Results 1 to 2 of 2
Thread: Asian Sauces
11-30-2002, 10:07 PM #1LindsayGuest
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,
12-02-2002, 02:06 AM #2Michelle YoungGuest
> 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
Hope that helps.