Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Retirement can do strange things to people

I have an uncle who has always been a bit of DIY freak. As he and my aunt get older - they are becoming more and more careful of what kind of food they eat. Now that that they don't have growing kids to feed - they try to eat as much organic food as possible and grow alot it themselves.

News reports out of HK last year detailed alot of the lack of quality controls in foods produced in China - so they decided to start making their own soy sauce. I wanted to provide a little update as to how this is done - and I was surprised that it was not as hard as you might think - just a little time and care.

My uncle remembers growing up in post war Hong Kong when food was scarce and making ends meet was not easy. The war had left my grandmother virtually broke (from bribing officials to keep her kids safe), widowed, and still having to find a way to feed 8 kids. One easy source of protein was to make miso at home - fermented soy beans that was cooked with a little pickled plum and rock sugar. My uncle said it seemd like the most delicous food at the time.

Making soy sauce is simply removing the liquid that the soy beans are fermented in. They still end up with miso that they use as a condiment for cooking things like fish and pork - it gives a plumlike sourness . Now in Vancouver - we don't get as much sun as we would like - so the fermeted soy mash does not cook in the sun for as long as it should - so there is more acidity in it then you would find in industrial soy. Still - its pretty good.

Dried organic soy beans are cooked till they are soft and fall apart into a meal when squeezed between your fingers.

gallery_25348_1373_343.jpggallery_25348_1373_5513.jpg

The soy beans are mixed with flour - ratio that my uncle uses is 16 oz of soy beans (dry weight) is mixed with 12 oz of flour.

gallery_25348_1373_2937.jpggallery_25348_1373_20318.jpg

The beans and flour is kneaded together to make a loaf. My uncle says that from what he's seen, alot of industrial producers skip this step.

gallery_25348_1373_15180.jpggallery_25348_1373_21106.jpg

The loaf is then cut up into disks - and the whole basket is wrapped in layers of towels to promote mold growth.

gallery_25348_1373_9088.jpggallery_25348_1373_10771.jpg

The mold growth part takes about a week - I will take some pictures then if the mold takes hold like it should.

The saltiness for the soy sauce will come later when the fremented disks are soaked in a brine that contains 8 oz of salt. It's funny - the salt water has been prepared for a few weeks now. Large containers sitting out in the sun (under plexiglass). I actually don't understand why this needs to be done - but my uncle says that my grandmother would always let the sun cook out the water - sometimes for a whole month. Perhaps this was a way to remove impurities - when tap water was not so safe - and nowadays, it may be good to let some of the chemicals used to treat water, evaporate off. Vancouver is notorious for its use of cholrine.

Hopefully the mold will take hold and I will have new pictures soon.

BTW - I have no idea what kind of mold takes hold and how my uncle ensures that it is not some killer strain. So - that's my attempt at a legal disclaimer. :laugh:

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

This looks like fun!

I'm waiting for what happens when you get to the pasteurization stage later on. Yoonhi remembers her family making their own soy sauce when they first emigrated, and the smell from the process would reach four blocks around.

And beware, it's short step from this to wanting to make your own fish sauce!

Cheers,

Peter

Share this post


Link to post
Share on other sites
Hopefully the mold will take hold and I will have new pictures soon.

BTW - I have no idea what kind of mold takes hold and how my uncle ensures that it is not some killer strain. So - that's my attempt at a legal disclaimer.  :laugh:

Share this post


Link to post
Share on other sites

About the pastuerization stage - I don't think that there is going to be one! Seriously - with the amount of salt in the brine - I think it will be safe.

The trick is what kind of mold or yeast takes hold. That will be in the interesting part. My grandmother never used a starter - just let it sit out and see what takes hold.

Share this post


Link to post
Share on other sites
And beware, it's short step from this to wanting to make your own fish sauce!

And in case you are thinking of making your own fish sauce, consider the experience of Francine Segan, as told in her cookbook, The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook. While researching her book, Segan experimented with an ancient recipe for fermented fish sauce. This was not much more than a pile of fish heads and carcasses left outside to rot. After a few days, her neighbor politely knocked on her door and asked if her cat had died. End of experiment.

Share this post


Link to post
Share on other sites

wow that pictorial looks fascinating and reminds me of the method my grandmother uses to make dwaengjang paste (korean version of miso). I don't know or remember if she ever made homemade soy sauce though.

My mother drives an hour and pays about $50 for a gallon (possibly $50 for 2...can't remember) of homemade korean soy sauce. I wonder if I told her about your method that maybe she could make her own and sell it to other korean women?

Then again maybe I'll do that and sell it to every asian person within the area. There's a lot of chinese people in the area...........

Share this post


Link to post
Share on other sites

Wow, I actually went through a soy sauce phase and was trying to find a way to obtain the "most" organic soy sauce I could find. There is a small family in singapore that still produces home-made soy sauce from scratch. Tasters have described it as one of the most unique and delicious tastes ever. Unfortunately, that trend is phasing out for large scale production and short-cuts.

