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Post by Pounce de León on Sept 30, 2022 12:16:53 GMT
I've started using soy sauce as salt replacement. Not in cooking water but as condiment in the dish itself. I dont cook noodles in soy water. A good tip I did pick up with rice in particular but that also works with pasta/noodles is cooking them in chicken stock depending on what is you are eating them with. I also add garlic powder to rice when I am cooking it so the rice is not so bland. I used to cook rice inn pot with lots of water. Last week I tried it in a pan with just covering it with water. It steams off quicker and I used hot water to fill up until it was done. And also added soy sauce in this cook-fry hybrid adventure and I managed to avoid tge bland rice like I often end up with pot.
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Post by sjpelke on Sept 30, 2022 12:18:32 GMT
rich background umami taste That's right. And in my chili there's already the steak and tomatos that bring that umami taste. Can't go wrong with too much umami!
The umami taste I add with some ready fish sauce combined with japanese soy sauce (japanese soy sauce is more watery than the Indonesian one which is (at least here) a lot thicker). Also japanese soy sauce is seasoned differently which I like more in combination for a pasta sauce.
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Post by Pounce de León on Sept 30, 2022 12:20:45 GMT
I've started using soy sauce as salt replacement. Not in cooking water but as condiment in the dish itself. I dont cook noodles in soy water.
Like you I use soy sauce as (aromatic) salt replacement.
I cook pastas with a boullion block instead of salt. Pretty much same method Dazk uses just doing it the easy way When I used both salt and soy it was just too much. Too salty, too umami. It's a no brainer to leave one away abd with good soy sauce it's clear who needs to go. I'd say I'm experimental but with soy sauce I've been slow learner. (Or maybe just having loads if horrible experiments)
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Post by dazk on Oct 1, 2022 0:19:19 GMT
I've started using soy sauce as salt replacement. Not in cooking water but as condiment in the dish itself. I dont cook noodles in soy water.
Like you I use soy sauce as (aromatic) salt replacement.
I cook pastas with a boullion block instead of salt. Pretty much same method Dazk uses just doing it the easy way . Also adding a splash of olive oil gives the pasta a nice glow and works as a non stick agent. No need to rinse the pasta after cooking if you add some to the water. If you really want to gloss up your pasta sauce and add some depth and a richness to it (and make it a bit unhealthy) add a tablespoon of butter to it at the end mix it in. Basting Steaks with butter before serving is another Restaurant/Chef trick to enhance the flavour when serving it.
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Post by dazk on Oct 1, 2022 0:21:41 GMT
Like you I use soy sauce as (aromatic) salt replacement.
I cook pastas with a boullion block instead of salt. Pretty much same method Dazk uses just doing it the easy way When I used both salt and soy it was just too much. Too salty, too umami. It's a no brainer to leave one away abd with good soy sauce it's clear who needs to go. I'd say I'm experimental but with soy sauce I've been slow learner. (Or maybe just having loads if horrible experiments) I don't use salt in my Bolognese sauce, but I use Bacon in it so that provides extra flavour and saltiness.
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Post by rewindbutton on Oct 1, 2022 12:57:44 GMT
If you can, I recommend trying Yasuo Yamamoto's soy sauce: Tsuru Bishio Aged Soy It's tad pricey, but then again, it's no Kikkoman either. For those interested: Five Generations of Making Soy Sauce the Traditional Way
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N7
Little Pumpkin
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Post by Beerfish on Oct 1, 2022 21:42:47 GMT
We always just used soya sauce to put on white rice when i was a kid. I use it for more things these days.
One go to recipe for me when I ate wild meat as in venison or moose was to cut the meat up into small cubes and just slow fry in a pan with soya sauce....yum yum yum.
I agree with Dazk about adding a bit of butter to a sauce really does add something.
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Post by dazk on Oct 2, 2022 0:07:05 GMT
If you can, I recommend trying Yasuo Yamamoto's soy sauce: Tsuru Bishio Aged Soy It's tad pricey, but then again, it's no Kikkoman either. For those interested: Five Generations of Making Soy Sauce the Traditional Way This is an Australian Chef testing some Soy Sauces available in Australia if anyone is interested in sitting through the 13 minutes. I use a lot of her Asian recipes and they rarely disappoint. I always use Kikkoman, it's taste profile appeals to me the most.
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Post by dazk on Oct 2, 2022 0:08:27 GMT
We always just used soya sauce to put on white rice when i was a kid. I use it for more things these days. One go to recipe for me when I ate wild meat as in venison or moose was to cut the meat up into small cubes and just slow fry in a pan with soya sauce....yum yum yum. I agree with Dazk about adding a bit of butter to a sauce really does add something. Steak marinated in Soy and Garlic is a nice simple one that I have made a lot for the wife and kids and I throw some chilli on mine as well.
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mousestalker
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Post by mousestalker on Oct 2, 2022 1:49:43 GMT
When I cook beef for myself (a rarity these days), I sprinkle or mix in garlic powder, soy sauce and smoked paprika. The last is pretty unusual, but I love smoked paprika on darn near everything. If I've been very good, then finish with butter.
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Post by dazk on Oct 2, 2022 1:54:33 GMT
When I cook beef for myself (a rarity these days), I sprinkle or mix in garlic powder, soy sauce and smoked paprika. The last is pretty unusual, but I love smoked paprika on darn near everything. If I've been very good, then finish with butter. Yum that sounds delicious.
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N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
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Post by Beerfish on Oct 2, 2022 2:08:45 GMT
I've had kikkoman but the soya sauce i grew up on and have now is this. I am sure it is the very cheapest brand possible.
