily chemical) from plants.
These tips, tricks, and deep dive explanations do so much to make my "almost like Real Chinese Food" attempts at traditional dishes taste just a bit more authentic. Fantastic info, thanks so much guys. The humour is great too, I paused to read the "Démystifier" menu and was glad I did. :D
I've tried doing the starch-thickening technique a few times trying to make honey, sweet and sour, and kung pow chicken/beef/shrimp at home but I don't think my electric burner is up for the task. applying it to my american *gravy* making techniques, however, has improved the consistency by leaps and bounds. it's so much faster than just cooking off the liquid and pulling it off the heat at the exact right time.
@@havsumora thanks! I do have about 2 decades of experience making gravy, and only a handfull of attempts making stir-fry, so that math works out. I'll keep trying!
Love this video. I found a recipe that is similar to your seasoned soy sauce. The differences are the use of cornstarch as the thickener and that it is added to the cooled liquid before placing in a jar, in the fridge. This way you can shake the jar up and pour in what you need, eliminating the extra step of adding your thickener later. It's basic enough that you can add a few other ingredients when you're cooking and change the flavor profile, like hoisin or crushed peanuts (peanut butter). I get about 5 servings from one 16oz. jar. It lasts for at least 6 weeks. I like not having to get out all of the ingredients every time I want to stir fry. Seeing the jar in the fridge inspires me to whip up more stir fry. P.S. Using a jar to shake up your cornstarch before adding to any slurry is a great way to avoid lumps- it's how my mom taught me to make smooth gravy.
Thank you for featuring Art of Cooking channel!!! That channel is so underrated, if anyone of you wanted learn how chinese resto do their stuff, you can visit that channel. Unfortunately, the chef on the video Raymond(rip) already passed away a couple of years ago.
In art of cooking brown sauce, the aromatics are steeped in hot stock for an hour. Similar to the way you make scallion water for dumplings. So that would be something you would want to make ahead of time I made it and it's great after you reduce it and i also turned it into general tso sauce by adding sugar vinegar and Sriracha
Thanks for the 'white sauce' recipe. After searching and trying many 'brown sauce' recipes I did find a simple and easy version very common in the area I live. A cup of chicken broth, 1 or 2 tsp.s of mushroom soy sauce and 1 Tablespoon. of Oyster sauce. Thicken with a slurry if you need to. Definitely going to try both of yours. Thanks so much !!!
Thanks for making this. I have been chasing a classic American Chinese take out kung pao or szechuan brown sauce for years. But I can't ever nail it from my childhood.
I think in the most simplest terms, you may be just missing the translation. It would be like if the Chinese called ketchup red sauce. Sure it’s red, but no American has ever even considered calling ketchup “red sauce”
Growing up in the 60s, LaChoy brand ("La Choy makes Chinese food swing American!") sold jars of "brown sauce." It was thick and very sweet, and you didn't need much. I have learned to use dark soy sauce instead.
Es lo mejor que he encontrado. Ustedes son un espectáculo de la cocina. Muchas gracias desde México. Pd. Algunos detalles tienen semejanza con nuestra comida de Yucatan. Saludos
Gravy! Cornstarch slurry, mix your cornstarch with cold water and slowly add to your pot of water for no lumps. Cold water is key. . add some soy sauce or fish sauce (both salty), Szechuan spices, garlic, sesame oil and whatever savory spices you want in that bad boy and BOOM! YUMMY gravy for vegetables and meat that's spicy.
An old work buddy gave me the book "Chinese Gastronomy" (1969) by Hsiang Ju Lin & Tsuifeng Lin, and it has a recipe for Brown Stock Sauce followed by a 2 page list of how to use it with various ingredients (eggs, assorted offal, ribs, pork belly, duck, etc.). Here's the recipe: 24oz chx or meat stock 8oz soy sauce 8oz wine 5oz brown sugar 1-2 star anise 4-6 whole cloves 1 piece ginger Mix all, and bring to a boil. Allow to cool, and store in refrigerator. Use as needed when cooking ingredients listed in "Uses of Brown Stock Sauce". Total volume: 2 pints. A note on "Keeping stock in condition: After each use the fat is skimmed off, and the volume made up to the original to keep the flavouring the same. More soy sauce, wine, sugar and spices are added as needed." I've only ever used it to marinate eggs in, similar to Onsen tamago used for ramen, and it's pretty awesome. Cheers, loved the video!
I like to throw in kitchen bouquet or other browning seasoning if i don't have a good wok that can get rocket hot. Helps cheat out some of those complex, sweet flavors that make Chinese restaurant brown sauce so good.
Well, that makes things a lot easier to understand. It's literally just gravy. Just like how you wouldn't make a big batch of gravy to use over the course of weeks, you'd make your stock and thicken it as needed.
