I cook mostly asian food at home, and a lot of the dishes I make have sauces that are soy sauce based. I usually add it around the second half of cooking time, after cooking the meat/protein and mixing in the sauce ingredients (soy sauce, mirin, sesame oil, etc.). As the other comment said, be careful with the salt as soy sauce is already salty to begin with. I usually season with garlic, onions, and pepper only as the soy sauce takes care of the saltiness.
Never use salt and soy sauce in the same dish. Soy sauce by its very nature is very salty. Use it sparingly, and it does add a wonderful umami element to your dish. Works great with rice noodles, chicken, beef, pork, veggies, and is complimented very nicely with sesame oil, shaoxing wine, rice wine vinegar, and hoisin sauce. Chinese cooking is a complete game changer and it’s so damn easy.
Caramelize the following.
1/4 c. Sugar
2+1/2 Tbls. Water
Then whisk in a little at a time
1 c. Water
1 Tbls. Cornstarch
1 tsp. Vanilla
pinch of salt
bring to a boil then remove from heat mixing in
2 tsp. Ground unsalted sunflower seeds
1 tsp. Ground black walnuts.
So far not too bad. The sweetness is perfect (i’m guessing I used about two or three tablespoons of the sauce on a buckwheat and sunflower seed pancake). Will have to wait til tomorrow to see how it cures overnight.
There was one hiccup. I mixed in the cornstarch into the water, and the water really needed to be boiling (which wasn’t possible with the cornstarch). Though, so far it seems fine. So maybe it won’t be a problem.
Based on the wording of your post, there’s a few different questions it seems like you could be asking.
How to make this already existing syrup less sweet?
How to make future syrups less sweet?
How to make future syrups with less sugar?
To make the current one less sweet, I think you could add something with bitterness or acidity. They literally make black walnut bitters, and you could look into adding some of that ino the syrup. Depending on how you plan to use it, you could serve it with an acidic component.
To make future syrups less sweet, you could use glucose, which is less sweet than sucrose or fructose. To make them less sweet and have less sugar, you could use many different thickeners depending on how you want the texture. Xanthan gum, gum Arabic, maltodextrin, pectin, etc.
In addition to what Jet said (agar, xanthan gum, gelatin,); you can add starches like corn starch or potato starch. a little goes a long way.
another thing is, for sauces, you can just cook off most the liquid and call it good. Especially for pan sauces made by deglazing fond- drain off excessive oil/grease and then add in some sort of liquid- vinegar, lime juice, straight water. scrap the pan and whisk until the fond is smooth.
Edit to add: you can also mix and match, to get the texture you want. Like with pie thickeners, it’s usually a mix of sugar, corn starch and some gelatin; to give it the perfect texture
Just to add to this, fruit can be used to both cut out a lot of the sugar and to thicken sweet sauces as well.
Also, I just realized I could make date paste. (Something that never crossed my mind til reading your comment, 🙄. I’ve blended them fresh, but have never softened them).
As for caramel, I can find lots of things about sugar-free, but nothing on lowering the sugar content. “3 Ingredients Sugarfree Caramel Sauce” However, this video makes me think I could easily thicken and lower the sugar content of at least a buttery caramel. (Mental note to self; give that idea a try).
Depending on the variety you’re growing they can be extremely sweet. Like candy. This is because heirloom varieties in particular, when frozen, will convert their starches to sugars in an attempt to survive.
Most carrots sold to supermarkets or grocers are not able to do this, and they’re less sweet (but still fairly sweet, for a vegetable.).
part of the science of why we’re so keyed for sweet things… is because sweet meant it was ‘in season’.
Dal’s from the Indian subcontinent, so naan is great with it (though flatbreads like roti or chapati are more common I’ve heard). The nuttiness of accompanying basmati rice is also a classic (a combo known as dal bhat; for this, imo a thicker, pastier dal works better). Add some lime and/or cilantro to the rice for freshness, or have raw veggies like broccoli or cucumber with a yogurt dip to cool off from the warm spice flavors.
“Dal” is basically the hindi/urdu word for any legumes (beans, peas, lentils, etc) that are cooked straight from the dried form. Since there are many different types of beans, and many preparations, they are pretty varied. For a good easy recipe to try, I like Priya Krishna’s recipe. In her book, she has a flowchart of how you change the recipe to accommodate for different types of lentil (like cooking time and amount of water).
A trick I use with questionable fish is to soak the fillet in milk after it thaws for 20 min to 2 hours. Pat it dry and glaze/season. It usually takes any “fishyness” smell/flavor out of it.
Sure, though, it might be a good idea to make a more highly flavored meal like cheese crusted or maple glazed. My favorite form of salmon (baked and topped with a piccata like sauce) would probably be pretty underwhelming if the meats not in great shape.
That all said a few months in the freezer probably wouldn’t sap out too much flavor, even if it was just in a zip lock bag.
Thank you, good to have reassurance. I have it in a miso honey garlic marinade right now which I think will help. Another possibility which I often use for the tail end bits is a panang curry.
Most recently, I used this flour tortilla recipe and was happy with the results. I found having a video helpful as another form of feedback to see if I was following the recipe correctly.
This is my goto recipe. I use the butter variant and they’re fluffy, chewy and perfect every single time. I used to use a press, but didn’t care for how small the tortillas ended up so I mostly smash the dough balls with a large pan or something similarly silly.
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