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.
Its flavor is pretty indestructible, you can add it any time you like. If you add it early to any dish with solid materials (meat, veggies, etc) then its flavor will get more into the pieces you’re cooking. Oh and yeah if you’re adding soy sauce then DEFINITELY add less/no salt in addition
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It can be an unsung hero in many tomato-based recipes. I use a tablespoon of it when I make jambalaya and beef stew.
Wait. What happens if I were to add a little soy sauce to spaghetti bolognese? I’m very intrigued.
I do it. Tastes great! I also add a bit of milk and others use a bit of fish sauce as a secret ingredient.
Italian ramen
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I chug it straight from the bottle as I wait for my porridge to microwave.
I recommend getting Mirin (sweet rice wine) to add it to soy sauce dishes.
Those two are the main ingredients of Teriyaki sauce.Soy sauce adds umami/savory tastes to dishes. If you want your dish to taste more savory, add soy sauce.
Take some leftover rice from yesterday, or prepare some by steaming.
Heat a pan, drop a tablespoon of oil in. Fry any form of fresh garlic and ginger in it. Throw in the rice. Stir, mix, fry.
Then mix the soy sauce into the rice, mix. Start with smaller amount, you can add more later. Crack an egg or two and pour them in. Mix for a while until the eggs cook.
Top with a spring onion, Lao gan ma chilli crisp, sesame oil, sesame. Serve.
Most of the ingredients in the recipe are optional, you really just need the rice, soy sauce and eggs.
If you like porridges, try making some congee, it is easier if you have a rice cooker. The rest of the recipe is almost the same as with the fried rice above.
according to my co-worker, if you still have some left in the bottle, you haven’t used enough.
Soy sauce I find strange I know people are meant to love it but I honestly can’t even taste it.
I’ve tried using it quite a lot because I’m a huge fan of Asian food but soy sauce stumps me as I can’t taste any difference. I can tell the difference if I add actual msg but not with soy sauce.
Adding salt in the beginning is a waste. Better to add salt at the end when you’re ready to eat. That way you won’t have to use as much.
You have no idea what you’re talking about.
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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?
This is also still a waste. I just mount a salt lick (himilian pink of course) at my dinner table and periodically give it at lick while eating. You activate the salt receptors on your tongue whilst consuming very little actual sodium this way.
You activate the salt receptors on your tongue whilst consuming very little actual sodium this way.
This makes it sound like it works…and that it’s a perfectly normal thing to do. I love it
No! What?
Salt or no salt can hugely affect how things behave and “eat”, by drawing out moisture or a bunch of other mechanisms.
