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    You are in: Home / Community Forums / Recipe Requests - General / RE: Soy Sauce Marinades
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    RE: Soy Sauce Marinades

    Amberngriffinco
    Mon Apr 22, 2013 6:45 pm
    Food.com Groupie
    How come, it seems, 90% of the recipes call for soy sauce? And, they usually are NOT Asian recipes??

    What's the fascination with all that sodium?
    Dee514
    Mon Apr 22, 2013 7:11 pm
    Forum Host
    Amberngriffinco wrote:
    How come, it seems, 90% of the recipes call for soy sauce? And, they usually are NOT Asian recipes??

    What's the fascination with all that sodium?

    Flavor.

    BTW there is low sodium soy sauce. icon_smile.gif
    Zeldaz
    Mon Apr 22, 2013 8:06 pm
    Food.com Groupie
    Umami. Soy sauce and tamari (and many other fermented foods) give a deep, rich umami flavor. The salt also helps to brine the meat somewhat.
    http://www.kikkomanusa.com/foodservice/resources/umami.php
    Amberngriffinco
    Mon Apr 22, 2013 10:10 pm
    Food.com Groupie
    Oh, yeah, I know there's low sodium, but, I think soy is so.. predominant, bold in flavor.. love it on sushi, in fried rice and on lo mein, but I don't think I'd use it in like, american pork dishes and such.

    But, thanks,, yes,
    Zeldaz
    Mon Apr 22, 2013 10:32 pm
    Food.com Groupie
    Just don't use a lot pf it. You get the umami with just a little bit. It's not specifically Asian, it's international. Parmesan cheese, mushrooms, fish sauce, anchovies, Worcestershire, yeast, lots of international products provide the same savory flavor. Most cooking is done to taste.
    Amberngriffinco
    Mon Apr 22, 2013 10:59 pm
    Food.com Groupie
    [quote="Zeldaz"]Just don't use a lot pf it. You get the umami with just a little bit. It's not specifically Asian, it's international. Parmesan cheese, mushrooms, fish sauce, anchovies, Worcestershire, yeast, lots of international products provide the same savory flavor. Most cooking is done to taste.[/quote




    you are a wealth of knowledge!

    Thank you!!!! icon_smile.gif
    ]
    SarasotaCook
    Tue Apr 23, 2013 12:34 pm
    Food.com Groupie
    I have soy, fish sauce, worcestershire, etc is a variety of marinades. NOT all Asian. As mentioned ... the depth of flavor is really what adds the flavor. Just a little bit, can go a long way. Also, I also use low sodium.

    Yes, there is soy in many many recipes ... but, it really does add great flavor.
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