The soy tag has no wiki summary.
3
votes
1answer
72 views
Does the order of preparation steps for soy milk make a difference?
When making homemade soy milk with a blender, what is the difference between:
cooking beans -> blending --> straining
blending raw beans -> cooking --> straining
blending raw beans -> straining --> ...
3
votes
1answer
78 views
Soy milk compared to other bean milks
Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you make it yourself. For example, why not ...
3
votes
5answers
1k views
What is Vegetable Meat?
I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its ...
5
votes
8answers
6k views
What can be substituted for vinegar in sushi rice?
If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
-1
votes
2answers
106 views
Soy and sesame sauce alternatives when frying fish?
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan?
I need at least one ingredient that can replace the Soy and Sesame ...
3
votes
3answers
489 views
Can I replace milk with eggs in recipes?
I have had to go dairy and soy free because I'm breastfeeding and my little one gets really bad colic if I have products with milk or soy. I would like to know if I can use eggs (mixed with a little ...
-5
votes
1answer
355 views
What makes soy sauce so salty? [closed]
I watch a lot of food programs and the chefs would advocate using soy sauce instead of salt for making a dish salty. The question is what makes soy sauce salty? Does it actually contain salt?
3
votes
1answer
1k views
Chicken marinade with soy sauce - have I done something wrong?
I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices.
I put it to marinate for 3-4 hours (like I mostly do), but I couldn't cook it that night so I left the chicken in the ...
8
votes
16answers
2k views
Cheap sources of protein?
Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
3
votes
2answers
500 views
How long does cooked TVP keep in the fridge?
How long can I keep cooked textured vegetable protein (soy) in fridge and does it matter if it is mixed with for example some spices and rice? Will it then shorten the duration of how long it's good ...
5
votes
7answers
285 views
How to make lactose free mashed potatoes
To begin with, I use soy cream instead of dairy-based cream. It tastes alright, but not superb, and it seems to require more salt. What is missing that I should find a substitute to add back in?
5
votes
1answer
226 views
What's the use of onions in teriyaki sauce?
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remove the onion.
Does the onion add flavour to ...
6
votes
4answers
6k views
How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)
I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very underwhelming. Despite using varying ...
3
votes
1answer
375 views
At what stage should Dark Soy sauce be added while making noodles?
I'm new to soy sauce and have heard that it's essential in chinese cuisine. But it doesn't seem to add any flavor to my noodles. I'm adding the sauce before I put my cooked noddles in. And what's the ...
1
vote
1answer
56 views
How should I store 15h cooled and then 2h cooked at 65C white soybeans?
I cooked a litre of soybeans for two hours and cooled them for 15*. I should put them in the refrigerator, but in what solution? My intuition says that an acidic liquid would work. Should I use one ...
1
vote
2answers
373 views
What does simmer slowly mean with white soybeans?
The instructions in the soybeans say that parboil first and then simmer slowly for two hours.
Let's consider this in the scale of my plate. The power-scale of my plate is from 1 to 6. I put it first ...
18
votes
4answers
2k views
What are the differences between types of soy sauce?
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more ...
3
votes
4answers
304 views
Soy Protein Type
I was a vegetarian restaurant over the weekend and ordered a meal that had "tofu" and "soy protein". The soy protein looked somewhat like steak, but was whiter and tasted similar to steak. I asked ...
5
votes
3answers
12k views
What's the difference between tamari and soy sauce?
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
3
votes
2answers
707 views
Soya sauce. Are they different for variety of dishes?
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian.
Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But ...
5
votes
7answers
2k views
Soy sauce substitute
I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be ...
4
votes
2answers
500 views
Making soy milk: best way to separate okara?
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?
My observations:
When pouring through any kind of a screen, the screen becomes clogged ...
4
votes
2answers
115 views
How to make your own Tempeh?
I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated.
4
votes
2answers
497 views
Less salty sauce based on soy
Basic ginger soy sauce:
Mostly soy sauce, grated ginger, scallions, some rice wine.
Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less ...
