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fitzie
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Post subject: Chinese Fermented Black Beans  Posted: Wed Jun 22, 2011 3:25 pm |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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On a search for these today. Went to our largest Chinese market looking for them. Terrible language barrier.
They gave me salted black beans. Is this the same? I bought two - one in a can and one in a cellophane package like peanuts.
fitzie
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Kathy's Pete
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Post subject: Re: Chinese Fermented Black Beans Posted: Wed Jun 22, 2011 6:21 pm |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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If the ones in the cellophane look kind of moist, that's what we've used.
Dave and/or Fuzzy should come by here eventually...
PS I can still remember how Jeff Smith used to pronounce Dow See.
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fitzie
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Post subject: Re: Chinese Fermented Black Beans Posted: Wed Jun 22, 2011 8:08 pm |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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Thanks, Pete. I think I got the right thing. The dish was very good but DH thought it was too hot but ate it anyway. It was Hot and Sour Hunan Vegetables from Barbara Tropp's "China Moon" book. I got the hot, but not the sour. At any rate, I enjoyed it and will make it again. I thought the sauce was about the best Chinese I've ever made.
fitzie
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gardnercook
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Post subject: Re: Chinese Fermented Black Beans Posted: Wed Jun 22, 2011 8:33 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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Nice to know Fitzie, I have the book and fermented black beans.
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Ilene
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Lu1
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Post subject: Re: Chinese Fermented Black Beans Posted: Thu Jun 23, 2011 12:21 am |
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
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Fitzie...being Chinese, salted fermented black beans are the only ones we use in our recipes...they are so flavorful and very salty...some chefs soak them prior to using them...I usually give them a quick rinse...hope that helps!
Lu
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fitzie
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Post subject: Re: Chinese Fermented Black Beans Posted: Thu Jun 23, 2011 4:16 am |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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How do you store them? How long will they keep?
fitzie
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Lindsay
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Post subject: Re: Chinese Fermented Black Beans Posted: Thu Jun 23, 2011 8:52 am |
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
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Fuzzy put up excellent recipe for asparagus and fermented black beans with shrimp or squid on this board which I've made--just can't seem to find it at the moment.But he's a font of knowledge. I just keep mine in a jar in the refrigerated and I believe they last at least two years. Updated: Found it on his blog, see http://www.fuzzychef.org/archives/Black-Bean-Asparagus-04-2011.html
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Lindsay
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gardnercook
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Post subject: Re: Chinese Fermented Black Beans Posted: Thu Jun 23, 2011 9:04 am |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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I just keep mine in a jar in the refrigerated and I believe they last at least two years.
This is exactly how I store mine.
ilene
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Ilene
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fitzie
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Post subject: Re: Chinese Fermented Black Beans Posted: Thu Jun 23, 2011 12:30 pm |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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Thanks everybody for the information. I really appreciate it.
fitzie
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ivy
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Post subject: Re: Chinese Fermented Black Beans Posted: Fri Jun 24, 2011 8:32 pm |
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Joined: Sat Mar 19, 2011 10:09 am
Posts: 355
Location: Newton, MA
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I am able to find them routinely in WF. Sara Moulton's Salmon with Black Bean Sauce calls for 2TB of them. Good to know about the asparagus recipe.
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