Comments on: Uber-Umami: Chinese Ground Bean Sauce http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/ Fri, 09 Jan 2009 21:05:50 +0000 http://wordpress.org/?v=1.5.2 Comment on Uber-Umami: Chinese Ground Bean Sauce by: Barbara http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-50191 Sun, 13 Jan 2008 06:28:39 +0000 http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-50191 Ad--any well-stocked Chinese market will have ground bean sauce. It will be in the same section as hoisin sauce, chile-bean paste, black bean sauce, fermented black beans and chili garlic paste. Ad–any well-stocked Chinese market will have ground bean sauce. It will be in the same section as hoisin sauce, chile-bean paste, black bean sauce, fermented black beans and chili garlic paste.

]]> Comment on Uber-Umami: Chinese Ground Bean Sauce by: ad taylor http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-49997 Thu, 10 Jan 2008 14:55:42 +0000 http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-49997 where can I purchase umami ground bean sauce...........thank you in advance where can I purchase umami ground bean sauce………..thank you in advance

]]> Comment on Uber-Umami: Chinese Ground Bean Sauce by: Barbara http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10215 Fri, 12 Jan 2007 23:23:56 +0000 http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10215 Linda--if you are going to eat the ginger, I peel it. If you are going to eat around it, don't bother. As we always fight over those slices of ginger at our house and eat them, I peel. But you don't have to! I am glad to be back! Nate--try adding about two to two and a half heaping teaspoons of ground bean sauce to the braising liquid for the beef or pork. I bet it is as simple as that. Then, thicken the braising liquid into a gravy however you generally do--by reduction, by using a roux, by using a flour-water or cornstarch slurry. Then if the flavor is a little flat after adding salt and pepper, add a dab more of the bean paste, and I bet that the gravy will be out of this world! Linda–if you are going to eat the ginger, I peel it. If you are going to eat around it, don’t bother. As we always fight over those slices of ginger at our house and eat them, I peel. But you don’t have to!

I am glad to be back!

Nate–try adding about two to two and a half heaping teaspoons of ground bean sauce to the braising liquid for the beef or pork. I bet it is as simple as that. Then, thicken the braising liquid into a gravy however you generally do–by reduction, by using a roux, by using a flour-water or cornstarch slurry. Then if the flavor is a little flat after adding salt and pepper, add a dab more of the bean paste, and I bet that the gravy will be out of this world!

]]> Comment on Uber-Umami: Chinese Ground Bean Sauce by: Nate http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10207 Fri, 12 Jan 2007 17:53:09 +0000 http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10207 My mother once told me that to make good roast beef or roast pork, gravy-style, was to use brown bean sauce, but I have never been able to find any recipes to do that. She used to make braised tongue that way and it was delicious, with oh so tasty gravy. Wish I knew the recipe. My mother once told me that to make good roast beef or roast pork, gravy-style, was to use brown bean sauce, but I have never been able to find any recipes to do that. She used to make braised tongue that way and it was delicious, with oh so tasty gravy. Wish I knew the recipe.

]]> Comment on Uber-Umami: Chinese Ground Bean Sauce by: Linda http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10084 Sat, 06 Jan 2007 06:58:34 +0000 http://www.tigersandstrawberries.com/2007/01/05/uber-umami-chinese-ground-bean-sauce/#comment-10084 I love fresh chinese food so will try your recipe soon-if I can find the ingredients. Is it totally necessary to peel ginger? Does it change the taste if you don't? I haven't been doing it for marinades, but that's different. BTW, so glad you are back. I kept checking your blog and, even though I don't personally know you, I worried and sent good thoughts to you and your baby. She is adorable. I love fresh chinese food so will try your recipe soon-if I can find the ingredients. Is it totally necessary to peel ginger? Does it change the taste if you don’t? I haven’t been doing it for marinades, but that’s different.
BTW, so glad you are back. I kept checking your blog and, even though I don’t personally know you, I worried and sent good thoughts to you and your baby. She is adorable.

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