Chinese Brown Sauce

Many vegetable or noodle stir fry dishes served in Cantonese-style Chinese-American restaurants are finished with this universal sauce.

1 c chicken stock

1 T soy sauce
1/2 t roasted sesame oil

1/2 t sugar
1/2 t fish sauce

1 T shao shing rice wine
1 T oyster sauce

2 t corn starch

Stir the ingredients together in a cup or bowl until they are well mixed. Pour around the edge of the finished food in the wok or skillet. Stir fry to combine and heat until it thickens. Plate at once.

How to Refresh Canned Seafood

Canned crabmeat and shrimp are shelf stable and widely available. They can be used to add a briny flavor to soups and sauces. Often it has an unwelcome 'tinny' taste but that can be largely overcome with a simple rinse in salty water. This method is adopted from an earlier recipe.

1 qt tap water
1 T kosher salt

Stir the salt into the water to form a brine about equivalent to normal saline for crustaceans. In a sieve, thoroughly drain the packing liquid from a can of crabmeat or shrimp. Gently stir the meat into the brine and let stand about 5 minutes. Thoroughly drain the rinsed seafood and proceed to the recipe.

No-Knead Sandwich Bread

No-Knead Loaf Has a Soft Crumb

Isolate and bake. COVID Inspired. April 3, 2020.
Adapted from https://www.youtube.com/watch?v=XIxAWabmkbc

250 ml warm water + 150 ml cool water
1 t active dry yeast
1 T sugar
2 t kosher salt
525 g all-purpose flour plus extra for dusting
1 T vegetable oil

In a large bowl, add warm water (110 F, 43 C), sugar, salt, and sprinkle on yeast. Stir slowly with a stick or spoon handle. After 5 minutes, add the cool water. Stir in the flour, and when incorporated, add the oil, turning the dough over a few times to combine. Cover with plastic film and proof 4 hours in a warm place (about 80 F, 27 C). An oven with the light on is ideal. With the stick, degas, pull, stretch, and fold the dough, sprinkling flour on the outside to prevent sticking. Tip it into a greased 5x9 metal loaf pan and cover with plastic film. Proof a second time for about another hour, until dough rises an inch above the rim. Brush the top generously with olive oil, and bake in a preheated 400 F (200 C) oven for 40 minutes or until top is browned. Turn the loaf out onto a wire rack and let cool before slicing.

Ingredient: Dry Shiitake Mushrooms

Recorded February, 2020. Sometimes known as 'forest mushrooms', they can be used in Chinese stir fries and other Chinese dishes. Shelf stable, they are available anytime. Hydrated, they take on a fleshy, savory quality and can be used like the fresh product. The soak water can be used as stock.

40 g (1-1/2 oz) dried shiitake
3 cups (750 ml) very hot water
1 t salt
1 t sugar

Rinse the mushrooms briefly to remove loose dust and place in a heat proof bowl. Pour the hot water over, add seasonings, stir, and cover. Occasionally stir until cool. Use as if fresh. Yields about 240 gram, or 8 ounces. Reserve the liquid for stock.

Hint: How to Break Down an Onion

Recorded October 30, 2013. Revised November 25, 2019. Revised May 29, 2021  

This discussion of how to turn an onion into slices and reasonably-uniform dice was adopted from a science of cooking course I teach to older adults at the local university. My hope was to show how understanding onion anatomy helpss to produce the best shape for the dish you are preparing, efficiently, safely, and with a minimum of tears.

An onion is formed of concentric layers made of tightly-packed tubules that transport water from the roots up to the leaves and carry nutrients made in the leaves down to the bulb for storage. These vessels run parallel to each other from root to leaf tip. This means that when you slice in the 'polar' direction, that is, parallel to polar axis from root to stem, you will cause the least cellular damage. Use this cut when you want onion pieces to keep their shape during cooking or perhaps in a salad. On the other hand, the equatorial cut slices through all the vessels, and so causes more cellular injury. Use this cut when you want the onions to break down, such as for caramelized onions.

