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Episode 59

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Published on:

4th Nov 2024

WELCOME TO OUR KITCHEN: We're talking about soy sauce!

Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.

Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

Transcript
Bruce:

Hey, I'm Bruce Weinstein, and this is the podcast

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Cooking with Bruce and Mark.

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Mark: And I'm Mark Scarborough.

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And together with Bruce, we have written

over three dozen cookbooks, are currently

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working in editorial with our latest,

will be out in the summer of:

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But we're not going to

talk about any of that.

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Long food career, I don't know, tens

of thousands of original recipes

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developed and published for various

Things all the way from soy protein

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isolates to the potato board.

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Bruce: Yeah.

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So lay the soy company,

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Mark: the soy protein

isolate, all that stuff.

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Well, we've done a lot in the 25

years of our career, but this is

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our podcast about that very passion.

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We've got a one minute.

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cooking tip as always, which

always goes over one minute.

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We've got a whole segment

maybe about soy sauce.

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You don't know how much I'm

going to disagree with you.

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We got a whole segment about soy sauce

and, um, more than you may want to know.

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And in fact, soy sauce is not one

thing, but an entire category of things.

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And we'll tell you what's making

us happy in food this week.

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So let's get started.

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Bruce: Our one minute cooking tip.

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Want to boil water faster?

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Cover the pot.

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See under one minute.

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Mark: Okay, you're right under one minute.

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If you don't know this, I don't even know.

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If you don't have a lid for a pot, then

put a baking sheet over it and that now

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it can't be a baking sheet with a nonstick

surface, but put a baking sheet over it.

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Over it.

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Bruce: Or even a piece of foil.

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You want to keep the heat in there, right?

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Because if it's evaporating and you're

getting a facial, then no, that, that

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heat is going away rather than staying in

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Mark: there.

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All right, let's, let's try to be

cool and keep this to a minute.

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Okay, and get out of this real fast.

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Okay, before we get to the next.

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Before we get to the next

segment of this podcast, let's

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say that we have a newsletter.

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Uh, the last one just went out, and

it was all about the various kinds of

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tree syrups we talked about on this

podcast, and where to order birch

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syrup and, oh, you know, all the bits.

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Birch syrup, and what else was in there?

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Hickory syrup, and black walnut

syrup, and maple syrup, peach

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syrup, our favorite kind of syrups.

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Um, you want to check all

that out in our newsletter.

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You can do that by going to our

website, cookingwithbruceatmark.

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com, or just bruceatmark.

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com.

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You can sign up.

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On the landing page, the first

page, the splash pages, they used

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to call it, of a website, and down

there you'll see a link to sign up.

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Again, I can't see your sign up,

nor can I capture your email, nor

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can, there can't be three nors,

but okay, nor can the provider.

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I'm sure you may have Thor.

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What is Thor?

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Neither, nor, and Thor?

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Neither, nor, and Thor.

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And then what?

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Thor?

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Thor?

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I don't know.

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Anyway, um, okay, we're getting off that.

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Let's talk about soy sauce, because

soy sauce isn't one thing, but

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an entire category of things.

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Bruce: We've talked about using

soy sauce instead of salt as a

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one minute cooking tip before.

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Yeah.

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But soy sauce is more than just a generic

ingredient and it is more than just a

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salty thing and there's tons of different

kinds of soy sauce made all over the

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world and they are as different from

each other as olive oils are as wine is.

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It's crazy.

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Treat soy sauce the way you

would treat like good olive oil.

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Keep it in a dark place.

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It will oxidize.

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It will go off.

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It doesn't last forever.

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Mark: So talk about the three

basic kinds of soy sauce,

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Chinese, Korean, and Japanese.

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And I realized in saying this, I

have hacked off all of Indonesia.

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I've hacked off Southeast Asia

as an entire regional group.

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I know there are lots of places making

soy sauce, and there are even some fine

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makers of soy sauce in North America right

now, in the United States and Canada.

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So, yes, this is true that there

are many places to make soy sauce,

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but we want to talk about this.

