Soy Sauce Recipes
Soy Sauce Recipies Virtually all soy sauce has some alcohol added during bottling, which acts as a preservative to protect against spoilage. Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter. Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called umami by the Japanese and "xi?n wËi" (??, ?? lit. "fresh taste") by the Chinese. Umami was first identified as a taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The monosodium glutamate (MSG) which naturally occurs in soy sauce is what gives it this taste quality.
Makes: 6 / Preparation time: 15 minutes (plus marinating time) Total time: 45 minutes MARINADE 1/2 cup olive or canola oil 1/4 cup orange juice 2 tablespoons reduced-sodium soy sauce 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper PORKThu, 02 Sep 2010 00:09:18 -0700This week's Sunday brunch again reveals one of Bangkok's most inexpensive brunch buffets you'll ever find at a five-star hotel in the city. And it is also among the most unique.Thu, 02 Sep 2010 23:07:29 -0700