Hot answers tagged

20 votes
Accepted

Does soy sauce expire?

Still tasty implicitly says that the sauce stays indefinitely technically edible. The expiration date is only for quality purposes. I think the sauce probably doesn't have an expiration date but ...
user avatar
  • 4,592
10 votes

What is "Less Sodium Soy Sauce"?

Well, this is what Kikkoman has to say about it: Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is ...
user avatar
  • 58k
8 votes
Accepted

What soy sauce is Tamari closest to?

Your typical Tamari is, to my understanding, going to be closer to dark than light soy sauce. So you'd want light as a second soy sauce. Inside Japan, there are five kinds of soy sauce: Koikuchi, ...
user avatar
  • 8,765
8 votes

Does the order of preparation steps for soy milk make a difference?

I know I am joining the conversation late, but I wanted to share my experience with making soy milk in two different ways. First method tried: soak, blend, strain, boil. This method produced a milk ...
user avatar
  • 81
8 votes

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

Soy milk can spoil, just like ordinary cow's milk. That seems to be what happened. While spoilage in cow's milk is usually souring, and the smell is unmistakable at fifty paces, soy milk spoils by ...
user avatar
  • 10.9k
8 votes
Accepted

Why is tofu so popular compared to tempeh?

One possible reason is that Tempeh is uniquely from Indonesia, which is much less of a culinary influence on the US than China, Japan, and Korea - all of which use tofu in traditional dishes. There ...
user avatar
  • 256
8 votes
Accepted

Home-made soy milk

I make my own soymilk regularly. The method I use is from Yoshiko Takeuchi's book Cooking with Soy. She explains that traditional Chinese soymilk is made by grinding the beans with cold water, while ...
user avatar
  • 1,035
7 votes
Accepted

What do soybeans taste like?

I can get soy beans in two varieties here: As dried beans and as edamame. Edamame is a particular type of soybean that is harvested when it is still young. The pods are cooked (usually boiled or ...
user avatar
  • 46.8k
7 votes

Does soy sauce expire?

It depends. Are you talking tamari, shoyu or western soy sauce? Good tamari will improve with age (which is why I buy it in 5gal quantities even though I use far less than a gal/year). The same is ...
user avatar
  • 628
6 votes

Does soy sauce expire?

Doesn't seem like it to me. I have a bottle in my cupboard from 1997 and it's still fine on the (very) rare occasion when I actually put any on my rice.
user avatar
6 votes
Accepted

Can you roast soybeans directly in a popcorn popper or microwave?

No, you can't cook dried beans just by roasting them. All this would do is it dry them out even more and that wouldn't make them more edible. Indeed, dried beans are used as baking beans to weigh down ...
user avatar
  • 266
5 votes

Why is the nutritional composition of tofu different from soybeans?

They were literally thrown away, physically removed from the whole. The basic steps of making tofu are: Make soy milk out of the soy beans. The residue after straining the milk, called okara, is ...
user avatar
  • 124k
4 votes

Is there a substitute for tamari and soy as I have a soya allergy?

There are actually products that are Soy Free Soy Sauce. You can also find recipes to make your own. This Recipe for Soy Free Soy Sauce Substitute has great reviews and sounds pretty good. It is made ...
user avatar
  • 58k
4 votes

Temperature to disable enzymes in soy beans

According to this Lipoxygenase is a crucial enzyme to deactivate. And in this paper they use 60°C for 30 minutes after soaking the beans. But the pH may also be important. For normal water pH is ...
user avatar
  • 189
4 votes

What's the difference between tamari and soy sauce?

Tamari is a byproduct of making misu. It is the real deal. Shoyu is a tamari imitation made by altering the misu process to increase liquid production without hurting flavor. (It almost succeeds. not ...
user avatar
  • 628
4 votes

Does the order of preparation steps for soy milk make a difference?

I have been experimenting with making soymilk since I need a lot of it for my bakery. I want to go more cruelty free, so eliminating dairy would be a huge step in that direction. I found that ...
user avatar
4 votes
Accepted

homemade fermented soy sauce safe raw?

Pretty much all the commercial soy sauces, after fermenting is done, press the mash, and the final step is to pasteurize the sauce. This not only kills mold and bacteria, it also alters the flavor in ...
user avatar
  • 3,564
4 votes
Accepted

Besides soy, can other types of beans be fermented?

Yes, any bean can be fermented. Black bean is common, for example, but you can certainly experiment. This site might be a good starting point. They recommend rehydration, then cooking, prior to ...
user avatar
  • 63.9k
4 votes

How to make vegan mayo with soy lechitin, oil and water without failing

When you add soy lecithin to your water-oil mixture and agitate it, it only helps to combine oil and water but does not give it the consistency of egg-based mayonnaise. It's way more fluid/watery. ...
user avatar
  • 578
3 votes

Does the order of preparation steps for soy milk make a difference?

The order of the preparation steps for soy milk do make a difference, but primarily in the ease and convenience of the process. By fully pre-cooking the beans then freezing them, you can make small ...
user avatar
  • 61
3 votes

Can I use fresh okara without cooking it?

If you made soy milk in a soy milk maker, the okara isn’t raw, it’s cooked. But if you made it in a blender before boiling the beans, and then cooked the milk on the stovetop, then the okara really ...
user avatar
  • 31
3 votes

Is there a substitute for tamari and soy as I have a soya allergy?

The simplest substitute would be salt and beef boulion. It's not exactly the same but it imparts the basic flavors (salt and umami). Depending on how salty, you may not even need to add salt to the ...
user avatar
  • 6,184
3 votes
Accepted

Does soy sauce counteract hot stuff?

Soy sauce is not known to chemically influence capsaicin or capsaicin absorption. The effect is likely subjective and has to do with something like spicy heat feeling less objectionable in a higher ...
user avatar
3 votes
Accepted

Does natto really need to be fermented at body temperature?

From my research, the problem with fermenting nattō at lower temperatures is that it doesn’t inhibit the growth of other bacteria which can either inhibit the growth of the target bacteria, bactilis ...
user avatar
3 votes

Brewed vs regular soy sauce : phytochemical content

AFAIK, "brewed" is the term used for naturally fermented soy sauce compare to faster fermentation using chemicals; remember that using chemicals is not automatically bad. https://www.epicurious.com/...
user avatar
  • 19.4k
3 votes

Brewed vs regular soy sauce : phytochemical content

Phytochemicals are found in any food sourced from plants, including any fresh vegetables you eat. For most people it would be nearly impossible to eliminate them from their diet, and would have ...
user avatar
  • 11.1k
2 votes

Soy chicken on a backpacking trip

Protein of any sort tends to spoil somewhat quickly when it contains water. I suggest you bring icepacks and eat any meat or meat substitutes on your first night if you want to bring them at all. For ...
user avatar
  • 250
2 votes

Does the order of preparation steps for soy milk make a difference?

I've tried many processes for making soy milk and... These days, for my day to day routine,I use the "cook whole then blend method", because, at the end, it takes me less time for making a huge ...
user avatar
  • 21
2 votes

Ginger allergy need substitute

No soy and no ginger is a challenge, it can be done though if you pick the right recipes. Galangal has a similar flavor as ginger and may work, it's in the same family as ginger but is a different sub-...
user avatar
  • 66.5k
2 votes

How to know what light soy sauce had higher quality?

Offhand, I would guess the Pearl River Bridge is a higher quality - it has more soybean, does not have sugar, does not have flavor enhancers. The fact it doesn't have distracting flavors makes it ...
user avatar
  • 11.6k

Only top scored, non community-wiki answers of a minimum length are eligible