The recipe
Ingredients
Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: soy
Directions
Make the sauce
In a saucepan, melt 1 pound of sugar until it browns.
Add 1 pint of water and stir for about 10 minutes.
Pour the mixture into a bottle and seal tightly.
Use
Use this as a substitute for soy sauce to brown soups or gravies.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Caramelizes when melted, giving the sauce its brown color and deep, toasted flavor.
- Water
- Dissolves the caramelized sugar into a pourable liquid, making the sauce thinner and easier to store.
The step that matters
Melting the sugar until it browns. Sugar can go from amber to burnt quickly. Once it turns bitter and dark, the sauce tastes harsh, so it should be removed from heat at the right shade of brown.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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