Culinary, Arts, Thread.

#34,827
#34,827
Behr said:
I knew it was discussed here...this was regarding Boca's recipe that included Blackstrap molasses and ketchup.








So...

1. Did you try it? If so how was it?

2. What brand do you use?
Click to expand...
I don't remember, and I never made it again. :)

I do still use the molasses now and then, on salmon, with soy sauce and cayanne. I think it's this one
44d8f34a-24aa-4175-9104-eed0aed737dc.8c9520cd1dbf8e4cf90017a15f807675.jpeg


I wish it was better than it is.
 
#34,828
#34,828
I want to try something different with my teriyaki sauce and thought that might be my answer. I'm using the real kikkoman soy sauce from Japan, which adds no preservatives or other ingredients just water, organic soybeans, organic wheat, salt and alcohol. It has less sodium but it tastes saltier.

Anyway, it takes too much honey and or brown sugar to try and even it out and gets too sweet. Enough pineapple and or orange juice makes it too fruity. Blackstrap could be the solution.

Good news is I made a small batch I tried to fix and finally ended up with a big batch that I couldn't fix, so I added some sriracha to see what they tasted line together. It's gonna be amazing.
 
  • Like
Reactions: vollygirl
#34,832
#34,832
Behr said:
Nothing added. Skraight up molasses.
Click to expand...

Other molasses have preservatives and other chemicals added. Blackstrap is the very high in vitamins and minerals. Very healthy and supposed to get rid of gray hair. Who knew?
 
#34,834
#34,834
Behr said:
Other molasses have preservatives and other chemicals added. Blackstrap is the very high in vitamins and minerals. Very healthy and supposed to get rid of gray hair. Who knew?
Click to expand...
I guess it would, cause it's thick enough to cover it. But it'd be super sticky, and I'd think you'd have to apply it every day.
 
#34,835
#34,835
They say for some it takes 6 months or so to reverse the graying. Yes, they say it's sticky and why most won't try it. I'm good. Lulz.
 
  • Like
Reactions: vollygirl
#34,836
#34,836
vollygirl said:
I don't remember, and I never made it again. :)

I do still use the molasses now and then, on salmon, with soy sauce and cayanne. I think it's this one
44d8f34a-24aa-4175-9104-eed0aed737dc.8c9520cd1dbf8e4cf90017a15f807675.jpeg


I wish it was better than it is.
Click to expand...
What do you mean "I wish it was better than this"?
 
#34,837
#34,837
Behr said:
What do you mean "I wish it was better than this"?
Click to expand...
I know it's good for your (or at least better for you), and I wish my salmon was amazing. But actually it's just good.

Perfectly Grilled Salmon at Outback...that's amazing. Not sure how they do theirs. Shocks me every time.
 
#34,838
#34,838
vollygirl said:
I know it's good for your (or at least better for you), and I wish my salmon was amazing. But actually it's just good.

Perfectly Grilled Salmon at Outback...that's amazing. Not sure how they do theirs. Shocks me every time.
Click to expand...
Does Outback put a sauce on it or is it just grilled?
 
#34,840
#34,840
Behr said:
I want to try something different with my teriyaki sauce and thought that might be my answer. I'm using the real kikkoman soy sauce from Japan, which adds no preservatives or other ingredients just water, organic soybeans, organic wheat, salt and alcohol. It has less sodium but it tastes saltier.

Anyway, it takes too much honey and or brown sugar to try and even it out and gets too sweet. Enough pineapple and or orange juice makes it too fruity. Blackstrap could be the solution.

Good news is I made a small batch I tried to fix and finally ended up with a big batch that I couldn't fix, so I added some sriracha to see what they tasted line together. It's gonna be amazing.
Click to expand...
Black bean soy sauce.
 
New posts
You must log in or register to reply here.

VN Store



Back
Top