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Three types, Chinese, Korean, and

Japanese, because they actually

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represent styles of soy sauce.

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This is like having a conversation

about what kind of apples do you like.

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There are lots of different styles

of soy sauce, but let's just say

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that Chinese soy sauce comes in

two basic styles, light and dark.

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But, it does have a higher ratio

of soybeans to wheat, so why don't

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you talk about that for a second.

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Well, I

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Bruce: want to talk about your apple

metaphor for a second, because food

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professionals and food writers and

food people on websites will argue with

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you that certain apples must be used

for certain kinds of desserts, like

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this should only be a pie apple and

this should only be a baking apple.

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Well, they're going to tell you the

same kind of things as soy sauces.

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So depending upon the qualities

of it, it will give it use.

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Mark: So I'm going to stop.

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I just, I'm sorry.

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We're going to have a

marital argument here.

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There are right apples for apple pie.

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You do not use a golden,

delicious apple in an apple pie.

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A golden, delicious apple is

going to dissolve in a pie.

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You can't use it.

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I mean, can you use it?

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Yes, you can use it.

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You're going to end up

with runny apple pie.

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So I think that you're trying to be

generous here, but I think I think

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that there are actually, uh, ways that

you need to use proper ingredients.

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We are cooking for professionals, and

I think some of these soy sauces are

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better suited for some applications

than others, but that doesn't mean you

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have to go crazy, and as we're going to

talk about later, as you will discover

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in this episode, I, the writer, yes,

Mark, like the cheap ass soy sauce.

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Bruce: He likes the kind

of getting a little puffy.

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Packets at like the airport

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Mark: when you get, God, don't

judge me, but we'll get to that.

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Okay, so let's, let's go back.

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Okay.

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Chinese style.

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Bruce: Okay, so Chinese style, and

Mark said most Chinese style soy sauces

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are made fermented and brewed with

a higher ratio of soybeans to wheat.

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Yes, wheat is a key ingredient in making.

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Most soy sauces and

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Mark: so if you have a gluten

intolerance or of course, I think

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like you probably already know this

But if you have a gluten intolerance,

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you should know that soy sauce is

not a product You should be familiar

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Bruce: and what that gives you in

Chinese style soy sauces is a very

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strong soy flavor not necessarily higher

saltiness, but really strong soy flavor.

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My opinion about saltiness and soy sauce.

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And yes, some styles of Japanese soy

sauce or Korean soy sauce tend to be

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saltier because of the way they're made.

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But in general, across all three

of these styles, Mark mentioned,

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personally, I think salt is used

extra hard to cover up bad quality.

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Oh, yes.

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So the saltier, saltier soy

sauces tend not to be the best.

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The best quality is sometimes if

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Mark: it has and if not if when when

as it has salty notes that always

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does, but those should be bright.

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If it tastes like seawater tastes

like the ocean, it Bruce is right.

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It's covering up something.

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It's covering up an

inferior product underneath.

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It should not that, you know, okay, so

now I'm telling too much about myself.

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But when I was a kid and we make

homemade ice cream, I could have

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cared less about the ice cream.

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I just.

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I ate the rock salt on the

ice in the ice cream maker.

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That's the only part I liked

is the rock salt that was

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adhering to the ice in the maker.

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So, okay, I would eat that.

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And, um, you know, when you eat

that, a little bit of salt on ice,

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it has this really bright flavor.

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But you know if you eat

that, too much salt.

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Like you've over salted his stew.

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It can get murky tasting.

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That's the thing with soy sauce.

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It can't taste murky or it shouldn't.

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He says he who likes the cheapest

stuff, but okay, go ahead.

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But

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Bruce: you also said there were two

basic styles of Chinese so it's just,

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there is what is called light soy sauce.

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and dark soy sauce.

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Now, when you just look at the

bottles, you may actually not be able

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to see a difference in the color.

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Sometimes the dark is a little bit

darker, but usually they're very similar.

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What it is is flavor and texture.

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Light soy sauce is what you would

consider to be the standard soy sauce.

