Recipe help: Speedy Thai beef salad from the Good Food..

[dontfollowme]

website?

I made it but messed up the dressing to the point where I tasted it and didn't fancy pouring it over and spoiling the other ingredients. So I just removed the sliced chilli from it and just used those in the salad.

The recipe is here if anyone has any suggestions?

http://www.bbcgoodfood.com/recipes/1154/speedy-tha...

[devnull]

well it be onto this.


Could you elaborate what you think you did wrong?

[dontfollowme]

Using the quantities specified for the dressing it seemed too oily.

[buckline]

Too much fish sauce can destroy dishes, I think 2 tbsp against the rest of the ingredients is a little hefty. Perhaps look at adding it as you go along until you are happy with the balance of the sauce.

Edited to add that i seems to be missing a sweet/sugar element to the sauce.

[Mobile Chicane]

2 tbs oil does seem too much, also if your lime wasn't particularly juicy, it isn't going to cut the oil.

I trust you rolled the lime around on the worktop to soften it and release the juices, plus you have a proper lime squeezer?

[Digger]

Watched Raymond Blanc last night and one tip was to dip your cut and semi-squeezed lime into water to help extract more juice when squeezing some more.

[dontfollowme]

I have a lemon juicer that I used. Next time I will go for 1 tbsp oil, juice of one lime and add the fish sauce to taste.

[Tanguero]

Digger said:

Watched Raymond Blanc last night and one tip was to dip your cut and semi-squeezed lime into water to help extract more juice when squeezing some more.

He does talk complete bks sometimes...

If you want more juice from a citrus fruit you need to rupture the capsule membranes that contain the pulp. Either roll it around pressing hard or microwave it for half a minute. Dipping it in water will be very effective at making it wet - and nothing else.