Culinary Dictionary of Ingredients and Cooking Terms - O
Oil Poaching - A "trade secret" used by many restaurants to give the meat a more tender texture, oil poaching (also called velveting) seals in the juices of the meat. After marinating, heat between 2 - 4 cups of oil in the wok to a temperature of about 325 degrees Fahrenheit, and immerse the marinated meat in the hot oil for several seconds. Remove the meat from the wok, drain, and cook further as called for in the recipe.
Oyster Sauce (Photo)- A rich sauce made from boiled oysters and seasonings, oyster sauce does not have a fishy taste at all (boiling the oysters takes care of that). This rich sauce with a savoury flavor is used in meat and vegetable dishes, and is an important ingredient in Cantonese cooking. Oyster sauce brands have a wide price range; steer clear of the cheaper brands if possible, as they usually contain MSG.
Although the Buddhist vegetarian diet does permit the eating of oysters, vegetarian
brands, often using mushrooms as a substitute, are available. Oyster sauce is normally
sold in bottles; refrigerate after opening. If purchased in a can, transfer to a
closed jar and refrigerate. Recommended Brand: Hop Sing Lung.
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An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
