I like making soups and porridges. I usually add salt and pepper at the beginning to add flavor. Recently, a friend gave me a bottle of soy sauce and Im experimenting with it.
What would it make more sense? to add the soy sauce with the other ingredients before the mix boils, while boiling or only to add it before serving?
Another question is: should I use salt if I use soy sauce? Apparently, this sauce has a lot of sodium.
Adding salt in the beginning is a waste. Better to add salt at the end when you’re ready to eat. That way you won’t have to use as much.
You have no idea what you’re talking about.
I didn’t wanna say it but yeah… this is terrible cooking advice and demonstrates a serious lack of core knowledge. It’s also utterly irrelevant to the topic of how to use soy sauce.
No! What?
Salt or no salt can hugely affect how things behave and “eat”, by drawing out moisture or a bunch of other mechanisms.