The Digressive Chef: Return of the Master(Sauce)

[sousrature]

Last month I brought back an old favourite to the repertoire, Master Sauce cooking. It is basically Chinese Red Cooking but you save the sauce and use it again and again. I managed to keep my previous Master Sauce going for 5 years. Over that time it cooked beef, pork, lamb, duck and uncounted chickens and chicken pieces. The chickens

Comments

[maka2000]

I don't cook, but that all sounds lovely.

[omoo]

Ohhh, thank you so much. I'm going to try the tea smoked chicken. I don't remember you not answering a question, but I might have been a little out of it when I posted last night.

[sousrature]

You asked about replacing the paper towels during the cooking and, just to reiterate, don't. Do nothing that will let any of that smoke into your kitchen. And don't be stingy with the tin foil either, if the smoking mixture breaks through or spills over the sides of the foil and gets on the bottom of the pot you'll have to chip it out with a chisel. Let me know how it turns out for you.