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If you were going to go out

for Chinese food, if there was

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Mark: say light Chinese style

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Bruce: soy sauce, if you went up

for Chinese food and there was

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soy sauce on the table, that's

probably the light soy sauce.

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Soy sauce

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Mark: it's gentler and it almost

has a creaminess to it It's a it's

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an interesting and very gentle and

moderate flavor and generally it's

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not too dark although Bruce is right

light and dark refers to texture and

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in and kind of viscosity and all that

kind of stuff and flavor much less than

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color, but In general, light soy sauce

is more moderately brown in its color.

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Bruce: My everyday go to light

soy sauce is Pearl River Bridge.

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It's very common in Asian

markets and in Chinese markets.

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And I buy like the half gallon tubs of it.

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But I do like to keep some higher

end soy sauce in the house.

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that I like to drizzle like on rice.

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Pearl River Bridge is like what I

cook with, but if I want something

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to drizzle on a piece of fish

or rice, I like Wanjia Shan.

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And I'm sure that J A is not pronounced

Jah, but what are you going to do?

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Wanjia Shan, and it says

aged and it's from Taiwan.

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It has a gentle beany flavor.

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It smells like soy.

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It's salty, but it's bright.

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And as Mark said, It has

almost a creamy edge to it.

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It's really good.

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Mark: Right.

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And that is in contrast to the dark

soy sauce and is much more assertive.

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It has a thicker quality to it.

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It's, uh, dark soy sauce

is great in braises.

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Not so great, in my opinion,

in stir fries, but better in

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Chinese braises, in Asian braises.

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Really deep, dark, umami, savory.

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savory flavor to it.

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You just have to be careful with dark

soy sauce because you're not getting

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the mushroom soy sauce in Chinese,

uh, uh, uh uh, groceries stores.

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And Asian groceries, mushroom soy,

is of course flavored of mushrooms.

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And we're not talking about that.

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We're talking just about dark soy

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Bruce: sauce.

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And dark soy sauce often Has a caramel

coloring added to it to make it darker,

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and it is used actually as a coloring

agent when you're cooking Chinese dishes.

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So sometimes a recipe will call for,

you know, a tablespoon of light soy

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sauce and a half a teaspoon of dark.

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And that half a teaspoon

will make that dark.

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dish golden and darker brown.

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And it's almost like what your

mother used to do with kitchen

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bouquet, but you should tell her

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Mark: shit.

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Thanks for insulting 1 billion Chinese.

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Bruce: Okay, go ahead and sing dark

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Mark: soy sauce.

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Okay.

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So that's the Chinese soy sauce and the

light and the dark and Bruce's favorite

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Taiwanese brand, the one Josh on.

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Aged light soy sauce versus Pearl

River Bridge light and dark soy sauce.

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Let's move on to Korean soy sauce.

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Korean soy sauce is very different

and it's actually made in a

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different way from Chinese soy sauce.

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Yes,

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Bruce: soybeans are boiled and

inoculated with wild molds spores and

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bacteria pressed into blocks using

rice straw to hold it all together.

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These blocks are submerged into a brine.

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It's really complicated.

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After a few months, they strain the

solids out from the fermented liquid,

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and I find because of that rice straw in

there, there is a strong vegetal flavor

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that you don't Find in other soy sauces,

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Mark: right?

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And I think that what you should

know here about Korean soy sauce

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is there are a lot of knockoffs

that short circuit this process.

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And if you go to an Asian market, just

know that if you're looking for Korean soy

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sauces, Money will tell you everything.

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They're more expensive because of

course, it's very laborious to make it.

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The cheaper varietals of Korean soy

sauce will be short circuited in

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some way, or they'll be trying to

mimic this flavor again, just like

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with the Chinese style soy sauce.

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There are two basic varieties.

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There are actually several, but

there are two basic varieties and

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one is made with Out wheat, right?

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Bruce: And it's a lighter soy sauce.

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It's actually used and sometimes

called soup soy sauce, made for

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using as a flavoring for broths.

