Recent content by Ravich

I can spoon it out at fridge temperature and spread it onto whatever I want to use it on, I just want the convenience of it drizzling on easily. This is a real first world problem scenario, so if I just have to try adding water to the next batch and see what it's like that's fine. Although now...

Could reheat, sure, but I want to be able to keep it in the fridge for a while, and reheating it every time will reduce its lifespan, right? Here is the recipe: 1 half can coconut milk in saucepan, let it bubble, add 3 tsps massaman curry paste and blend. Add 2 Tbs fish sauce, 1 Tbs sugar, and...

I made some peanut sauce with a recipe I like from thai food tonight and froze some of it. I want to use it for wraps and such, but while the flavor is great, when the sauce isnt hot, it becomes solid, instead of saucy, making it hard to use. Are there any recommendations for thinning sauces...

What I was clarifying is whether it matters that the brine is added to the vegetables while still near boiling. It seems that the answer is yes. Makes sense. I was wondering whether pickles that do not require refrigeration tend to use entirely vinegar instead of 1:1 vinegar:water that I see in...

My roommate does not boil the brine. I did because I was going to refrigerate them and thought why not. What is it about boiling the brine that means the pickles will not ferment? Is it that the brine is added while still hot? I see most refrigerator pickles call for 1 part vinegar to 1 part...

Oh, I am talking about refrigerator pickles. Here's what confuses me: A couple of weeks ago I went to visit a friend, and her mother in law owns a small farm. She was doing some pickling, and we helped her with it, and she was trying out a pickled tomatillo recipe. The brine was boiled and...

Recipe is 1 quart of distilled vinegar, 1/4 cup ground mustard, 1/4 cup salt, 1/2 cup sugar. And the recipe does say to make a paste, but I didnt bother because I figured boiling it would get rid of that issue. If the flavor is still there, then I'm not bothered. I just wanted to check...

My roommate makes these wonderful mustard pickles with a recipe passed down in her family. It does not require refrigeration, so I guess that means the pickles ferment? Anyway, I wanted to do some pickling even though we cant buy pickling cucumbers anymore, so I just cut regular cucumbers into...

It isnt that old but it has these little pearly grains in it. They arent just on the surface, as we can see them if we look on the bottom of the jar. Any idea what this might be? Should we just toss it?

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!

Yes, I used canola oil. I'll try it with soy instead of fish sauce and see what happens. I dont mind fish sauce in the slightest when I use it in curries, peanut sauce, etc for the record. Can I substitute soy sauce for fish sauce at a 1:1 ratio?

So I've made this beef broccoli recipe before: Thai Beef Broccoli It turned out well, but it seems a bit fishier than I would like, and I *think* the oyster sauce is to blame, since I know what fish sauce tastes like. Any recommendations based on that recipe? I'm thinking something slightly...

Alright then, I will do my best To start with, it is very red, and kind of shiny. I google image searched peking pork and a fair amount of the results were orangish or brownish. Not saying that the color really matters to me, but the dish I am thinking of was definitely red. The pork was...

Well, I was a bit put off by people not grasping the nature of wanting more than one cooking site to frequent as an information source, but it's not like that'll stop me from posting here. I have no better alternatives after all, and this place seems fine to me Me? I've always liked cooking...

I've done a bit more research and it's looking like they're probably the same thing. It wouldnt make sense for stores to only carry rice vinegar but not rice wine vinegar. Here are some links rice vinegar vs. rice wine vinegar - Home Cooking - Chowhound Difference between Rice Wine and Rice...