Making Soy Sauce At Home - China: Cooking & Baking - eGullet …
2007年6月11日 · Wow, I actually went through a soy sauce phase and was trying to find a way to obtain the "most" organic soy sauce I could find. There is a small family in singapore that still produces home-made soy sauce from scratch. Tasters have described it as one of the most unique and delicious tastes ever.
Making Soy Sauce At Home - Page 6 - China: Cooking & Baking
2007年6月11日 · The total salinity of the end product should be at least 18 percent, not just the brine. This number was derived from reverse calculations done from sodium levels from the nutritional facts label on the back of the kikkoman soy sauce bottle, as well as some numbers I found during some research I did (inlcuding recommended numbers from the company itself).
Making Soy Sauce At Home - Page 5 - China: Cooking & Baking
2007年6月11日 · Oh god I think I made a mistake. I forgot to account for the weight of the actual soybeans and flour when calculating the salt percentage. 18 percent is supposed to be the *final* salt percentage of the soy sauce, not the initial brine. The soy sauce doesn't smell terrible but it's starting to form a pellicle on top which isn't a good sign.
Dashi, soy sauce, mirin ratios - eGullet Forums
2007年5月30日 · Water (not dashi):soy sauce:sake:mirin = 12:1:0.75:0.5. One recipe calls for a dashi (not water), soy sauce, and mirin ratio of 12:1:1, and another recipe calls for 14:1:1, but I prefer the ratio above (without dashi and with sake). Dipping sauce for noodles. Dashi:soy sauce:mirin = 4:1:1. I also use this ratio to make dipping sauce for tempura.
Pictorial: Beef Shank Braised with Five Spice/Soy
2005年10月25日 · Use a pot big enough to hold the beef shank, add 1/2 cup of Chinese Marinade, 1/2 cup of dark soy sauce, 2 cups of water, add all the spices listed above, add 3 tsp of Shao Hsing cooking wine, 2 pieces of medium-size rock sugar, and ginger slices (about 1 inch in …
How to Make Oyster Sauce at Home - eGullet Forums
2018年10月31日 · Seasoning for the braise: 2 tsp light soy sauce (生抽), 1 tsp dark soy sauce (老抽), ½ tbsp sugar, 1 tbsp oyster sauce (蚝油). The mix of light and dark soy sauce is mostly for color. Rice wine (米酒), 1 tbsp to use when stir-frying and 3 tbsp to top off the braise.
Fermented black (soy) beans - Cooking - eGullet Forums
2024年7月31日 · These umami laden beans have been used in China for over 2,000 years, predating soy sauce. Archeologists have found remains of douchi in Hunan dating back to the 2nd century BCE. The preparation method was first described by Jia Sixie around 540 CE in his 齐民要术 (qí mín yào shù) "Essential Techniques for the Welfare of the People".
Making Soy Sauce At Home - Page 4 - China: Cooking & Baking
2007年6月11日 · Hello again. So I've begun my 2nd attempt at soy sauce. Instead of trying to let wild mold inoculate the soy &wheat patties, I've bought some rice koji and mixed some with the patties. They are now covered in some lovely aspergillus mold, and the smell is actually fantastic. They smell like sweet, nutty fresh dough.
Pearl Bridge Soy Sauce - China: Cooking & Baking - eGullet Forums
2004年10月15日 · My wife has adopted Kimlan, especially for her "lao" soy sauce, and Kikkoman as her "light" soy sauce (probably because the big plastic jugs at Costco are so cheap). She doesn't seem to have much use for flavored (mushroom or other) soy sauces. Pearl River Bridge is by far the most ubiquitous in Chinatown, but there are quite a few other options.
Lu Shui, Chinese Master Sauce - eGullet Forums
2005年1月9日 · The book details that it is a meat stock of chicken and pork (or chicken and veal) flavoured with soy sauce, shao xing, rock sugar, scallions, ginger, and star anise (sometimes adding other spices of the traditional five-spice powder).