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            | Topic: | History | 
        
            | Number of pages / Number of words: | 6 / 1423 | 
                
    
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The light soy sauce is clearer and thin, it is used to season food without darkening its color. The darker is richer in flavor and gives a nice brown color to foods. The Chinese use three types. Light or pale it is the thinnest and is very light brown. It is used to preserve the flavor in the food. The dark is thick and caramel in color and it is used for braising...
        
        
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Light or pale it is the thinnest and is very light brown. It is used to preserve the flavor in the food. The dark is thick and caramel in color and it is used for braising. The black is the darkest; molasses is added for texture and for flavor.
Soy sauce make its way west by Dutch sailors. Who were in the orient trading for spices...
        
        
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