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Member for
11 months
Home cook only. Love to try complicated dishes. Love to learn. Love Thai, Chinese, Japanese, English, and Continental cuisine. Learning about other cuisines not yet ventured into is high on my priority list.
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Hello, Tried this one. UGH! Too much vinegar, too much soy sauce. Sauce is far too liquid even after 2 minutes of reduction on moderately high heat. (As this recipe specifies.) I thickened sauce with cornstarch to rectify. The flavor of the sauce was to biting owing to the tremendous amount of vinegar. The sauce was also too salty due to the tremendous amount of soy sauce. Was this recipe added to jerk the chains of folks gullible enough (me) to try it? Cheers, acebox
History - Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine....
