When you go to the restaurant you get tom kha gai that is flavorful and has a nice funk - it can be a bit brown, and have some tasty red oil on top of the soup. But at home when I make it, it tastes too "clean" - bright flavors of coconut and lime and herbs, but no funk.
I have to use ginger instead of galangal and no kaffir lime, but I don't think that's it - it tastes plenty herbal. I'm not shy with the fish sauce either but that still doesn't give the depth of flavor I want.
Is there a step I'm missing, or perhaps something missing that I can shop for at the asian market or on amazon? I'm thinking there's at least an ingredient missing because I don't really have any fat in the soup and the good stuff definitely has a bit.
In the end I want more of this and less of this. Thoughts appreciated!
Food Lab prime rib recipe for Thanksgiving, together with a simple horseradish/sour cream/buttermilk sauce. Just completely awesome. 170 F until 120 F (I actually put a probe in, made a little chart, and projected a finish time), then out and tented, back in at 550 F until seared. Really nice mahogany sear.
One problem. No fat renders at 170 F; at 550 F, a LOT rendered, hit the pan I had underneath, and smoked a LOT. (I was at a house with no V-roaster so I just put it on the top rack with a sheet pan under.) When I opened the oven to retrieve the thing, it got even way worse, yada yada, smoke alarm going off in the whole building for 1/2 hour.
Anyone have solutions for this? I thought about putting water in the pan but I'm afraid it would start to flash and cool the oven and/or moisten my crust. Thanks in advance for any tips!
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