Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Oyster sauce Oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine. Oyster sauce was invented by accident by Lee Kum Sheung in Nanshui, Zhuhai, Guangdong Province, China, in 1888. He ran a tea stall that sold cooked oysters. One day, Lee was cooking oysters as usual, but he lost