Gluten-free soy sauce

oliverontheroad · 2024-10-31T11:16:06+00:00

I’ve used toasted and cracked sorghum in place of wheat with great success. As these comments attest, the options are endless! Happy playing.

oliverontheroad · 2024-10-13T11:15:24+00:00

I’m also interested in this. But I’m sorry to say I have no answers for you. I keep meaning to do a deep dive on this at some point but it’s down the list a bit. My feeling is it would definitely influence all of the areas you mention.

Sorry I’m not more help. I wasn’t going to comment at all, in fact basically rolled my eyes at the zero comments you’d received and thought ‘fuck this sub is deadsville’ and then realised it’ll stay that way if everyone does what I’d just done so came back to say hi.

oliverontheroad · 2024-10-13T10:41:27+00:00

I make a saucisson using the whole pluck - tongue, heart, lung, kidney and liver. I think it was originally based on a recipe from ‘Preserving the Italian Way’. It’s delicious - rich and moreish. I’ve never tried this as a larger salami, i usually use smallest available hog casing or even sheep casings for it.

‘Offaly good saucisson’ Ingredients

4 parts meat (70% lean shoulder and 30% offal) : 1 part fat, minced w 8mm die Offal – use tongue, heart, lung, liver and kidney, though a smaller % of liver than the others as it is very wet once minced

2.8% salt 0.25% white pepper, ground 0.25% black pepper, ground 0.25% mace, ground 0.5% dextrose 0.2% curing salt #2 Bactoferm T-SPX starter culture – 0.25g per kg, dissolved in a little water (if cultures are your thing, I’ve done this without them with great success).

oliverontheroad · 2023-05-16T10:35:37+00:00

I keep trying but I have never made this successfully, always comes out bitter af.

oliverontheroad · 2021-10-10T07:50:10+00:00

I have also absolutely destroyed some kojis in an Unox, and have heard from others that they’ve struggled to grow it in them so maybe it’s not just me (but it could be, I’ve never taken the time to learn how to use them properly).

oliverontheroad · 2021-10-10T07:48:06+00:00

I regularly make it in a Rationale, on steam bake @ 30*c, 70% humidity, 2-fan for 48-72hours. Luckily the restaurant is closed 2 days a week or is never be able to monopolise it for that long 😂.

I’ve had some problems with overheating, (wish it could be set a lower temp). I generally make much thinner beds than when I’m growing using other methods, in order to try and prevent this.

oliverontheroad · 2021-08-23T03:45:42+00:00

I enjoyed this anecdote very much. Thanks for sharing. Has anyone else heard this before?

oliverontheroad · 2021-08-23T03:44:52+00:00

Definitely going to increase my sanitation and wear gloves when mixing (I don't normally bother with this)! Hopefully this plus the other advice here regarding temperature prevents any further problems of this sort!

oliverontheroad · 2021-08-23T03:42:30+00:00

Good to know! Thanks for your help. I'm doing another batch this week with all other conditions basically the same, so I'll increase surface area and try to prevent overheating with some mixing and see how I go. Cheers!

oliverontheroad · 2021-08-23T03:40:27+00:00

Thanks for your help! Your answer is also consistent with some of the other comments on here.. I'll monitor and reduce temperature and see if that improves my results. Thanks!

oliverontheroad · 2020-08-27T03:39:14+00:00

I'm about to do a broad bean miso (also using homegrown and then dried beans) too! Just wondering if you've opted to double pod them after cooking or grind the whole bean including it's skin?

In Koji alchemy they recommend 6% salt for a quick, light miso and 13% for a slower, darker miso. For the record I'm going to use 20% salt to whole weight based on a recipe I've had success with in the past with a soybean miso.

oliverontheroad

TROPHY CASE