Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
ETTV News – November 12, 2013
As the season for winter nourishment arrives, many people crave ginger duck soup to warm their bodies. However, we discovered that ginger duck can actually be made using "flavoring agents." A quick trip to a chemical supply store easily yields ginger essence, with the owner openly admitting that a tiny amount of this essence can replace a large quantity of fresh ginger. Moreover, most of it is sold to ginger duck restaurants for business use. We asked a chef to prepare a pot of "ginger duck without ginger" using this essence, and sure enough, the strong ginger flavor was convincing enough to fool people's taste buds.
Chemical store owner: "If you want it to taste good, add this—it makes the ginger flavor stronger." Upon mentioning that we wanted to cook ginger duck, the owner immediately recommended this bottle of ginger essence, emphasizing that a small amount goes a long way. Chemical store owner: "This is a flavoring agent. Just 1cc is enough for a liter of water." A tiny bit of essence can replace a large amount of ginger, whether for ginger duck or ginger tea. The owner isn’t surprised, frankly stating that it’s mostly sold to commercial vendors. Chemical store owner: "Ginger duck shops use this—who else would?"
Opening the bottle, there were unidentified solidified substances around the rim. The ginger essence inside wasn’t particularly thick, appearing dark brown and emitting a strong ginger aroma. Despite its intense smell, the ingredient list on the bottle simply read "flavoring agent," with no further details. However, a professional chef could identify it just by smelling it. Chef Zhang Zheng: "This is just ordinary flavoring with ginger notes. It contains many synthetic spice components."
Following the standard steps for making ginger duck—stir-frying sesame oil and duck meat for fragrance—we skipped the ginger slices and instead added about 1cc of ginger essence to the pot. The result was a pot of "ginger duck without ginger." At first glance, it looked no different, but would it fool the palate?
Customer: "(There’s no actual ginger in this?) Really? That’s amazing! But it has the spicy ginger taste and aroma." Most were wide-eyed in disbelief that a pot of ginger duck could be made solely with ginger essence. Regardless of whether it tasted good, if the essential ingredient—ginger—was removed, could what’s left truly be called ginger duck?
Source: http:/ / tw. news. yahoo. com/ % E8……% AE- % E9% 8D% 8B- 124418890. html
Duck Stew without Ginger: A Few Drops of Ginger Flavoring Cook A Pot
As the season for winter nourishment arrives, many people crave ginger duck soup to warm their bodies. However, we discovered that ginger duck can actually be made using "flavoring agents." A quick trip to a chemical supply store easily yields ginger essence, with the owner openly admitting that a tiny amount of this essence can replace a large quantity of fresh ginger. Moreover, most of it is sold to ginger duck restaurants for business use. We asked a chef to prepare a pot of "ginger duck without ginger" using this essence, and sure enough, the strong ginger flavor was convincing enough to fool people's taste buds.
Chemical store owner: "If you want it to taste good, add this—it makes the ginger flavor stronger." Upon mentioning that we wanted to cook ginger duck, the owner immediately recommended this bottle of ginger essence, emphasizing that a small amount goes a long way. Chemical store owner: "This is a flavoring agent. Just 1cc is enough for a liter of water." A tiny bit of essence can replace a large amount of ginger, whether for ginger duck or ginger tea. The owner isn’t surprised, frankly stating that it’s mostly sold to commercial vendors. Chemical store owner: "Ginger duck shops use this—who else would?"
Opening the bottle, there were unidentified solidified substances around the rim. The ginger essence inside wasn’t particularly thick, appearing dark brown and emitting a strong ginger aroma. Despite its intense smell, the ingredient list on the bottle simply read "flavoring agent," with no further details. However, a professional chef could identify it just by smelling it. Chef Zhang Zheng: "This is just ordinary flavoring with ginger notes. It contains many synthetic spice components."
Following the standard steps for making ginger duck—stir-frying sesame oil and duck meat for fragrance—we skipped the ginger slices and instead added about 1cc of ginger essence to the pot. The result was a pot of "ginger duck without ginger." At first glance, it looked no different, but would it fool the palate?
Customer: "(There’s no actual ginger in this?) Really? That’s amazing! But it has the spicy ginger taste and aroma." Most were wide-eyed in disbelief that a pot of ginger duck could be made solely with ginger essence. Regardless of whether it tasted good, if the essential ingredient—ginger—was removed, could what’s left truly be called ginger duck?
Source: http:/ / tw. news. yahoo. com/ % E8……% AE- % E9% 8D% 8B- 124418890. html