Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 7, 2014 08:56 AM

Traveling and packing ingredients

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?

  1. Click to Upload a photo (10 MB limit)
  1. I'd risk it with the liquids, dry seems to be no issue.

    1. 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

        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

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