Quote:
Originally Posted by Baby Lee
That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.
So many chinese sauces, thai spices, Malay, greek, turkish, indian, ethiopian.
You have to either; buy takout, commit to a few weeks of one ethnic dish, or use a spoonful or two of something and throw the rest of the jar out.
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You would be surprised how many times you can take a certain spice you think only can be added to one specific ethnic food and then add it to a conventional meal to change up the flavor. I do it often but you need to be careful not to OVERUSE it.
Most meat can handle almost any dry spice in moderation. Try making your own spice blend. Same goes for some of the liquids as a marinade.
Research the flavor profile and the strength of the spice or liquid or sauce you are using.
A lot less waste and gives you the opportunity to experiment.
