Absurdly, stupidly basic cooking questions (Part 2)

[ElsieD]

11 minutes ago, liuzhou said:

 

Yes. It's Cantonese rice wine of cooking quality, rather than for drinking. The Chinese on the front label reads 廣東米酒 (guǎng dōng mǐ jiǔ) in Traditional Chinese characters as still used in Hong Kong, Taiwan and much of the Chinese diaspora. The reverse label repeats this, but in the simplified characters used in the Chinese mainland.  

 

This refers to Guangdong, the Cantonese speaking mainland province opposite Hong Kong. Kwangtung is the Cantonese pronunciation for Guangdong (the Mandarin name). Mujiu is literally rice wine.  It is not vinegar (unless it's been there a vey long time).

 

The wine is mainly used in marinades and sauces with some Cantonese dishes.

 

 

Thank you.  As you can see it has an expiry  date of 2016.  I didn't think vinegar expired.  Should I be tossing it?

[liuzhou]

@ElsieD

 

I just noticed the expiry date of October 2016! It is now 8 years over that, so it may well be vinegar after all. I'd bin it. It was never intended to be vinegar.

 

 

 

Edited Monday at 02:00 AM by liuzhou (log)

[ElsieD]

7 minutes ago, liuzhou said:

@ElsieD

 

I just noticed the expiry date of October 2016! It is now 8 years over that, so it may well be vinegar after all. I'd bin it. It was never intended to be vinegar.

 

 

 

Thanks again.  Down the sink it goes!

[rotuts]

its also salted .  dump it just for that .

Edited Monday at 02:59 PM by rotuts (log)

[TdeV]

When does miso expire? There's hardly any gone out of the container; sometime in the summer I put some on eggplant, tasted okay; but it's really old.

[rotuts]

I have two miso's :

 

 

the on on the R is from Tj's , and I refrigerate after opening.   

 

the packet says it expires 6 / 25 .

 

the left came from MarketBasket .   I have not opened it yet.

 

it does not say anything on the packet about expiring at all .

 

it does have these number on  the back :  5512 044.

 

miso has so much salt in it , as the idea was to preserve via salting

 

it might not expire as such for some time.

 

might not kill you , in the distant future

 

but might taste less interesting.

Edited Wednesday at 09:56 PM by rotuts (log)

[TdeV]

Do you mean "might taste LESS interesting", @rotuts ?

[rotuts]

thank you.  corrected.

[BeeZee]

Miso, if you use a clean utensil to scoop it out of the package, lasts a VERY long time in the refrigerator. Commercially packaged stuff is fine for a year.

[scubadoo97]

“it was always the braising cuts I shopped for most aggressively”

 

Same here but now we eat very little red meat

[SLB]

You know how dry rubs on meat like ribs always appear to have been applied with a heavy-hand, looking like 100% coverage?    Why do people do this with as strongly-tasting meat as beef?  Is this actually necessary?

 

[Smithy]

4 hours ago, SLB said:

You know how dry rubs on meat like ribs always appear to have been applied with a heavy-hand, looking like 100% coverage?    Why do people do this with as strongly-tasting meat as beef?  Is this actually necessary?

 

 

My guess, and it's strictly a guess, is that it's a matter of taste. If you like the seasonings in the rub and think they strongly complement the meat flavor, you'd add a lot. I find that not all beef has a lot of flavor, incidentally, so the rub may be more necessary for certain cuts.

 

An example, drawing from the sauce side: my husband loved the flavor of barbecue sauce, and he tended to drown his pork and beef in barbecue sauce even as he claimed to like the meats themselves! I find that most barbecue sauces overwhelm the meat they're on unless they used sparingly. Clearly, our mileages varied.