YumSugar

Yummy Links: From Twice Baked Potatoes to Real Sugar Pepsi

partysugar — Fri, 20 Feb 2009 06:50:34 -0800

Double stuffed baked potatoes are comforting and delicious. - Cooking With Amy
Ten dishes to make when you are cooking alone. - Chow
Time has come up with a list of the world's best food blogs. Did your favorite make the cut? - Time
Food Network is now showing full episodes online. - The Kitchn
Next Fall the Council of Fashion Designers of America plans to release a cookbook. - Eat Me Daily
Take this fun quiz to find out how much you know about food reality TV. - Time Out New York
Eating more soy could help save the planet. - The Epi-Log
Pepsi and Mountain Dew "Throwbacks" will be made with real sugar instead of high fructose corn syrup. - Serious Eats

Burning Question: Does Soymilk Need Refrigeration or Not?

YumSugar — Thu, 22 Jan 2009 14:00:54 -0800

Soy milk, once opened, requires refrigeration and should be consumed within five days. Prior to being opened, however, soy milk actually doesn't require chilling, and has an unrefrigerated shelf life of at least one year. Then why, might you ask, is some soy milk is sold refrigerated in the milk aisle while other brands go unrefrigerated next to rice milk? To find out, read more.

The answer might surprise you: It's primarily for marketing reasons. When it entered the market more than a decade ago, the now-bestselling soy milk brand, White Wave, aimed to compete head to head with cow milk. They arranged for the product to be sold in traditional gable-top milk cartons and lobbied for grocers to place its product, Silk soy milk, in the dairy case, to convey the image of being freshly made. In reality, there is little nutritional difference between refrigerated and unrefrigerated soy milk - both are made by mixing a dry soy mixture with water.

Got a burning question? Contact us.

Source

Sunday BBQ: Shiraz-Soy Tri-Tip

YumSugar — Sun, 13 May 2007 03:37:19 -0700

This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq. Do all the hard work today and let mom relax with a glass of the fruity, yet somewhat rich, wine. To check out the recipe, read more

Shiraz-Soy Tri-Tip
From Sunset Magazine July 2005

3/4 cup Shiraz (Syrah) wine
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire
2 teaspoons Dijon mustard
1 1/2 teaspoons minced garlic
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

Makes 8 to 10 servings

Nutritional Information
CALORIES 151(38% from fat); FAT 6.3g (sat 1.9g); PROTEIN 21g; CHOLESTEROL 59mg; SODIUM 342mg; FIBER 0.0g; CARBOHYDRATE 0.8g

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Is Your Soy Sauce Really Soy Sauce?

YumSugar — Mon, 14 May 2007 12:05:24 -0700

Soy sauce is soy sauce, right? Wrong. There's actually a bit of a feud brewing (or should I make that fermenting?) between the Japanese and the US Codex Alimentarius Commission. Right now there's no labeling distinction between traditional soy sauce (which is brewed and fermented from soybeans) and the American "knock-offs" (extract of soybean and some other protein, flavor enhancer and artificial colorings). The committees in the Codex Commissions have "harmonized hundreds of food standards since the 1960s" and the Japanese want them to set a standard for soy sauce similar to the one used in Japan.

The Japanese manufacturing process, used by companies such as Kikkoman Corp., dates to the 17th century. This so-called "natural brewing" process involves blending wheat, soybeans and a mold, and letting the culture ferment for several months before refining and bottling the sauce.

Food snobs and consumer groups here and in Japan consider non-brewed soy sauce an impostor since it contains caramel color, corn syrup, salt and what is called hydrolyzed soy (or some other protein), in which the protein is reduced to an amino acid to create what is essentially a flavor enhancer.

There's currently a proposal in place that would continue to call both products "soy sauce" in which one would be labeled "Naturally Brewed" and the other "non-brewed."

However, not everyone's pleased with this compromise. The International Hydrolyzed Protein Council, whose members make the "non-brewed" soy sauce, are arguing against the labeling proposal. Martin J. Hahn, an executive director of the trade group stated:

"These products have been manufactured here and around the world for decades and sold as soy sauce, and there have been no complaints from consumers."

What do you guys think? Should they have to label themselves, or does it not bother you?

Source: Washington Post

What Kind of Soy Sauce Do You Use?

YumSugar — Tue, 30 Sep 2008 12:15:33 -0700

Last time I went out for sushi, I debated over whether to use regular or reduced-sodium soy sauce. Reduced-sodium soy sauce is the condiment of choice for those who are watching sodium intake, as too much sodium can result in high blood pressure. Regular soy sauce, while definitely saltier, has more flavor, in my opinion. Ultimately, I opted for regular, but this prompted me to wonder what most people tend to use in their kitchens.

'Wich of the Week: Soy-Ginger Chicken Sandwich

YumSugar — Wed, 23 Apr 2008 12:18:11 -0700

Like grilled cheese or my daily turkey creation, a chicken sandwich is something I never get sick of. When cooked just right and constructed well, a chicken breast on a bun makes for a simple but delicious meal. To make this old standby slightly more exciting, all you need is an interesting marinade, and since I've been wanting to do a chicken 'wich for weeks, I decided to experiment with a soy-ginger glaze.

