Light and all purpose soy sauce is used when you want to add soy sauce seasoning (salt) to dishes without overwhelming it with strong soy flavour or making the dish a dark colour. So I use dark soy sauce to colour sauces/noodles and for flavour, then top up the saltiness using light soy sauce which adds saltiness, a little bit of flavour, and not much colour.ĭark soy sauce is used for colour and flavour – it adds a terrific mahogany stain to anything it comes in contact with, from the Lo Mein noodles pictured above to the dark, spicy Sichuan sauce of Kung Pao Chicken, Thai Basil Chicken and Pad See Ew (Thai Stir Fried Noodles). If you just use light soy sauce, the sauce will be salty, but not very flavourful. If you only use dark soy sauce, the sauce flavour is way too strong. What this means – many recipes call for a combination of dark soy sauce and light sauce to get the right balance of flavour, colour and saltiness. This is because dark soy sauce has a much stronger soy flavour which overpowers the salty flavour. Soy Sauce Trivia! Though dark soy sauce has more salt it in that light soy sauce, light soy sauce tastes saltier. The main takeaway here is that dark soy is saltier than light and all purpose. Sodium percentages is the salt % in each type of soy sauce, and is an indication only as they differ between brands. Light soy sauce (7.2% sodium) – adds salt to a dish but doesn’t stain noodles a deep mahogany colour nor does it add much “soy flavour”ĭark soy sauce (9.3% sodium) – must more intense in flavour and saltiness, noodles become a lovely dark colourĪll purpose soy sauce (7% sodium) – pretty much light sauce but slightly more soy flavour. Here’s the main difference between each of them: But you must NEVER use dark soy sauce unless a recipe calls for it – it is very strong and will overpower the dish!ĭifference between each type of soy sauce You can interchange light soy sauce and all purpose soy sauce in recipes. I’m going to refer to this as “all purpose soy sauce” in this post, to avoid confusion. Not light, dark, sweet, mushroom or any other type of soy sauce. Soy sauce (all purpose, “normal” or “standard” soy sauce”) – when bottles are simply labelled “soy sauce”. Left to right: light soy sauce, dark soy sauce and all purpose soy sauce. It is overpoweringly strong.Īlso see Asian market shopping list. NEVER use dark soy sauce unless a recipe specifically calls for it. If a recipe just says “soy sauce”, use an all purpose soy sauce OR light soy sauce and
You can interchange light soy sauce and all purpose soy sauce in recipes Here’s a simple explanation of the difference between the 3 main types of soy sauce (light, dark and normal).
0 kommentar(er)
