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Difference between revisions of "Soy sauce"
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===Light or fresh soy sauce=== A thin , opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called first soy sauce or referred to as premium light soy sauce. | ===Light or fresh soy sauce=== A thin , opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called first soy sauce or referred to as premium light soy sauce. | ||
| − | + | Touchou is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuanghuáng, is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping. | |
===Dark/old soy sauce=== A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish. | ===Dark/old soy sauce=== A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish. | ||
Revision as of 01:00, 7 June 2008
===Light or fresh soy sauce=== A thin , opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called first soy sauce or referred to as premium light soy sauce. Touchou is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuanghuáng, is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.
===Dark/old soy sauce=== A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish.
