A recipe that I'm making calls for heavy soy sauce or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.

In article 6lKeb.4792$hp5.1028@fed1read04,
says...
A recipe that I'm making calls for heavy soy sauce or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.




Regular dark soy will work for the mushroom soy. The mushroom stuff has
a stronger somewhat musty taste, that I prefer. I always though heavy
soy was the really thick stuff, that has a lot of sweetener (molasses?)
in it.

Try Kekap Manis indonesian Soy.
"kenR" wrote in message
m...
In article 6lKeb.4792$hp5.1028@fed1read04,
says...
A recipe that I'm making calls for heavy soy sauce or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.




Regular dark soy will work for the mushroom soy. The mushroom stuff has
a stronger somewhat musty taste, that I prefer. I always though heavy
soy was the really thick stuff, that has a lot of sweetener (molasses?)
in it.

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...
A recipe that I'm making calls for heavy soy sauce or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.



I buy Mushroom Soy from most of the Asian Food shops here in Sydney..It must
be generally available..It is a rather more 'Bitter' and stronger version of
Soy Sauce and has a strong Mushroom flavour....

Bigbazza..Oz..

Bigbazza wrote:

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...

A recipe that I'm making calls for heavy soy sauce or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.

I buy Mushroom Soy from most of the Asian Food shops here in Sydney..It must
be generally available..It is a rather more 'Bitter' and stronger version of
Soy Sauce and has a strong Mushroom flavour....

Speaking of bitter soy.. I've noticed that my soy seems to get old
rather fast. I buy the big bottles of soy for the brand I like, since
they don't sell anything smaller.. but I don't use it fast enough and
it gets a stale taste. Anyone else notice this?

Is there a way to freeze a portion of it or way to store the unused
part?

--
Dan

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...
A recipe that I'm making calls for heavy soy sauce


If it's a Chinese recipe, it is probably just dark soy sauce (as opposed to
light soy sauce).


or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.


If it's a Chinese recipe, I'd just substitue the regular soy sauce you
always use.

Peter

I've started using Mushroom flavored dark soy as part of a dipping
sauce (with vinegar, chili oil, and a dash of dark sesame oil) for
Chinese dumplings. It is a bit thicker than usual, but has better
flavor and not sweeter IMHO.

A variety of bands are available in my local SUper 88, an Asian
supermarket. I liked Pearl RIver Bridge, am now trying Lrr Kum Kee
(not as thick), and will be trying Hai Tan brand.\

BTW, I have taken to keeping the soy in my refrigerator to avoid the
mustiness. As long as it has the time it takes for the dumplings to
steam to warm up, it seems fine.

Cheers!
Allyn


On 02 Oct 2003, Dan Logcher wrote in
:

Bigbazza wrote:

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...

A recipe that I'm making calls for heavy soy sauce or mushroom
soy. Does anyone know what that is or a substitute for it?
Thanks.

I buy Mushroom Soy from most of the Asian Food shops here in
Sydney..It must be generally available..It is a rather more
'Bitter' and stronger version of Soy Sauce and has a strong
Mushroom flavour....

Speaking of bitter soy.. I've noticed that my soy seems to get
old rather fast. I buy the big bottles of soy for the brand I
like, since they don't sell anything smaller.. but I don't use
it fast enough and it gets a stale taste. Anyone else notice
this?

Is there a way to freeze a portion of it or way to store the
unused part?

Thanks all, I appreciate the input. I made the recipe last night and did
just use the regular soy in it. It was delicious anyway. A beef and brocolli
dish that was to die for. I found some of that soy online and may order some
later on. If the recipe was that good without it, I can only imagine what it
would taste like with it.
I too, keep all my different blends of soy in the refrigerator. If anyone is
interested, I'll post the recipe.


"Peter Dy" wrote in message
om...

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...
A recipe that I'm making calls for heavy soy sauce


If it's a Chinese recipe, it is probably just dark soy sauce (as opposed
to
light soy sauce).


or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.


If it's a Chinese recipe, I'd just substitue the regular soy sauce you
always use.

Peter

Hello, most sauces should be kept in the refrigerator and will easily last
to the USE BY DATE, but all sauces should not be used past the useby date as
they start to ferment and get sour...the thick soy is better in stirfrys and
fried rice or the light soy.

Regards Gerry
"Peter Dy" wrote in message
om...

"Aria" wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...
A recipe that I'm making calls for heavy soy sauce


If it's a Chinese recipe, it is probably just dark soy sauce (as opposed
to
light soy sauce).


or mushroom soy. Does
anyone know what that is or a substitute for it? Thanks.


If it's a Chinese recipe, I'd just substitue the regular soy sauce you
always use.

Peter

Salut/Hi Gerry,

le/on Fri, 03 Oct 2003 13:52:14 GMT, tu disais/you said:-

Hello, most sauces should be kept in the refrigerator and will easily last
to the USE BY DATE,

That's neither true for fish sauce or soy sauce. Neither of these need be
kept in the fridge.


--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.

Allyn B. Brodsky wrote:

I've started using Mushroom flavored dark soy as part of a dipping
sauce (with vinegar, chili oil, and a dash of dark sesame oil) for
Chinese dumplings. It is a bit thicker than usual, but has better
flavor and not sweeter IMHO.


Sounds good. I will try this. I've been trying to make a dipping
sauce comperable to Mary Chung's rav sauce. Any thoughts?


A variety of bands are available in my local SUper 88, an Asian
supermarket. I liked Pearl RIver Bridge, am now trying Lrr Kum Kee
(not as thick), and will be trying Hai Tan brand.\


I'll check the Super 88.


BTW, I have taken to keeping the soy in my refrigerator to avoid the
mustiness. As long as it has the time it takes for the dumplings to
steam to warm up, it seems fine.

