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17

If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further. You need to gradually dilute the peanut butter with the ...


5

Heat is helpful. I used to make a peanut butter/tabasco/soy sauce satay, and getting the parts to combine cold was practically impossible. Warming the peanut butter first softened it enough that I could beat the other liquids into it with a fork as I added them (and they're both water-based so won't mix very well with the oily peanut butter). A few ...


3

In Thailand, they never refrigerate fish sauce--but they go through it so fast, it doesn't have time to go "off". Fish sauce will go off no matter what you do. It gets darker and funkier. If I have a bottle that has gone dark, I throw it away. It's not that it would hurt you to eat it, but for me, the taste is ruined. I lived in Thailand for nine years and ...


2

By 'cream,' I am assuming you mean heavy whipping cream, which is normally used in caramel sauce, and not sweetened condensed cream, which some people use in place of sweetened condensed milk in certain recipes. The whipping cream in itself, is not sweet, so I'm not sure what the issue could be. Did you accidentally put too much sugar in? Or maybe next time ...


2

It is hard to answer, unfortunately as OP description is a little vague, a picture of both "take out" and "homemade" versions would be helpful. Are you missing a certain fragrance, taste, texture, appearance, or all/some of the above? We'll start by going through the ingredients you listed, or possibly missed out. Day old Rice What kind of rice is used,...



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