traditional methods of fermentation since ages however, today new methods to prepare soy sauce have flooded the recipe books. instead of brewing, the hydrolyzed soy beans are used to extract soy sauce artificially. caramel coloring is used to give it the color and thus degrades its original quality. these sauces...
point of any oil, making it the miracle frying oil. its slower molecular breakdown makes it last up to twice as long as any other frying oil. because of its molecular structure it has incredible viscosity, which gives it great emulsification properties. terrific for mayonnaise, salad dressings and sauces...