http://redcook.net/2008/06/05/not-a-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=not-a-sauce Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 http://redcook.net/2008/06/05/not-a-sauce/comment-page-1/#comment-313 Stickyfingers Thu, 12 Jun 2008 15:04:04 +0000 http://www.redcook.net/?p=174#comment-313 I think it's arrogant of westerners to attempt to apply their definitions to the cooking of Asian cultures, especially as in many ways Asian sauces predated Modern European cookery. I think it’s arrogant of westerners to attempt to apply their definitions to the cooking of Asian cultures, especially as in many ways Asian sauces predated Modern European cookery.

]]> http://redcook.net/2008/06/05/not-a-sauce/comment-page-1/#comment-309 Ana Tue, 10 Jun 2008 19:37:44 +0000 http://www.redcook.net/?p=174#comment-309 I've also realized recently that French style sauces are very different than Chinese style sauces. Growing up eating Chinese food, I had never realized before that other people cook the sauce separately! I’ve also realized recently that French style sauces are very different than Chinese style sauces. Growing up eating Chinese food, I had never realized before that other people cook the sauce separately!

]]> http://redcook.net/2008/06/05/not-a-sauce/comment-page-1/#comment-306 Minka Fri, 06 Jun 2008 11:02:22 +0000 http://www.redcook.net/?p=174#comment-306 Very interesting! For me, it's more important to be able to cook well than to know the proper terminology. Still, your discussion is interesting especially in what it reveals about each culture and it's culinary arts. Very interesting! For me, it’s more important to be able to cook well than to know the proper terminology. Still, your discussion is interesting especially in what it reveals about each culture and it’s culinary arts.

]]> http://redcook.net/2008/06/05/not-a-sauce/comment-page-1/#comment-304 JSC Fri, 06 Jun 2008 05:08:41 +0000 http://www.redcook.net/?p=174#comment-304 The distinction is wanted by those trying to apply French style cooking classifications to Asian foods. Many classically trained chef are very comfortable with the French way. So what if Asian food does not neatly fit into their schematic? The distinction is wanted by those trying to apply French style cooking classifications to Asian foods. Many classically trained chef are very comfortable with the French way. So what if Asian food does not neatly fit into their schematic?

]]>