By Katherine Golden Bitting Collection On Gastronomy

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Com for contact information. Stocking Your Thai Pantry My goal in this chapter is to demystify the ingredients used within this book. Enabling you to find these building blocks of flavor at your local grocer or order them online. Once you know what to look for, discover how they are commonly used, and learn the basics for storage you are well on your way to creating the authentic flavors of Thailand in your kitchen. The following pages will lead you through the basic ingredients, however, the quality and overall flavor variation between different growers, manufacturers, importers, and distributors is enormous, so knowing what to look for is essential in finding the most appropriate ingredient.

I also like using it to glaze grilled ribs (see Sweet-n-Spicy Pork Ribs, page 47). Once a container is open it keeps in the refrigerator for months. Turmeric Powder The dried rhizome that is ground into a fine powder. utilized primarily for its bright orange-yellow color rather than its subdued almost chalky taste. This spice imparts its color to just about anything, including fingers (some people wear gloves when handling turmeric). It is used to tint curries, marinated meats, and even tofu throughout the region (Grilled Tofu Curry, page 85).

If you only have iodized fine table salt reduce the amount by half, taste, and adjust from there. Soy Sauce Dried soy beans are soaked, cooked, and inoculated with special mold and fermented for months, during this process the proteins are naturally broken down to free glutamate and increase in savory flavor—the same thing that happens with fish sauce. Soy sauce is used less frequently than fish sauce but similarly. Used to add a depth of flavor by adding sodium and its unique taste. Each soy sauce, like wine, can be made from the same primary ingredient, yet can taste drastically different.

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