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    You are in: Home / Community Forums / Cooking Q & A / att: bergy
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    att: bergy

    polly salama
    Sat Feb 02, 2002 10:38 pm
    Food.com Groupie
    hi i was just going through a recipe of yours that called for tamari- what is that? thanks in advance!! take care polly
    Mark O.
    Sat Feb 02, 2002 11:35 pm
    Experienced "Head Chef" Poster
    This isn't bergy. But I can answer that one. I still have my culinary arts dictionary in front of me.

    "Tamari is a Japanese sauce made from soybeans; it is usually aged, making it thicker, darker and more mellow than soy sauce; used as a condiment, sauce and baster."

    Dictionary going back on shelf now. icon_surprised.gif)

    Mark
    Dib's
    Sun Feb 03, 2002 12:24 am
    Food.com Groupie
    It's considered a soy sauce-aged in oak barrels. It really is smoother and not as sharp as regular soy sauce.
    I use it for most recipes that call for soy sauce. Di
    Bergy
    Sun Feb 03, 2002 10:49 am
    Food.com Groupie
    Right on, and the easiest place to buy it is in a health food store in the refrigerated section. It keeps for a long, long time stored in your fridge so don't be alarmed at the size of the container. As Diana said try using it instead of liquid soy and you'll use it up in no time. Just experiment a bit to get just the right amount in your recipe. Put in a little cook, taste & add if necessary
    polly salama
    Sun Feb 03, 2002 11:07 am
    Food.com Groupie
    thanks everone! i'll look for it next trip out. take care polly
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