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It's actually designed for that

and it's called soup soy sauce.

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And without wheat it's usually

gluten free, but check the package.

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And then they have one with wheat,

which is a much sweeter profile.

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Not a sweet soy, there's no sugar added,

but But it does have a sweeter flavor.

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That's the one usually used as a

dipping sauce and for marinades.

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And my favorite brand, Sempio.

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S E M P I O.

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Right.

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It's a really nice Korean soy sauce.

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Mark: I should just say, in terms of

this without wheat, the so called soup

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soy sauce, which you can find online and

look around for Korean soup soy sauce.

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This is a fine addition

to pork and beef stews.

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You don't want to put a lot

into your pork and beef.

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I mean, even with carrots and,

and, uh, onions and celery.

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I mean, just to.

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Normal North American beef stew, but

if you add a tablespoon of this to it,

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it's going to really knock up the savory

flavors way up in the stratosphere.

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And it's also going to give a

beautiful color to the stew.

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So you might want to check that out

as just a common pantry ingredient.

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They're the two styles of Chinese

soy sauce and the two styles of

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traditional Korean soy sauce.

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So now we're going to move

on to Japanese soy sauce.

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And here's where it gets, as you

can imagine, much more complicated.

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Bruce: When it comes to Japanese style

soy sauces, there are more options.

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I'm not surprised.

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It's more complicated.

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I find Japanese menus to be

a little more complicated.

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I find understanding the nuances.

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of Japanese cuisine, personally,

to be a little more complicated.

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And so let's start with basic Japanese

shoyu sauce, S H O Y U, which is how

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you say soy sauce in Japanese, is shoyu.

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I'm sure every Japanese person

just was offended, but do go on.

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Forgive me.

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Sometimes this is called

Japanese dark soy sauce.

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This is the standard soy sauce you

might expect at a sushi restaurant.

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This is

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Mark: Mark's soy sauce.

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Think

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Bruce: Kikkoman.

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Mark: Yeah, this is Mark's soy sauce.

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Because I'm a Kikkoman boy, and

it is Basically Japanese soya.

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It is sometimes as Bruce has

referred to as dark soy sauce.

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It's just the standard I grew up with.

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And I know that the other, let's

say the Korean soup soy sauce is

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a far more sophisticated than what

I'm choosing, but I can't help it.

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I grew up with this.

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And so it's just in my genes.

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Bruce: Quite honestly, I find

the reduced sodium Kikkoman just

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fine for everyday use at home.

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When I want something a little more

complex and a little more highly flavored

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and not just salty, I go for something

called Takasan's Kishibori Shoyu.

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You know, what can I say?

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They make a really fine,

basic Japanese shoyu sauce.

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Mark: To confuse things, since this

is dark soy sauce or shoyu from Japan,

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there is a light Japanese soy sauce,

but believe it or not, it's saltier.

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I know, light.

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Ugh, and part of the reason here

it's called light Unlike in the

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Chinese categories, is it is

often has added ingredients to

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Bruce: it.

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Vinegar, corn syrup, even mirin.

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So sometimes it could be a little bit

sour or a little bit sweet, and it makes

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it good for lighter colored dishes,

like some kind of stews or soups.

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And these are ingredient soy sauces,

not Condiment soy sauce, right?

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That's really important.

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It's an important distinction.

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I'll go for a basic Japanese dark soy

sauce as a condiment for dipping my sushi.

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I will go for a light Japanese soy sauce

when I'm using it as an ingredient.

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And a brand I like is Yamasa.

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Uh, that's a really nice

everyday brand for doing that.

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Mark: Right, and in like manner, and this

is a dipping or an ingredient, is tamari.

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And tamari is a subset

of Japanese soy sauces.

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It's a byproduct, actually,

of miso, like miso soup?

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Miso production.

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And it has a very high soybean content

to it, and it has a very strong

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flavor, and it's usually a little

more viscous than traditional Japanese

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shoyu, the traditional Japanese

dark soy sauce, even like Kikkoman.

