Jean B. wrote:
> blake murphy wrote:
>> On Wed, 06 Aug 2008 16:32:04 GMT, Michael "Dog3" wrote:
>>
>>> blake murphy >
>>> : in rec.food.cooking
>>>
>>>> i'll give it a try.
>>>>
>>>> i once (by mistake) used some pearl river bridge 'dark' soy for
>>>> fried rice, and the results were a little odd.
>>> I've never used the dark soy sauce. What was the taste like? Was
>>> it saltier than the regular soy sauce?
>>>
>>> Michael
>>
>> 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.
>>
>> your pal,
>> blake
>
> Ah! I was wondering how that compared to kecap manis. Thanks for
> clarifying.

I've got two different kinds of dark soy sauce, mushroom and premium.
They're a *lot* thicker than "traditional" soy sauce and a *lot* richer in
flavor - maybe almost sweeter. We've got at least 5 different kinds of soy
sauce in the house, but we pretty much use the dark. You don't have to use
as much of it, either. A little goes a long way.

kili