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Hoisin sauce substitute

 
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ostrich



Joined: 30 Mar 2006
Posts: 3583
Location: Nebraska

PostPosted: Wed Jan 24, 2007 6:02 pm    Post subject: Hoisin sauce substitute Reply with quote

O great GF cooking gods and goddesses, please hear my plea! DH and I are making teryaki wings tomorrow night, and can't find any GF hoisin sauce in time. What would you suggest in place of hoisin sauce?
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The Edifying Conscience



Joined: 29 Aug 2005
Posts: 2196

PostPosted: Wed Jan 24, 2007 6:19 pm    Post subject: Re: Hoisin sauce substitute Reply with quote

ostrich wrote:
O great GF cooking gods and goddesses, please hear my plea! DH and I are making teryaki wings tomorrow night, and can't find any GF hoisin sauce in time. What would you suggest in place of hoisin sauce?


I know of two brands of GF hoisin. I bought the first brand (Dynasty)and I didn't feel good. However, I am NOT saying that it was a gluten reaction. It very likely could have been the MSG that was in the product that bothered me. I have been afraid to try it again.

GF Hoisin
1. Dynasty Hoisin is available at mainstream markets. I have even seen it at Walmart.
2. Premiere Japan Hoisin made by Edward and Sons

GF Teriyaki
Premiere Japan Teriyaki made by Edward and Sons
http://www.edwardandsons.com/organic_sauce.html#p
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ostrich



Joined: 30 Mar 2006
Posts: 3583
Location: Nebraska

PostPosted: Thu Jan 25, 2007 7:53 am    Post subject: Reply with quote

DH looked for those brands but couldn't find them in our local market. Sad We were just going to substitute it for now, since we need it for dinner tonight.
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The Edifying Conscience



Joined: 29 Aug 2005
Posts: 2196

PostPosted: Thu Jan 25, 2007 10:19 am    Post subject: Reply with quote

Here's a recipe I found googling.
HOISIN SAUCE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper


*The original without the variations stolen by Matt Giwer from AP Recipes credited to Dee Wang who advised peanut butter.

*EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

*The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

*Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

*Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.
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ostrich



Joined: 30 Mar 2006
Posts: 3583
Location: Nebraska

PostPosted: Thu Jan 25, 2007 10:48 am    Post subject: Reply with quote

Sweet, thanks TEC! If all else fails we'll try that tonight. Smile
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cultureslayer



Joined: 07 Apr 2006
Posts: 657
Location: NC

PostPosted: Thu Jan 25, 2007 1:09 pm    Post subject: Reply with quote

Thanks, I'm going to try that too. Peanut sauce gives me heartburn but maybe just the hit of peanut will work. Did I mention I LOVE peanut butter?
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The Edifying Conscience



Joined: 29 Aug 2005
Posts: 2196

PostPosted: Fri Jan 26, 2007 10:51 am    Post subject: Reply with quote

How did the teriyaki wings turn out?
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