Comments on: Soy Sauce: A Primer on the Types, Functions and Flavors of the Quintessential Condiment http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Barbara http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/#comment-183623 Barbara Sun, 19 Jun 2011 23:15:51 +0000 http://www.tigersandstrawberries.com/?p=410#comment-183623 Bear–thick soy sauce is mostly used to color dishes–marinades, sauces, stews and fried rice. It is mostly molasses and it doesn’t have much of a soy sauce taste to it.

I personally hate molasses–my Grandpa loved using sorghum molasses on his biscuits and bread–ugh. Turns my stomach to just smell it. But thick soy and dark soy, once they are cooked do not have that smell/taste that you are objecting to.

]]> By: Bear http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/#comment-183611 Bear Sun, 19 Jun 2011 21:00:52 +0000 http://www.tigersandstrawberries.com/?p=410#comment-183611 Thanks Barbara! I haven’t had the guts to open the bottle of Pearl River Light yet after trying the Dark and the Thick; guess I’ll have to screw up my courage!

]]> By: Barbara http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/#comment-183508 Barbara Sun, 19 Jun 2011 00:09:25 +0000 http://www.tigersandstrawberries.com/?p=410#comment-183508 Dark soy sauce has molasses in it, and that is probably the lightly bitter taste you are tasting. Dark soy sauce is always used in cooked dishes. Light soy sauce, such as by Pearl River Bridge or Kimlan, tastes more close to the Japanese shoyu, but it still has a different overall flavor. BUT, it can be used in uncooked sauces and dishes and won’t have that bitter aftertaste you noticed in the dark soy sauce.

]]> By: Bear http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/#comment-183438 Bear Sat, 18 Jun 2011 11:13:00 +0000 http://www.tigersandstrawberries.com/?p=410#comment-183438 Not knowing any better, I’ve used Japanese soy sauces and Shoyu most of my life, but I now live in a military area with a large Asian population and much better access to a wide variety of quality products from that area of the world.

I’ve recently tried Pearl River Bridge brands of dark, light and thick Chinese soy sauces to get a feel for the differences and noted they all seem to have a bitter aftertaste when tasted by themselves. Is this common to all Chinese brands or specific to this Pearl River? Does this flavor change when cooked, and if so, does anyone have suggestions on a simple way to taste test brands to determine which one I want to start with (my cooking time is limited by work, especially during the summer).

Thanks to one and all…

]]> By: Rice Bowl with Baby Bok Choy « Pink of Perfection http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/#comment-173410 Rice Bowl with Baby Bok Choy « Pink of Perfection Tue, 29 Mar 2011 12:30:41 +0000 http://www.tigersandstrawberries.com/?p=410#comment-173410 [...] the sauce 2 tablespoons shoyu or soy sauce 1 tablespoon rice vinegar 1 1/2 teaspoons fish sauce 1/2 teaspoon toasted sesame [...]

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