Guest guest Posted April 9, 1999 Report Share Posted April 9, 1999 * Exported from MasterCook * SOY SAUCE : Information Recipe By : St Louis Post 1999 Serving Size : 1 Preparation Time :0:00 Categories : Information Ingredient Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --text only--- Q: I've got a recipe calling for light soy sauce. What is this, and how does it differ from regular soy sauce? A: There are three broad classes: light, medium and dark. Light soy sauce is comparatively pale (amber) in color and has a thin consistency and subtle flavor. (Light soy is not to be confused with " Lite " or reduced-sodium soy sauce). Medium soy sauce - the standard kind found in markets and on the tables of most Chinese restaurants - has a deep brown color and a more intense taste. Dark soy sauce is the Japanese version. It is also called heavy soy sauce or tamari soy. It is thicker and more potent than the other two. Recipes that call for light soy sauce usually have a delicate color or flavor, either of which could be slightly sullied by regular soy sauce. But the difference is extremely nuanced, and regular soy sauce, if you can't get to an Asian market to buy the light kind, will yield a perfectly adequate dish. SOURCE: St Louis, Mo Postnet Cooking Tips http://www.postnet.com/ Posted: Monday, March 29, 1999 - - - - - - - - - - - - - - - - - - NOTES : What is iight soy sauce? - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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