Guest guest Posted July 11, 2003 Report Share Posted July 11, 2003 Hi All, Dr. Susan Wynn asked me to post this for your comment. If you hsve sadvice for her, please post to the List, with a copy to: <s.wynn Many thanks, Phil >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Hi All, Does someone know of a good reference that explains exactly how one stir fries herbs before their final preparation? For instance, if I wanted to make stir fried rehmannia root: 1. what oil would I use? certainly not a teflon wok? 2. I presume you are stir-frying fresh herb. After it is fried, do you extract in water/alcohol straight away, or is drying best? 3. how do you stir fry with honey, or vinegar, or salt water? Any experience welcome Best regards, Susan Wynn <s.wynn Best regards, WORK : Teagasc Staff Development Unit, Sandymount Ave., Dublin 4, Ireland WWW : Email: < Tel : 353-; [in the Republic: 0] HOME : 1 Esker Lawns, Lucan, Dublin, Ireland WWW : http://homepage.eircom.net/~progers/searchap.htm Email: < Tel : 353-; [in the Republic: 0] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2003 Report Share Posted July 11, 2003 Hello, Usually the herbs are stir fried in a wok with a single ingredient to enhance it's effect. For example, honey for tonification, vinegar for penetration effect, wine for blood circulation effect. Teflon probably is not your best choice, but perhaps an iron skillet could work. Robert Chu, L.Ac., QME chusauli See my webpages at: http://www.chusaulei.com/ > " " < > > >CC: Susan Wynn <s.wynn > Re: Stir-Frying of herbs >Fri, 11 Jul 2003 15:17:26 +0100 > _______________ Help STOP SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Hi All, Dr. Susan Wynn asked me to post this for your comment. If you hsve sadvice for her, please post to the List, with a copy to: <s.wynn Many thanks, Phil >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Hi All, Does someone know of a good reference that explains exactly how one stir fries herbs before their final preparation? For instance, if I wanted to make stir fried rehmannia root: 1. what oil would I use? certainly not a teflon wok? 2. I presume you are stir-frying fresh herb. After it is fried, do you extract in water/alcohol straight away, or is drying best? 3. how do you stir fry with honey, or vinegar, or salt water? Any experience welcome Best regards, Susan Wynn <s.wynn Best regards, WORK : Teagasc Staff Development Unit, Sandymount Ave., Dublin 4, Ireland WWW : Email: < Tel : 353-; [in the Republic: 0] HOME : 1 Esker Lawns, Lucan, Dublin, Ireland WWW : http://homepage.eircom.net/~progers/searchap.htm Email: < Tel : 353-; [in the Republic: 0] Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2003 Report Share Posted July 11, 2003 I forwarded this to Phu Duthihn who is a 3rd generation herbalist from Vietnam and also a pharmacist. He will be teaching the pao zhi section of my program. This is his response -- Cara ------ Forwarded Message > PhuDuthinh > Fri, 11 Jul 2003 22:29:49 EDT > herbbabe > Cc: s.wynn > Re: FW: Re: Stir-Frying of herbs > > Hi All.You are right, Teflon is not used for the simple reason that Teflon > was man made in the early 60's. People used earthen pan or iron work to stirr > fry herbs. No oil is needed. Herbs are stirred fried to enhance their Yang > properties. Lets take as example Honey fried (or baked) Gan Cao. We use dried > slices of Gan Cao. 1-Heat an iron work with strong heat. Drop Gan Cao slices > in the > hot wok, stirr Gan Cao with a long pair of bamboo chop sticks for 3 to 5 > minutes. 2- Pour in the work Honey while stirring Gan Cao slices to make sure > that every slices are covered with honey.3- Keep stirring until the honey turn > dark brown. 4-Shut off the fire, dump out quickly the honey covered Gan Cao > slices into a cool earthen pan, keep stirrng to cool down quickly the final > product. In this process you notice that high heat than quick cooling > processes > are used. High heat to make volatile oil to evaporate quickly. Quick cooling > to > preserve other active ingredients of Gan Cao. You can use Honey stirr fried > Gan Cao right away or keep it in a cool and dry place to be used later.If you > use slow heat and fresh herbs, you modify all the active ingredients of the > herb. > Vinigar stirr frying:1- same than above, 2- Pour vinigar, 3,4 same than above. > To make prepared Rehmania from raw Rehmania, it take 24 hours cooking. > First we simmer raw Rehmania in water with Ginger for 3 to 4 hours than add > honey in the pot and keep simmer until all liquid is dried up. Remove the > Rehmania which is still hot and moist. Put the final product into an eaethen > ware > and let it dry. > In any process, the active ingredients of the =herbs are modified, either > enhanced or dimunished. ------ End of Forwarded Message Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2003 Report Share Posted July 12, 2003 Cara- Where is your program? Is there any chance that a