Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Hey all, Does anyone have any ideas for substitution for soy sauce in Asian recipes? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 At 06:30 PM 12/6/2009, you wrote: Does anyone have any ideas for substitution for soy sauce in Asian recipes? There's one in Raman Prasad's cook book; I've been working on an oyster sauce, but it's not yet quite right. Mostly, I sub sesame oil or toasted sesame oil. I usually use the regular sesame with chicken or shrimp, and the toasted with beef or pork. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2009 Report Share Posted December 7, 2009 My guy made this a while ago. He just comes up with these magnificent recipes and then never writes anything down! I did have him try to explain what he threw into the Vita-Mix and this is what he said: " mushroom, citrus, salt, sesame oil, water basically. smoked paprika for the better ones. it's basically a salty earthy taste with sweet and mildly smoky high points when it's a good soy sauce (as i like it anyway). the sweet can be mildly fruity. basic soy sauces are just dark saltiness i probably added a bit of honey to get sweetness come to think of it. it would probably be easier to make one by cooking actually, i've only made raw ones. cooking the mixture down would yield a stronger sauce which would act more like soy sauce which is a very concentrated taste " Sorry there aren't any measurements but what he came up with was quite fabulous. You could try to play around with it and see if you come up with something you enjoy? Stacey > > Hey all, > > Does anyone have any ideas for substitution for soy sauce in Asian > recipes? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 If you sub sesame oil, how much do you use? If a recipe calls for 1 tbsp soy sauce, would you use 1 tbsp sesame oil, or less? Thanks! To: BTVC-SCD Sent: Sun, December 6, 2009 4:54:14 PMSubject: Re: Soy Sauce Subsitute At 06:30 PM 12/6/2009, you wrote: Does anyone have any ideas for substitution for soy sauce in Asian recipes?There's one in Raman Prasad's cook book; I've been working on an oyster sauce, but it's not yet quite right.Mostly, I sub sesame oil or toasted sesame oil. I usually use the regular sesame with chicken or shrimp, and the toasted with beef or pork. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 At 12:16 AM 12/12/2009, you wrote: If you sub sesame oil, how much do you use? If a recipe calls for 1 tbsp soy sauce, would you use 1 tbsp sesame oil, or less? That's generally what I've done. You may have to add a little extra salt since, of course, soy sauce is often very salty. This is NOT going to taste the same as if you used soy sauce, but I rather like the flavor -- in fact, when we eat out at a Chinese restaurant, once they get over the shock of " no rice, " I've had some very good stir-fries by telling them sesame oil, ginger, and garlic, and then specifying what meat and veggies I want. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 I use broth, and herbs, you are making your own oyster sauce? Most store bought oystersauce has wheat and msg in it. Lots of time just to kick things up.. for myself (I am wheatintollerant) I use gluten free chilli sauce in small amounts mixed with broth, and herbs. Anneke Does anyone have any ideas for substitution for soy sauce in Asian recipes?There's one in Raman Prasad's cook book; I've been working on an oyster sauce, but it's not yet quite right.Mostly, I sub sesame oil or toasted sesame oil. I usually use the regular sesame with chicken or shrimp, and the toasted with beef or pork. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 At 04:17 AM 12/13/2009, you wrote: I use broth, and herbs, you are making your own oyster sauce? Most store bought oyster sauce has wheat and msg in it. Lots of time just to kick things up.. for myself (I am wheat intollerant) I use gluten free chilli sauce in small amounts mixed with broth, and herbs. Well, I'm working on the oyster sauce. Or I was. Problem is, my oyster people lost their fleet and processing facility in Katrina, had no insurance (not available) and it's been hard to get a source for oyster liquor. Just recently tracked one down, and need to try this again.... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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