When it comes to baking classic holiday treats, like Christmas cookies, the traditional recipe for salted goodness is about to get a game-changing makeover. The key? Umami – and its trusty sidekick, soy sauce.
In recent months, I've found myself baking up a storm in my tiny NYC apartment kitchen. First, it was Thanksgiving pies made from scratch; then came birthday cakes, frangipane tarts, and berry pavlovas. Now, with Christmas just around the corner, I'm itching to try something new.
Enter Kat Lieu's "108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen", which promises to take classic cookies on an exciting umami-fueled journey. After scouring online forums and recipe blogs, I discovered the genius of substituting soy sauce for salt in baked goods. The verdict? Mind-blowing.
Soy sauce, traditionally used in savory dishes, is a flavor enhancer that brings depth and complexity to sweet treats. According to Lieu, "the special oomph that soy sauce adds to a bake is, in a word, umami." But how does this magical ingredient work its magic?
"It basically adds salinity," Lieu explains, "that salty pop of brackishness." Unlike salt, which simply balances sweetness, soy sauce introduces a rich, savory flavor that elevates the entire baking experience. And when combined with Monosodium Glutamate (MSG), it creates an umami richness that's impossible to resist.
So how much soy sauce is too much? The answer lies in moderation. Lieu recommends starting with one tablespoon of soy sauce per cup of flour, as this will allow you to "taste and adjust" the flavor. Be mindful of the quality of your soy sauce, too – lower-end brands can be overpowering in sweet baked goods.
But what about flavors that pair well with soy sauce? Lieu suggests experimenting with caramel or butter-heavy cookies, as these will provide a perfect balance for the savory element. Citrus-centric sweets, like lemon sugar cookies, also work beautifully alongside soy sauce. And for chocolate lovers, Lieu's fudgy soy sauce chocolate chip cookies are an absolute must-try.
With the holiday season just around the corner, I'm excited to get baking with this innovative ingredient. Who knew that a flavor enhancer like soy sauce could take classic Christmas cookies from meh to mesmerizing?
In recent months, I've found myself baking up a storm in my tiny NYC apartment kitchen. First, it was Thanksgiving pies made from scratch; then came birthday cakes, frangipane tarts, and berry pavlovas. Now, with Christmas just around the corner, I'm itching to try something new.
Enter Kat Lieu's "108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen", which promises to take classic cookies on an exciting umami-fueled journey. After scouring online forums and recipe blogs, I discovered the genius of substituting soy sauce for salt in baked goods. The verdict? Mind-blowing.
Soy sauce, traditionally used in savory dishes, is a flavor enhancer that brings depth and complexity to sweet treats. According to Lieu, "the special oomph that soy sauce adds to a bake is, in a word, umami." But how does this magical ingredient work its magic?
"It basically adds salinity," Lieu explains, "that salty pop of brackishness." Unlike salt, which simply balances sweetness, soy sauce introduces a rich, savory flavor that elevates the entire baking experience. And when combined with Monosodium Glutamate (MSG), it creates an umami richness that's impossible to resist.
So how much soy sauce is too much? The answer lies in moderation. Lieu recommends starting with one tablespoon of soy sauce per cup of flour, as this will allow you to "taste and adjust" the flavor. Be mindful of the quality of your soy sauce, too – lower-end brands can be overpowering in sweet baked goods.
But what about flavors that pair well with soy sauce? Lieu suggests experimenting with caramel or butter-heavy cookies, as these will provide a perfect balance for the savory element. Citrus-centric sweets, like lemon sugar cookies, also work beautifully alongside soy sauce. And for chocolate lovers, Lieu's fudgy soy sauce chocolate chip cookies are an absolute must-try.
With the holiday season just around the corner, I'm excited to get baking with this innovative ingredient. Who knew that a flavor enhancer like soy sauce could take classic Christmas cookies from meh to mesmerizing?
I'm so done with all the fancy ingredients they keep adding to baked goods these days. Like, what's next? Adding miso paste to your pumpkin pie? 
No thanks! But seriously, using soy sauce in holiday treats is a bit too weird for me. I mean, who thought it was a good idea to put umami flavor in sweet cookies? 
And don't even get me started on the recommended amount of soy sauce - one tablespoon per cup of flour? That's just too much! 
Can't they just leave it as is and add some decent salt instead? 
! i've been meaning to experiment with different flavors in my baking, and this is the perfect excuse. using soy sauce as a substitute for salt sounds like genius - i mean who needs boring old salt when you can have depth and complexity? 
i mean who needs salt when u can have umami right? 
but seriously, 1 tbsp of soy sauce per cup of flour is a great start. dont be afraid to experiment & find the perfect balance 4 ur taste buds 
first time trying those fudgy soy sauce chocolate chip cookies is a MUST make them this holiday season trust me on that one 
