I personally think regular soy sauce on its own is way too salty and prefer the low sodium stuff but the more I cook and learn about culinary science the more I wonder if using low sodium soy sauce is affecting the quality of my Asian dishes.
IS there a difference in using either of the two sauces or is it purely a preference (or lack thereof) for salty flavors in a dish?
For example, if I made a sukiyaki soup base with low sodium soy sauce would that change the quality of soup compared to using regular soy sauce? Like would it change the body of the flavor, weaken the flavor of the ingredients, make other flavors more pronounced, etc.?
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