Tag: Condiments

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How to Keep Guacamole from Turning Brown


The darkening of the guacamole or avocado is due to the process of oxidation – reaction with oxygen in the air. The skin of the fruit, whether apples or avocados, provides protection from this process until it’s broken.

Before I go on, I will start off by saying that I was a chemistry major in college. So I find things like this quite fun. Yes fun. I am a major nerd. So if you want to skip over the next few paragraphs and right into the instructions, I will not be offended; it’s because you are probably much cooler than I am. And believe me, that wasn’t an attempt at self-deprecation or sarcasm. It’s highly likely a statement of fact. 😛

I will be very brief. But I believe that a basic understanding of the process comes in handy. And knowing WHY you are doing what you are doing will help you do it correctly.

Continue Reading How to Keep Guacamole from Turning Brown . . .

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Spicy Guacamole!

I’ve been shunning social media most of my adult life. I neurotically guarded my privacy. However, now that I’ve started a blog, that point is moot. So I’m wading in slowly into the medium. To aid in that effort, cHow Divine is now on Pinterest. You can also find me on Google+. Why Google+ and not facebook? I will eventually get there (to facebook), but my extremely brainy little brother and his equally brilliant wife (my SIL) work for Google. And my SIL highly recommended it. Now. I wouldn’t be a good sis if I didn’t support and love everything Google! So follow cHow Divine on Pinterest and add me to your circle on Google+, and get to know (seemingly) one of the last cyber-hermits on earth.

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Now that I’ve thoroughly embarrassed my brother as big sisters are wont to do, I will move on to today’s recipe.

Continue Reading Spicy Guacamole! . . .

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Seasoned Gochujang

Gochujang, directly translated from Korean, means hot chili pepper paste/sauce. “Gochu” means hot chili pepper. And “jang” means paste or sauce. It is the condiment of choice in Korea. Gochujang can be served with crudités, sashimi, ssam (“wrap”), bibimgooksoo (“mixed noodles”), bibimbap (“mixed rice”), etc. It is also a commonly used ingredient in marinades and soups when preparing Korean dishes.

Traditionally, gochujang was made at home and fermented in an earthen pot. But with the wide availability of commercially produced gochujang, you don’t see much of the homemade stuff anymore. I must say though, my maternal grandmother still makes her own gochujang. AND she make it with chili peppers HARVESTED FROM HER OWN BACKYARD. It’s good stuff. When she gives us a jar of her homemade goods, it’s a real treat. Gotta love my grammy.

There are many ways to prepare gochujang as a dipping sauce/condiment. Splash some vinegar in it and serve it with sashimi. Add some duenjang (“soybean paste”) and serve it with ssam. Add something creamy like mayo or avocado to make it mellow and serve it with chips or crudités. Possibilities are endless. It all depends on your preference. Version below is probably the most basic. You can use it as a dipping sauce/dressing or sauce for bibimbap or bibimgooksoo.

Gochujang is savory, salty, and sweet all at the same time. But it can be very spicy. So tasters beware!

Continue Reading Seasoned Gochujang . . .