So, I am traveling this weekend and planning on making a non-authentic Chicken Thai soup dish for tomorrow night. My question is.. If I can blend some ingredients ahead or does that some how create a chemical reaction .. where if it sits too long affects the future flavors. Especially in a dish that is keen on multiple spices.
I want to pack a small container with fish sauce, lime juice (out of tamarind), peanut butter turmeric, brown sugar.
Any thoughts? Thank you!
I was thinking wet in one/ dry brown sugar and turmeric in other?
Does it matter?