All posts filed under: Soy Sauce

Test Kitchen – The Fake Soy Sauce Reparation

Well, when we last left our hero and heroine – they had tracked down the source of a great many of Jane’s problems to certain food ingredients and combinations. At the time of the Train Ride  to Crazytown, we had only tested Soybean oil as a culprit. As it turned out – any food even barely kissed with any part of the soy bean does a number on her. Which means… No Tofu, No Soy Flour, No Soy…well, anything – in any amount. And that meant no soy sauce… which (if you’ve seen 99% of my recipes) is a problem. Doing my research, I came across Raw Coconut Aminos as a possible substitute. Made from fermented coconut pulp, it was supposed to be the answer. And – in all fairness – if you aren’t dealing with the issues we are, then it probably would work perfectly well for you as a “No Soy” soy sauce…. even if the after taste is a tad coconutty. (just make a lot of Polynesian dishes with it) Our problem was …

Mmm… Sticky

When it come to things on a grill, how I like it depends on the “finger umami”. Yes, that’s right Finger Umami. Because so much of what we eat and enjoy isn’t just in the way it feels in the mouth… It’s the heft of a big ass burger … It’s the warm, billowy strands of a seriously good yeast roll as you pull each tender layer apart … The crunch of the fat cap and the ting against the point of your knife as it drags against and slices through the perfect quarter-turn marks on an expertly grilled steak … And, it’s the almost-lacquer, hand coating stickiness of  a great pork or chicken marinade and glaze. … and that’s what you get with sticky soy  glaze. Sticky Soy is my home attempt of a bottled Asian product – Thick Soy Sauce. While the  bottled version works in a pinch, like a lot of bottled soy products – they can end up tasting a little mechanical… if you know what I mean… that odd funk that really doesn’t belong to any known food group. Sticky Soy is …