Saturday, January 11, 2014

Fish sauce is ... Worcestershire sauce ...

Fish sauce is an amber colored liquid extracted from the fermentation of fish with sea salt. It is a pungent liquid for flavoring made from salted, fermented fish. 
If you want to make a dish vegetarian, you can substitute soy sauce for fish sauce.
In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different way.
Southeast Asians generally use fish sauce as a cooking sauce.
In Thai cuisine, fish sauce is used both in cooking and also served at the table for use as a condiment, for instance in noodle soups.

Worcestershire sauce, sometimes known as “Worcester sauce” is a savoury sauce that is often added to meat and fish dishes.

Believe it or not, the ancestor of modern ketchup was completely tomato-free. Though tomato plants were brought to England from South America in the 1500's, their fruits were not eaten for centuries since people considered them poisonous. Instead, the precursor to our ketchup was a fermented fish sauce from southern China.
As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The fish sauce, called “ge-thcup” or “koe-cheup” by Southern Min dialect, was easy to store on long ocean voyages.
It spread along trade routes to Indonesia and the Philippines, where British traders developed a taste for the salty condiment by the early 1700's.
The 19th century was a golden age for ketchup.
Ketchup went through a golden age because of the different kinds of ketchup made during that time like oysters, mussels, mushrooms, walnuts, lemons, celery, and fruits.
The first plastic squeezable bottle was introduced in 1983.

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