Bronx posted on May 02, 2007
| views: 131
Surprise!!! All the talk about delicious white and dark meat got me thinking about the star of such cooking!
Are you a foodie? Did you know that there are up to 5 different kinds of soy sauce, especially the Japanese, American, and Chinese varieties?
Just to refresh your memory, even if you know already, fermented soy sauce is made by mixing together salt, water, cooked soybeans, roasted wheat, and a special mold - Heeheehee....oy - it's soy, so don't complain!
After fermentation of the concoction above, you then get your soy sauce! The following picture was 'painted' courtesy of Aldo Tutino.
No longer a single shade of brown, color is the best guige to selecting soy sauce. There is the very popular reddish-brown 'regular', the 'light', the 'dark', the 'darker', and the 'yellow-tan'.
The regular sauce is used for cooking and coating, a.k.a. basting. The light sauce is used when you want the food to retain more of its color and flavor - not for masking food or flavors.
The dark sauce or tamari has a slightly lower alcohol and salt content than the two mentioned above and will give a richer, darker flavor to raw fish and sushi dishes.
The darker sauce is called saishikomi and contains even less salt and alcohol. Use this sauce if your dish demands an even darker color and richer flavor.
Finally, the yellow-tan sauce or shiro is for dishes where food flavor preservation is vital e.g. delicate noodle soups!
SO, WHAT'S YOUR EXPERIENCE WITH SOY SAUCE?
HAVE YOU TRIED 'KIKKOMAN', 'AMOY...', ETC.?
WHICH ONE OR TYPE APPEALS TO YOU THE MOST?
N.B.: Dan Moreau and Adrienne Blum also contributed to some of the information above.
Comments
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silverwhisper said on May 02, 2007....
i know kikkoman very well, as well as yamasa, which i like less. dark soy's uses IMX are more related to soups and the like.
ed -
Bronx said on May 02, 2007....
SW: I don't think I know yamasa.
That's an interesting use for dark soy - definitely something to try out one day.
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genalonewolf said on May 02, 2007....
I like Worserfucker sauce, or however you spell it, better than I do soy. I think it tastes better and doesn't have that bitter salty tase. HOWEVER, I do like Kikkoman on my rice with sweet and sour pork! Or sweet and sour chicken! -
sweet_cookie01 said on May 02, 2007....
ha ha ha... i use oyster sauce when i cook tofu and vegetables...
i use kikkoman on my sushi and sushimi....
And of course i love worserfucker suace like genawolf... it goes well with meat grinding on a sizzling bed...
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Bronx said on May 04, 2007....
gena: well, however much you like that sauce, please don't give it to your SO! Haha.
Yes sweet and sour rice with Kikkoman sauce - reminds me of how delicious these dishes can be with another type called Maggi sauce.
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Bronx said on May 04, 2007....
sweet: wow, you're definitely a potential chef - my mouth's watering already!
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sweet_cookie01 said on May 04, 2007....
hmmm... bronx.... according to my semi hubby the best dish i ever served was.... me... LOL..... -
Bronx said on May 05, 2007....
sweet: not bad at all.....a dishy chef!
'Semi hubby' as in fiance or what?
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sweet_cookie01 said on May 05, 2007....
fiance i guess... we still have to work on our annulments... though we treat each other like husband and wives... -
Bronx said on May 06, 2007....
sweet: sounds great....but remember that those annulments are very important for both of you, IMHO.
Comment on "A GOOD PICTURE OF SOY, OH BOY!"
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