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Tue, 4 Mar 2003 12:52:50 +1100 |
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At 20:21 -0500 3/3/03, Alex Shvartsman wrote:
>I used fish sauce as a jerky marinade. It was so awful I nearly
>threw up. >Ruined a whole batch!
Yes, you couldn't use straight fish sauce. Very potent brew.
Blended with something sour and something sweet it should
work OK though.
Try it out on a small batch first!
>I'm not familiar with Tamari. Can you elaborate on it. Do Asian
>food stores >typically carry this?
It's a Japanese soy sauce. Made without added wheat, and usually
using traditional methods (i.e. fermented from soy beans rather
than chemically extracted from a waste product of soy oil with
added caramel colouring and corn syrup).
It's readily available around here - supermarkets carry it. Not
so easy to find in Asian groceries, since most of them are really
south-east Asian and don't carry a range of Japanese products.
I keep a bottle of low-salt, organic, naturally fermented tamari
around purely for dressing sashimi. I know it's not paleo.
It's also much more expensive than normal soy sauce.
...R.
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