I keep trying fish sauce in recipes and I cannot get past the fishy flavor. I use the brand that ATK recommends, and usually less than the amount the recipe calls for, but the flavor still seems to permeate the dish I'm making.
My gourmet-cooking friend tells me that it adds umami and that you can't taste it in the final dish. I can, and I detest anything fishy-tasting.
I think I've tossed nearly 2 full bottles and am about to toss the third one that's in my fridge.
Is it possible that my taste buds are overly sensitive to fish sauce?
Lee
My gourmet-cooking friend tells me that it adds umami and that you can't taste it in the final dish. I can, and I detest anything fishy-tasting.
I think I've tossed nearly 2 full bottles and am about to toss the third one that's in my fridge.
Is it possible that my taste buds are overly sensitive to fish sauce?
Lee