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Classic
Cook Books
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Bread, butter, and potatoes are never used by the Chinese or Japanese. Tea is
drunk plain, with neither cream nor sugar, but great care should be used in its
brewing. Rice is indispensable, and should be cooked in that peculiarly
delectable fashion of which the Oriental peoples alone are past masters. The
secret of the solid, flaky, almost dry, yet thoroughly cooked rice lies in the
fact that it is never boiled more than thirty minutes, is covered twenty
minutes, never stirred nor disturbed, and set to dry on back of range when
cooked, covered with a cloth. Mushy, wet, slimy, overcooked rice is unknown to
the Chinese and Japanese. Sweetened rice, as in rice pudding and similar dishes,
is unknown. Rice takes the place of such staples as bread and potatoes. Syou,
sometimes called Soye, is similar to Worcestershire and similar European sauces.
In fact, the latter are all said to be adaptations of the original Chinese syou,
and most of these European sauces contain
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Classic
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