pao zhi course might be available as a ceu class? Is anyone familiar with such a course? As I recall, in his introduction to Pao Zhi, Sionneau suggests learning the skills in China. Thanks, Brandt Stickley --- Cara Frank <herbbabe wrote: > I forwarded this to Phu Duthihn who is a 3rd > generation herbalist from > Vietnam and also a pharmacist. He will be teaching > the pao zhi section of my > program. This is his response > -- > Cara SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2003 Report Share Posted July 12, 2003 Hi, I recently took a couple Pao Zhi courses in Hangzhou and were told that Rehmannia is left in large piles for months to ferment and then pounded out flat so it seems that there are a lot of reactions going on prior to use. Thus, I would think that trying to cook up Rehmannia fresh from the garden would be ill advised. I'm interested in any more information that people have about this. Ben Zappin L.Ac < wrote: Hi All,Dr. Susan Wynn asked me to post this for your comment. If you hsve sadvice for her, please post to the List, with a copy to: <s.wynn Many thanks, Phil>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Hi All, Does someone know of a good reference that explains exactly how one stir fries herbs before their final preparation? For instance, if I wanted to make stir fried rehmannia root: 1. what oil would I use? certainly not a teflon wok? 2. I presume you are stir-frying fresh herb. After it is fried, do you extract in water/alcohol straight away, or is drying best? 3. how do you stir fry with honey, or vinegar, or salt water? Any experience welcomeBest regards,Susan Wynn <s.wynn Best regards,WORK : Teagasc Staff Development Unit, Sandymount Ave., Dublin 4, IrelandWWW : Email: <Tel : 353-; [in the Republic: 0]HOME : 1 Esker Lawns, Lucan, Dublin, IrelandWWW : http://homepage.eircom.net/~progers/searchap.htmEmail: <Tel : 353-; [in the Republic: 0]Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2003 Report Share Posted July 12, 2003 The program is offered by tai Sophia in Columbia MD. It will be a series of 4 classes within the program. Where are you? -- Cara O. Frank, R.Ac herbbabe China Herb Company > brandt stickley <kbstickley > > Sat, 12 Jul 2003 04:59:33 -0700 (PDT) > > Re: Re: Stir-Frying of herbs > > Cara- Where is your program? Is there any chance that > a pao zhi course might be available as a ceu class? > > Is anyone familiar with such a course? As I recall, > in his introduction to Pao Zhi, Sionneau suggests > learning the skills in China. > > Thanks, > Brandt Stickley > > > --- Cara Frank <herbbabe wrote: >> I forwarded this to Phu Duthihn who is a 3rd >> generation herbalist from >> Vietnam and also a pharmacist. He will be teaching >> the pao zhi section of my >> program. This is his response >> -- >> Cara > > > > > SBC DSL - Now only $29.95 per month! > http://sbc. > > > > Chinese Herbal Medicine, a voluntary organization of licensed healthcare > practitioners, matriculated students and postgraduate academics specializing > in Chinese Herbal Medicine, provides a variety of professional services, > including board approved online continuing education. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2003 Report Share Posted July 13, 2003 I am in Florida. --- Cara Frank <herbbabe wrote: > The program is offered by tai Sophia in Columbia MD. > It will be a series of > 4 classes within the program. Where are you? > -- > Cara O. Frank, R.Ac > herbbabe > China Herb Company > > > > brandt stickley <kbstickley > > > > Sat, 12 Jul 2003 04:59:33 -0700 (PDT) > > > > Re: Re: Stir-Frying > of herbs > > > > Cara- Where is your program? Is there any chance > that > > a pao zhi course might be available as a ceu > class? > > > > Is anyone familiar with such a course? As I > recall, > > in his introduction to Pao Zhi, Sionneau suggests > > learning the skills in China. > > > > Thanks, > > Brandt Stickley > > > > > > --- Cara Frank <herbbabe wrote: > >> I forwarded this to Phu Duthihn who is a 3rd > >> generation herbalist from > >> Vietnam and also a pharmacist. He will be > teaching > >> the pao zhi section of my > >> program. This is his response > >> -- > >> Cara > > > > > > > > > > SBC DSL - Now only $29.95 per month! > > http://sbc. > > > > > > > > Chinese Herbal Medicine, a voluntary organization > of licensed healthcare > > practitioners, matriculated students and > postgraduate academics specializing > > in Chinese Herbal Medicine, provides a variety of > professional services, > > including board approved online continuing > education. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2003 Report Share Posted July 14, 2003 >>> Is there any chance > that > > a pao zhi course might be available as a ceu > class?<<< Seems like a natural topic for a speaker at next year's CHA conference. What say? Joseph G. Quote Link to comment Share on other sites More sharing options...
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