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I think it is common practice to write the name of the language before the translations at the beginning; I can only guess that the first is Chinese and the second is Japanese? ( clem 16:03, 10 May 2005 (UTC))
Box needs literal meaning. Badagnani 20:00, 21 October 2007 (UTC)
Why does the name have 油 (oil) in it (instead of 酱 or some other term) if there's no oil in this sauce? Is it because it's used in place of oil, in a similar manner? Badagnani ( talk) 04:09, 24 September 2008 (UTC)
Actually oyster sauce should mean 蚝汁, and 蚝油 should be better translated into oyster oil. 汁 as in juice/liquid/sauce could mean lesser in content whereas 油 is more refined, concentrated, often less for more. A simple example is truffle oil vs truffle sauce. — Preceding unsigned comment added by 202.40.137.197 ( talk) 03:14, 27 August 2011 (UTC) Oyster sauce is just one of many condiments to enhance favor; however its caramelized sugar/cornstarch/emulsifier content can easily brown roasted a hot wok. Add water with a few slices of ginger or ginger beer, whichever comes handy, to soften the favor. — Preceding unsigned comment added by 202.40.137.197 ( talk) 03:17, 30 August 2011 (UTC)
Did this word originate in the Cantonese language? Badagnani ( talk) 04:11, 24 September 2008 (UTC)
which word? Jeannebluemonheo ( talk) 04:07, 10 July 2022 (UTC)
This article is about "a viscous dark brown sauce commonly used in Chinese, Thai and Khmer cuisine". Any alternative oyster sauces like 's butter concoction belong in a separate section (if at all?), not mixed in.
And oh, I call bullshit on your Times reference, especially since the meaning of the supposed article is "Lying"... Jpatokal ( talk) 02:58, 6 February 2010 (UTC)
—Preceding
unsigned comment added by
CyrilThePig4 (
talk •
contribs)
13:41, 6 February 2010 (UTC)
Beautiful! However, I still don't understand why you insist on pretending that Chinese oyster sauce is in any way connected to the British recipe? Jpatokal ( talk) 02:07, 8 February 2010 (UTC)
The pretence is that Mr LKK invented Oyster sauce - he didn't. I suspect the bottled version that is now sold is a long way off his "1888 invention" and in any case the version you keep reverting to is both unreferenced and disagrees with the Lkk article. CyrilThePig4 ( talk) 08:53, 8 February 2010 (UTC)
I don't really give a rat's ass who invented the Chinese sauce. The problem I have with your version is that it implies that the English stuff from 1815 has any connection at all to modern/Chinese oyster sauce, which is patently false, since the two have nothing in common (except oysters). Jpatokal ( talk) 11:19, 8 February 2010 (UTC)
Have you actually read Mrs. Beeton's recipe? (That's a yes or no question.) It has nothing to do with the Chinese sauce. First, she instructs the reader to cook the oysters until they just reach the boiling point, then "take them off the fire immediately". (In other words, they're not reduced.) Second step, add half a pint (!) of melted butter with milk (sauce blanche) and heat the pot by the side of the fire, "but do not allow to boil" (= still not reduced).
In other words, Beeton's sauce, and the English "oyster sauce", is an oyster-flavored sauce blanche (Beeton's recipe 378/380, referred to from 492.). Zero thickening, zero caramelization, and not even close to a "viscous, brown sauce". Jpatokal ( talk) 13:09, 8 February 2010 (UTC)
Have you actually read the version you keep reverting to - its barely more than an advert for a commercial product which has stolen the name of a traditional cooking sauce. CyrilThePig4 ( talk) 13:15, 8 February 2010 (UTC)
LKK has changed their website, their old story is still available on archive.org at [1].
Let's get one thing straight here: when people say "oyster sauce" in 2010, they always mean the Chinese variety. Do you agree? If you search for the term on Google, what do the hits refer to?