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Bruce: Yeah, and I like the fact

that it's a little more complex.

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I sometimes get, you know, notes of

caramel when I use it, um, and I use it

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as a finishing sauce, I use it as a glaze.

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Yeah.

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Most tamaris have no wheat and

they are gluten free, so check the

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label if that's important to you.

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Sanjay is a very popular and common brand.

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It's, like, it's available in Whole Foods.

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I've even seen it at our

local stop and shop, so it is

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something you can get everywhere.

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And

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Mark: I should tell you that if you

make dishes with soy sauce in them.

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And we, as we do, um, and you have

friends who are gluten intolerant or

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can't have gluten for various reasons.

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We always have tamari in the house

because it is an excellent substitute

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across the board, even in Chinese dishes

and Thai dishes and Korean dishes.

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And I know it's not supposed to be.

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It's supposed to be there.

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But when you do have friends who

can't eat gluten, it's a good

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substitute for any of the above.

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Tamari is just a good thing to have

in your pantry of anything that

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we're saying here of soy sauces.

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I would tell you if you just want to

start somewhere, go buy a bottle of

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tamari and it's a great place to start

this whole journey through soy sauces.

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But there's one other kind of

specialty weird soy sauce in Japan.

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Bruce: Yeah.

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Japanese white soy sauce and

they call it a white soy sauce.

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It's not.

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Clear and it's not white like milk,

but it is almost tan, like a very

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pale whiskey where it can be pink.

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There's one we love.

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The company name is Haku, H A K U.

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And we have gotten their soy sauces that

are aged in bourbon barrels, and we've

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gotten their 20 year aged soy sauces,

but they make pink tinged soy sauce.

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Darkish, liquid, white soy sauce.

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It's almost like vermouth.

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It's infused with cherry blossoms.

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And because

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Mark: it's infused with

cherry blossoms, what's it

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Bruce: called?

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Sakura.

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Sakura shoyu.

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There

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Mark: you

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Bruce: go.

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White soy sauce is becoming

almost a cult thing in Japan.

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And artisanal makers are coming

up with really unusually infused

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So if you are into new things and finding

new ingredients, just search around

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for some really fun white soy sauce.

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We didn't

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Mark: have this beforehand, but I just

have to say, in scrolling around on

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TikTok the other day, I saw, uh, Bar

master, you know, a guy behind the bar.

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What do you call him?

380

:

Bartender.

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:

Thank you.

382

:

I couldn't do the work.

383

:

Bar master?

384

:

Well, I couldn't do the work.

385

:

What kind of bar are you at?

386

:

This is like, super hip.

387

:

And he was putting two, maybe two drops

of white soy sauce in his Manhattan's.

388

:

Interesting.

389

:

Because he wanted this salty edge to them.

390

:

And you know, I mean, it was just a bar.

391

:

It's like a little added

at the end bang ingredient.

392

:

And it, what it happened

to be this white soy sauce.

393

:

Now it wasn't the one infused

with cherry blossoms, the sakura

394

:

shoyu, which Bruce just mentioned,

but still it was white soy sauce.

395

:

And I think he was doing that

because it is a bit of a lighter

396

:

flavor with that saltiness.

397

:

It's not like a hit, uh, like

let's see the Chinese dark soy.

398

:

Oh

399

:

Bruce: yeah.

400

:

That would be a major hit

of soy and a hit of color.

401

:

And this is going to be delicate.

402

:

It's really, you know, Japanese cuisine

touts itself as being very delicate

403

:

and I think something like a white

soy sauce really goes along with that

404

:

idea that it's a delicate cuisine.

405

:

Mark: And we should mention in here

before we come to the end that there

406

:

are all kinds of varieties of soy

sauce beyond anything we've mentioned.

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:

There are sweet soys, uh, for

example, in Indonesia, the

408

:

famed Indonesian Dutch dish.

409

:

It's hard to know where this started with

the Dutch or with the Indonesians, but

410

:

this, uh, ketchup money start as people

in, uh, North America call it ketchup.

411

:

Manis.

