[Sca-cooks] Question about coconut milk...OP

[Sue Clemenger]

Dunno about the "keeping" properties, Kiri, but it sure sounds yummy!
--Maire, definitely developing a fine case of Pennsic Envy.....

----- Original Message ----- 
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, July 29, 2006 5:52 PM
Subject: [Sca-cooks] Question about coconut milk...OP


> Ok...you guys are the font of all wisdom..at least when it comes to food 
> things...so....I am planning to make satay to take to Pennsic.  I'd like 
> to do what I've done with lots of other meats, which is to freeze the 
> meat in its marinade.  The marinade I plan to use for this contains 
> coconut milk, red curry paste, curry powder and fish sauce.  I've made 
> this on numerous occasions...and I took it to Pennsic years ago, but I 
> can't remember if I used this technique to keep it until ready to be 
> cooked.  Does anyone know if I can freeze this successfully?
> 
> thanks!
> 
> Kiri
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