Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the
I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come
If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated.
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a s
I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very unde
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. Any tips to buy it. During my reading, peop
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
I was a vegetarian restaurant over the weekend and ordered a meal that had "tofu" and "soy protein". The soy protein looked somewhat like steak, but was whiter
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of fl
I cooked a litre of soybeans for two hours and cooled them for 15*. I should put them in the refrigerator, but in what solution? My intuition says that an acidi
The instructions in the soybeans say that parboil first and then simmer slowly for two hours. Let's consider this in the scale of my plate. The power-scale of
I'm new to soy sauce and have heard that it's essential in chinese cuisine. But it doesn't seem to add any flavor to my noodles. I'm adding the sauce before I p
How long can I keep cooked textured vegetable protein (soy) in fridge and does it matter if it is mixed with for example some spices and rice? Will it then shor
I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya
To begin with, I use soy cream instead of dairy-based cream. It tastes alright, but not superb, and it seems to require more salt. What is missing that I shoul
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remo
I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices. I put it to marinate for 3-4 hours (like I mostly do), but I couldn't cook it th