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why do white people love freezing tofu so much?
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Feb 16, 2014 08:26
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EAT THE EGGS RICOLA posted:why do white people love freezing tofu so much? As a white person, we're told that freezing tofu and then thawing it will toughen up the texture in a way such that it is no longer soft and squishy - which some people find is an awkward mouthfeel. And also allows it to be squished/drained of moisture and still retain its shape so it can be cooked more easily. Drifter fucked around with this message at 08:34 on Feb 16, 2014 |
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Feb 16, 2014 08:31
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They do that here in Korea all the time. I don't much care for it, except for Chinese tofu skin noodles. Those are usually sold frozen and it doesn't seem to affect the texture or anything.
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Feb 16, 2014 08:32
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Drifter posted:As a white person, we're told that freezing tofu and then thawing it will toughen up the texture in a way such that is is not soft and squishy. I'm white as wonderbread and grew up in the midwest. Nobody ever told me to freeze tofu for texture. Frozen tofu texture is the devil making GBS threads egg white omlettes for packing material.
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Feb 16, 2014 08:34
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Big Beef City posted:I'm white as wonderbread and grew up in the midwest. As a white person I can only of course speak for my own clan, and no one else.
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Feb 16, 2014 08:35
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EAT THE EGGS RICOLA posted:why do 
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Feb 16, 2014 08:47
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What do you use Lao Gan Ma (dour Asian lady) condiments on? Is on sale at my local Asian mart.
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Feb 16, 2014 08:50
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Real talk, I'd rather use yams instead of tofu, but tempeh is loving delicious.
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Feb 16, 2014 08:50
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Drifter posted:Real talk, I'd rather use yams instead of tofu, but tempeh is loving delicious. literally none of this computes. You can't substitute yams for tofu. What the gently caress are you doing?
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Feb 16, 2014 08:57
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Big Beef City posted:literally none of this computes. In my world Tofu is just some kinda soft thing that takes up space in other food. I can make yams be kinda soft by cooking them. Or fry them. Tempeh is still delicious. Drifter fucked around with this message at 09:03 on Feb 16, 2014 |
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Feb 16, 2014 09:01
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Drifter posted:In my world Tofu is just some kinda soft thing that takes up space in other food. I can make yams be kinda soft by cooking them. You got a problem with tofu? 
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Feb 16, 2014 09:03
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copen posted:You got a problem with tofu? Oh jesus I can't do another call out so soon. no tofu is fine. it's great. love it. It's the best blank slate food I know.
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Feb 16, 2014 09:04
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Drifter posted:Oh jesus I can't do another call out so soon. Yeah but YAMS. YAMS dude. Oh jesus you're pressure cooking yam slices until they're unidentifiable as yams oh god no ohhh nnn
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Feb 16, 2014 09:08
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Big Beef City posted:Yeah but YAMS. I don't own a pressure cooker. I usually either steam 'em or saute them. Or simmer them in stew.
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Feb 16, 2014 09:34
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I need help making my soft caramels a little bit thicker and am not sure how. I decided this weekend I wanted to make soft caramels, the candy, not caramel sauce or hard caramel. I used this recipe: http://www.cannellavita.com/2012/10/soft-salted-caramels-no-corn-syrup.html primarily because I didn't have corn syrup on hand but everything else. If possible I'd like to continue with that as I literally have no other use for corn syrup ever but tend to keep the rest of the ingredients around at most times. The batch I made came out awesome in terms of color and taste however the caramels were just barely thicker than a sauce. I was able to freeze then and break what I had tried to cut into individual pieces, but otherwise if I tried to separate them they would just stretch out more like melted cheese. Not having any experience with this type of baking / cooking, what's the best way to make these caramels a little thicker? I feel like even if they were 15-25% thicker they would be just perfect!
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Feb 16, 2014 14:43
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Ayem posted:Try this! (Inspired by this recent post) Just wanted to say thanks again for this suggestion, it was a big hit. Served it with couscous and chevremousse. Also, Asparagus and Mascarpone Gratin, wine, cheese, and french pastries (from the gourmet grocery store). Aside from leaving the gratin under the broiler for a little too long, it was a successful valentine's day meal! 
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Feb 16, 2014 15:36
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Drifter posted:Why not just use water at this point? Because it's not water. Original questioner wanted a beer to use in stew that wouldn't create a bitter flavor and would be easy to find at any Walmart. Budweiser works fine for this, and does not taste like using water. As I said in my response, the trade off is that the flavor it imparts is much, much less - but it is still there, and if the original questioner doesn't have the time to really seek out a light ale or a porter or stout that isn't going to cook down into something sour and unpalatable, a mild lager will work fine.
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Feb 16, 2014 17:21
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Breaky posted:I need help making my soft caramels a little bit thicker and am not sure how. Cooking to a higher temperature will yield a firmer caramel as well as reducing the cream. 233 seems really low. Most caramel candy recipes I see cook the syrup before adding cream/butter to a higher temp, as high as 300, then adding the cream and that gets cooked to anywhere from 245-260.
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Feb 16, 2014 17:26
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mich posted:Cooking to a higher temperature will yield a firmer caramel as well as reducing the cream. 233 seems really low. Most caramel candy recipes I see cook the syrup before adding cream/butter to a higher temp, as high as 300, then adding the cream and that gets cooked to anywhere from 245-260. In the comments she mentions cooking the syrup to 325 or so. I did it by eye and measured it at 310. Then added butter then cream and brought it to 235. Will try reducing the amount of cream.
