Delicious seasonings for dishes: soy sauce, composition, use

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soy sauce: product composition and application

When choosing seasonings for certain dishes, one cannot help but recall the sauce that came to us along with Asian cuisine. It is called soybean and is used both in its raw form - for dressing salads, meat, pasta and cereal dishes, and in the heat treatment of products. For example, if game or poultry (before being sent to the oven) is smeared with one of the types of this sauce, then it will be baked with a delicious crispy golden crust. A whole piece of meat flavored with a portion of sauce will become just as tasty. But let's see what this miracle product is!

Composition and properties of soy sauce

What is soy sauce? The composition of the natural product is extremely simple: the soybeans themselves and their fermentation enzymes, water, s alt, sugar, roasted wheat or barley flour. The amount of ingredients varies depending on the variety of the country of origin, as well as on what exactly the product is intended for. Yes, the lightestthe liquid consistency of the sauce has a delicate aroma and rich s alty taste.

The darker product has a slightly different composition. It is thicker and more varied in terms of taste, and the smell is quite sharp, concentrated. The darkest sauce is made from black soybeans and no cereals. Both types are best used when cooking food as a piquant seasoning. Their dark color can slightly spoil the appearance of food if poured over, for example, meat or pasta. Yes, and an excess amount will hopelessly spoil the food, making it bitter. That is why a lighter version is suitable as a direct addition to dishes. Another soy sauce, the composition of which includes light beans and premium wheat, is perfect for marinating meat for barbecue in it or for serving it with dumplings, chops, chicken meat (boiled or fried). Crushed garlic or hot pepper powder can be added to it for spiciness. Such a sauce will be more abrupt than vinegar and pepper, in which we usually dip the same dumplings.

Choosing sauce

To be satisfied with the selected soy sauce (the composition of the product is very important!) You need to decide what kind you are buying and for what exactly. Firstly, it should not contain such food additives as a flavor enhancer - the so-called monosodium glutamate. Or buy bottles that have a small percentage of this “E” written on the labels. Secondly, the “older” the soy sauce, the more seasoned and tastier it is. Like wine: time makes a bouquet of aromasthinner and deeper.

For example, soy sauce "Sen soi", the composition of which, in principle, is standard, is almost ideal as a seasoning for vegetable dishes (stew, stewed cabbage, including broccoli and kohlrabi, potatoes, carrots) and meat. Goose in soy sauce baked in apples is amazingly delicious! It is good and convenient to cook soup, cook gravy. Dishes have a delicate aroma, and you simply don’t need to add s alt to food if you add Sen Soi to it. And the composition of soy sauce "Kikoman" is more than combined and sets off the taste of fish (fried, stewed) or sushi, as well as other seafood or Korean salads. By the way, the same sodium in it is less than in other varieties. To preserve flavor and aroma, soy sauce is most often added to a meal at the very end.

A bottle of open sauce should be kept in the refrigerator for six months or 12 months.