New batch of soy sauce (the DARK one)

New batch of soy sauce (the DARK one)

Postby GUS » Mon Nov 10, 2014 6:25 pm

Am just putting another 500ml of Light soy to the smoke, & realised the other day I haven't tried a decent amount of dark, with both this time after smoking I am going to store them in a dedicated fridge . cold room storage in a box.

Then will jump onto the dark soy, I have 1.8 litres of Lee Kum Kee premium dark to test out & mature also, was cheap because it was missing its plastic lid *but seal is intact.

Previously i've stored in a cool larder, what would your maturation & storage recommendations be please folks?
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Re: New batch of soy sauce (the DARK one)

Postby wheels » Tue Nov 11, 2014 11:56 pm

I think that the LKK Premium's naturally fermented, so I'd refrigerate it.

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Re: New batch of soy sauce (the DARK one)

Postby GUS » Wed Nov 12, 2014 8:49 am

Ok, thanks wheels.

I only buy he naturally brewed stuff (its all chinese made :roll: ) which is always a little concerning bearing in mind "baby formula & melamine".

I can never seem to find any variation on japanese brewed soy sauce.

Going back to "fridge-ing soy" I never have (seems alien to me) I always keep it in the walk in larder which has seemed ok till now, have I made a soy sauce faux paux!?

^& if refigerated (1c) what is it's best serving temperature for flavour?

My smoked stuff sits in a corked brown beer bottle.
(I hate the idea of an additional fridge for condiments, regardless of how tastey they may appear. :cry:
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Re: New batch of soy sauce (the DARK one)

Postby wheels » Wed Nov 12, 2014 1:11 pm

I've always just kept soy in the cupboard. It was a Chinese restaurant owner on the TV that said it.

It seems to me that there's a lot of things that we used to keep un-refrigerated that we're now told to keep in the fridge. It can't all be necessary, surely?

However, my gut feeling is to refrigerate this - but if using it as a condiment, to serve it at room temperature.

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Re: New batch of soy sauce (the DARK one)

Postby GUS » Wed Nov 12, 2014 5:03 pm

Thanks wheels.

Unless you are an eatery it's unlikely that getting a bottle out 30 mins before hand, decanting some into a bowl etc will ever happen, most food is grab condi's, sit down , add condi's ..eat, eat eat, put condis back in cupboard.

oh for a simple life.
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Re: New batch of soy sauce (the DARK one)

Postby slemps » Fri Nov 21, 2014 4:56 pm

Smoked soy sauce!

Great idea Gus!
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Re: New batch of soy sauce (the DARK one)

Postby GUS » Fri May 01, 2015 4:57 pm

Just to update this thread (as there are multiple soy smoking threads, however if this is the only one some lazy blighter searches, ..they'd be none the wiser).

Smoked soy works very well on plain rice (I eat it as almost a "fast" day to rest my gut). smoked soy dark / light matured & kept in the fridge thereafter is delicious, best used with neutral foods where the soy on its own is enough, & the smoke peps it up further. :wink:

not tried it with anything "involved" so if you do please add to the thread.

recommended: use as a kitchen condiment to add a tickle of smokiness.
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