Shana wrote:Mincing garlic is just a fancy way of saying super fine chop
As far as subbing more garlic for ginger, I'd be a bit careful with that at least at first - the ginger flavor isn't really all that strong, so you might want to make it according to the recipe & then adjust it to taste
I would check the sauce after a week or so before using it, just in case, but it *should* keep a bit longer.
DogMa wrote:Nope, honey's just another form of sugar.
You can also buy minced garlic in a jar if you want, Manly. It's not as good as fresh, of course, but it's easier if you don't use a lot of garlic or don't want to take the time. It keeps darn near forever in the fridge.
Shana wrote:If you like it really thick & sweet you might want to try using the splenda brown sugar blend - it DOES have 3 carbs (not sure if it's per tbls or tsp), but it might thicken things up & make it sweeter.
Another thing you can try is simmering the mixture to thicken it up.
electra000 wrote:Ascicles,
Here is another Teriyaki Sauce recipe:
South Beach Teriyaki Sauce
1/2 cup light soy sauce
1/2 cup dry sherry
1/4 cup sugar-free pancake syrup
1/4 cup ground arrowroot
3 tablespoons red wine vinegar
4 cloves garlic, crushed
1 teaspoon ground ginger
1/4 teaspoon hot-pepper sauce
In a food processor, combine the soy sauce, sherry, syrup, arrowroot, vinegar, garlic, ginger, and hot-pepper sauce. Pulse until smooth. (Keeps covered in the refrigerator for 1 week.)
Makes 1 1/2 cups
Nutrition:
Per 2 tablespoons: 30 calories, 0 g fat, 0 g saturated fat, 1 g protein,
5 g carbohydrate, 0 g dietary fiber, 0 mg cholesterol, 420 mg sodium.
Let me know if you try it. Sounds really good ! Terri
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