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標題: [其他飲食] 烤肉醬傷身一餐幾乎吃下一天鈉含量 [打印本頁]

作者: myversa 時間: 2010-9-21 09:28 標題: 烤肉醬傷身一餐幾乎吃下一天鈉含量

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Is it true?

作者: 布小熊 時間: 2010-9-21 11:21

not surprised. Try not to use any (or use less) pre-made sauce for cooking. Then you will have more control on the sodium...etc in your food.

作者: billykid 時間: 2010-9-22 14:20

回復 2# 布小熊

So you dont use soy sauce, fish sause, chicken stock? Please tell me how you manage to cook chinse dishes. Thank you

作者: fibbi 時間: 2010-9-22 14:21

Actually I only use soy sauce, didn't use fish sauce or chicken stock.

作者: myversa 時間: 2010-9-22 14:26

even for chicken broth, I often cook it myself and do not buy it in can.

to steam fish, just soy sauce, ginger and hot pepper.

作者: somewhereintime 時間: 2010-9-22 14:35

Use lime juice and olive oil as marinating and basting sauce,
simple and inexpensive. The acidity actually tenderizes meat.

作者: 布小熊 時間: 2010-9-22 15:18

本帖最後由布小熊於 2010-9-22 15:21 編輯

回復布小熊
So you dont use soy sauce, fish sause, chicken stock? Please tell me how you ma ...
billykid 發表於 2010-9-22 02:20 PM

I do but I don't use a lot. I only use low sodium chicken stock and make my own if I have time. And I never add as much soy sauce in my food as ppl use BBQ sauce.
What I was trying to say is, if you are health conscious, use less store bought sauce. That's it.
btw good quality soy sauce usually (not all) has less sodium and is more fragrant and have less/no preservative. So you will end up using less to get your food enough flavor. With that as a base, you can make a lot of dishes from it.
I mostly use fish sauce to make Thai or other south east asian dishes. But that 1 bottle just last way too long... I am not even sure if it's still good.... (I can't find expiry date on it)
Do you guys know how long that can be kept?

When I do western dishes, I usually use more herbs and spices than salt. (most of the time, I under-salt the dishes but that case, we can always add a little bit on the table and I never feel offence by my bf if he does that)
And again fresh herbs and good olive oil add a lot of good flavor.

作者: somewhereintime 時間: 2010-9-22 15:36

Thai fish sauce differs from Vietnamese fish sauce, it is golden in colour and more
subtle in flavour.
For those who do not use a lot of fish sauce, I recommend buying small bottle( 99Cents),
and keep it refrigerated once opened. As as rule of thumb, if the sauce turn murky and
deep brown in colour, and a much profound smell when you sniff it, time to get a new one.
The high end Vietnamese fish sauce Phuu Kok style ($6-$8 a bottle) is richer, and thicker,
with sediments in the bottom

作者: 布小熊 時間: 2010-9-22 15:49

Thai fish sauce differs from Vietnamese fish sauce, it is golden in colour and more
subtle in flavou ...
somewhereintime 發表於 2010-9-22 03:36 PM

oops! Time to get new fish sauce.

作者: cremedelacreme 時間: 2010-9-22 23:29

oops! Time to get new fish sauce.
布小熊發表於 2010-9-22 15:49

Me too keke!

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