On Thu, 7 Aug 2008 14:49:14 -0700 (PDT), aem wrote:

> On Aug 7, 9:02*am, blake murphy > wrote:
>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>
>>> I've never used the dark soy sauce. *What was the taste like? *Was it
>>> saltier than the regular soy sauce?
>>
>> i wouldn't say saltier - maybe even less salty. *maybe a just a touch
>> sweeter. *the thickness is something between regular soy and indonesian
>> *kecap manis*. *anyway, the fried rice turned out awfully dark and tasted
>> different.
>>
> Here's what Ken Hom says in one of his cookbooks. "Light soy
> sauce ... is ...best...for cooking. It is saltier than dark soy
> sauce." "[Dark soy sauce] is aged much longer than light....hence its
> darker...color. It is slightly thicker and stronger than light...and
> is more suitable for stews. I prefer it to light soy as a dipping
> sauce."
>
> Note that when he says the light kind is saltier he means it tastes
> saltier. The actual sodium content listed on my bottles of the same
> brand show identical sodium content. And the stews he mentions for
> dark soy sauce are what we also call "red cooking." -aem

maybe i'll try this.

your pal,
blake