Soy sauce recipe? Light or dark

nottingham13

Hi

Lots of recipes say use soy sauce, but don't say whether to use light or dark. So which is the default?

Or do you just mix 50 50?

System

Its normally the dark version as the flavours are improved with heat. The dark sauce is richer and sweeter than the light sauce.

The lighter one is thinner, saltier than the dark. Mainly used for dipping and seasoning dishes.

I have bought the light sauce by accident and noticed its so much thinner.

IndigoGirl

I agree with ScarletMarble. Dark is for cooking with, light is for dressing/seasoning/dipping.

PenguinOfDeath

I mainly use light now, as I actually find dark saltier. I guess it depends on the brand of the sauce too

PasturesNew

This came up in some cookery programme this week, in passing. I didn't really listen though .... except the dark is the traditional/usual one used.

Light is for other reasons and people trying to be "trendy" with stuff that's probably not the sort of stuff normal people make

ManAtHome

I use light for veggies prawns and chicken, dark for pork and beef (only partially trendy...).

nottingham13

PasturesNew wrote: »

This came up in some cookery programme this week, in passing. I didn't really listen though .... except the dark is the traditional/usual one used.

Light is for other reasons and people trying to be "trendy" with stuff that's probably not the sort of stuff normal people make

Thanks, which cookery programme was this?

Artytarty

I regularly have Chinese guests and the say the dark is for cooking, mostly to,give Colorado and the light is for flavour, they add it at the table

kboss2010

Gok Cooks Chinese (available on 4oD) is a great show for explaining the basics of chinese cooking.

He says dark soy is for colouring food during cooking, light is for dressings. I prefer dark all round though but it's very easy to add too much dark soy sauce.