Great video! I do however think that more experimentation could be done with the ginger and scallion sauce. It didn't feel like it got a fair chance compared to the other two sauces, lol. The amount and type of flavor that can be extracted from aromatics can be quite different depending on whether you're using water (which you did here since you blended them in a blender and thus flavor is extracted via the water naturally in the aromatics) or oil (which I know you made a preferential decision here to avoid because you didn't want to have an oily sauce). But perhaps one still does need to use oil for the ginger and scallion sauce to bring out the true potential of those aromatics.
Actually i wouldn't mix my sauces with chicken broth. the full bodied flavor profile of the broth no doubt adds another dimension to the sauces, but i like my sauces clean and spritzy.
The amount of resources & time to make this content is mad.. love your video! Keep it up! ❤
Nice! I’ve always wanted to know how to make the sauce myself
This is perfect. Thank you soooo much
This is amazing. I wish there was a way to publicise your channel.
thank you for your support, share it with someone you know who could use something here!
Great video! I do however think that more experimentation could be done with the ginger and scallion sauce. It didn't feel like it got a fair chance compared to the other two sauces, lol. The amount and type of flavor that can be extracted from aromatics can be quite different depending on whether you're using water (which you did here since you blended them in a blender and thus flavor is extracted via the water naturally in the aromatics) or oil (which I know you made a preferential decision here to avoid because you didn't want to have an oily sauce). But perhaps one still does need to use oil for the ginger and scallion sauce to bring out the true potential of those aromatics.
Appreciate the effort 😊 and nice vitamix u got thr 😮
the vitamix blender changed my life
Actually i wouldn't mix my sauces with chicken broth. the full bodied flavor profile of the broth no doubt adds another dimension to the sauces, but i like my sauces clean and spritzy.
agree for simpler lighter palates but I tend to go for heavier flavours
are u an engineer having a mid life crisis
The lime is cooked together from the start? Wont the chili taste bitter?
not really, just control the amount of juice added. Lime juice is mostly sour, a little bitter and ends with a sweet note.