I've been getting Superior brand soy, which only comes in big bottles.
I don't have enough room in the fridge for the big bottle, so I was
wondering if I could put it in a jar and maybe freeze most.. or maybe
just refridge the jar. I guess I'm answering my own question. But please
let me know if you have a better idea.

--
Dan

"Ian Hoare" wrote in message
...

That's neither true for fish sauce or soy sauce. Neither of these need be
kept in the fridge.



While soy sauce does not need to be kept in the fridge, it is a good idea to
do so--especially if you do not use it frequently. My Japanese friends keep
their regular soy sauce (daily use stuff) in the cupboard, but their premium
soys (which are used only for special occasions/dishes) are kept in the
fridge because they will deteriorate in flavour over time.
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On 03 Oct 2003, Dan Logcher wrote in
:

Allyn B. Brodsky wrote:

I've started using Mushroom flavored dark soy as part of a
dipping sauce (with vinegar, chili oil, and a dash of dark
sesame oil) for Chinese dumplings. It is a bit thicker than
usual, but has better flavor and not sweeter IMHO.


Sounds good. I will try this. I've been trying to make a
dipping sauce comperable to Mary Chung's rav sauce. Any
thoughts?

I haven't had that one, but I got into this because the dumpling (er
"Peking Ravioli" in Boston) sauce at Chang's House across the street
from me tended to be sweeter, with more garlic, a trace of ginger,
and some sliced scallion in it. I meant to reduce it to soy, vinegar
and chili oil. As it turns out, the Hunsty brand chili oil I am using
now still has a trace of garlic flavor, but it is all right. I'd
like to find some crushed red chilis in oil, no garlic, next time.
Given the basic sauce in a dipping plate (Crate and Barrel), it
wouldn't be hard to add scallion and/garlic, if you prefer.

BTW, the dumplings, also from Super 88, I have become most fond of
are Chinese Brand Pork and Mushroom, 30 oz, 48-50 pieces. The dough
is less delicate than the Japanese style but they steam up better.


A variety of bands are available in my local SUper 88, an Asian
supermarket. I liked Pearl RIver Bridge, am now trying Lrr Kum
Kee (not as thick), and will be trying Hai Tan brand.\


I'll check the Super 88.

The convenient one for me is at Packard's Cornor. There's a bigger
one further east, I'm tolf, but this is pretty fine.


BTW, I have taken to keeping the soy in my refrigerator to
avoid the mustiness. As long as it has the time it takes for
the dumplings to steam to warm up, it seems fine.

I've been getting Superior brand soy, which only comes in big
bottles. I don't have enough room in the fridge for the big
bottle, so I was wondering if I could put it in a jar and maybe
freeze most.. or maybe just refridge the jar. I guess I'm
answering my own question. But please let me know if you have a
better idea.

No real idea. I use it mostly for the dumplings, or when I take home
some sushi, slthough the dark soy is a little overpowering for sushi.
The size I get is 500 ml (16.9 oz).

I should probably keep the black sesame oil in the refrigerator as
well, but it seems ok so far.

One day we sould meet for an expedition to Shushi Island....

Cheers!
Allyn

Allyn B. Brodsky wrote:

On 03 Oct 2003, Dan Logcher wrote in
:


Sounds good. I will try this. I've been trying to make a
dipping sauce comperable to Mary Chung's rav sauce. Any
thoughts?


I haven't had that one, but I got into this because the dumpling (er
"Peking Ravioli" in Boston) sauce at Chang's House across the street
from me tended to be sweeter, with more garlic, a trace of ginger,
and some sliced scallion in it. I meant to reduce it to soy, vinegar
and chili oil. As it turns out, the Hunsty brand chili oil I am using
now still has a trace of garlic flavor, but it is all right. I'd
like to find some crushed red chilis in oil, no garlic, next time.
Given the basic sauce in a dipping plate (Crate and Barrel), it
wouldn't be hard to add scallion and/garlic, if you prefer.


You should try the ravs at Mary's. They are hand made daily, and the
sauce is a nice hot variety. I know what you mean about the sauces
from most places being sweeter, I do not like a sweet sauce.


BTW, the dumplings, also from Super 88, I have become most fond of
are Chinese Brand Pork and Mushroom, 30 oz, 48-50 pieces. The dough
is less delicate than the Japanese style but they steam up better.


I am very familiar to this brand. I have pruchased these for a while.

No real idea. I use it mostly for the dumplings, or when I take home
some sushi, slthough the dark soy is a little overpowering for sushi.
The size I get is 500 ml (16.9 oz).

I should probably keep the black sesame oil in the refrigerator as
well, but it seems ok so far.


I go thru sesame oil quicker than I do soy.. but the funny part is
that I have a salt tooth.


One day we sould meet for an expedition to Shushi Island....

Yes that would be great.

--
Dan

Salut/Hi Rona Yuthasastrakosol,

le/on Fri, 3 Oct 2003 14:15:05 -0500, tu disais/you said:-


"Ian Hoare" wrote in message
.. .

That's neither true for fish sauce or soy sauce. Neither of these need be
kept in the fridge.



While soy sauce does not need to be kept in the fridge, it is a good idea to
do so--especially if you do not use it frequently.

Don't agree at all. Sorry. My big (1 l.) bottles are kept in the cupboard
above the sink without noticeable change over 6 months 1 year. The plasitc
5 litre containers from which I refill them last 3 years in a cellar.

My Japanese friends keep their regular soy sauce (daily use stuff) in the cupboard, but their premium
soys (which are used only for special occasions/dishes) are kept in the
fridge because they will deteriorate in flavour over time.

I have french friends who keep eggs in the fridge, doesn't make them right.

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.