Marinade and marinading
Marination’ is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’ can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
Q: What makes Soy Sauce special?
A: Soy sauce is an amazing liquid…
It’s salty, tart, sweet, tangy and aromatic.
Soy sauce is a mix of fermented black soy beans and wheat.
The flavour largely depends on the proportions of soybean and wheat.
Japanese soy is around half half, while most Chinese soy sauces are made primarily from soybeans. In Chinese cooking this dark soy gives meat and poultry a deep red glazed exterior.
We have used light soy which has more wheat. Light in taste and flavour, it’s a popular choice.
We use a sticky soy sweetened with palm sugar. It’s popular in Indonesian cooking and very versatile.