I think the importation of this type of sauce are prohibited (both US and Canada), but you may try Izumi Marketplace in Richmond, as they often sell goods that are hard to find in other local stores (sometime even the prohibited goods like Japanese curry with meat)...
Why you are so obsessed with everything Japanese?
Heinz is an US Brand and this product is marketed to Japanese.
Restaurants buy commercial type frozen products.
For consumers, you can buy fresh (0r frozen) real French style
demi-Glace in town, one place would be the Stock Market at
Granville Island for about $20-$25 per 500ml. but a little goes a long way.
Canned product is the last resort since the flavour would be altered
during the canning process, taste metallic. Don't even bother with the
canned consomme.
By the way, you can make simplified consmomme by mixing chopped
lean beef with eggwhites, add to cold beef beef broth and slowly bring
to boil, lower the heat and simmer for 45 minutes, strain through
cheesecloth, and finish with dash of Madeira wine.
In fine dining restaurant kitchens, it would take 3 days to prepare a
consomme properly.
I try to avoid canned product as much as I can.
Only thing that I still use is coconut milk to make Thai curry. Wonder if there is any frozen version of it.
Frozen coconut milk/cream is the best choice other than
making your own coconut milk from coconut.
It is relatively inexpensive ($1.50-$1.80 for 450 gm).
Only problem is that it takes up your freezer space.
回復 5#somewhereintime
Where can I find frozen coconut milk?
I am using canned one from oganic coconut for now and I find it nicer than regular ones that smell/taste of coconut oil (which I dislike).
Most of the Vietnamese supermarkets sell frozen coconut milk/cream.
Make sure you pick up the right product, not grated coconut or
young coconut. The packaging are almost identical
That would be easy,
I have good supply of Chinese style superior stock in the freezer,
made with Mountain ham and whole free-run chicken, de-fat and
reduced to 30%.
Just defrost the frozen broth, add water to reconstitute.
Any soup , sauce or Chinese dish, especially dried seafood
would be improved with it.
發表於 2010-6-2 18:30
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