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Article: Soy sauce a lot more than stuff in those little packets.(Food Plus)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- August 15, 2001
CopyrightCOPYRIGHT 2001 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Don Mauer
Soy sauce: a simple yet elegant seasoning. It's as old as the ages - at least 2,500 years - but is newly discovered every day. It's difficult to describe soy sauce's intricate and sophisticated flavors, but there's nothing complex about its ingredients: soybeans, water and salt.
When I write "soy sauce," I'm not referring to the stuff found in those clear plastic packets tossed freely into take-out bags. No. That soy stuff never saw a fermentation tank and is really a mixture of hydrolyzed vegetable protein, hydrochloric acid with caramel (for color), corn syrup and preservatives.
"Real" soy sauce ferments for up to four ...