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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine.
Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added.
Today, most oyster sauce is produced commercially on automated production lines. Many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce. Other ingredients, such as soy sauce and monosodium glutamate, may also be added to deepen the flavor and add color. The quality of the oyster sauce will greatly affect the flavor.
Oyster sauce adds a savory flavor to many meat and vegetable dishes. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.
Since its early stage of development, oyster sauce has been widely popular with Cantonese chefs as an umami rich condiment.
Oyster sauce is also used in Shandong, Sichuan, Jiangsu and Zhejiang cuisines.[citation needed]
Dishes that may use oyster sauce include crab in oyster sauce, kai-lan, Buddha's delight, Hainanese chicken rice, cashew chicken, lo mein, cha siu baau, har gow, kai yat sai, wonton noodles, and daikon cake.
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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine.
Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added.
Today, most oyster sauce is produced commercially on automated production lines. Many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce. Other ingredients, such as soy sauce and monosodium glutamate, may also be added to deepen the flavor and add color. The quality of the oyster sauce will greatly affect the flavor.
Oyster sauce adds a savory flavor to many meat and vegetable dishes. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.
Since its early stage of development, oyster sauce has been widely popular with Cantonese chefs as an umami rich condiment.
Oyster sauce is also used in Shandong, Sichuan, Jiangsu and Zhejiang cuisines.[citation needed]
Dishes that may use oyster sauce include crab in oyster sauce, kai-lan, Buddha's delight, Hainanese chicken rice, cashew chicken, lo mein, cha siu baau, har gow, kai yat sai, wonton noodles, and daikon cake.