Those three sauces are my "go to" seasonings. I have also adopted the use of a masala dabba for powdered seasonings and have experienced very good results. All of this has been inspired by your CZcams postings. Thank you sir!
tak, if you could make a special soy sauce for fried rice, what would it be? right now i only use sesame oil, soy sauce and white pepper. i feel like i'm missing something, never really experimented with oyster sauce before
What do we think of low sodium soy sauce, like Kikkkoman? I usually add oyster sauce and others that have salt. It seems like the low sodium soy sauce would help me control this.
Do those containers of hoisin sauce and oyster sauce need to be refrigerated once they are open? I imagine the hoisin might not need refrigeration, since it is a lot like western bbq sauces. But, what about the oyster sauce, which contains oyster extract?
Establishing the base saltiness of the dish with soy sauce was not something I had considered before, thank you for this video.
Those three sauces are my "go to" seasonings. I have also adopted the use of a masala dabba for powdered seasonings and have experienced very good results. All of this has been inspired by your CZcams postings. Thank you sir!
This is a great video. I wish i could take your classes
Thank you. This is amazing to know.
Love you`r channel already, i would like to know your balance between light soy, oyster and hoisin?
I love your videos! Can you tell me what is the clear liquid I keep seeing you use to deglaze with?
So soy sauce , osyter then hoicin. I like the water to removed burn i never thought about that.❤
tak, if you could make a special soy sauce for fried rice, what would it be? right now i only use sesame oil, soy sauce and white pepper. i feel like i'm missing something, never really experimented with oyster sauce before
What do we think of low sodium soy sauce, like Kikkkoman? I usually add oyster sauce and others that have salt. It seems like the low sodium soy sauce would help me control this.
Do those containers of hoisin sauce and oyster sauce need to be refrigerated once they are open? I imagine the hoisin might not need refrigeration, since it is a lot like western bbq sauces. But, what about the oyster sauce, which contains oyster extract?
I like Kimlan soy better. Also, vinegar is a good flavor too.
The hard problem of consciousness is explaining the taste of burnt garlic.
If soy sauce is soybeans why do they add salt? We can add salt on our own
It's part of the process of making the soy beans ferment. Traditional soy sauce is always made by fermentation.
Why is Tak not present in this video?