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Explain dark soy sauce vs regular soy sauce
| unhinged seedy school cafeteria | 01/16/26 |
| fear-inspiring roommate double fault | 01/16/26 |
| unhinged seedy school cafeteria | 01/16/26 |
| iridescent cocky multi-billionaire | 01/16/26 |
| unhinged seedy school cafeteria | 01/16/26 |
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| iridescent cocky multi-billionaire | 01/17/26 |
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| unhinged seedy school cafeteria | 01/17/26 |
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| unhinged seedy school cafeteria | 01/17/26 |
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Date: January 16th, 2026 6:13 PM Author: unhinged seedy school cafeteria Got some Lee Kum Kee premium dark and really like it. What makes this so good on steak compared to regular soy sauce? Is it the caramel coloring?
Dark: https://www.amazon.com/gp/aw/d/B003U2AAQY
Regular:
https://www.amazon.com/gp/aw/d/B004XX1NKQ |
Date: January 16th, 2026 6:14 PM Author: fear-inspiring roommate double fault I always assumed they just continued to ferment it for longer, for a stir fry I like to do 1/3 dark soy to 2/3 regular in my sauce (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49594950) |
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Date: January 16th, 2026 6:20 PM Author: unhinged seedy school cafeteria I bet someone here knows. My dark is younger than my light i think (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49594963) |
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Date: January 16th, 2026 7:32 PM Author: iridescent cocky multi-billionaire Light soy sauce is for salt. Dark is for color and subtle flavor.
If this is supposed to be a honeypot for Asians, you're going to get a lot of false positive cookingmos |
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Date: January 16th, 2026 7:48 PM Author: unhinged seedy school cafeteria I’m genuinely curious about the sauces (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595226) |
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Date: January 16th, 2026 10:40 PM Author: fuchsia church building filthpig It's not subtle in flavor. It adds substantial umami. Great for making things deliciously savory without blowing the salt content into the stratosphere or making the food taste "Asian" (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595669) |
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Date: January 17th, 2026 10:32 AM Author: iridescent cocky multi-billionaire Agreed, but a flavor that is not "cheese" or "mint" is subtle to noncookmos. (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49596208) |
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Date: January 17th, 2026 11:25 AM Author: bespoke theater (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49596300) |
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Date: January 16th, 2026 7:54 PM Author: Garnet Location Athletic Conference I understand it the same way as rear naked choke tp. “Light soy sauce” is normal soy sauce with the salt and umami and flavor. Dark soy is more of a coloring agent, you add a dash along with light soy when you want eg fried noodles with a rich dark color. (not azn but have messed around plenty trying to make azn food) |
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Date: January 16th, 2026 10:32 PM Author: unhinged seedy school cafeteria Dark is way more savory though. It’s crazy (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595659) |
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Date: January 16th, 2026 9:08 PM Author: Naked Territorial Meetinghouse Antidepressant Drug I rike-a soy sauce on my real American steak! (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595457) |
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Date: January 16th, 2026 9:16 PM Author: contagious boiling water immigrant (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595473) |
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Date: January 16th, 2026 10:32 PM Author: unhinged seedy school cafeteria (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595660) |
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Date: January 16th, 2026 9:12 PM Author: cerise new version church thoo dark (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595465) |
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Date: January 16th, 2026 9:16 PM Author: contagious boiling water immigrant (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595474) |
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Date: January 16th, 2026 10:32 PM Author: unhinged seedy school cafeteria (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49595661) |
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Date: January 17th, 2026 9:05 PM Author: Cracking Field (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597700) |
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Date: January 17th, 2026 11:22 AM Author: dull pontificating base its ying and yang for soy sauce. light v dark. thinner v thicker. saltier v sweeter. sooner v later.
light (what most westerners know as regular) soy sauce in chinese translates as "fresh extract." it is pressed from recently fermented soybeans. in cooking, it is typically added earlier in the cooking process as it will darken over time with heat.
dark soy sauce in chinese translates as "old extract." it is pressed from soybeans that have been fermented much longer. in cooking, it is typically added later in the cooking process. recipes that you see where light and dark are mixed together to form a marinade are garbage and wrong. dark soy sauce should be used as a finisher in fast wok cooking, much like sesame oil. |
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Date: January 17th, 2026 11:33 AM Author: Flushed laughsome personal credit line You're a great poster imo (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49596305) |
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Date: January 17th, 2026 5:57 PM Author: unhinged seedy school cafeteria Interesting. Is there dark soy sauce that doesn’t use caramel coloring (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597277) |
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Date: January 17th, 2026 8:55 PM Author: dull pontificating base among chinese soy sauces, no. chinese dark soy sauces will always have either caramel or molasses which gives it that sweeter darker profile. chinese dark soy sauces may also be called black soy sauce, and even double black soy sauce, but that is just the amount of caramel or molasses in the soy sauce.
the SE asian countries have an entire soy sauce lineup in the dark profile that i am less familiar with. my wife is thai and she uses a dark soy sauce that is based on palm sugar which is a different sweet profile than sugarcane. thais like to use palm sugar a lot. i had never encountered palm sugar until i met my wife. she also uses a mushroom flavored soy sauce, and a brand called maggi which best i can describe as a light smoky soy sauce. |
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Date: January 17th, 2026 10:42 PM Author: unhinged seedy school cafeteria ty (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597893) |
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Date: January 17th, 2026 6:34 PM Author: Garnet Location Athletic Conference (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597372) |
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Date: January 17th, 2026 6:45 PM Author: indigo bull headed internal respiration masturbator (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597396) |
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Date: January 17th, 2026 6:00 PM Author: jet-lagged center persian BTW, using straight MSG is underrated. (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597287) |
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Date: January 17th, 2026 6:34 PM Author: unhinged seedy school cafeteria MSG is 180. I add it to pretty much everything you’d put salt on (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597368) |
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Date: January 17th, 2026 6:35 PM Author: Garnet Location Athletic Conference a little sprinkle of msg along with salt in scrambled eggs is absolutely transformative (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597374) |
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Date: January 17th, 2026 7:06 PM Author: unhinged seedy school cafeteria (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597434) |
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Date: January 18th, 2026 4:14 PM Author: jet-lagged center persian (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49599137) |
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Date: January 17th, 2026 6:44 PM Author: indigo bull headed internal respiration masturbator more athletic (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2#49597394) |