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Thread: Asian Sauces

  1. #1
    Lindsay
    Guest

    Default Asian Sauces


    Hope everyone had a wonderful Thanksgiving!

    I'm learning to cook because I can't afford not to do
    so, which is great motivation. I tend to get
    distracted (usually by a book) and not remember that I
    was making something until the fire alarm goes off.
    lol But I'm getting much better and am slowly
    overcoming my fear of the kitchen. The thing that has
    helped the most is my roommate. She's a wonderful
    cook, but she's disabled and doesn't have the strength
    to actually prepare a meal. So she's teaching me by
    her method, which is to experiment and toss things
    together and basically to never open a cookbook. Very
    much an art and not a science. Which is part of why
    I'm starting to enjoy cooking, because I've always
    been more comfortable with the arts than the sciences.

    Today I'm making a marinated chicken that involves
    sweet chili sauce and soy sauce (the bottle says
    ponlai soy sauce, the only kind I could find, and I
    have no idea if that's a special kind of soy sauce or
    not ~ I live in San Antonio, where I can find any
    ingredient necessary for South American dishes, but
    where the special ingredients for Asian dishes are
    clustered on three small shelves in an out-of-the-way

    corner of the store). I could ask Marie this, but
    she's asleep and I don't want to wait. Do these need
    to be refrigerated after I open the bottle? I don't
    see anything that says they do, but I want to be
    certain. Thanks for your help.

    Talk to you later,

    Lindsay


  2. #2
    Michelle Young
    Guest

    Default Asian Sauces


    Lindsay wrote:

    > I live in San Antonio, where I can find any
    > ingredient necessary for South American dishes, but
    > where the special ingredients for Asian dishes are
    > clustered on three small shelves in an out-of-the-way
    > corner of the store).

    Lindsay, do check your yellow pages. San Antonio has far
    more Asians than you might think. I would be surprised if
    you didn't find an Asian market in the area, and you can
    get some great products there at substantially lower prices.


    > Do these need
    > to be refrigerated after I open the bottle?

    Soy sauce doesn't usually have to be refrigerated, nor does
    sesame oil. In fact, sesame oil tends to thicken in the fridge.
    As long as you use the sesame oil within six months of
    opening the bottle, you're okay. Definitely refrigerate oyster
    sauce. I don't know what other kinds of sauces you might
    use, but hoisin is also wise to refrigerate, as is Szechuan
    chili sauce.

    Hope that helps.

    Warmly,
    Michelle


 

 

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