Making Soy Sauce At Home - China: Cooking & Baking - eGullet …
Jun 11, 2007 · Making Soy Sauce At Home Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
Making Soy Sauce At Home - Page 5 - China: Cooking & Baking
Jun 11, 2007 · Making Soy Sauce At Home Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
Making Soy Sauce At Home - Page 6 - China: Cooking & Baking
Jun 11, 2007 · Making Soy Sauce At Home Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
Making Soy Sauce At Home - Page 2 - China: Cooking & Baking
Jun 11, 2007 · Or sign in with one of these services. Sign in with Facebook. Sign in with X
Pictorial: Soy Sauce Chicken - China: Cooking & Baking - eGullet …
Sep 16, 2005 · Soy Sauce Chicken. Soy sauce chicken is a very common dish: both home-made or bought in restaurants. There are hundreds of recipes. The key to making it is the sauce ingredients and the timing. The sauce ingredients. Dark soy sauce, lo shui (Chinese Marinade), 1/2 onion, chicken meat, garlic, and some brown sugar. Ginger and star anise - (not ...
How to Make Oyster Sauce at Home - eGullet Forums
Oct 31, 2018 · 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.
Dashi, soy sauce, mirin ratios - eGullet Forums
May 30, 2007 · 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.
Soy Sauce, pH, and other questions - Cooking - eGullet Forums
Feb 6, 2012 · I'm having some issues making soy sauce spheres and I think I know why. But Im not 100% sure so I thought I'd ask the experts. The spheres simply dissolve when they enter the bath. I believe it's an pH issue. From what I can find, Soy Sauce is extremely acidic. On to my questions... Just how acid...
Pearl Bridge Soy Sauce - China: Cooking & Baking - eGullet Forums
Oct 15, 2004 · Like most of the big soy sauce brands (Lee Kum Kee, Amoy), they now have a wide range of qualities. The best is their Gold Label Light Soy - 'light' being the most commonly used kind of soy sauce in Guangdong/Hong Kong. The Gold Label is …
Pictorial: Beef Shank Braised with Five Spice/Soy
Oct 25, 2005 · 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 …