Quote:
Originally Posted by jedhead
I also tend to wing it when it comes to cooking. My dishes come out slightly different everytime. I do follow directions when baking since chemistry is involved. I have alter brown sugar to white sugar ratio to change the texture of my chocolate chip cookies, but that is about it.
One bit of advice about making sauces with soy sauce, the flavor changes some when you boil it and the imported Japanese soy sauce has a better taste because of the wine that the US version don't have.
I make a teriyaki sauce that I use for a base in many items I cook.
Bob
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Yeah I learned that the hard way a while ago, I only buy the imported soy sauce from the japanese market, anything japanese really i buy from there. Adding sake or some other sort of light alcohol keeps the soy from boiling to a teped taste, the sake just seems to taste better in the sauce than other alcohols, maybe its just me.