412

:

Um, that's a very common,

thick, viscous, sweet.

413

:

So, you

414

:

Bruce: know, it is so delicious.

415

:

That you can get ketchup

manna and put it on ice cream.

416

:

Mark: Oh, no.

417

:

Oh yeah.

418

:

No.

419

:

Yeah.

420

:

A little vanilla ice cream and a few

421

:

Bruce: drops of ketchup,

422

:

Mark: Maise.

423

:

No, no.

424

:

I never do.

425

:

You can't make me do that.

426

:

No.

427

:

Can't make you do anything.

428

:

But no, and especially put any

ketchup monis on, uh, ice cream.

429

:

That's disgusting.

430

:

But it is really good.

431

:

It is really good.

432

:

I have to tell you on a burger.

433

:

It is really good on a hot dog.

434

:

It's really good with

a really hot condiment.

435

:

So, like, ketchup manis and, uh,

let's say kimchi on a hot dog.

436

:

It's really fun.

437

:

It's good with fried chicken.

438

:

It's good as a dip for fried chicken.

439

:

Especially when thinned

out with rice vinegar.

440

:

Ketchup manis is the best.

441

:

It's just a completely, um,

other category on its own.

442

:

And uh, you might want to try it out.

443

:

It is just foundational to

Indonesian cooking at this point.

444

:

Although again, maybe a Dutch

condiment, not an Indonesian condiment.

445

:

There's all kinds of research

I've done on this, believe it

446

:

or not, for upcoming books.

447

:

So I'm, I'm well up on my problems of

kacip, uh, let me just say the new book.

448

:

It does have a recipe for

ketchup manis in it, so.

449

:

Yeah, it does.

450

:

Um, but again, most people

pronounce it ketchup manis.

451

:

By the way, just if you want to

know, it's spelled K E C A P.

452

:

I know, cha, but it's just a C.

453

:

K E C A P, like ke cap, manis, M A N I S.

454

:

Kecap manis, lovely.

455

:

Right, kecap manis.

456

:

Um, but, uh, it, it, it, it, It

is a very foundational product

457

:

now for Indonesian cooking.

458

:

And it's a nice thing

to have in your pantry.

459

:

Again, a second thing that would be

great to try for your pantry after

460

:

tamari would be kecap manis and

keep it around for all kinds of egg

461

:

roll dips, hot dogs, hamburgers,

all the things we talked about.

462

:

I can imagine kecap manis

on a turkey club sandwich.

463

:

Um, there's just a lot of uses for it.

464

:

Bruce: Oh, mix it with cocktail

sauce as a dip for shrimp.

465

:

Yeah,

466

:

Mark: all these things are great.

467

:

All right, that's our kind of

tour of basic forms of soy sauce.

468

:

We have missed way more

than we've included.

469

:

That's like saying all the

islands in the Pacific are Hawaii.

470

:

So we missed a billion things.

471

:

Which I've never been to.

472

:

Um, okay.

473

:

Uh, I have, so

474

:

Bruce: good for me.

475

:

So if someone from the Hawaiian

tourist board is listening,

476

:

you want to send us there.

477

:

I would love to, like.

478

:

Mark: No, in fact, that leads

me to my next point that we

479

:

are an unsupported podcast.

480

:

And so we wouldn't.

481

:

Uh, really appreciate a rating, if

you could give us a rating on whatever

482

:

platform you're listening to us on,

Spotify, Apple Podcasts, and if you could

483

:

take the time to just write a review,

like Nice Podcast, where it says write

484

:

a review, that would be spectacular.

485

:

Thank you for doing that.

486

:

Um, we'd like to keep

our podcast unsupported.

487

:

So that helps us get up in the analytics.

488

:

All right.

489

:

Our final bit as always, what's

making us happy in food this week?

490

:

Bruce: An Indonesian cookbook

called sambal on coconut.

491

:

And I just got my hands on, it's not a new

book and you're not having the author on.

492

:

It is a wonderful book.

