Journal
Techniques, product knowledge, and recipes from Thai cuisine.
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SchärfeHow spicy is spicy?From Tom Kha to Narok: What spice levels 0 to 5 mean, why water doesn't help with heat, and how to tame a dish that’s too spicy.
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TechnikThe two minutes that decide your curryMost Thai curries don't fail because of the recipe, but because of the first two minutes in the pan. Here is why that happens and how you can do it...
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SortenSom Tam: Freshness that comes from the dressingGreen papaya, lime, chili, and fish sauce. Why the dressing is everything when it comes to papaya salad and what else it is suitable for.
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SortenPad Krapao: spicy, bold, everydayThailand's number one everyday dish. Why holy basil defines its character and what a good wok sauce must achieve for it.
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SortenPad Thai: the classic for at homeThailand's most famous dish stands or falls with its sauce. What makes a good Pad Thai wok sauce and what else it is suitable for.
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WarenkundeNam Prik: Thailand's spicy chili pasteNamprik is not a single recipe, but an entire family of chili pastes. What it consists of and how it is eaten in Thailand.
