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I just know as someone who cooks that "it tastes like nothing!!!" is an lol complaint for most foods. Many things inherently taste like nothing or have very little taste. Cooking is how you give it taste. That's most of what cooking is. Like, take a bite of chicken breast that has been cooked but has absolutely no sauce, oil, or seasoning. If you taste anything at all it's just the fat from the skin. Or just eat a raw green bean. That poo poo sucks. But you'd sound like a drat FOOL if you wrote off chicken or green beans because they "don't have taste" in their raw or unseasoned form. Most things that aren't fatty and aren't fruits have very little taste without preparation. That's why we cook!
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Feb 25, 2020 19:35
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| # ? May 30, 2024 00:49 |
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I like cutting up tofu, pressing it, then freezing it. That way whatever water molecules were left puncture the cell walls when it turns to ice & allow even more drainage when it thaws out. Texture gets pretty close to chicken IMO. You can then add whatever seasoning you want & those dry pieces soak them up well. I have access to a dehydrator & I'm thinking of completely drying out some tofu. Silken tofu is awesome in Kimchi Soondubu Jjigae.
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Feb 25, 2020 19:36
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Jasus Christ posted:Hey so I like tofu very well, very yummy, mmm. hail seitan
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Feb 25, 2020 19:40
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Hail seitan. E.gently caress
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Feb 25, 2020 19:40
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Speaking of draining/pressing, that dude who only uses seasame oil to season his tofu also mentions only using two sheets of paper towel to soak up the water from it. I ain't really sure how that's possible. I mean you do whatever you drat well want with it if you like it, knock your drat pants off. I just know that even with extra firm, I'll wrap mine in multiple layers and put it between two flat cutting boards and then put a couple heavy cook books or something on top of it and let it sit for a pretty good long while to get that stuff wrung out pretty drat good. Sometimes even change the paper towel wrap during the process.
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Feb 25, 2020 19:41
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cheetah7071 posted:I'm gonna cook this I just let whatever sauce I'm stir frying with coat the tofu in the wok. I love the taste of cooked tofu on its own and I will snack on those bitches right off the cookie sheet. But for those who are trying to change its taste, I'd say soy sauce or oyster sauce would be a good starting point for marinade.
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Feb 25, 2020 19:42
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Chomp8645 posted:I just know as someone who cooks that "it tastes like nothing!!!" is an lol complaint for most foods. Many things inherently taste like nothing or have very little taste. Cooking is how you give it taste. That's most of what cooking is. Spittin straight gospel.
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Feb 25, 2020 19:45
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Big Beef City posted:Speaking of draining/pressing, that dude who only uses seasame oil to season his tofu also mentions only using two sheets of paper towel to soak up the water from it. yeah if I'm draining I have to check every few hours. The first sheets will be sopping wet all the way to the corners after an hour or two. The later sheets will be much less wet but you do need to change the paper towels
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Feb 25, 2020 19:47
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Jasus Christ posted:Hey so I like tofu very well, very yummy, mmm. Obligatory: https://www.youtube.com/watch?v=eovuIfeH2k4
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Feb 25, 2020 19:48
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Big Beef City posted:Speaking of draining/pressing, that dude who only uses seasame oil to season his tofu also mentions only using two sheets of paper towel to soak up the water from it. Hey pal. I don't go crazy trying to expel all water, I just want the surface to be damp rather than dripping wet. Having some moisture in middle gives baked tofu a nice texture. I probably wring out about a tablespoon worth of water per slice, which a couple of paper towel can easily hold.
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Feb 25, 2020 19:53
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We talkin like Brawny or generic?
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Feb 25, 2020 19:55
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Generic for me, but like use however much paper towel you need. My prep takes like 30 seconds per slice, so like 2.5 minutes for a whole block. I've done the "tofu between cutting boards with a cast iron skillet on top" and I have found no advantage in doing so.
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Feb 25, 2020 20:01
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snappo posted:Hey pal. I don't go crazy trying to expel all water, I just want the surface to be damp rather than dripping wet. Having some moisture in middle gives baked tofu a nice texture. I probably wring out about a tablespoon worth of water per slice, which a couple of paper towel can easily hold. Water is the flavor-killer. Water is the little-death that brings total saturation. I will wring out the water. I will permit it to soak out of me and through me. And when it has soaked through I will turn the inner eye to see its path to the garbage. Where the water has gone there will be marinade. Only flavor will remain.
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Feb 25, 2020 20:05
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The essence of pure flavor!
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Feb 25, 2020 20:06
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Tea towels are where it's at for squishing that 'fu. GET REUSABLE!!!!
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Feb 25, 2020 20:06
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i will consider picking up tofu today and playing around with it im generally not a picky eater with a few exceptions but i should try some tofu recipes
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Feb 25, 2020 20:07
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Big Beef City posted:Water is the flavor-killer. Water is the little-death that brings total saturation. I will wring out the water. I will permit it to soak out of me and through me. And when it has soaked through I will turn the inner eye to see its path to the garbage. Where the water has gone there will be marinade. Only flavor will remain. Get a load of this guy who doesn't like tofu.
