"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 06-08-2007, 02:46 PM   #11
Cook
 
Join Date: May 2007
Posts: 80
I think it is made from fermented anchovies, not packed in salt. It keeps literally forever at room temp. There have been articles that many top chefs are using it in many sauces just for that "mysterious something". I love it. The smell is NOThing like the flavor.
__________________

__________________
Charleysaunt is offline   Reply With Quote
Old 06-08-2007, 02:52 PM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,777
it is fermented, (after they squeeze the "sauce" out of whole fish ) but also has salt in it. some add other herbs and flavorings.
i wonder if the salt is used to control the fermentation, besides preserve it?

the less fermentation, the fishier it will smell and taste.
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Old 06-08-2007, 05:14 PM   #13
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Just be careful when using it because the flavor can throw the taste of the entire dish off, depending on what other ingredients are being used, and especially if you're experimenting. Soy sauce is more versatile if you're looking to add saltiness to an Asian style dish, but you don't want to just add salt itself. However, in Southeast Asian cooking, if the recipe calls for using fish sauce then do not omit it. Like others have said, it is what rounds out the flavors of those dishes. If you want ideas on how it is used, and which flavors compliment it, look up some Thai and Vietnamese recipies so you can get a better idea of how fish sauce is used. Here is a starting point:

Thai Cuisine / Essential Ingredients
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-09-2007, 10:33 AM   #14
Sous Chef
 
Lynan's Avatar
 
Join Date: Jul 2006
Location: New Zealand
Posts: 501
Send a message via MSN to Lynan
I looooooove fish sauce, and my favourite is Golden Boy. I am concerned tho' at the price. A measly .90cents for 750 mls. Less than a 500 ml Coke costs here!! So that sets me to wondering about just WHAT the workers at that Thai factory get in their pay packet. Now I feel bad. But I cant live without it. I will make my thoughts known to those that govern now that I think about it. Yessiree!

Try a slosh of fish sauce with your lamb roast and a little more in the gravy. Anchovies meld well with Lamb. I make various Asian influenced dressings with a little fish sauce added. A couple of sploshes in a Puttanesca sauce work well too. I f you want a subtle saltiness combined with a mere whiff of fishiness, then use this sauce. A Caesar dressing for eg, if you dont want/have anchovies. And of course, it is indispensible with Vietnamese cuisine, my new favourite food.

Gotta get there this year for sure.
__________________
In the book of life, the answers are NOT in the back.
Lynan is offline   Reply With Quote
Old 06-09-2007, 11:16 AM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
The French bottle it as well and calle it Sauce de Poison (sp). It is the same thing. Be careful as both Tat and Iron Chef have stated. Used in the right amount, it adds a wonderful flavor to many dishes. But use a litte too much and it can ruin the meal. It's like sesame oil that has been squeesed from roasted sesame seeds. A little goes a long way.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.