Also, why do you keep deleting my well-referenced clarification that the English recipe is a sauce blanche and not a reduction? Jpatokal ( talk) 02:03, 9 February 2010 (UTC)
I think part of confusion /positions held is the distiction between a "one off" Oyster "White Sauce" and a "condiment" Oyster Sauce. I think there is evidence that both were common in western cuisine throughout the 19thC - Oyster Ketchup Recipes. CyrilThePig4 ( talk) 09:44, 11 February 2010 (UTC)
It's questionable whether or not the English oyster sauce by itself is notable enough to deserve its own article, so I think it could be mentioned in this article. However, the name "oyster sauce" most commonly refers to the Chinese variety, so let's not bump the English version to the top of the article. It should be at the bottom. Hong Qi Gong ( Talk - Contribs) 14:44, 11 February 2010 (UTC)
Removed the following unreferenced text:
-- Gak ( talk) 08:56, 19 October 2011 (UTC)
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An image used in this article,
File:Oyster sauce.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests October 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
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Can anyone find a citation for the story of oyster sauce's invention that appeared before the company donated a bunch of money to Harvard? Because, though I added citations to news stories from around that time, I can't find anything earlier. There's also this guy's completely uncorroborated but nonetheless compelling story which makes my theory a bit more plausible. Halp. Expert needed. Yogibeera ( talk) 02:17, 17 July 2018 (UTC)
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I think it is common practice to write the name of the language before the translations at the beginning; I can only guess that the first is Chinese and the second is Japanese? ( clem 16:03, 10 May 2005 (UTC))
Box needs literal meaning. Badagnani 20:00, 21 October 2007 (UTC)
Why does the name have 油 (oil) in it (instead of 酱 or some other term) if there's no oil in this sauce? Is it because it's used in place of oil, in a similar manner? Badagnani ( talk) 04:09, 24 September 2008 (UTC)
Actually oyster sauce should mean 蚝汁, and 蚝油 should be better translated into oyster oil. 汁 as in juice/liquid/sauce could mean lesser in content whereas 油 is more refined, concentrated, often less for more. A simple example is truffle oil vs truffle sauce. — Preceding unsigned comment added by 202.40.137.197 ( talk) 03:14, 27 August 2011 (UTC) Oyster sauce is just one of many condiments to enhance favor; however its caramelized sugar/cornstarch/emulsifier content can easily brown roasted a hot wok. Add water with a few slices of ginger or ginger beer, whichever comes handy, to soften the favor. — Preceding unsigned comment added by 202.40.137.197 ( talk) 03:17, 30 August 2011 (UTC)
Did this word originate in the Cantonese language? Badagnani ( talk) 04:11, 24 September 2008 (UTC)
which word? Jeannebluemonheo ( talk) 04:07, 10 July 2022 (UTC)
This article is about "a viscous dark brown sauce commonly used in Chinese, Thai and Khmer cuisine". Any alternative oyster sauces like 's butter concoction belong in a separate section (if at all?), not mixed in.
And oh, I call bullshit on your Times reference, especially since the meaning of the supposed article is "Lying"... Jpatokal ( talk) 02:58, 6 February 2010 (UTC)
—Preceding
unsigned comment added by
CyrilThePig4 (
talk •
contribs)
13:41, 6 February 2010 (UTC)
Beautiful! However, I still don't understand why you insist on pretending that Chinese oyster sauce is in any way connected to the British recipe? Jpatokal ( talk) 02:07, 8 February 2010 (UTC)
The pretence is that Mr LKK invented Oyster sauce - he didn't. I suspect the bottled version that is now sold is a long way off his "1888 invention" and in any case the version you keep reverting to is both unreferenced and disagrees with the Lkk article. CyrilThePig4 ( talk) 08:53, 8 February 2010 (UTC)
I don't really give a rat's ass who invented the Chinese sauce. The problem I have with your version is that it implies that the English stuff from 1815 has any connection at all to modern/Chinese oyster sauce, which is patently false, since the two have nothing in common (except oysters). Jpatokal ( talk) 11:19, 8 February 2010 (UTC)
Have you actually read Mrs. Beeton's recipe? (That's a yes or no question.) It has nothing to do with the Chinese sauce. First, she instructs the reader to cook the oysters until they just reach the boiling point, then "take them off the fire immediately". (In other words, they're not reduced.) Second step, add half a pint (!) of melted butter with milk (sauce blanche) and heat the pot by the side of the fire, "but do not allow to boil" (= still not reduced).
In other words, Beeton's sauce, and the English "oyster sauce", is an oyster-flavored sauce blanche (Beeton's recipe 378/380, referred to from 492.). Zero thickening, zero caramelization, and not even close to a "viscous, brown sauce". Jpatokal ( talk) 13:09, 8 February 2010 (UTC)
Have you actually read the version you keep reverting to - its barely more than an advert for a commercial product which has stolen the name of a traditional cooking sauce. CyrilThePig4 ( talk) 13:15, 8 February 2010 (UTC)
LKK has changed their website, their old story is still available on archive.org at [1].
Let's get one thing straight here: when people say "oyster sauce" in 2010, they always mean the Chinese variety. Do you agree? If you search for the term on Google, what do the hits refer to?
Also, why do you keep deleting my well-referenced clarification that the English recipe is a sauce blanche and not a reduction? Jpatokal ( talk) 02:03, 9 February 2010 (UTC)
I think part of confusion /positions held is the distiction between a "one off" Oyster "White Sauce" and a "condiment" Oyster Sauce. I think there is evidence that both were common in western cuisine throughout the 19thC - Oyster Ketchup Recipes. CyrilThePig4 ( talk) 09:44, 11 February 2010 (UTC)
It's questionable whether or not the English oyster sauce by itself is notable enough to deserve its own article, so I think it could be mentioned in this article. However, the name "oyster sauce" most commonly refers to the Chinese variety, so let's not bump the English version to the top of the article. It should be at the bottom. Hong Qi Gong ( Talk - Contribs) 14:44, 11 February 2010 (UTC)
Removed the following unreferenced text:
-- Gak ( talk) 08:56, 19 October 2011 (UTC)
![]() |
An image used in this article,
File:Oyster sauce.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests October 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 11:33, 19 October 2011 (UTC) |
Can anyone find a citation for the story of oyster sauce's invention that appeared before the company donated a bunch of money to Harvard? Because, though I added citations to news stories from around that time, I can't find anything earlier. There's also this guy's completely uncorroborated but nonetheless compelling story which makes my theory a bit more plausible. Halp. Expert needed. Yogibeera ( talk) 02:17, 17 July 2018 (UTC)