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Feb 16, 2014 18:54
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Breaky posted:I need help making my soft caramels a little bit thicker and am not sure how. Here is the recipe I use: http://notsohumblepie.blogspot.com/2009/11/fleur-de-sel-caramels.html Like mich mentioned, cooking the caramel to a higher temperature (this one goes to 250F) will make it firmer. I also find that it's important to take your time raising the temperature. Cooking at a lower heat for longer time will evaporate more water before you have to pull at 250F. As a side note, leftover corn syrup keeps forever, and if you're getting into candy-making there are a lot of other recipes that use it (my favorite is peanut brittle). But honestly it would probably be cheaper to use half a bottle of corn syrup and throw the rest away than to use good honey in something where the high heat will cook away most of the flavor. 
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Feb 16, 2014 18:59
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EAT THE EGGS RICOLA posted:why do white people love freezing tofu so much? This is my girlfriend's favorite way to prepare tofu, and she eats tofu almost every day? Seems perfectly normal to me, not sure why it seems so white to you... Drifter posted:freezing tofu and then thawing it will toughen up the texture in a way such that it is no longer soft and squishy Yeah, this, it's pretty effective.
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Feb 16, 2014 19:14
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Mister Macys posted:What do you use Lao Gan Ma (dour Asian lady) condiments on? Angry Lady Sauce goes on everything. Especially good on fried or grilled meat.
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Feb 16, 2014 20:42
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This might be gross but I love it swirled into savory oatmeal like things. Savory steel cut oats? Yep Grits? Yep. Congee? Yep. Any kind of noodle soup? Yep.
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Feb 16, 2014 20:54
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A lady I served at work today was buying a few cheap tinned soups, and mentioned she likes to use them as substitute cooking sauces. I've never heard of anyone doing this before. Is this a common thing?
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Feb 16, 2014 21:00
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Kind of.
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Feb 16, 2014 21:12
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Zero Star posted:A lady I served at work today was buying a few cheap tinned soups, and mentioned she likes to use them as substitute cooking sauces. I've never heard of anyone doing this before. Is this a common thing? Common as in "not rare" or common as in "lacking refinement"?
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Feb 16, 2014 21:53
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Not that it makes any difference to the answer.
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Feb 16, 2014 21:54
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The retailer mostly sold frozen udon and tofu. I'll try to shop around for dried after I use this up. I just wasn't sure if I could keep what I will be getting in the freezer or if I should suck it up and use it all right away. I was just concerned about refreezing if it thawed in shipping. I never seem to make it to the local Asian supermarket before someone buys up all the dried Udon I want. >
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Feb 16, 2014 22:19
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Zero Star posted:A lady I served at work today was buying a few cheap tinned soups, and mentioned she likes to use them as substitute cooking sauces. I've never heard of anyone doing this before. Is this a common thing? My mother would make sloppy joes using ground beef and canned gumbo soup. I'm not going to claim it's high cuisine or something but I do have fond memories of it. There's also the green bean casserole that uses cream of mushroom soup.
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Feb 16, 2014 22:29
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Paging Mrs. Gunderson.
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Feb 16, 2014 23:55
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Yeah, using canned soup as a base seems to be a bit of a thing in some places; I was really happy when I found this book in the local recycling centre. I had just gotten a slow cooker so I was in the market for idea about what to do with it. It is pretty much nothing but recipe after recipe involving multiple cans of soup, frozen veg and chicken breast. For example: Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes! posted:Sloppy Chicken 
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Feb 17, 2014 00:14
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I think I'm going to be sick... all that salt. Then again, I've used a cream of mushroom/chicken can when I'm too lazy/don't have cream to cook alfredo sauce; so who am I to complain?
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Feb 17, 2014 00:30
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That chicken recipe is a legit crime against humanity.
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Feb 17, 2014 01:00
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I just went to the Korean market with my brother and we bough some pork bellies. We found some blue spots in it that look suspicious but when we took them back to check, they said that was normal marbeling. Has anyone had experience with this? 
Dire for Hire fucked around with this message at 01:22 on Feb 17, 2014 |
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Feb 17, 2014 01:19
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Mister Macys posted:What do you use Lao Gan Ma (dour Asian lady) condiments on?
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Feb 17, 2014 01:28
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Dire for Hire posted:I just went to the Korean market with my brother and we bough some pork bellies. We found some blue spots in it that look suspicious but when we took them back to check, they said that was normal marbeling. Has anyone had experience with this? Looks like the ink bled from the inspection/grading stamp.
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Feb 17, 2014 01:51
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My mom's recipe for Chicken and Noodles is about as easy as it gets, and it uses canned soup as a base. Boil a 10-12oz bag of egg noodles Drain Add two small cans of cream of chicken soup Add a can of chunk white chicken (drained) Return to heat, stir until creamy and hot Comfort food is the best, even if it's simple poo poo. Don't knock canned soup recipes.
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Feb 17, 2014 02:23
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Captain Trips posted:My mom's recipe for Chicken and Noodles is about as easy as it gets, and it uses canned soup as a base. Okay, so, I can understand being a parent and desperately wanting to get hot food ready after work to feed your ungrateful spawn while you try to get all sorts of poo poo done, but this is something that is pretty gross and that could be very easily made with real food at a relatively low cost. An internet forum for people with food autism isn't the place to defend opening 3 cans and boiling pasta?
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Feb 17, 2014 02:27
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Captain Trips posted:Comfort food is the best, even if it's simple poo poo. Don't knock canned soup recipes. There's a difference between using canned soup as a base (which is still  ) and this... you say as a base but it's ALL just cans mixed together. A can of chicken? seriously? This isn't comfort food, this is "thing to make if you're stuck on base in Alert and the supply flight can't get through cause of weather." Enjoy your 400% of your daily allowance of sodium per bowl.
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Feb 17, 2014 02:32
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Generalissimo
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It's easy, cheap, and tastes good. I don't know what else you want.
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Feb 17, 2014 02:32
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