I went out on a hunt to find ways to actually make soy sauce, but I eventually gave up because I was told it was just too complicated and messy.

I figure this way is pretty simple. Alot of the methods I've heard of require efforts akin to producing some of the world's finest wines. I've heard that there are just some tamaris that can't be shipped because it's so "alive"...the bottle would explode during shipping!

I got even more interested in making my own soy sauce when I heard about the whole "human hair" incident in China. They take human hair, boil it down to make an amino acid slurry, and use it to make a soy sauce that is dirt cheap. Also with the carcinogenic chemicals present in soy sauces that take massive fermentation shortcuts (you can find that on wikipedia)


Edited by takadi (log)

Share this post


Link to post
Share on other sites
BTW - I have no idea what kind of mold takes hold and how my uncle ensures that it is not some killer strain. So - that's my attempt at a legal disclaimer.  :laugh:

The mold is an aspergillums variant according to a major producers web sit. It is highly toxic to parrots and some farm animals. The spores can survive extremes of cold and heat. Not something I would be playing with in my home.

Share this post


Link to post
Share on other sites

After about 10 days of resting in the baskets (layer of newspaper, two layers of very thin towels)

The Mold has taken Hold!

gallery_25348_1373_1871.jpggallery_25348_1373_4529.jpg

I am amazed how wild spores have grown on the soybean cake medium. The dark mold seems benign to me - but the green stuff looks a little scary. My uncle said that this is what they looked like when they were being made when he was a kid. "People have been making this for thousands of years - and look it how big and strong I grew up to be".

At this point, they are ready for the next step in production. When sunny - the cakes will be laid out to dry out completely - and then they will be added to the brine to brew in the sun. I mentioned that they looked awfully pale to make a dark soy sauce - but he said that the brew will darken as it sits in the sun. "Just like how people get tanned." Huh? I don't understand how it can get darker - the brine is very salty - so I assumed that there would be no further fungal growth - but how can it get darker?

Takadi - you bring up a couple of intresting things.. My uncles and aunts also no longer trust the quality of many of the products from China. Weird shortcuts and poor controls have resulted in some nasty suprises.

Also, the article you posted discusses the 'first draw' of soy sauce from a batch of the brine. It is indeed the finest (drawing the comparision of the first pressing of olive oil) and it is much coveted. There is a restaurant in Vancouver which features first draw soy sauce in many of their foods - the best being dungeness crab stirred fried with first draw soy sauce. It is sweeter and more savory at the same time - a kind of heightened unami-ness.

I actually consulted a scientist about the dangers of the molds involved - and generally it is a very safe process and one would have consume ALOT of the dangerous strain to even get close to hurting yourself. So far so good - keep knocking on wood I guess.

Anyway - with the weather we are having (mostly cloudy) - the next steps may not occur for a little while. I will keep you guys posted.

  • Like 1

Share this post


Link to post
Share on other sites

That picture is SO COOL! I really wanna see how this turns out...

I don't have adequate knowledge, but to attempt to explain how soy sauce darkens, I would have to say because of some fermentation processes. Perhaps it gets darker in the same sense that our skin gets darker in that the cultures produce pigments as a response to the oxidation from the sun, in the same manner that apples darken when exposed to the air. But don't take my word for it...

Also, does your uncle have any information about tamari or soy sauce without wheat in it? I heard it's a byproduct of miso production, but is the process any different? Or do you just omit the flour?


Edited by takadi (log)

Share this post


Link to post
Share on other sites

Sorry to not post in a while

Here are the soybean cakes being soaked in the brine - these pictures were taken a few days after the soaking process. They have been sunning in the brine for a few weeks now and will continue to be set outside as long as the weather stays sunny.

gallery_25348_1373_13097.jpggallery_25348_1373_2309.jpg

The cakes have since broken down into a mash and the soy is indeed much darker. I will post additional pictures shortly. Had a quick taste - and it was fantastic - very complex and fully of all sorts of unami-ness.

Share this post


Link to post
Share on other sites

Thanks so much for sharing canucklehead, your soy sauce looks like its coming along nicely. This is something I definitely want to try my own someday, when I can get access to a spot to cure them in.

Oh and just to sate your curiosity about the color of soy sauces, that comes from a combination of things. Browning reactions are going on as the soy sauce ages, this is the work of both the high energy sunlight, time, and possibly some of the enzymes from the molds or other microorganisms. These are the same kind of reactions that turn bread into toast, or turn cut fruit brown; they just take a lot longer at lower temperatures.

Share this post


Link to post
Share on other sites

Homemade Soy Sauce is done!

My uncle has removed the first draw - and the miso is being used for a second batch. He thinks that he will simply let the miso evaporate out and use the paste as a marinade for fish and seafood. The miso has a plum-like tartness that is particularly good with oily fish.

gallery_25348_1373_4595.jpggallery_25348_1373_1555.jpg

The soy has an very interesting flavor - it is unlike any store bought soy. Less salty - more complexly savory - undercurrents of fermented flavors (like fish sauce). It's been boiled to sterlize it (which has killed off some of the more delicate nuances - but better than killing off me) - will keep in the fridge for a while. You can see that it is lighter and cloudier than commercial soy. It has not been filtered - and no coloring has been added.

