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Old 02-25-2011, 07:37 AM   #11
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Is it possible that one or more of your sauces has been around too long?

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Old 02-25-2011, 07:49 AM   #12
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Fish sauce never goes bad, as it's already fermented.

Please don't cut it out! It's the best part! And if you do, call it Chinese, not Thai.

I blame the oyster sauce...
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Old 02-25-2011, 08:24 AM   #13
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Fish sauce never goes bad, as it's already fermented.

Please don't cut it out! It's the best part! And if you do, call it Chinese, not Thai.

I blame the oyster sauce...
Sorry, I can't hold with anything that is a food product never going bad or at least "changing" from the original with age. Somethings may have a longer shelf life than others, but that doesn't mean they can't get "funky" with age.

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Old 02-25-2011, 08:29 AM   #14
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I go through fish sauce and soy sauce pretty quickly but I've had a bottle of fish sauce sit out unrefridgerated for mote than a year and it was fine.

But you are right that its taste might have changed. If it became more concentrated I would have liked it even more!
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Old 02-25-2011, 08:40 AM   #15
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We've had some soy (kept in fridge) after 6 months not seem quite right.

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Old 02-25-2011, 09:19 AM   #16
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Ravich, try a different oil and don't change anything else. If that doesn't work, try the other suggestions.

I have found canola oil can impart a fishy taste to some foods that have no kind of fish content at all.
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Old 02-25-2011, 12:20 PM   #17
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K, that's the first thing I'll try. What are my options here? Regular old vegetable oil? Olive oil? I've heard of people using peanut oil for cooking because it has a higher smoking point or something like that. Any recommendations?

Thanks!
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Old 02-25-2011, 12:24 PM   #18
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K, that's the first thing I'll try. What are my options here? Regular old vegetable oil? Olive oil? I've heard of people using peanut oil for cooking because it has a higher smoking point or something like that. Any recommendations?

Thanks!

Peanut or corn oils will do the trick. Not sure about the smoke point of vegetable oil. The designation is too broad. Skip olive oil its flavor is not appropriate to Asian dishes and the smoke point is probably too low.
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Old 02-25-2011, 03:18 PM   #19
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Can I substitute soy sauce for fish sauce at a 1:1 ratio?
No. Fish sauce is WAY more concentrated flavor than soy, and has a different
flavor signature. .5 to 1 maybe...
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Old 02-25-2011, 03:46 PM   #20
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I never use oyster sauce because I never finish a bottle. Usually for that kind of dish I just use water, cornstarch, soy sauce, white pepper and a bit of rice wine. Sometimes I will dribble in some sesame oil, depending on the dish.
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