Soy Sauce so sweet. And salty.

OMG. Check out the advice on the front of this bottle of Soy Sauce by a well-known brand. Soy Sauce stupidity At which point were they going to mention the massive sodium content? This kind of thing makes me worry. People who don’t cook much do a lot of potentially meal-ruining things, and this is the kind of half-advice that doesn’t help that propensity.

My antidote to the potential disaster (and sure, soy does add a certain sweet umami to the overall dish) is to use soy (and other flavour-enhancing products) in the following way: a few drips, simmer meal for a minute or so, taste. Repeat as necessary.

I use it primarily in place of salt in Far Eastern cookery (or what passes for it in this house, anyway). You’re warned.


About Sakina Murdock

Greedy, creative, gregarious bird, writing from the bonny northern hills of Cumbria's Eden. There's a lot of soul in this place and the inspiration to create is everywhere, even on the bleakest days. Soulfood. Don't just subsist.
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