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Post by AngryFrozenWater on Oct 2, 2022 17:28:20 GMT
sjpelke is right. The Indonesian soy sauce is very different from the Japanese and Chinese ones. It's called ketjap. There are several different ones: Ketjap manis: very sweet soy sauce. Ketjap sedang: less sweet soy sauce. Ketjap asin: salty soy sauce. Ketjap kendal: dark, thick soy sauce, which tastes a lot like ketjap manis. Ketjap medja: dark, thick soy sauce, which is both sweet and salty and tastes much like a mixture of manis and asin. In general, ketjap is thicker and darker than other soy sauces. Other soy sauces are rarely sweet as well. Ketjap is popular here, because Indonesia used to be a Dutch colony.
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Post by dazk on Oct 3, 2022 0:10:16 GMT
Yeah we have Ketjap Manis mainly in Australia and a significant Indo. population being nearby neighbours. My High School was one of the first to teach Indonesian did it for four years but was pretty hopeless. Enough to get into trouble when I was visiting friends in Indonesia. AngryFrozenWater saudara berbicara behasa Indonesia?
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Post by sjpelke on Oct 3, 2022 9:54:58 GMT
sjpelke is right. The Indonesian soy sauce is very different from the Japanese and Chinese ones. It's called ketjap. There are several different ones: Ketjap manis: very sweet soy sauce. Ketjap sedang: less sweet soy sauce. Ketjap asin: salty soy sauce. Ketjap kendal: dark, thick soy sauce, which tastes a lot like ketjap manis. Ketjap medja: dark, thick soy sauce, which is both sweet and salty and tastes much like a mixture of manis and asin. In general, ketjap is thicker and darker than other soy sauces. Other soy sauces are rarely sweet as well. Ketjap is popular here, because Indonesia used to be a Dutch colony.
Ketjap and all the different kinds of kroepoek (prawn chips) and the tons of different sambals (chili paste) are used a lot here. Think I have about 4 different kinds of sambal in stock at the moment. They go from somewhat spicy/sweet to very hot. Chili is the main ingredient, often onions, trassi (prawn paste), garlic, sugar. I could make them myself but that would mean me needing another drawer dedicated to ingredients needed so I buy them ready .
I can totally understand the Indonesian influences in the Aussie kitchen Dazk. They have some really great food.
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Post by AngryFrozenWater on Oct 3, 2022 11:32:05 GMT
Yeah we have Ketjap Manis mainly in Australia and a significant Indo. population being nearby neighbours. My High School was one of the first to teach Indonesian did it for four years but was pretty hopeless. Enough to get into trouble when I was visiting friends in Indonesia. AngryFrozenWater saudara berbicara behasa Indonesia? Tentu saja. Tetapi saya membutuhkan penerjemah Google, jika tidak, saya tidak akan melangkah terlalu jauh. Translation: No. Except with the Google translator.
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Post by AngryFrozenWater on Oct 3, 2022 11:47:25 GMT
The influence of the Indonesian cuisine extends here to Chinese food. It goes as far as there is virtually no real Chinese food here. Most ready-made "Chinese" meals and what you can buy in "Chinese" restaurants are in fact crossbreeds between Indonesian and Chinese food. Throughout the years those are adapted to the Dutch tastes.
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Post by Pounce de León on Oct 4, 2022 9:39:07 GMT
Kikkoman all the way. It's the only good sauce I know. The rest on shelves here doesnt compare. I guess there is better "craft" sauce out there but hard to find here.
Tried salt reduced but I'm gonna stick with original.
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Post by Pounce de León on Oct 4, 2022 10:46:52 GMT
There used to be a great Thai resto where I grew up. They had chicken bits wrapped in seaweed(?), crispy like a dream. And they had this unforgettable sauce. Dark like soy, but mild and sweet. Ketjap manis comes close but not close enough. I tried to recreate it with soy sauce and honey but that's recipe for desaster.
I never saw it again. It's like a love you meet once and never again.
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Post by rewindbutton on Oct 4, 2022 11:21:02 GMT
Indonesia used to be a Dutch colony. As it happens, my mother used to live in Den Haag. She stayed with her cousin's family, who had an Indonesian cook (they had staff), and they used to eat out a lot. When my mother came back, she had learned to cook nasi-goreng and soto. Indonesian cuisine is amazing.
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Post by Pounce de León on Oct 4, 2022 15:36:28 GMT
I'm quite a fanboy of Sriracha sauce - and dont know where it's from. The name sounds Indian but it doesnt taste like India. McIlhenny made one and it has the traditional Tabasco zest - gotta say that is my favourite version.
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mousestalker
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Post by mousestalker on Oct 4, 2022 17:01:37 GMT
I'm quite a fanboy of Sriracha sauce - and dont know where it's from. The name sounds Indian but it doesnt taste like India. McIlhenny made one and it has the traditional Tabasco zest - gotta say that is my favourite version. It's Thai in origin.
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Post by Pounce de León on Oct 4, 2022 17:22:01 GMT
I'm quite a fanboy of Sriracha sauce - and dont know where it's from. The name sounds Indian but it doesnt taste like India. McIlhenny made one and it has the traditional Tabasco zest - gotta say that is my favourite version. It's Thai in origin. Thx, I always wondered.
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Beerfish
N7
Little Pumpkin
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Post by Beerfish on Oct 5, 2022 21:18:27 GMT
venison all cubed up into small cubes. It is marinading in the frying pan with olive oil, garlic and spice, honey garlic sauce and soya sauce.
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Post by dazk on Oct 5, 2022 23:24:39 GMT
venison all cubed up into small cubes. It is marinading in the frying pan with olive oil, garlic and spice, honey garlic sauce and soya sauce. What did you serve it with?
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