We are huge fans of fermented black beans. Years ago we created Japanese Yams and Cheese, for Maximum Flavor, that we topped with freeze dried fermented black beans. We have made fermented black bean seasoned sausage and beurre monte. Recently I have been leaning on the prepared version of fermented black beans from Lee Kum Kee. It is considered a sauce. I look at it as a cooking condiment. It is a recipe enhancer. It contains fermented black beans, soy sauce, garlic, rice vinegar, oil and modified starch. The condiment is intense and super savory. It is an ingredient that allows us to add character to dishes from tomato sauce to ricotta meatballs. I am beginning to feel comfortable and rely upon having a pantry of purchased powerhouse preparations on hand to improve our cooking and creativity.
Years Past
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