What Have You Cooked Recently?

PositiveMonk said:
Just happened to stumble upon coconut aminos when looking for a soy sauce alternative and figured I'd try it.
Click to expand...
Interesting, I didn't see the other two replies suggesting tamri. Sorry about deleting my comment, I just didn't want to bombard you with the same question.

How close is the taste of aminos to soy sauce/tamri? It would be interesting and helpful if I need to cook for someone with a soy allergy.
 
  • Like
Reactions: PositiveMonk
PositiveMonk said:
It was to avoid wheat.
Click to expand...
Ah. Well the allergen potential in wheat/soy is generally to specific proteins found in the food, and just about the entire goal of either the fermentation or the chemical hydrolysis process is to dissolve the bonds between the constituent amino acids in the proteins and break them apart into an amino acid soup. Once that process has been run to its completion, there should really be no substantial protein fragments left.

If you're talking about a raw, unfiltered soy sauce produced by traditional fermentation, there may still be some protein hanging around, but otherwise, you should be pretty safe. I suppose it can't hurt to be cautious though.
 
  • Informative
Reactions: PositiveMonk
Italian meatball soup with homemade meatballs. I had a zucchini lying around so I threw that in after sauteing it and the bell pepper in the leftover meatball fat. Also added some vegan parm and mozzarella, homemade garlic bread too but I can only make so many posts about bread.
3234434.jpg
My dad isn't a fan of cream cheese frosting so I also made pecan pie for him. Crust and filling both from scratch.
20250127_1907084.jpg
The sink has fallen. Billions must wash dishes.
 
  • Like
  • Feels
Reactions: Planetary Bombardment, Hateocracy, Aiōn and 7 others
CallmeCicada said:
Interesting, I didn't see the other two replies suggesting tamri. Sorry about deleting my comment, I just didn't want to bombard you with the same question.

How close is the taste of aminos to soy sauce/tamri? It would be interesting and helpful if I need to cook for someone with a soy allergy.
Click to expand...
I bought coconut aminos recently since I ran out of soy sauce and was curious about it. It doesn't taste like soy sauce, as a word of caution. It doesn't taste like soy sauce, or coconuts. The brand I got tastes almost like a salty and slightly sweet teriyaki?

I made some hot and sour soup tonight. It tastes pretty close to restaurant stuff, but the broth feels like I could add more flavoring next time. I added more mushrooms and veggies so it probably got a little diluted. I bought white pepper just for this, and I really like it.
 
  • Informative
  • Feels
Reactions: OrionBalls and CallmeCicada
Swiss steak again. The definition of sloppa. Delicious, though. I moved the onions part up to the front to ensure they were nearly dissolved by the time the dish was ready. I like onion chunks, the other people eating don't. They claim they don't like onions. They obviously do because they complain if there aren't any, but they start autistically screeching if they actually see any. :roll:
 
  • Feels
  • Like
Reactions: Smaug's Smokey Hole 2, Toji Suzuhara, Old English Roast Beef and 9 others
CallmeCicada said:
How close is the taste of aminos to soy sauce/tamri? It would be interesting and helpful if I need to cook for someone with a soy allergy.
Click to expand...
It's not nearly as salty. When I first saw it listed as a soy sauce alternative one of the "pros" was that it's lower sodium. I find it sweeter than soy sauce, so I expect tamari to be a better replacement.
Coffee Druid said:
I bought coconut aminos recently since I ran out of soy sauce and was curious about it. It doesn't taste like soy sauce, as a word of caution. It doesn't taste like soy sauce, or coconuts. The brand I got tastes almost like a salty and slightly sweet teriyaki?
Click to expand...
I feel very similar. In the marinade I tried using it as a replacement for soy sauce, I was shocked at how similar it tasted to teriyaki. It was a pleasant surprise.

I think I used it in some stuffed peppers a couple of weeks back, they were the best I have ever made. I don't know if it was the coconut aminos or just that everything else clicked and I got the seasoning just right.

Made some chocolate chip cookies, really just an excuse to test a new mixer. Nothing special. They were for normal people, and I didn't use coconut aminos.
 
  • Like
Reactions: Coffee Druid, CallmeCicada and Mandy Stroyer
I just cooked a really cheap pork picnic roast (13 dollars for 8 pounds, though 1/3 of that was a bone) in an instant pot (onion, garlic, salt, pepper, beef better than bullion and coconut oil) and then ate it on a sandwich with the cheapest non hfcs barbecue sauce I could find, bread and relatively nice pickles.

I am extremely poor right now and this is an immensely cost effective meal. Quite satisfying, too.

I took some of the pork out of the instant pot and reheated it on the stove and then strained the liquid into another container (I don’t want a soggy sandwich) while the oven was on broil to toast some bread. I left a bit of the moisture strained pork in the pan but forgot to turn off the broil and came back 30 minutes later and the .5 oz left of pork was extremely crispy and crunchy. I won’t ever do that again but it was kind of fun to eat.
 
  • Feels
Reactions: Toji Suzuhara, Zeftax, CallmeCicada and 4 others
Made Chef John's chicken a la king. Even though the recipe said if you didn't use dry sherry your mom's a ho, I used some dry white wine that says Bordeux that was in the house and it still came out pretty delish. If you are comfortable with a roux its pretty easy too.

1000004790.jpg


I'm sorry, this image used to be huge, I don't know why.
 
Last edited:
  • Like
  • Feels
Reactions: Planetary Bombardment, Toji Suzuhara, Marvin and 3 others
added .2 kg of red sorghum and quarter of a cup of white vinegar to a basic pork stew (0.5kg of pork to put it into perspective). Went surprisingly well. Recommend.
 
You must log in or register to reply here.
Back