How do you make soy sauce?

Answer 1

Many sauces start out with flour, milk, and butter. Then you add whatever seasonings you want! I like using cheese, pepper, salt, and maybe some basil, and there! You've just made a fantastic cheese sauce.

And be creative! Cooking should be fun!

Make sure you use flour and butter, half and half...cook about 4 minutes on low to medium heat until the flour is cooked. Slowly add milk or cream, or one can use just chicken stock; if you have 1/4 cup of roux (flour and butter) then you would have at least one cup of milk, but keep adding until you have a cream consistency. Stir constantly with a whisk while introducing milk to roux.

(the above method is used to make a roux sauce only--a roux has a fat and flour base--but there are many other types of sauce, including egg-based sauces and fruit sauces)

Answer 2

Soya Beans are cooked, which kills all of the bacteria on their surface, and mixed with groundroasted wheat. Aspergillus mould is added to the mixture. the mixture is spread out on warm shallow trays and supplied with air. Enzymes produced by the Aspergillus mould catalyse the break down of the proteins and carbohydrates in the mixture. the amino acid and sugar content of the mixture increase Brine (Sodium Chloride Solution) is added to the mixture. it gives soy sauce its salty taste and helps to preserve the final product. yeasts and lactobacillus bacteria, which are able to tolerate high levels of sodium chloride and low levels of oxygen, are added to the brine mixture. the conditions stop the activities of the aspergillus mould. the sugars in the mixture are fermented by the the yeasts and lactobacillus bacteria. Raw soy sauce is drained from the mixture. the liquid is filtered and cleared of any sediment (Filtration). The filtered and cleared liquid is heated to 72C (Pasteurisation) and stored to allow its flavours to develop. it is then put into sterilised bottles ready for sale. Answer given by Jamie Brown, Hereford, England

Answer 3

Here's my homemade recipe for soy sauce. It's delicious.

1-1/2 cups boiling water

4 TBS beef bouillon granules (lower sodium works too)

4 TBS cider vinegar

1 TBS dark molasses

1 tsp sesame seed oil

pinch of black pepper

Whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. May be refrigerated indefinitely. Makes 2 cups.