To form dice, cut the onion in half through the poles. I usually rinse and dry the halves to reduce eye irritation. Retain a portion of the root when peeling. Then slice in the polar direction along the radii following the shallow grooves in the surface, stopping just short of the root. Then, to form dice of about equal thickness, cut across the leaves in the equatorial plane. No need to use the slow, dangerous horizontal cut that is classic.

Injured cells release an irritant chemical, syn-propanethial-S-oxide. Use a sharp knife to produce in fewer tears. Also, cold onions release less irritant because chemistry is slower when it's cold.

Ingredient: Boneless Chicken White Meat

Developed February, 2019. Many tasty dishes can be prepared from cooked chicken white meat. This method yields 8 ounces tender, recipe-ready meat.

8 oz boneless chicken breast cut into 1 inch strips or chicken tenders
2 c chicken stock

In a small saucepan, heat the stock to 160 F (70 C). Place raw chicken in the hot stock, stir, and cover. Turn off heat, and let stand until cool enough to handle. Proceed with recipe or wrap and chill for later use.Reserve enriched stock for another use such as chicken enchiladas.

Easy Carnitas (Double-Cooked Pork)

First prepared May, 2016. A simple method to prepare a flavorsome main dish or an ingredient in another.

2 lbs boneless pork shoulder or country-style ribs
water
1 t salt
1/2 t ground cumin

Cut pork into 1/2 inch pieces. Put meat and salt in a cold Dutch oven and barely cover with water. Bring to a gentle boil and cook covered over medium heat for 20 minutes. Remove the lid and continue cooking with occasional stirring until all the water evaporates and the meat begins to sizzle in its fat. Continue cooking until browned and crisp. Drain and set aside. Serve as part of a meal with rice, beans, salsa, and tortillas or in a taco with toppings of your choice.

Hint: Freeze Tomato Paste in Recipe-Sized Portions

Tomato paste provides a rich base of umami flavor and healthful nutrients to many dishes. Heated with oil at the start of a sauté, it imparts color and flavor to the pan sauce or soup.The usual dish calls for a tablespoon or two, leaving the problem of how to store the remainder of the can's contents. To handle that problem, we divide the contents into 1 ounce (~30 gram) portions, using a #30 disher ('ice cream scoop'). This size scoop is called a '#30 disher' because it was designed to dish out 30 scoops from a quart of ice cream. They are available online for a few dollars. Each scoop of tomato paste is deposited into the corner of a Z-fold plastic sandwich bag, twisted closed, and individually frozen, then bagged. When needed, just the right amount of tomato paste, easily pops from its bag, ready for cooking. It thaws quickly, as the pan heats.

Paleo Brine

The term 'paleo' in the title is meant to indicate cooking practices of early humans and, also likely, our pre-human precursors. Early cooks discovered the benefits of 'brining' their food before cooking it, better flavor and moistness. The simplest marinade is sea water. The term 'marine' can be seen as the origin of the word 'marinade'. This recipe approximates the salinity of seawater, namely 3.5% or 35 grams per 1000 milliliters. This may be prepared using a digital kitchen scale or by volume measure by standardizing on a particular salt product.

35 g or 1/4 c Diamond Crystal™ Kosher salt 

1000 g or 1 qt water

Dissolve the salt in the water in a large bowl with stirring. Soak the food item for 10 minutes to several hours depending on thickness and texture. Drain and pat dry if frying will be used. Only use pepper to season.

Kosher-Style Deli Corned Beef

Developed July, 2016. The usual method of preparing corned beef brisket by simmering for many hours with cabbage, carrots, onions, and potatoes produces a satisfying meal but does not yield a product like the juicy tender meat stacked up on rye bread in a kosher-style corned beef sandwich. What is the delicatessen secret? Very simple, don’t boil, steam!