Aiming for a richer chicken sandwich than usual, I used thigh meat instead of breast. Because you marinate and sauté the chicken in a tangy soy-ginger mixture, it's so moist that you hardly need any other condiments, though I added a bit of mustard, plus lettuce, tomato, and onion for texture. To enhance the sweetness, I served mine on Dutch crunch rolls, though any roll will do. To get the recipe, read more.

Soy-Ginger Chicken Sandwich
Original Recipe

Ingredients

For the glaze
1 Tbsp freshly grated ginger
1 Tbsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp sriracha sauce
2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp hoisin sauce
3 Tbsp soy sauce
3 Tbsp vegetable oil
1 Tbsp fresh cilantro, finely chopped

For the sandwiches
4 boneless, skinless chicken thighs
4 Dutch crunch (or other type) buns
8 pieces of butter lettuce
Honey mustard, to taste
Thinly sliced yellow onion, to taste
1/2 yellow tomato, sliced

Directions
Makes 4 sandwiches.

To make the marinade, combine the first nine ingredients (everything but the cilantro) in a shallow container or Ziploc bag and seal. Allow the thighs to marinate for at least one hour and up to overnight.
In a skillet over medium heat, cook the chicken in its marinade for 5 minutes on each side. Sprinkle cilantro on top of the chicken and cook for an additional minute per side.

Remove chicken from heat and set aside.
Split the Dutch crunch rolls in half horizontally. On each of the bottom pieces, lay two leaves of butter lettuce, topped by one piece of chicken.
Evenly divide the onions and tomatoes between the sandwiches and place them on top of the chicken.

Spread a thin layer of mustard on the underside of the top half of the roll, then press the roll, mustard side down, to enclose the rest of the sandwich.

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Perfect For Summer: Sesame Soy Cucumber Salad

YumSugar — Fri, 01 Aug 2008 08:00:00 -0700

Lately I've been on a huge cucumber kick. They're light and refreshing - perfect for a hot summer day.

I grew up eating this salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, the combination so simple, yet so satisfying.

The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you - cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. To check out my mom's easy recipe, read more.

Sesame Soy Cucumber Salad
From YumSugar's mother

Ingredients

4 Japanese or Persian cucumbers
1 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions

Wash the cucumbers well.
Chop off the ends of the cucumbers. Peel the cucumbers.
Halve the cucumbers lengthwise.
Use a small spoon or a parer to remove the seeds from each cucumber half. Discard seeds.
Slice crosswise, chopping into pieces shaped like half moons.
Transfer chopped cucumber to a mixing bowl; add salt.
After 10-15 minutes, pour out excess water and dry cucumber pieces with a paper towel.
Add white vinegar, soy sauce, and sesame oil; stir to combine.

Serves 2.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Celebrate Chinese New Year With Garlic Soy Shrimp

YumSugar — Sat, 24 Jan 2009 08:00:10 -0800

While much of the festivities are celebrated with friends, the eve of Chinese New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce. My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, read more.

Garlic-Soy Sauce Shrimp
From YumSugar's Mother

Ingredients

1 lb medium shrimp, heads still intact (look for firm, shiny shrimp with the heads and veins still intact at a Chinese supermarket)
1 large clove garlic, minced
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 tablespoons canola or vegetable oil
Steamed rice, for serving

Directions

Prep the shrimp: Cut 1/4" to 1/2" off the head of the shrimp to remove the "whiskers." Using a knife, cut off the inside legs. Using the last tine on a fork, poke a hole into the midsection of the shrimp and lift up to devein the shrimp. (If the shrimp is fresh, the whole vein will come out in one piece.) Pat the shrimp to dry.
Make the sauce: Combine minced garlic, soy sauce, and sugar in a large bowl.
Heat oil over medium-high heat in a pot. Add shrimp and cook, stirring frequently, until color is orange-pink throughout.
Combine shrimp and all of its juices into the soy sauce mixture; stir with chopsticks to combine. Serve over rice.

Serves 4.

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Fast & Easy Dinner: Wasabi and Panko-Crusted Pork With Gingered Soy Sauce

partysugar — Tue, 16 Oct 2007 06:00:28 -0700

Just because it's a weekday doesn't mean that you should cook a boring, lackluster meal. Sophisticated dishes packed with layers of flavor don't have to take forever to make. For example, tonight's meal, with its glamorously long name and chic Japanese ingredients, sounds like it's complicated to prepare. However, it's quick and simple to put together because it uses familiar cooking techniques. It's also a great way to introduce new tastes to your family. Get the recipe for this crispy pork with spicy sauce when you read more

Wasabi Panko-Crusted Pork With Gingered Soy Sauce
From Cooking Light magazine

2/3 cup panko (Japanese style breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Make a pot of white rice. Meanwhile, place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly.
Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions.
Spoon sauce over pork and serve with rice.

Serves 4.

Nutritional Information: CALORIES 215(28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8g

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