tag:blogger.com,1999:blog-8396837838077559082.post2662591289991420085..comments2024-03-15T23:09:16.290+11:00Comments on The Bake-a-nista: 東坡肉 (Slowly Braised Pork Belly)Unknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8396837838077559082.post-71887622361150301882011-08-02T14:18:11.310+10:002011-08-02T14:18:11.310+10:00yes i am edward_tik on twitter.. just got a notifi...yes i am edward_tik on twitter.. just got a notification you're following me haha<br /><br />yea all this debate's only beneficial, no reason to see it as threat to anyone. not that i'm implying there was a threat to you and other fellow bloggers..<br /><br />-edwardAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-76114729721980297472011-08-02T11:29:19.620+10:002011-08-02T11:29:19.620+10:00Like you, edward, I've done some research as w...Like you, edward, I've done some research as well. After going through some websites such as meishi china and chi he shohu, I saw that some people use salt to preserve the stock, some emphasize the importance of the layer of "slick" or "fats" on top but everyone agrees with re-boiling it constantly.<br /><br />I've also read a couple of articles about the perils of notMichelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-74623100033223856202011-08-01T20:32:10.233+10:002011-08-01T20:32:10.233+10:00Salt is rarely used in as an ingredient in master ...Salt is rarely used in as an ingredient in master stock. Soy sauce and sugar is but if they are good preservatives, we would not need to reboil it before keeping it away.<br /><br />The ways to keep it from rotting it is the glob of fat on the top layer (which is the trad. way, according to my mom), or reboiling it each time before sealing it in a container and freezing it. <br /><br />I know Michelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-40064143297498574662011-08-01T16:40:29.808+10:002011-08-01T16:40:29.808+10:00fingers itchy plus i'm too bored!!!!! just wan...fingers itchy plus i'm too bored!!!!! just wanted to post this for everyone's sake really... I believe different chefs have different ways of preserving and salt is just one of them..<br /><br />http://www.google.com.au/search?hl=en&source=hp&biw=1599&bih=804&q=mark+jensen+masterstock&oq=mark+jensen+masterstock&aq=f&aqi=&aql=&gs_sm=e&gs_upl=nana0709https://www.blogger.com/profile/00280832861315947810noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-48268437956031022372011-08-01T15:48:45.711+10:002011-08-01T15:48:45.711+10:00M Ng oh-shi- my bad lol.. I skipped all the conte...M Ng oh-shi- my bad lol.. I skipped all the content and just went to read the comments and replied.<br /><br />But I don't think you should've taken the term 'master' off, just have a disclaimer at the bottom stating that master stock is to be re-used etc etc. saw your tweet regarding luke nguyen, he did clarify that restaurants re-use it..<br /><br />M Chin, after some researchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-33304575080715557982011-08-01T14:04:55.444+10:002011-08-01T14:04:55.444+10:00Edward, I do not understand why you're saying ...Edward, I do not understand why you're saying that I am not accepting criticism openly? <br /><br />In reference to my earlier comment:<br /><i>Thank you all (or perhaps just one) for contributing and sharing your knowledge on the "Master Stock vs Stock" term. <b>It is my mistake for not taking into consideration how one extra word can make such a big difference when adapting the The Bakeanistahttps://www.blogger.com/profile/09287207755642014657noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-56140450470112191132011-08-01T13:51:21.377+10:002011-08-01T13:51:21.377+10:00Fat can act as a sealant and stops further bacteri...Fat can act as a sealant and stops further bacteria from penetrating the stock during storage, fat is not a preservative but mostly used as an emulsify when the fats float on top and quickly cooled. <br /><br />Salt will force osmosis, dehydrating microorganisms and therefore killing them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-87720714264471488032011-08-01T13:15:51.587+10:002011-08-01T13:15:51.587+10:00Salt? The thing that preserves master stock is the...Salt? The thing that preserves master stock is the fat rendered from the fats.Michelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-83313433225906469932011-08-01T12:55:01.556+10:002011-08-01T12:55:01.556+10:00Thanks for the information and the rationale, anon...Thanks for the information and the rationale, anonymous-es.Michelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-54339427431634895522011-08-01T12:47:08.718+10:002011-08-01T12:47:08.718+10:00Hmmm.. Seems like there's a war going on.