2 to 3 lb corned beef brisket (point cut is preferred but flat cut is more commonly sold)
spice packet

Remove the meat from its wrapping but do not rinse. Arrange, with the fat cap uppermost, in the insert of a steamer pot or directly on the stainless-steel basket in an improvised steamer. Sprinkle the spices from the enclosed packet evenly on the upper surface. Start the steamer with about a half inch of water, leaving room for the ample fluid that will be released from the meat as it cooks. Adjust the heat to maintain slow steaming, restoring water as needed. Steam 3 hours or until a carving fork penetrates easily. Let cool, covered in steamer. To serve, slice thinly across the grain, removing and discarding the ample fat. Reheat slices in a steamer as needed.

Hot Chinese Mustard

Developed March, 2016.

1 T dry yellow mustard powder
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil

Stir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.

Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile. Steaming works as well for one egg or many. By starting cold, eggs rarely crack open. Even very fresh eggs peel easily. Developed Summer, 2015.

eggs
steamer basket
ice bath

Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), place raw eggs in the basket, cover, and bring to a rapid boil. Reduce the heat to medium and steam 14 minutes. With tongs, remove each egg to an ice-cold bath, adding ice as necessary. After 1 minute, gently crack the egg shells all over. This will let water seep in between the shell and the egg. Return to the cold bath for 15 minutes to firm up. Under running water, lift away the shells, dry the eggs, and store cold, covered. Perfect for a quick nourishing snack or for egg salad.

Ingredient: Infants' Gas Relief Drops

Cooks may encounter troublesome foams as they boil foods. Preserves, chutneys, gravies, and the like often threaten to foam up and boil over during cooking. 

Long ago this problem was solved in the food industry by using materials which broke the bubbles by lowering the surface tension of the liquid. In the early 1960s food-safe silicone oils were applied to this problem. Dow Antifoam A was the first product in the class. [DrDaddy's daddy worked in Midland where Dow is based.] 

DOW Antifoam A is a smooth mixture of silicone oil with water (an emulsion). A few drops dramatically stops product foaming. A similar product is now available to cooks in drug stores. It relieves infants suffering from colic. [DrDaddy's first born suffered from colic for 150 straight days.] If it's safe enough for infants, it must safe for the rest of us.

Ingredient: Reuben Sandwich Dressing

Developed January, 2015. The 'correct' dressing for a Reuben sandwich (a grilled sandwich of corned beef, Swiss cheese, and sauerkraut on deli rye) has many definitions and designations. 'Russian' dressing and 'Thousand Island' dressing are widely cited, but rarely defined. Here is a picquant dressing that nicely complements The Reuben's flavorsome ingredients.

1/2 c (112 g) mayonnaise
1/4 c (60 g) ketchup
1/4 c (60 g) hot mustard (English or Dijon)
2 T (30 g) prepared horseradish, drained
2 t (10 g) Worcestershire sauce
1 t (5 g) lemon juice
1/4 c (60 ml) dry minced onion
1/2 t (3 g) salt

Add ingredients to a small bowl and mix thoroughly. Cover with plastic wrap and set aside to mature for at least an hour. Refrigerate unused portion in tightly closed container. Yields about 12 ounces of dressing.

Ingredient: Dry Roasted Nuts

Recorded November 12, 2013. Dry roasting tree nuts (walnuts, pecans, almonds, hazelnuts, pistachio, cashews) or peanuts benefits both their flavor and aroma, and may reduce their allergic potential.

1 c nuts (whole or pieces)
1 t vegetable oil (optional)
1/2 t salt (optional)

Preheat toaster oven to 375 ºF (190 ºC). Spread the nuts in a single layer in a heavy metal 8x8 inch baking pan. Mix in the oil and salt, if desired, for snack nuts. Roast for 4 to 6 minutes, until nuts are lightly colored and fragrant being careful not to overcook. Spread on a plate to cool. Use immediately or store tightly covered. Add to salads, cakes, cookies, stir fries, etc. Variation: Grind the nuts when cool in a food processor for easy addition to other dishes such as pancakes, soups, stews, toppings, or as a low-carbohydrate snack by the spoonful.

Ingredient: Simple Syrup

Recorded August 30, 2013. Simple syrup is used to add sweetness to cold beverages where solid sugar would be slow to dissolve.

