What happen when soy sauce and vinigar mixture?

When soy sauce and vinegar are mixed, they don't really react chemically. Instead, you get a flavor combination. Here's what happens:

* Flavor Enhancement: Soy sauce's saltiness and umami (savory) flavors blend with vinegar's sourness. This creates a more complex and balanced taste.

* Acidity: The vinegar adds acidity to the mixture, which can cut through richness and make the flavors more pronounced.

* Tanginess: The mixture becomes tangy, a combination of the sourness of vinegar and the savory saltiness of soy sauce.

Uses:

This combination is commonly used in many cuisines:

* Asian cuisine: It's often used in marinades for meat, stir-fries, and dipping sauces.

* Western cuisine: It's used in salad dressings, vinaigrettes, and even as a glaze for meats.

Note: While there's no chemical reaction, the mixture can sometimes be unstable, depending on the type of vinegar used. For example, balsamic vinegar can sometimes cloud or separate when mixed with soy sauce.