I'm starting a new master sauce and I would like your input. Don't bother to look it up; a master sauce is basically the liquid used for chinese "red cooking" that is then saved and reused again and again indefinitly. The ingredients, soy sauce, rice wine, spices et al are refreshed as needed. My last master sauce had lasted for over 5 years when I "lost custody" of it.
My question is what should or shouldn't I cook in "Master Sauce 2005?" Chicken, of course. Beef, yes, especially beef short ribs. Pork, I think pork help the sauce more than the sauce helped the pork. The reverse was definitly true for lamb. I never tried using it to cook tofu; I worried that it would hurt the sauce.
So here's your chance; tell me what to do. Thank you kindly.