Soy Sauce

Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to increase its shelf life.
This is only true for favored oyster sauce. The real good one are the one made from real oysters, no msg added. I strongly object using favored oyster sauce as it gives no health benefit.

This depends on the density of the soy sauce. Assuming the soy sauce is 5% more dense than water (an approximation I found doing a web search), then the density of soy sauce would be 1.05 g/mL. 1 gal soy sauce x (3785.41 mL / 1 gal) x (1.05 g / 1 mL) (0.0022 lb / 1 g) = 8.74 lb The answer is ~8.74 pounds based on the approximate density of soy sauce and rounding to two decimal places.

its traditional

Lactic Acid...... this adds flavour....

No! There is not MSG in peanut butter. Why did you ask?

nothing will happen because i tryed it

Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It originated in China in the 2nd century AD and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.

Soy sauce, or soya sauce, is produced by fermenting soybeans with Aspergillus oryzae and Aspergillus soyae molds along with roasted grain, water, and salt. Source: http://en.wikipedia.org/wiki/Soy_sauce

Obvisously you are allergic to gluten/wheat or have coeliac disease. I have coeliac disease and have found that it depends what soy sauce it is. At restraunts/take away joint of course you have to ask but my faviorite type is fountain and can be found in coles.

Yes, it is free of any gluten!

I would dilute some Marmite with water.

If you have some Marmite (sandwich spread) available. It is vegetarian and the taste would be similar to soy sauce .You can adjust the saltiness by adding more or less water.

Approximately 2/5 of a cup

yes

Most people would consider table salt a pure compound, sodium chloride.

But the table salt usually sold in stores is iodized salt: a mixture of sodium chloride, potassium iodide, dextrose, and calcium silicate (to prevent caking).

Fermenting agents

The wheat-soy mixture is exposed to specific strains of mold called Aspergillus oryzae or Aspergillus soyae, which break down the proteins in the mash. Further fermentation occurs through addition of specific

bacteria(lactobaccillus) and yeasts which enzymatically react with the protein residues to produce a number of amino acids and peptides, including glutamic and aspartic acid, lysine, alanine, glycine, and tryptophane. These protein derivatives all contribute flavor to the end product.

lt is either salty or sour.

soy sauce

no but sure-gel will you get it at any grocery store in the jello isle and mix it in a cup of water and chug it down.

Soy sauce is made from the soy bean. It also has a large amount of sodium (AKA Salt).

Kokubushi, made using rice, wheat, and soybeans is the most basic form of soy sauce. These ingredients are put through a complex process of fermentation using rice malt mold, lactic acid, and yeast to make soy sauce.

The main ingredient in miso is soybean, mixed with koji (rice malt) or salt for fermentation. Unlike soy sauce, the mold or other microorganisms function differently under different climate, thus the miso of each region has a different taste.

Depends on how they're prepared. Roasted soybeans, dont need to be refrigerated. Fresh beans or canned beans do need to be stored and only stay fresh for about 2-3 days. If they're fresh- edamame- they also need to be refrigerated and can be frozen for a while. They key to making sure they're fresh is smell. If they smell off, don't eat them.

I got this off another website, i have never tried this...

SOY SAUCE SUBSTITUTE

1 1/2 c. boiling water

4 tbsp. low sodium beef bouillon

Pinch pepper

1 tbsp. dark molasses

4 tbsp. cider vinegar

1 tsp. sesame seed oil

Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.

It takes three years.

Any hot liquid will melt ice, so if you heat it up it would work. I suspect it also has a fairly high salt content, which will react and melt the ice. As far as the Scoville Units, they only burn tongues, not ice.