date:Nov 18, 2015
c beef dish using a marinade made with tamari, red chili pepper, ginger and garlic. Tamari, a class of gluten-free soy sauces made with no wheat, is traditionally a byproduct of miso paste.
Wine and spirits have been used in sauces and marinades since cooking began. But there seems to be a resurgence in using reductions of distilled spirits in such products. Youngs suggests that spirits, as ingredients, could even be one of the growing new waves for sauce bases. Whiskeys and rums add interestin