soya bean See soybean.
soybean = soy bean = soya bean Notes: This nutritional powerhouse is extremely versatile--it's used to make salad oil, tofu, soy sauce, meat analogs, soy milk and cheese, and many other ingredients.
soya bean: A pulse of Oriental origin
spatzlé: A German wet noodle
staphylococcus: A pathogen found in the human throat, nose and in septic cuts ...
Soya beans, strongly flavoured and preserved
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A paste made from soya beans, used in Japanese cookery. Popular when made into soup.
Molasses ...
Bean Curd Also referred to as Dou Fu in Chinese and Tofu in Japanese, this soft cheese-like paste is made from boiled Soya bean liquid.
Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt.
Salted Soybeans or Preserved Soybeans. It is made of soybeans [spelling, soya beans] that have been salted and aged or preserved, usually available in bottles. It is salty, and used in cooking to add flavor and taste to a dish.
Taugeh ...
Made from cooked soya beans, it is quite bland in flavour and responds well to marinades. Good for stir-frying, barbecuing, grilling, it is also high in calcium and vitamin E and low in saturated fats.
The temperature at which hot oil starts to give off an unpleasant acrid smoke. When deep frying it is important to choose an oil that has a high smoke point. Safflower, soya bean and corn oils all have a high smoke point and can be heated to a high ...
Fermented soy sauce - available from specialist oriental shops - is the true Chinese article and has a stronger, earthier flavour which blends less easily with Western cooking. Because it often contains molasses as well as soya beans, ...
 See also: Soya, Sauce, Cooking, Water, Vegetable
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