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Traveling and packing ingredients

f
fairski Feb 7, 2014 08:56 AM

So, I am traveling this weekend and planning on making a non-authentic Chicken Thai soup dish for tomorrow night. My question is.. If I can blend some ingredients ahead or does that some how create a chemical reaction .. where if it sits too long affects the future flavors. Especially in a dish that is keen on multiple spices.

I want to pack a small container with fish sauce, lime juice (out of tamarind), peanut butter turmeric, brown sugar.

Any thoughts? Thank you!

I was thinking wet in one/ dry brown sugar and turmeric in other?
Does it matter?

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  1. t
    treb RE: fairski Feb 7, 2014 08:59 AM

    I'd risk it with the liquids, dry seems to be no issue.

    1. iluvcookies RE: fairski Feb 7, 2014 09:02 AM

      Without knowing the recipe or how you will be transporting, here is a guideline:
      One container with wet ingredients except the citrus, one with dry. Bring the lime and squeeze the juice when you get to your destination.

      2 Replies
      1. re: iluvcookies
        k
        kcshigekawa RE: iluvcookies Feb 7, 2014 09:42 AM

        I'd agree with iluvcookies; peanut butter and fish sauce in one, dry in another, and squeeze the lime when you put it all together.

        1. re: iluvcookies
          j
          JoeBabbitt RE: iluvcookies Feb 7, 2014 10:23 AM

          Might be sketchy with the lime. I think somebody tried to hijack an airliner with one once.....

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