Overheard on the Home Cooking Board

Published on Thursday, August 4, 2011, by Caitlin McGrath / Edit Post

"Judging fish sauce taste straight from the bottle is like judging Worcestershire sauce straight up. It just has nothing to do with how it's actually used. Some preparations that have the highest percentage of uncooked fish sauce are the Vietnamese and Thai dipping sauces, where you might have equal parts of fish sauce and sugar, laced with peppers, ginger, and garlic, etc. That's good stuff. In cooked preparations, fish sauce virtually disappears in its raw aspect and emerges as a subtle flavor addition—awesome!" - Bada Bing

"I shred it, squeeze the water out, then freeze it in one-cup portions. When I go to bake with it, I defrost, then squeeze again. I usually heap the cup in each portion assuming there will be more liquid loss when I defrost. I do this every summer and can't tell the difference in zucchini breads and cakes between the previously frozen and fresh." - mels on freezing zucchini

"I am not a huge green bean fan but I do have one incredibly simple preparation that I LOVE--I can eat these by the pound. Heat a couple of tablespoons of bacon grease in a large skillet until very hot. Add 1.5 lbs of fresh, trimmed green beans and sauté until brown and blistered in spots. Add 2 T. (more or less to taste) of Sriracha and salt to taste, cook a minute more. Devour." - biondanonima

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