Both cultures agree that soy sauce is truly the "master sauce" of Asia, fundamental to many Asian kitchens. Here are just a few of the many ways in which it is used:
In the American kitchen, soy sauce can be the secret weapon that gives dishes greater depth and complexity. With their new awareness of umami, many chefs and food scientists are reaching for soy sauce when a dish needs salt … plus a little something. They consider it a two-for-one ingredient that enhances flavor more than salt alone would.Consider some of these possible uses for soy sauce in the American kitchen:
Brewed soy sauce can even enhance sweet foods. The subtle salt content heightens flavor (think how bland cookies are without salt), and the roasted notes add richness, especially to chocolate desserts. The toasted, nutty, caramelized flavors of soy sauce marry perfectly with many finales. Try it:
Because traditionally brewed soy sauce is delicate, it can stay in the background, enriching and enhancing without overpowering. For chefs who want to take advantage of soy sauce's flavor-potentiating powers without leaving an Asian impression, a dash or two may be enough.
As you've learned, soy sauce contributes savory depth to many preparations—some of them not remotely Asian. We've gathered great recipes from celebrated chefs who use soy sauce in all menu parts, from appetizer to dessert. Their range is global—from Asian to Latin to Mediterranean—but soy sauce always fits. Click here to view recipes.As you read or make these recipes, look carefully at how soy sauce works to add color to marinades, a lift to chutney, savory and salty notes to aioli or rich meatiness to mushrooms. Whether you're preparing chicken cacciatore, prawn vindaloo, lamb shawarmas or vegetarian fajitas, ask yourself if a dash of soy sauce might help make the flavors bloom.Consider some of these possible uses for soy sauce in the global kitchen:
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