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Feb 25, 2020 20:08
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numberoneposter posted:i will consider picking up tofu today and playing around with it At least where I live (where food is truly ridiculously expensive in comparison to cost of living) tofu is also cheap as hell. Like, I can get chicken cheaper but only by like $0.50 a pound.
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Feb 25, 2020 20:09
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Literally A Person posted:Tea towels are where it's at for squishing that 'fu. GET REUSABLE!!!! Get green with your soybeans
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Feb 25, 2020 20:10
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snappo posted:Get a load of this guy who doesn't like tofu. I like it "as is" just fine in things like miso or hot and sour soups and the like. But if you're gonna be roasting it in slices for a more textured approach yeah you're dang right I want more than sesame oil and un-marinaded not properly drained tofu, yea. Also don't roast/fry things in sesame oil it's got a smoke point lower than flippin butter, god drat. Roast it with a TINY amount of peanut oil and use sesame oil like a dressing after the fact. Man.
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Feb 25, 2020 20:11
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Tofutti Tofu Based Frozen Tofu and Fruit Dessert Product
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Feb 25, 2020 20:18
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Big Beef City posted:I like it "as is" just fine in things like miso or hot and sour soups and the like. I remain pleased with the way I've been preparing my tofu despite everything you've said today.
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Feb 25, 2020 20:18
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Anyone who says it tastes like nothing doesn't know how to cook Puffed tofu is hella good too if you can find it Also deep frying it so you get crispy cubes, yum
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Feb 25, 2020 20:19
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snappo posted:I remain pleased with the way I've been preparing my tofu despite everything you've said today. I'm coming to your house
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Feb 25, 2020 20:27
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Tofu is loving gross as are most other faux-meats or whatever. Oat stuff prepped right is reasonableish replacement for ground beef, but meh. Still not a huge fan.
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Feb 25, 2020 20:32
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Shredded pork with dried bean curd is a good chinese dish and you should order it/make it
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Feb 25, 2020 20:33
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doesnt really matter what im eating tbh it just gets drown in sriracha any ways
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Feb 25, 2020 20:35
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tofu isn't a meat substitute it's tofu
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Feb 25, 2020 21:25
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Nurge posted:Tofu is loving gross as are most other faux-meats or whatever. Oat stuff prepped right is reasonableish replacement for ground beef, but meh. Still not a huge fan. we're not talking about making soy-burgers or fake hot dogs here, holmes.
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Feb 25, 2020 21:40
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Yeah, fake meat is fake meat. Tofu is tofu. It is not intended to "fake" or "replace" meat like a soy sausage or something. It is just a food that has a lot of protein, leading many to use in similar applications as meat.
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Feb 25, 2020 21:43
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numberoneposter posted:doesnt really matter what im eating tbh it just gets drown in sriracha any ways This but chili garlic sauce.
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Feb 25, 2020 22:02
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Chomp8645 posted:Yeah, fake meat is fake meat. Tofu is tofu. It is not intended to "fake" or "replace" meat like a soy sausage or something. It is just a food that has a lot of protein, leading many to use in similar applications as meat. Or even with meat. Ma po tofu is the loving bomb.
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Feb 25, 2020 22:13
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I learned about seitan from a dumbass that selfdiagnosis themselves with gluten intolerance.
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Feb 25, 2020 22:20
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Resting Lich Face posted:Or even with meat. Ma po tofu is the loving bomb. True. I've been to a korean restaurant called "Tofu House". They serve plenty of meat. You just meat and tofu in a lot of dishes, whatever is it you ordered. Beef and tofu, chicken and tofu, pork and tofu.
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Feb 25, 2020 22:22
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not seitan or tofo but close enough, I've used TVP crumbles (Bob's red mill) to make totally great taco meat filler. It's not totally meatless, because I'll use beef stock to reconstitute it along with a packet of taco seasoning, or sometimes just do a 50/50 mix of the TVP and regular burger to make it. Toss that into some hard shells and 'American style' taco fixin's like you were having a junky taco night, and damned if you don't have something totally indistinguishable from something that's better than Taco Bell/on par with regular taco meat. That is one thing I'll do a "meat substitution" for with no real loss. It's actually pretty impressive. Granted, at the end of the day, you're eating an American hard shell style taco dinner, but there's nothing really wrong with that. Dress 'em up real good.
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Feb 25, 2020 22:43
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Ok talk have convinced me to meal prep some tofu these coming weeks Tofu in packets is Hella expensive here, but I know I can get dried soybeans pretty cheap from a local grocer Does it make sense to batch make a bunch of tofu from dried bean, and freeze it in blocks to be used for the next few weeks?
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Feb 26, 2020 00:41
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I bought the tofu. Planning to cook it tomorrow. It was $2 for this I think.
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Feb 26, 2020 02:05
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If you don't have some of this: Get some of that. It's fantastic and spicy and probably has a lot of MSG in it, but MSG is not actually bad for you.
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Feb 26, 2020 02:08
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Inb4 msg detail
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Feb 26, 2020 02:17
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| # ? May 30, 2024 00:49 |
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I'll look into it. First I'm gonna make the same recipe I do with chicken/pork for comparison. Then I'll think about modifying with new sauces. I did look for the black bean sauce or paste or whatever mentioned earlier, didn't see it at my store.
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Feb 26, 2020 02:18
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