Re: Ben Franklin and Tofu


"Dylan Sung" <dylanwhs.tsktsktsk@xxxxxxxxxxxxxx> wrote in message
news:d98fo6$shk$1@xxxxxxxxxxxxxxxxxxxxxxx
[...]
>> And btw, I think it's just a tiny amount needed to coagulated the soy
>> milk. Just like I doubt much rennet is needed to curdle milk for cheese.
>>
>> Soy milk is very easy to make. You soak dried soy beans. You put the
>> beans in a blender with water and blend until the beans are well ground
>> up. You that pour that mixture through a cheesecloth to get rid of the
>> ground beans. Then you cook the milk (you need to cook it cause raw soy
>> has something bad about it--not gonna look it up right now what that
>> exactly was). Well, after you cook it for like 5 minutes, it takes on an
>> interesting "sticky" texture. So, one can easily see that just a bit of
>> gypsum or nigiri would be needed to coagulate the stuff. And then you
>> just put the curds into a form, and press.
>>
>
> Do you know whether the different grades of tofu, soft to hard, depends on
> how much water they press out, or the amount of cogulant they use?


It's the pressing. Silken tofu, for instance, which is popular in Japan,
and I'm sure in parts of China as well, is made by adding the coagulating
agent to the soy milk, and basically just letting it curdle, whereupon you
cut the delicate mass. So, I think there's barely any pressing at all.

Saw that on an episode of the Iron Chef (you get that in the UK?). Morimoto
made fresh tofu, and since he only had an hour to do it, there was no
pressing involved. But the Chinese have that as well, no? In dimsum
parlors, they have that ultra soft tofu dish, with plump pieces of tofu in a
slightly sweet syrup. I can't imagine that that dish isn't made on the
premises. Forgot the name of that dish.

Peter


.

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