Discount mulberry passport holder Outlet It’s not hard to make a substitute for soy sauce
Dear Vicki: There’s really no substitute for the salty, tart, sweet and meaty tastes a good soy sauce can add to a dish, whether it’s a stir fry, marinated meat or noodle bowl.
However, there are recipes for a soy sauce substitute with a somewhat similar look and taste. You make it by blending and simmering ingredients such as meaty beef bouillon or stock, tart vinegar, somewhat sweet and dark molasses and spices.
The end product looks like soy sauce and tastes similar. It doesn’t have to be salty, but you can add as much salt as needed to get the flavour you want. The mixture can be used in any recipe calling for soy sauce.
Vicki knows she must avoid all products that contain soy proteins but, unfortunately, some store bought beef bouillon and stock contain them. So she would have to make it herself or buy a product free of soy. In today’s recipe, I used a brand of beef stock called Kitchen Basics.
Soy sauce substitute
This easy to make substitute can be used as you would real soy sauce.
Preparation time: A few minutes
Cooking time: About 10 minutes
1 cup homemade or low sodium or no salt added store bought beef stock
Place all ingredients, except salt, in a small pot. Bring mixture to a gentle simmer (small bubbles should just break on the surface), and simmer until reduced to about 2 cup. Sea /3 son with salt, if desired, or leave as a low salt condiment. Pour into a tight sealing jar and refrigerate up to 10 days.
Dear Eric: When using milk in a recipe, which type do you use skim, one or two per cent or homo? Does it make a difference in the outcome? In a past column, you included a muffin recipe (mini cranberry muffins), which included 1 cup of milk. Will any type do? And when in doubt, is there a standard one? I also wonder about milk in Yorkshire pudding.
Dear Pam: You’re obviously talking about cow’s milk, and I thought I’d start answering your queries by explaining what the various types are.
When a portion of that fat is removed (skimmed), it becomes what’s known as partly skimmed milk. These products are named for the amount of milk fat that remains, such as two per cent milk and one per cent milk. Skim milk contains 0.1 per cent fat, making its virtually fat free.
With whole milk being more than 96 per cent fat free, it seems “light” when compared with other dairy products, such as whipping cream, which contains 33 per cent milk fat.
When you taste and compare skim milk with whole milk, however, you will agree the additional milk fat does give it more body and richness.
For example, in Regan Daley’s book In the Sweet Kitchen, she says that although whole milk has fallen out favour for drinking, it is by far the best to use for baking. She writes that the higher fat content can extend shelf life and adds a smoothness and richness lacking with lower fat varieties.
Partially skimmed milk, such as two per cent, can be successfully used in baking and dessert making, Daley says, but she stresses it should not be used when whole milk is specified or in recipes that aim for a richer taste, such as ice cream.
Daley says if a recipe specifies skim milk, that is what you should use to get the moistness and texture the original chef achieved. If you want them to have the finest, richest taste, whole milk will deliver that. And you can enhance the taste by, for example, adding some grated fullflavoured cheese to a white sauce, or by whisking chocolate in a cream pie filling.
Pam, I rarely specify what type of milk to use in a recipe such as the muffin recipe you mentioned. I usually use one or two per cent milk when I’m cooking it’s what I drink and therefore what I have on hand to cook with. In the future, I’ll be clearer on what type to use.