My brine recipe calls for 1/2 cup sugar and 1/2 cup of salt per gallon of water. I want to add soy sauce for flavor.
How much soy sauce should I add, and how much less salt should be used?Thank you, everyone. ;o)
4 Comments
hardlikearmourNovember 23, 2015
I suspect a direct sodium swap will work well. My Diamond kosher salt has 280 mg sodium per 1/4 teaspoon, or 26880 mg per half cup. My lite soy sauce has 575 mg sodium per tablespoon, so would be just under 3 cups to get equivalent sodium. My regular soy sauce has 920 mg sodium per tablespoon, or just over 1 3/4 cups to get equivalent sodium.
Susan W.November 23, 2015
This one is from Kikkoman, a blogger and America's Test Kitchen thrown in for good measure. The ratios are different than yours, but it gives you an idea. I've used this one a couple of times with good results.
Susan W.November 23, 2015
AND..here's the link.
http://gastronomyblog.com/2010/11/16/soy-sauce-brined-turkey/
http://gastronomyblog.com/2010/11/16/soy-sauce-brined-turkey/
702551November 23, 2015
Personally, I suggest you do this experiment yourself by scaling down.
There are 16 cups per gallon. To make a test batch, use 1 cup water and 1/16th the amount of sugar and salt. This works out to 2/3 tablespoon each of sugar and salt. 2/3 Tbs. is actually 2 teaspoons.
Now that you have your control sample, I suggest you make another batch with 1 cup of water and 2 teaspoons of sugar. Then start adding soy sauce from a graduated measuring cup, noting how much you've poured into the solution until you reach a similar salinity by taste.
This is really the most logical way to perform this conversion since different soy sauces have different salinity levels.
There are 16 cups per gallon. To make a test batch, use 1 cup water and 1/16th the amount of sugar and salt. This works out to 2/3 tablespoon each of sugar and salt. 2/3 Tbs. is actually 2 teaspoons.
Now that you have your control sample, I suggest you make another batch with 1 cup of water and 2 teaspoons of sugar. Then start adding soy sauce from a graduated measuring cup, noting how much you've poured into the solution until you reach a similar salinity by taste.
This is really the most logical way to perform this conversion since different soy sauces have different salinity levels.
Showing 4 out of 4 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement