Questions tagged [soy]

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27
votes
4answers
14k 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 ...
18
votes
3answers
28k views

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 ...
13
votes
8answers
12k 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 --> ...
11
votes
4answers
113k 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?
10
votes
16answers
3k views

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
votes
6answers
23k 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 ...
8
votes
11answers
83k 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?
7
votes
4answers
760 views

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 ...
7
votes
3answers
2k 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 ...
7
votes
1answer
18k views

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
votes
3answers
11k views

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
2answers
10k views

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
votes
3answers
9k 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 almost ...
6
votes
1answer
2k views

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 ...
6
votes
2answers
2k views

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
votes
8answers
11k 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 ...
5
votes
5answers
4k views

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 ...
5
votes
1answer
1k 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 ...
5
votes
7answers
997 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
3answers
30k views

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 ...
5
votes
1answer
816 views

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
votes
1answer
682 views

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
votes
4answers
701 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 ...
4
votes
3answers
15k 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 ...
4
votes
6answers
10k 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 ...
4
votes
2answers
3k views

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
votes
2answers
176 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.
3
votes
2answers
776 views

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
votes
2answers
3k views

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
votes
2answers
13k 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 ...
3
votes
2answers
15k views

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
votes
3answers
950 views

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
votes
2answers
1k 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 ...
3
votes
1answer
2k views

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
votes
2answers
15k 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 ...
3
votes
1answer
6k 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 ...
3
votes
2answers
209 views

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
votes
1answer
407 views

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
votes
1answer
3k 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 ...
2
votes
3answers
14k views

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
votes
1answer
205 views

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
votes
1answer
486 views

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
votes
1answer
608 views

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
votes
2answers
433 views

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
votes
2answers
744 views

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
votes
0answers
227 views

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
votes
0answers
200 views

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 ...
1
vote
2answers
222 views

Brewed vs regular soy sauce : phytochemical content

I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their phytochemical content?
1
vote
1answer
168 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
4answers
673 views

What can be added to veggie burgers to increase texture?

I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber. I think mushrooms, beans, ...