Watching the process has been interesting - it is relatively easy, but time consuming. It would be interesting to see what would happen in a sunnier climate (say like - Sacremento) - if the soy would darken further.


Edited by canucklehead (log)

Share this post


Link to post
Share on other sites
Also, does your uncle have any information about tamari or soy sauce without wheat in it? I heard it's a byproduct of miso production, but is the process any different? Or do you just omit the flour?

Sorry not to get back to you sooner - not sure about wheatless soy. I suspect that flour used as a medium to help mold take hold - and I am not sure what would happen if you ommitted. Perhaps I should suggest keeping one of the disks as a starter in a jar - then sprinkle it over a batch that had no flour to help the fermentation process.

That's the part of the process that amazed me - simply leaving out the soy disks to mold - all wild and by chance. Nature is wonderful.


Edited by canucklehead (log)

Share this post


Link to post
Share on other sites

Just a musing....

But I wonder what would happen if save some of the miso from the first time you make soysauce and mix it in w/ the soy cakes from the next batch. Wonder if it would give the soysauce a better/stronger (?) flavor? And if it would accelerate the process.

It would be equivalent of using a pate fermente when baking bread.

--

June

Share this post


Link to post
Share on other sites
Just a musing....

But I wonder what would happen if save some of the miso from the first time you make soysauce and mix it in w/ the soy cakes from the next batch.  Wonder if it would give the soysauce a better/stronger (?) flavor?  And if it would accelerate the process.

It would be equivalent of using a pate fermente when baking bread.

--

June

The miso itself is very salty - so I think it would inhibit further mold growth - but I think using one of the moldy disks would work.

Share this post


Link to post
Share on other sites

My grandmother of 92 years still makes her own homemade soy sauce, and it's as a deep, rich ebony-black. I've only seen the finished product though. She ages soy sauce for many years...decades even...we have a small quantity of soy sauce approx. 35 years old. The most amazing soy sauce I've ever tasted.

Share this post


Link to post
Share on other sites
My grandmother of 92 years still makes her own homemade soy sauce, and it's as a deep, rich ebony-black.  I've only seen the finished product though.  She ages soy sauce for many years...decades even...we have a small quantity of soy sauce approx. 35 years old.  The most amazing soy sauce I've ever tasted.

M&M, please find out from your grandmother how she makes it and post it here. Thanks.

Share this post


Link to post
Share on other sites

THIS IS AMAZING! I love the way nature works and transforms. It's such a change to actually see your food in the process of transformation rather than just pick it up in a ready-made bottle at some store. There's a real spiritual connection you make with your food (as strange and hippie-ish as that sounds).

I'm a pretty sure there are many many different processes of fermentation, all with different results. I wonder if real organic soy sauces end up like yours...

Share this post


Link to post
Share on other sites
Also, does your uncle have any information about tamari or soy sauce without wheat in it? I heard it's a byproduct of miso production, but is the process any different? Or do you just omit the flour?

Sorry not to get back to you sooner - not sure about wheatless soy. I suspect that flour used as a medium to help mold take hold - and I am not sure what would happen if you ommitted. Perhaps I should suggest keeping one of the disks as a starter in a jar - then sprinkle it over a batch that had no flour to help the fermentation process.

That's the part of the process that amazed me - simply leaving out the soy disks to mold - all wild and by chance. Nature is wonderful.

I'm glad this thread bumped up today. I missed it the first time around. Very cool canucklehead!

I have read that Koji is the mold culture that the Japanese use to make sake, miso, and shoyu (soy sauce). I know you can buy a culture of Koji (which I think is Aspergillus oryzae or A. sojae) in tubs (and for Vancouverites - Fujiya has Koji in the freezer section - I don't remember if it was the rice or soy version).

Using wild spores and mold is sort of like making Belgian lambic beer....which tastes more complex than regular beer.

Again thanks for this canucklehead.

Share this post


Link to post
Share on other sites

When is the best time of year to make it, or can it be made anytime?

I noiced the original post was in June, so I guess some sun is needed.

You don't say how much water is in the brine,

Share this post


Link to post
Share on other sites

How could I have missed this thread? I make my own soy milk to make tofu and tofu fa.....will give this a go when (if) it warms up...

ps. remember with great nostalgia walking along the path by the sea at Yung Shue Wan village on Lamma island (HK) where the villagers were making fish sauce and paste out in the sun...alas no more...

Share this post


Link to post
Share on other sites

Feel free to post more pictures up too!

I've researched a little more and sources tell me that I have to use koji, a special strain of yeast or bacteria, to create the proper soy sauce. Is this necessary, or do the cultures naturally appear just like they do in starters for bread?


Edited by takadi (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      This cabbage is also frequently pickled and becomes  known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
       

      Pickled cabbage.
       
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years.
       
      Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency.
      If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×