I like making soups and porridges. I usually add salt and pepper at the beginning to add flavor. Recently, a friend gave me a bottle of soy sauce and Im experimenting with it.
What would it make more sense? to add the soy sauce with the other ingredients before the mix boils, while boiling or only to add it before serving?
Another question is: should I use salt if I use soy sauce? Apparently, this sauce has a lot of sodium.
I didn’t wanna say it but yeah… this is terrible cooking advice and demonstrates a serious lack of core knowledge. It’s also utterly irrelevant to the topic of how to use soy sauce.
When I first started cooking, I never salted my food because I noticed no difference. Now I’ve begun salting food, but it’s generally so much that other people perceive it as oversalted, because only then do I see a difference. Maybe I’m salting too late (since most recipes have it as a last step)? What difference does it make to add salt at the end vs at the beginning?