How To Use Liquid Aminos

How To Use Liquid Aminos

If you’ve ever seen a bright yellow bottle with two happy-looking old people on it, you’ve probably wondered exactly what are Bragg’s Liquid Aminos. Basically, it’s an unfermented, soy sauce-like product made completely from soy beans and water (meaning it’s wheat free), and it is delicious.

Photo: Claire Lower

But if you don’t have any issues with wheat, liquid aminos may not seem like a condiment you need in your life. This isn’t necessarily true. At any given moment, I always have both soy sauce and liquid aminos in my fridge, because though they are similar, they are not the same.

You already know what soy sauce tastes like: Salty, rich and kind of meaty. Liquid aminos taste like that, but sweeter, a little richer and meatier, and a bit less salty. If you’re trying to avoid soy and wheat, there is a coconut version that tastes pretty comparable to the Bragg brand.

Basically, they’re a good way to add umami without worrying about overdoing it with the salt. Salinity-wise, I’ve found that soy sauce can get a little aggressive when reduced, but liquid aminos get richer and sweeter, rather than straight-up salty. I use liquid aminos in marinades, stir-fries, soups and stews to add a meaty flavour and roundness. I stir them into my onion dip, my cheese balls and salad dressings to up the umami. Most recently, I’ve begun mixing them with soy sauce for a less salty sushi dipping experience. Basically, if your food is missing that “certain something”, liquid aminos can help round the dish out.

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