ISO Ideas/Uses for ...

[caseydog]

Fish sauce is used in Southeast Asian cooking like soy sauce is used in Chinese cooking. It adds a saltiness and an umami enhancement to a dish.

Yeah, from what I have heard, fish sauce is good in a lot of dishes to add "umami." It doesn't have to be an asian dish.

CD

 

[Chief Longwind Of The North]

fish sauce is a fermented sauce, and has a strong flavor. If used in scant amounts, it can really enhance a recipe. I like to use it with cellophane noodles, or with rice noodles, mushrooms, water chestnuts, bamboo shoots, and bias slice carrot. If you use a little too much fish sauce, rather than enhance the dish, it can ruing it; so be careful.

The French also make a similar sauce called Sauce de Poisson. It is used in a host of soups, creamy sauces, and chowders.

Enjoy.

Seeeeeeeya; Chief Longwind of the North

 

[skilletlicker]

Glaze Using Pomegranate Molasses and Za'atar

I haven't used it but have seen recommendations for pomegranate molasses as a base for a barbeque sauce or rub.

+1
That's what I was thinking. A little bit added to BBQ sauce or brush chicken parts/ribs with it then a sprinkle of dry rub.

Just remember that it has a lot of sugar, so it can burn easily. I'd use it as part of a mixture rather than by itself as a sauce.

In my first post, I couldn't remember where I saw this video. Helen Rennie demos a chicken thigh recipe that takes advantage of the sweetness in the molasses to brown the skin, warning about burning in the same breath. She also includes her recipe for the glaze which uses both pomegranate molasses and za'atar.
I also included the link to the recipe for the glaze.
I confess that I'd probably pay to watch this woman read a phone book.
https://www.youtube.com/watch?v=CqwDlS0Ju4o
https://www.youtube.com/watch?v=pjxoKWI5zPI

 

[GotGarlic]

In my first post, I couldn't remember where I saw this video. Helen Rennie demos a chicken thigh recipe that takes advantage of the sweetness in the molasses to brown the skin, warning about burning in the same breath. She also includes her recipe for the glaze which uses both pomegranate molasses and za'atar.
I also included the link to the recipe for the glaze.
I confess that I'd probably pay to watch this woman read a phone book.
https://www.youtube.com/watch?v=CqwDlS0Ju4o
https://www.youtube.com/watch?v=pjxoKWI5zPI

Ha, that was fun to watch. Have you made the glaze? It sounds really good. I'm going to give it a try.

 

[msmofet]

Just remember that it has a lot of sugar, so it can burn easily. I'd use it as part of a mixture rather than by itself as a sauce.

I bought the regular sweet version. They also had a Sour version of the molasses. Would the sour one be better for brushing on meats?

 

[GotGarlic]

I bought the regular sweet version. They also had a Sour version of the molasses. Would the sour one be better for brushing on meats?

Sorry, I can't answer that - I didn't know there were two versions [emoji2]

 

[Just Cooking]

Helen Rennie
I confess that I'd probably pay to watch this woman read a phone book.

I agree..

Ross

 

[msmofet]

I bought the regular sweet version. They also had a Sour version of the molasses. Would the sour one be better for brushing on meats?

Sorry, I can't answer that - I didn't know there were two versions [emoji2]

Here's a picture of the sour ne



Sour Pomegranate Paste
Is commonly used in Persian and Mediterranean Cuisine.
Ingredients: Concentrated Pomegrante Juice, Citric Acid, Sugar, Water NO ARTIFICIAL PRESERVATIVES- NO SALT
Product of Lebanon