At what temperature does sodium evapourate?!


Question: Because I put soya sauce on my rice and the first couple of bites are very salty, but afterwards the salty/soya sauce taste seems to dissapate. Any thoughts?


Answers: Because I put soya sauce on my rice and the first couple of bites are very salty, but afterwards the salty/soya sauce taste seems to dissapate. Any thoughts?

I don't have any idea at what sodium turns to a gas but I would rather think it is very high.

What is happening is your taste buds are becoming accustom to the salty flavor. Much like jumping in to cold water at first it is really cold and then you get used to it and it doesn't seem as cold.

You could always use a lower sodium soy or add water to it to tone it down. I do that when I make terriyaki sauce.

If you are lucky enough to live where you can get Aloha Soya try that. I didn't realize there was such a difference in soy sauces until I moved here.

Sodium is a solid so it doesn't evaporate... soy sauce is a liquid so its more of the fact that it has dispersed through out the dish and given a more balanced taste than that of the first several bites.





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