Quote:
Originally Posted by Urzu 7
I'll check out light soy sauce. I don't want it too salty. I'll have half chicken broth, half beef stock. I might just buy some chicken stock, actually. The chicken broth will still be put to use (I used some for brown rice and it turned out good).
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If I may suggest, do not use light soy sauce.
Use the regular, but decrease the volume used.
1 tbsp-> 1/2 tbsp or even less.
Also, to replace the soy sauce wih chicken broth/beef broth is a great idea because usually they come packed with salt.(if they are premade like campbell or similar item)
I generally don't cook with salt out of preference, because the ingredients these days (even chicken meat is soaked in saline) already have salt in them.