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Quick Tip #96: Soy many options!
has become such a common addition to Western cuisine, most people would be familiar with its salty, Asian tang.
Less well known however, is the range of soy sauces available.
courtesy of Pixabay
made of soybeans and wheat, comes in both
light - intense flavour, used for seasoning
dark - more subtle, best used for marinades or dipping
soybean base, also divided into light and dark
light - strong, all-purpose, though best used for dipping
dark - less salty, milder, best for cooking with
a wheat free soy sauce alternative
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