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_The Joy Of Soy |
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Print this Recipe Soy sauce is made by fermenting soybeans, wheat, and salt in two stages. In the first stage, molds are mixed with a mash of wheat and soy, which is kept warm, moist, and aerated for about two days, over which time spores from the mold multiply, producing enzymes that break the mash down into individual proteins and sugars. When the enzymes are at their height, the second stage of fermentation starts. At this point the oxygen in the mash has been depleted. A salt brine is added and the molds die, but their enzymes continue to work. Over the six months to a year that the soy sauce is aged, lactic acid bacteria and yeasts that thrive in an anaerobic environment flourish, feeding on the sugar and protein in the mixture and creating their own flavorful by-products. When the fermentation is done, the sauce is pressed and pasteurized. China and Japan produce almost all of the world's soy sauce. Chinese soy sauces are made with more soy than wheat, Japanese with more wheat than soy. The higher the proportion of wheat in the fermentation, the sweeter the finished product will be. Tamari Japanese soy sauce is made entirely from soy, which is why it is touted for people with wheat allergies. Both Japanese and Chinese soy sauces come in dark and light varieties. Light soy sauces are lighter in color, saltier, and thinner, and are used in smaller amounts as condiments. Dark soy is more pungent but less salty. It is used more often in cooking, where it lends its flavor and mahogany color to whatever food is simmered in it. "Lite" soy sauce is low in sodium; it should not be confused with light soy. Buy only naturally fermented soy sauces. If the label doesn't say "fermented" or "brewed," it probably isn't. Many brands of cheap soy sauce are made by hydrolyzing softened, crushed soybeans with hydrochloric acid, neutralizing the acid, and filtering the result. This product never develops the depth of flavor of the real thing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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