Caramel Soy

Hello Chefs!

I have recently returned from NYC and had the most wonderful meals. Now I am back in LA trying to burnoff the 8 lbs I gained before the holidays so I can put it back on and then resolve at year's end to burn it off again. But before I settle into rigourous exercise I would like to duplicate a simple yet wonderfully prepared sirloin I enjoyed while dining in NYC. Please provide a recipe and technique for preparing caramel soy. This sauce lent so much to the sirloin without overpowering it.

Your help is greatly appreciated.

[cape chef]

hey tmitchell, welcome aboard. Could you be a little more specific in the make up of the sauce. Was it a soy enhanced caramel?
i have a pretty strong knowlage in sauce work,I am not familar with that one. but if you decribe it in more detail I'm sure I could help
cc

[cape chef]

hey tmitchell, welcome aboard. Could you be a little more specific in the make up of the sauce. Was it a soy enhanced caramel?
i have a pretty strong knowlage in sauce work,I am not familar with that one. but if you decribe it in more detail I'm sure I could help
cc

[Isa]

Tmitchell,

Welcome to chef talk. It's really a great place, best on the net. Hope you'll visit often.


Psst Cape Chef, Your double is still following you around.

[cape chef]

I thought I took care of that!!
I will need to destroy That dumb cloning machine
cc

[This message has been edited by cape chef (edited 12-04-2000).]

[Nick.Shu]

i have such a weird feeling that this soy caramel would involve:

1) Coconut cream
2) Palm Sugar
3) Either a Medium or a Light Soy
4) Possibly garlic

Anyway, i should go, run out of beer.

You can make a simple caramel soy sauce just by combining 1/4 cup of water and 1/4 cup of sugar in a saucepan and boiling it (without stirring) until golden brown. Stir in 1/4 cup soy sauce and some finely chopped ginger. Cook until the sauce thickens, then let it cool down.

Oh, yes, and being new here (though I´ve been lurking for quite some time), I should introduce myself. I´m Nanna, which I understand usually makes Americans think of a wise old grandmother, preferably Italian, but this is my real name and I happen to be Icelandic. I write for an Icelandic cooking magazine and have published cookbooks.

[Isa]

Welcome to Chef Talk Nanna!


And I thought I was coming form the cold...


What can you tell us about Iceland cuisine?

[mudbug]

Welcome Nanna,

I was hoping you'd get over here! (I'd like to see James too)

I look forward to viewing your contributions!

cchiu

Thanks all!! I think Nanna has it. Simple enough and yes the sauce hined of ginger.

Thanks again,

By the way how and when did I become a dishwasher?!?!???!!

[mudbug]

tmitchell, refer here for an answer to your dishwasher question: http://www.cheftalkcafe.com/ubb/Foru...ML/000008.html

You might have originally been getting those flavors because of the soy sauce they used.

"Sweet Dark Soy Sauce"
Naturally brewed and specially blended with coconut palm sugar to give a unique seasoning for soups and stir-fries. Commonly used in dips and marinades, it can simply replace salt and sugar in cooking with pleasant results.

Ingredients:
Soya Sauce, coconut palm sugar, vinegar, caramel and water.


[This message has been edited by cchiu (edited 12-06-2000).]

Thanks for the welcome.

Icelandic cuisine … that depends on if you mean traditional or modern. Much of the traditional part might just as well belong to that weird/disgusting foods thread you had (yes, we eat sheep heads, including eyeballs; yes, they are quite good); it is the food of people who had to survive at the edge of the habitable world, where vegetables (let alone fruit) were almost impossible to grow and where grain and even salt had to be imported and was very expensive. Dried fish partly replaced bread in the diet. When I was growing up on a remote farm in the 1960s, we were often served a piece of dried fish, beaten flat, which we spread with a thick layer of butter,
although bread was fairly inexpensive by then and we had a lot of dark rye bread. Other staples were fresh and salted fish, lamb (mostly salted or smoked), horsemeat and dairy products, the best known of which is skyr, a cultured milk product that is somewhat similar to Greek yoghurt (but it isn´t yoghurt) and is usually eaten with lots of sugar and cream, and wild berries when in season.

The situation is vastly different now, of course. Our cuisine has become much more varied and there are lots of foreign influences but there is still a strong emphasis on fish – which is usually very fresh and good – lamb(which is never more than 6 months old, reared on mountain grasses and herbs and has a delicate taste – I´ve seen it described as “lamb lite” by American tasters) and game – mostly geese and ducks, and seabirds, such as the puffin.

[Isa]

Nanna,

Thank you so much, it was fascinating to read about food in Iceland. I always find food is the perfect introduction to history and tradition.

Thanks again

Wow, Iceland has always been a dream destination for me. Ever since Chicago Tribune travel section had an article about someone who had a short (3 or 4) day trip to Iceland and and I saw a movie(forgotten the name)about a Japanese man who had to travel to Iceland to properly bury and honor his dead parents,I have always wanted to go there. It looks almost prehistoric, and I thought parts of Ireland were desolate! Of course it is also the home of Bjork. If you ever need an assistant for awhile I'll be there for you.

[Isa]

I remember a few yearsa ago, there was a summit of leaders in Iceland. One Japanese journalist, almost died laughing when he learned there was no television broacast suring the summer so people would spend more time outside....

Nanna I do not know if it's really true but I think it's a great idea.