Well indeed.Digby wrote:I'd use it in traditional British cooking, certainly something like a beef stew, though I might be more inclined to use Worcestershire. But also all sort of dishes whether Japanese, Chinese, Malay, American, West Indian... probably used in greater quantities in marinades than in actual seasoningStom wrote:Well indeed, but a traditional English cooking system probably uses soy very sparingly. I know my parents probably have a bottle left from 1999...Digby wrote:Also no way at our place that soy sauce lasts as long as the Marmite, partly because I'm the only one that uses the Marmite, and whilst the marmite is probably used more per week it's not used in similar quantities
I also get through soy very quickly but it’s not £3 a bottle here, that’s for sure, and our vat is higher than the Uk.
But I never cook the right amount of rice, so fried rice is common in my house. And for good fried rice you need a boat load of soy...
I can't say I use it in stews or cottage pie, etc. That's what Worcester is for. You're only looking for that umami bomb, and Wuss gives it in far greater quantities than Soy thanks to the oysters. If I need a little extra kick, I'm more likely to add some fish sauce and/or dried mushrooms.