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Old 05-24-2008, 12:57 PM   #11
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In my opinion, oyster and fish sauce are not good substitutes for soy sauce. None of them taste anything like each other. They are all dark in color and have a salty component, but that is where the similarities end. I do not know of anything that can really be subbed for soy sauce.

When cooked into a dish, oyster and fish sauce do not taste anything like fish.
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Old 05-24-2008, 02:08 PM   #12
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In my opinion, oyster and fish sauce are not good substitutes for soy sauce. None of them taste anything like each other. They are all dark in color and have a salty component, but that is where the similarities end. I do not know of anything that can really be subbed for soy sauce.

When cooked into a dish, oyster and fish sauce do not taste anything like fish.
Exactly. Even different types of soy sauces (i.e. Chinese vs. Japanese) will make a difference in the flavor towards a finished dish. Fish and oyster sauces will give you another flavor component, but in no shape or form will it ever be a substitute for the flavor of soy sauce.
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Old 05-24-2008, 05:38 PM   #13
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How about some vinegar and molasses in an apple juice vehicle? Maybe some other spices tossed in, like chinese five spice??
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Old 05-25-2008, 01:18 PM   #14
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"Squid" and "Shrimp" are brands of fish sauce. "Oyster" is a type of sauce which is available under several brand names.

But, like in most cases of "substitutions" - GB and IC are right - nothing will taste the same.
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Old 05-27-2008, 10:32 AM   #15
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I find Balsamic Vinegar a good substuite for soy sauce
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Old 05-27-2008, 11:55 AM   #16
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Fish sauce can be a decent sub in asian recipes. Oyster sauce is thick and pretty sweet and not a great sub, IMO.

To add umami without soy Maggi Sauce works.
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Old 05-27-2008, 01:04 PM   #17
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I find Balsamic Vinegar a good substuite for soy sauce
Other than for the color and viscocity, this is worse than fish or oyster sauce.
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Old 05-27-2008, 01:15 PM   #18
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Fish sauce can be a decent sub in asian recipes. Oyster sauce is thick and pretty sweet and not a great sub, IMO.

To add umami without soy Maggi Sauce works.
Yep this stuff is good...and made from wheat..it is a Hydrolyzed vegetable protein product like suggested earlier! I use it often when stir frying etc....
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Old 08-17-2008, 12:24 AM   #19
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Oyster sauce?
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Old 08-21-2008, 01:21 PM   #20
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Wow - 2 totally different ideas - thank you -
I think I may try Bob's first, except I'll change out my beef broth for bouillon (since most bouillons seem to include soy, by one of it's many names)
The other sounds like it may be tasty for basting on chicken during the last minutes of grilling :)
As I read it, you need the dry bouillon and the vinegar and low the amount of water is the wet ingredient that activates the bouillon. Using broth would yield a different result.
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