493

:

And Mark and I Love Asian food, but we

have not had a whole lot of Indonesian

494

:

food except when we've been on cruise

ships There's a lot of Indonesian crew

495

:

on board and we've gotten to eat some

food there Yeah But I want to start

496

:

making more of it and the recipes

in this sambal and coconut cookbook.

497

:

Look how Amazing.

498

:

Like the beef rendang and the

crispy pork belly and all the

499

:

Mark: millions of sambal.

500

:

Sambal is a, is an

Indonesian paste or sauce.

501

:

There's all kinds of sambals out there.

502

:

And, uh, there's some in there that were

made with, um, uh, caramelized shallots.

503

:

And then you make this sambal

and then later use it as the

504

:

base of a sauce for jammy.

505

:

Poached.

506

:

Yeah, that's the dish

507

:

Bruce: Mark wants you to make.

508

:

It's like poached jammy, jammy yolk

poached eggs in a sambal chili sauce.

509

:

Mark: That sounds like heaven.

510

:

Um, well, that can't be making

you happy in food this week.

511

:

The anticipation of it has to

be happy in food this week.

512

:

I think what's made me happy in food

this week is something I made last night.

513

:

And that you can find

on our TikTok channel.

514

:

And you can find on Instagram

reels under my name, Mark

515

:

Scarborough, or in the Facebook.

516

:

Group cooking with Bruce and Mark, and

that is this, uh, sweet chili sauce.

517

:

Um, it's sometimes called Thai chili

sauce, but it's not really Thai.

518

:

Mm-Hmm.

519

:

chili sauce.

520

:

No, it's, it's a sweet

Connecticut chili sauce.

521

:

Right?

522

:

It's a sweet red chili sauce,

and I, I kind of developed it.

523

:

Believe it or not, the writer

actually developed a recipe and

524

:

I developed this recipe for it.

525

:

It's really an interesting and easy

recipe for this common condiment.

526

:

You've probably had it as like a dip

for egg rolls and that kind of thing.

527

:

A sweet chili sauce.

528

:

Mine is.

529

:

Far less sweet than the standard

bottled stuff and makes what?

530

:

About three cups, three cups of

531

:

Bruce: corn syrup, which is

really nice corn syrup in it,

532

:

Mark: but it's hot.

533

:

It includes sambal.

534

:

There you go.

535

:

That chili paste, which you can buy

some, a lot, lots of red pepper flakes.

536

:

It does have sugar, but not nearly

so much as the standard rice

537

:

Bruce: vinegar and garlic.

538

:

And it is a lot, a lot, a lot,

a lot, a lot, a lot, a lot,

539

:

a lot, a lot, a lot, a lot,

540

:

Mark: of ginger.

541

:

So delicious.

542

:

I chopped ginger and garlic until I was

dead last night, and then made this,

543

:

and, uh, you can keep it in the fridge

for, the USDA is going to tell you three

544

:

weeks, I'm going to tell you we keep

ours for a couple months in the fridge.

545

:

Well, it better

546

:

Bruce: be three weeks, because then

it's my birthday and we're having

547

:

it with fried chicken dinner.

548

:

Mark: We are.

549

:

I made it for the fried chicken dinner I'm

making for Bruce's birthday in November.

550

:

Okay, so that's the podcast

Thanks for joining us.

551

:

Thanks for being a part of this journey.

552

:

We appreciate your time with us.

553

:

We hope we've told you something about

soy sauce and helped you understand

554

:

that this is a category far beyond just

the common stuff that we find even in

555

:

some Asian markets, but a vast global

category of ingredients and condiments

556

:

and dips and sauces at this point.

557

:

Bruce: Every week we tell you

what's making us happy in food here

558

:

in cooking with Bruce and Mark,

please go to our Facebook page.

559

:

Facebook group also called Cooking

with Bruce and Mark, and you

560

:

will see me posting every week.

561

:

What's making you happy in food?

562

:

Tell us.

563

:

We want to know what is making

you happy in food every week

564

:

on Cooking with Bruce and Mark.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

Profile picture for Mark Scarbrough

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!