Herself taught me a new trick
Herself is always in charge of potato salad, chicken salad, any salad that uses mayo. She is allergic to soy and always buys a brand that has no soybean oil. On our recent trips I noticed she keeps t...
Forum Discussion
NCWriter wrote:
Nice idea. Will try that soon. Very satisfying when you can reduce the number of containers & ingredients (especially in a little RV with limited refrig space.)
I like Asian flavors and at home always mixed ginger, garlic, soy sauce etc....but have discovered that for RV trips, the Kikkorman Less Sodium Teriyaki Sauce/Marinade is a real work & space saver, and tastes good to me for stir fry, fish, pork tenderloin, etc.
Yep, those multi-tasking ingredients, like appliances, are a must in RVs and give another dimension to one's cooking.
There's another trick herself taught me: jelly/jam/preserves also make fantastic glazes for pork and chicken. Cherry and grape for pork, citrus marmalades for chicken is the combo we use. You might have other suggestions too. One caveat: lemon curd doesn't work well as a glaze we found.
Cocoa powder for chocolate milk can be added to a tomato sauce base to make a molé.
