asiancuisine
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Tame the Heat and Treat Your Thai Curry Like Pasta Sauce
I get it, Thai curry can be hot stuff. Maybe it was the pad gra-pao recipe you tried, or the surprise chilli pepper in your takeout two years ago that made you throw in the towel forever, but I want to encourage you to try again. This time, however, I’m going to arm you with…
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The Cleverest Way to Measure a Sauce While It’s Reducing
If you’re in the habit of making saucy recipes, you’ve probably encountered instructions that tell you to “reduce liquid by half” or “simmer until the sauce has reduced by one third.” But unless you’re pouring your sauce into a measuring cup at regular intervals, the rate at which your sauce is reducing and the amount…