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By M.Cariniand, R.M.Facino

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Sometimes it’s good to get ahead. I have provided you with tips for preparing lemongrass, chilies, rhizomes, and peanuts. All of these actually freeze rather well, nothing tastes like fresh, but depending on your location this may be the difference of making something with what you have stored away or not making it at all. For the lemongrass, chilies, rhizomes, if they are whole, I peel them first and place in a thick, air-tight plastic resealable bag. When I need some, I pull it out and cut it as needed otherwise using a rasp or other grater to grate off exactly what I need.

Unless you have a significant amount it is also hard to get the ingredients to form a paste requiring stopping often to scrape down the sides. • Wet Spice Paste Grinder: These powerful grinders work like a processor but with a built in spatula, designed to be inside the work bowl as it is running without hitting the running blades to force ingredients back onto cutting blades. This makes it possible to create a paste without adding water or oil, the same major benefit of a mortar and pestle. For really large batches I have seen excellent results with a meat grinder, beginning with a large die and progressively moving down to finer diameter dies.

Then cut back and forth a few times to make sure it is all cut evenly. Thinly sliced for garnish or paste 1 Cut the trimmed stalk in half lengthwise. 2 Cut very thinly into crescent-shaped slices. Roasting Peanuts Sounds simple enough, and it is, nevertheless, how you roast them is of utmost importance. Most traditional Asian kitchens do not have ovens and hence have developed non-oven roasting techniques: pan roasting or deep-frying nuts as opposed to the “Western” oven roasting tradition. Southeast Asian cooks often pan-roast peanuts over low heat, pushing them around the wok as they develop a more complex flavor with dark spots and lighter areas.

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