All posts tagged: Soy-Free Soy Sauce

One from Column “A” ~ Sweet and Sour Fish

I’ve seen it anywhere from something resembling savory fruit cocktail with chicken in it, to  what I’m absolutely sure was cherry pie filling with meat. Here’s the thing – by and large, “Sweet and Sour anything”  in almost every Asian food establishment is , well… dreadful. Either the: The sauce is gloppy… and red,  the vegetables are in much too large of chunks to be easily managed, the fried coating on the meat turns spongy when it hits the sauce,  or there’s pineapple (ergh) in it. Not that I dislike pineapple, I just don’t want something that’s already too sweet having yet another sweet / sharp component it the mix. So, what’s a fella to do? He  puts on his big boy apron and makes his very own. A couple of things you’ll notice about the recipe – The coating for the fried fish is a dry coat. I’ve found it works best when adding the cooked protein back to the sauce to keep the fish somewhat crispy. The sauce isn’t red, on purpose. I think …

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 …