Mic...Hmmm.. Seems like there's a war going on.<br /><br />Michelle Ng, I think you should accept critique openly and break down all the comments made anonymously. I do agree with the misuse of culturally sensitive content being ignorant. For example, I despise people who insist that sparkling wines, which aren't from the region of Champagne, are called champagne. <br /><br />If you'Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-80025947599260726902011-08-01T10:09:00.187+10:002011-08-01T10:09:00.187+10:00Dear anonymous-es,
Thank you all (or perhaps just...Dear anonymous-es,<br /><br />Thank you all (or perhaps just one) for contributing and sharing your knowledge on the "Master Stock vs Stock" term. It is my mistake for not taking into consideration how one extra word can make such a big difference when adapting the recipe from Almost Bourdain.<br /><br />I, myself too learnt something new today. Cheers.The Bakeanistahttps://www.blogger.com/profile/09287207755642014657noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-7356206622523577042011-07-31T23:55:20.938+10:002011-07-31T23:55:20.938+10:00Dear M Chin,
Are you aware of the chinese term fo...Dear M Chin,<br /><br />Are you aware of the chinese term for "master stock" and its true meaning in chinese?<br /><br />And as a matter of fact some restaurants do practice the reuse of base stock to make them master stock, some continue using the stock for years. <br /><br />I think anomymous is merely trying to point that out so that other readers who read blogs to learn things can Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-64721480940740022802011-07-31T23:49:56.937+10:002011-07-31T23:49:56.937+10:00Okay, I'll adhere to congratulating the baker....Okay, I'll adhere to congratulating the baker. Congratulations on cooking up a dish and sharing the recipe with the world. <br /><br />Most master stocks are passed on from generations to generations and many generations to come and I appear to have one, hence my defensive comment against the use of the label "master" stock. Restaurants in Australia do use master stock and the Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-20397205290410323422011-07-31T20:19:34.194+10:002011-07-31T20:19:34.194+10:00Dear anonymous, the ingredients of her master stoc...Dear anonymous, the ingredients of her master stock is the same as the one provided by the link. Also, who re-uses their stocks these days? My mom did not do that to her master stock either. I used to prepare a huge pot of master stock but that is to be used only once. I do not think most kitchens would reuse their master stocks because of hygienic purposes. It's like wearing your clothes Michelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-43371138993060340192011-07-31T16:22:07.992+10:002011-07-31T16:22:07.992+10:00Hehe, thanks I-hua! The "master stock" w...Hehe, thanks I-hua! The "master stock" was fab that's why! Haha, your thick thick version looks just as good. ;)The Bakeanistahttps://www.blogger.com/profile/09287207755642014657noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-33655601402203941842011-07-31T15:39:42.405+10:002011-07-31T15:39:42.405+10:00Man you rock! That looks absolutely delicious!Man you rock! That looks absolutely delicious!msihuahttp://msihua.comnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-85836363018977678652011-07-31T14:50:54.544+10:002011-07-31T14:50:54.544+10:00I have to agree with the first anonymous poster...I have to agree with the first anonymous poster's comment. Doesn't mean you have to use the term master stock just because your recipe is adapted from almost bourdain's. A master stock doesn't have a rule that underlines it must have certain ingredients to qualify as one.<br /><br />It's just misleading for readers who aspire to be amateur cooks. Why label it as 'masterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-12395905547298958032011-07-31T14:04:45.977+10:002011-07-31T14:04:45.977+10:00Thanks for pointing that out, anonymous. I adapted...Thanks for pointing that out, anonymous. I adapted the recipe from another blog as clearly stated above, and it didn't cross my mind to change that one particular term.<br /><br />Although by definition, my master stock is not "stored and reused in the future as a stock for more poachings", the ingredients are similar to that of a master stock which could be the reason why Almost The Bakeanistahttps://www.blogger.com/profile/09287207755642014657noreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-31515649173289739502011-07-30T23:57:55.275+10:002011-07-30T23:57:55.275+10:00i doubt your stock is master stock though.
refer:...i doubt your stock is master stock though.<br /><br />refer: http://en.wikipedia.org/wiki/Master_stockAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8396837838077559082.post-89896844590081708452011-07-30T22:27:46.103+10:002011-07-30T22:27:46.103+10:00My recipe is quite similar to yours too. :)My recipe is quite similar to yours too. :)Michelle Chinhttps://www.blogger.com/profile/16011334364444806975noreply@blogger.com