Questions tagged [soy]
The soy tag has no usage guidance.
75
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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 ...
19
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3
answers
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Does soy sauce expire?
Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem.
Is that a bad idea, and did I actually take some health ...
15
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9
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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 --> ...
11
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4
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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?
10
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Cheap sources of protein? [closed]
Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
9
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6
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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 ...
8
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11
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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?
8
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1
answer
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What’s the actual difference between soy sauce and miso?
To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
7
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Can I use fresh okara without cooking it?
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara ...
7
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3
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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 ...
7
votes
1
answer
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What is "Less Sodium Soy Sauce"?
I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff made,...
7
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1
answer
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Home-made soy milk
Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk.
I took about 100 grams of them and let them soak in water ...
7
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3
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Why is it necessary to remove skins from soybeans before making soymilk?
I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of the recipes explain why you must do this. ...
6
votes
4
answers
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Why is tofu so popular compared to tempeh?
The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fact, many people have never heard of or ...
6
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4
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Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
6
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What soy sauce is Tamari closest to?
There are a great many variations on the theme of 'Soy sauce'.
And whilst there are lots of descriptions of the difference, I can't find the answer to this question:
Which other soy sauce(s?) is ...
6
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3
answers
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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 almost ...
6
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2
answers
2k
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Why is soaking water usually discarded when making plant milk?
Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water.
The only plant milk recipe I've used that keeps the soaking water (Scratch Soy Milk by Andrea ...
5
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8
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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 ...
5
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1
answer
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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 ...
5
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7
answers
1k
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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
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1
answer
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homemade fermented soy sauce safe raw?
I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures).
Technically I made tamari, because i did not to put wheat / gluten into the mix (just ...
5
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1
answer
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Alternative milk Bean curd
Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on ...
4
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4
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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 ...
4
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3
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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 ...
4
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6
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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 ...
4
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2
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Temperature to disable enzymes in soy beans
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
4
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2
answers
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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
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0
answers
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How does the speed of nigari addition to soy milk affect the resulting tofu?
When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it.
In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
3
votes
2
answers
802
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Using Soy Meat in Lasagna
I made some vegan lasagna today, despite initial doubts it turned out pretty good.
However the soy meat I used was a bit tasteless. I am not expecting it to taste like meat, I am completely happy ...
3
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2
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3k
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Preparing soy milk at home
How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
3
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2
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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 ...
3
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2
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What do soybeans taste like? [closed]
I've read about the beneficial use of soybean in the food industry, so I wonder what it tastes like? How can it be explained?
Does soybean taste like regular beans? Also, what's the difference in ...
3
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2
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1k
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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 ...
3
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4
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2k
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soy milk production with no beany flavor
does anyone know how big industries like Silk are producing soy drinks with no beany flavor? I read that a you should soak beans in boioling water (which temperature? for how many minutes?) in order ...
3
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1
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Problems Sprouting Soybeans
I've sprouted mung beans (many times) and a few other seeds successfully. I understand the process well. I've now tried sprouting soybeans a number of times but I can't make it past soaking.
After ...
3
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2
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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 ...
3
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1
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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 ...
3
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2
answers
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How to make vegetarian meat substitute that's more firm and browned on the outside?
I've eaten in some vegetarian places where they use what I guess are TVP (textured vegetable protein, i.e. soya) chunks as a substitute for meat, which was quite convincing. One place made them into '...
3
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1
answer
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What is used in the production of dubu (Korean tofu)?
Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart.
What is used in the process of making authentic dubu?
A quick internet ...
3
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1
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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 ...
2
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3
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Is there a substitute for tamari and soy as I have a soya allergy?
I'm on an exclusion diet for some time. I have found loads of amazing recipes that have soy or tamari or miso paste in them but I can't eat these. Does anyone know of something that's similar?
2
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1
answer
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Can I make meatloaf with soy burger meat?
I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavor. Can I defrost the burgers and make ...
2
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1
answer
277
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Besides soy, can other types of beans be fermented?
Besides soy beans, can other types of beans be fermented?
2
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1
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Why is the nutritional composition of tofu different from soybeans?
The fat:carbs:protein ratios in soybeans is about 25%:35%:40%.
In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food.
Where did all the ...
2
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2
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Does natto really need to be fermented at body temperature?
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't ...
2
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2
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Mushroom soy sauce, brand identification or substitution
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
2
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2
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1k
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Soymilk for drinking vs. soymilk for tofu making
Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, ...
2
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0
answers
298
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mousse with liquid in bottom
I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat the egg whites enough?
The first was a ...
2
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0
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Can I replace casein in a recipe with soy protein?
I wanted to try this veggie burger recipe from ChefSteps. However, it uses sodium caseinate as one of the binding ingredients. Casein is derived from milk, thus making the burger non-vegan.
Would ...