this post was submitted on 06 Feb 2024
37 points (91.1% liked)

Asklemmy

44149 readers
1795 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy ๐Ÿ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago
MODERATORS
[email protected]
[email protected]
[email protected]
[email protected]
37
how do you cook with soy sauce? (linux.community)
submitted 10 months ago by [email protected] to c/[email protected]
24 comments fedilink hide all child comments
 

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.

you are viewing a single comment's thread
view the rest of the comments
[โ€“] flipthetube 1 points 10 months ago (1 children)

I use low sodium tamari exclusively, before, during, and/or after cooking. Should I get a cheap soy sauce to use instead for cooking?

[โ€“] weeeeum 2 points 10 months ago* (last edited 10 months ago)

They are similar enough to be used in the same manner. If you prefer the tamari's flavour more than "cooking" soy sauce then you can continue using it.

Food is your art and you can do whatever the hell you want with it. I did a fair amount of "fine dining" but that never stopped me dipping my fries in milkshakes or eating char sui with a side of American turkey stuffing. I'd never dare serve it to guests but you have lots of freedom nonetheless in cooking.

Also small exception, if it's really expensive tamari then it's best used for finishing. Any soy sauce can be cooked with, it's mostly economical reasons to use the cheap kind. When cooked (and flavour slightly degraded), soy sauce is often a slightly mellow background flavour, and expensive soy sauce does not enhance it very much.