1 c sugar
1 c water

Combine in a small saucepan over low heat. Stir gently until sugar dissolves. Cover, and let cool off heat. When cooled, transfer the syrup to a clean glass container and store covered in the cold. Simple syrup may be used for up to a month. Discard if it is not crystal clear.

Ingredients: Boiled Chicken and Chicken Stock

Prepared January 23, 2013. The simple recipe yelds several pounds of recipe-ready boneless boiled chicken and three pints of rich chicken stock. And treats for a cat or dog.

1 4 lb chicken
water sufficient to cover
1 T salt
4 sprigs of fresh thyme
4 cloves of garlic, peeled and lightly crushed

Set aside the packet of organ meats. Rinse the chicken inside and out under cold running water. Remove and discard any visible fat, or make into schmaltz. Place the chicken, breast side up, in a deep pot and cover with cold water. Rinse the neck, heart and gizzards  and add to the pot, setting the liver aside for another use. Add the salt, thyme, and garlic. Bring to a boil, lower heat to a fast simmer, and cook partly covered for 30 minutes. Using tongs, turn the chicken breast side down, replace cover, and simmer another 15 minutes. Take off heat, cover tightly, and let cool undisturbed at room temperature. When cool, remove from stock to a colander set in a bowl to drain. Remove and discard the skin and any visible fat. Break the chicken apart, harvesting largest possible pieces of meat from the bones. Return the bones and trimmings to the stock. Chill the meat tightly covered for later use. Return the stock, bones, and trimmings to a boil and cook until reduced about half. Pour stock through a strainer to remove solids, and freeze in small lots for later use. Suggested use for breast meat and stock is chicken enchiladas in sour cream-chili sauce.

Ingredient: Toaster-Oven Bacon

Toaster-Oven Bacon, Butter-Steamed Egg & Blueberry Pancake

Published June 4, 2011. Restaurant and hotel chefs usually prepare bacon in large quantities in the oven. This toaster-oven method is easy to use in the home for small quantities. It is easier and cleaner than frying. A crisp, flat product emerges in 20 minutes or less. Great as a side dish, or as an ingredient in other dishes. Make extra to add bacon flavor and crispness to other dishes such as BLTs, appetizers, dips or salads.

4 slices thick-cut bacon
heavy aluminum foil larger than toaster-oven grill pan

Preheat a toaster-oven to 400 degrees F (ca 190 C; 465 K). Crumple the aluminum foil and then unfold and flatten it. Cover the toaster-oven grill pan with the aluminum foil. This creates sharp peaks to support the bacon without sticking and valleys to help the fat drain away as the bacon cooks, and greatly simplifies clean up. Arrange the bacon stretched out on the foil. Bake for 15 minutes, check for doneness, turn the bacon strips over and continue baking until crisp, another 2 to 5 minutes. Drain on paper towels. Keeps well in refrigerator or freezer, tightly wrapped in dry spot.

Ingredient: Durham-Style Q Sauce

Inspired by Sam Dillard's vinegar-spice-tomato-mustard sauce used and sold since 1950 in his Durham, NC BBQ restaurant. Sadly now closed and sauce no longer marketed it appears. [Update: a small supply was seen August, 2012 in a local supermarket's display of NC products.] Developed by DrDaddy in May, 2003 for use as a marinade, mop, and sauce for chicken, spare ribs, and pork shoulder.

1 c water
1/4 c vinegar
3/4 c tomato sauce
2 T prepared yellow mustard
1/2 t crushed red pepper
1/2 to 1 t Louisiana pepper sauce (Frank's™ is good)
2 t salt
2 t sugar
1 t tapioca starch (optional)

Measure the first three ingredients into a measuring cup, then add the others, and mix thoroughly. Microwave on high until 160 to 165 degrees F (72 C), stirring a few times. Store in a closed container in the refrigerator. Cover chicken or pork with sauce, and marinade in the refrigerator up to four hours. Grill over a medium fire, covered, basting and turning frequently.