Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [273]
TIMING
Prep: 5 minutes
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GOOD WITH
Seafood: shrimp, scallops, salmon or any other oily fish
Poultry: chicken, turkey, game hen, duck
Meat: lamb, pork, beef
INGREDIENTS (MAKES ABOUT ½ CUP)
1 tablespoon grated peeled gingerroot
¼ cup hoisin sauce
2 tablespoons aged balsamic vinegar
1 tablespoon orange juice
DIRECTIONS
1. Combine all of the ingredients.
2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
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ASIAN SAUCES
Unlike their Western counterparts, who let flavors emerge from the cooking process, Asian cooks have been adding instant flavor with bottled sauces for centuries. Most of them keep indefinitely in the refrigerator. Here’s an overview.
Chili oil (also called hot pepper oil): This incendiary seasoning should be used as a seasoning, not as a cooking oil. It is made by steeping chiles in oil; sometimes toasted sesame oil is used, in which case the product is called hot sesame oil.
Chinese chili paste (also called chili sauce): This cayenne pepper paste is a mainstay of Chinese cooking, and there are several different styles. It can either be made totally from hot peppers (the hottest) or combined with fermented bean paste (still hot). It is frequently seasoned with garlic.
Fish sauce (also called nam pla): Made by fermenting salted fish, fish sauce is an ancient and important flavoring in Southeast Asian dishes. Fish sauces vary widely in quality, and cheaper ones can have an off-putting aroma. Those made in China and Thailand are the best. Fresh fish sauce is a light amber color (the color of tea). It will darken with age. When it turns brown, discard it.
Hoisin sauce: A thick, fermented soybean sauce, hoisin is dark reddish brown, slightly sweet, and subtly spicy. It is a common seasoning in Chinese dishes and is best known as the sauce that you are served in Chinese restaurants with Peking duck. It is sold in jars and cans.
Oyster sauce: Originally made by fermenting oysters, oyster sauce is now a thickened, subtly sweet-salty brown sauce flavored with oyster extracts. It is not fishy, nor as aromatic as fish sauce, but it is slightly more pungent than hoisin sauce, which it closely resembles.
Peanut sauce: Thai peanut sauce is a blend of coconut milk, peanuts, fish sauce, and spices, usually including tamarind, chiles, lemongrass, and coriander. It comes dried in a packet or jarred.
Ponzu sauce: This Japanese dipping sauce is a mixture of soy sauce and citrus juice. It is very light and fresh and a good substitute for soy sauce when you want something more subtle.
Soy sauce: There are two types of soy sauce, thin and thick. Most of the soy sauces you will find are thin. They are watery, dark brown, and salty. You will see thick soy sauce (also called dark soy sauce) only in Asian markets. It is a thick paste, more fermented tasting and less salty. Of the thin soy sauces, buy only those that say they are naturally brewed. They can be labeled premium, superior, or light.
Stir-fry sauce: Asian stir-fry sauces are all-purpose, flavored sauces that are similar to teriyaki, combining soy sauce, sugar, vinegar, ginger, garlic, and sugar. They are a way of simplifying the list of ingredients one would have to assemble to make a typical stir-fry.
Teriyaki: A traditional Japanese marinade, grilling, and dipping sauce, teriyaki is a combination of soy sauce, sugar, vinegar, ginger, and garlic.
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Steakhouse Glaze
This souped-up steak sauce transforms the ubiquitous steakhouse condiment into a glaze. Added sugar from ketchup helps the sauce to caramelize on the surface of meat as it browns. The sauce is pungent and should be reserved for richly flavored meats.
TIMING
Prep: 5 minutes
* * *
GOOD WITH
Seafood: salmon or any other oily fish
Poultry: chicken, turkey, duck breast
Meat: beef, pork
INGREDIENTS (MAKES ABOUT ¾ CUP)
½ cup