![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| Hi, Is Soy Lectin also know as light soya sauce and what is Sofrito? |
|
#2
| ||||
| ||||
| Soy lecithin is an emulsifier additive. In this particular case, it's derived from soy beans. Lecithin occurs in other products too such as egg yolks. Light soy sauce refers to the level of carmelization of the sauce, not the sodium or calories. It is the most common soy sauce. Sofrito varies a bit depending on which lcountry you're talking about, and even within the same countries. In Italy, Marcella Hazan describes it as cooking onions and parsley as the beginning of many dishes. Lidia Bastianich refers to it more as like a mirepoix including carrots and celery as well as the onion It changes again in Spain and even more in Latin countries of the Americas, where it includes peppers and cilantro and garlic. But in general, it is a mixture of chopped vegetables that form the cooking base for the recipe. Phil |
|
#3
| ||||
| ||||
| Soy Lecithin is not soy sauce, but is a lecithin (a combinations of certain molecules) extracted from soy used as an emulsifier or lubricant (at least that's what Wikipedia tells me). If you are talking about lectin, it's not soy sauce either but another type of protein that has various purposes if you Google it. A sofrito is a flavour base very similar to a French mirepoix that uses celery, carrots, and onion with a meat-based flavour (a ham or something like that). |
|
#4
| |||
| |||
| Thanks Blueicus and Phatch for your input. Something new to me. I came this recipe somewhere, a fine dinning ones and thought why not give it a a try. The Recipe goes like this: LEMON SYRUP 200 ml sugar syrup, 1 tsp soy lectin, 50ml lemon juice. Method: warm the sugar syrup in a sauce pan and dissolvethe soy lectin in the syrup, then add the lemon juice. Just before serving whisk the mixture with a bar mixer until foamy. i wonder waht is the function of soy lectin in this part of the recipe? Last edited by cookwithlove; 10-04-2006 at 04:53 AM. Reason: spelling |
![]() |
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cooking vegetables like eggplant/zucchini, question! | Nocturnal | Food & Cooking Questions and Discussion | 3 | 08-24-2006 12:54 AM |
| first question in cooking forum | heyjude | Pastries and Baking General | 5 | 03-21-2006 11:09 AM |
| Have a question about ChefTalk? Ask here... (No question too stupid!) | BevReview Steve | Welcome Forum | 26 | 12-13-2000 05:27 PM |