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Cooking with soy sauce
Topic Started: Feb 28 2006, 07:10 PM (159 Views)
Ruthie
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Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.
 
Mike
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Why? Isn't all soy sauce dark?
 
Browneyes
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Tadpole
Gotta ask the same question as Mike... Why??
 
Ruthie
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Well I don't know. Maybe it's a color thing.
 
Mike
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Maybe it has to do with the salt content. Dark has more, light has less?? I have never see soy sauce that wasn't brown. Hmmm....
 
Browneyes
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Tadpole
I just used it the other day to make beef jerky... I wonder if it wouldn't have been as strong if I had used a lighter one??? Although I never seen a bottle with a different color.
 
Mike
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Google and ye shall find:

Soy Sauce Types
The two basic types of soy sauce used in Chinese cooking are light and dark. Dark soy is aged much longer than light soy, giving it a brownish-black color and much thicker texture. As its name suggests, light soy has a lighter color, plus a saltier flavor. It is used more in cooking, as the rather pungent odor and darker color of dark soy sauce can ruin the taste or appearance of a dish. (Dark soy is used in red-cooked dishes, and is good for marinating meat). Ideally, you should keep both on hand. There are also mushroom and shrimp soy sauces, infused with the flavors of mushrooms and brine shrimp respectively. (Thick soy sauce, used by restaurants to give fried rice its dark color, is made from molasses and soy bean extract). Finally, kecap manis is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular tool of Indonesian cooks, it can be used as a dip, and some people like to substitute it for dark soy sauce in recipes.
 
Ruthie
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Mel has warped Mikey with the google......lol

Thanks Mike.
 
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