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Gourmet Gastronomer - asian http://www.gourmetgastronomer.com/taxonomy/term/164/0 en Homemade Tofu is easier than Homemade Cheese http://www.gourmetgastronomer.com/homemade-tofu-is-easier-than-homemade-cheese <p>&nbsp;I am going to great lengths for something I could buy for 94 cents at the Asian grocery store. &nbsp;<a href="http://kitchensidecar.blogspot.com/2009/04/homemade-tofu-like-they-used-to-do-it.html">I am making tofu from desiccated soybeans.&nbsp;</a></p> <div style="border-width: 0px; margin: 0px; padding: 3px; width: auto; font-family: Georgia,serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 100%; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; text-align: left;"> <div> YES. <a href="http://kitchensidecar.blogspot.com/2009/04/homemade-tofu-like-they-used-to-do-it.html">HOMEMADE&nbsp;TOFU</a> FROM&nbsp;<a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">HOMEMADE&nbsp;SOY&nbsp;MILK.&nbsp;</a><br /> &nbsp;</div> <div>Why? &nbsp;Because, in the end, this tofu was delicate unlike any other. &nbsp;It was clouds; and, while mild in flavor, a perfect base for a simple tart sesame sauce.&nbsp;</div> <div>&nbsp;</div> <p><a href="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdWzCrMw6QI/AAAAAAAABG4/tOLsWCaONT4/s1600-h/poached+tofu+cover.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320355393345480962" alt="" src="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdWzCrMw6QI/AAAAAAAABG4/tOLsWCaONT4/s400/poached+tofu+cover.JPG" /></a></p> <div> I was inspired by (read: looking to plagiarize) a&nbsp;<a href="http://www.gourmet.com/recipes/diaryofafoodie/2009/03/warm-tofu-with-spicy-garlic-sauce">recipe</a>&nbsp;published in Gourmet Magazine. &nbsp;The article was about how Korean food was the new... Burmese food. &nbsp;(And yes, Gourmet did take a sub-authentic spin (Re: no rice flour in&nbsp;<a href="http://www.gourmet.com/recipes/2000s/2009/03/shrimp-scallion-pancakes">Jun pancakes</a>) on a Korean menu.)</div> <div>&nbsp;</div> <div>Nestled betwen the glossy pages of the monthly publication was a warmed tofu dish with a sweet sesame soy sauce. &nbsp;I will say that the homemade tofu made ALL THE DIFFERENCE. &nbsp;It was porous and soaked up the sauce like a little sponge. &nbsp;It melted in my mouth. &nbsp;I downed and saved one single bite for my boyfriend. &nbsp;I left the house to keep myself from finishing it off.&nbsp;</div> <div>&nbsp;</div> <div>Here is the recipe - loosely put:</div> <div>&nbsp;</div> <div>1. Gently lower a 14-18 oz piece of homemade tofu in a saucepan of boiling water. &nbsp;Cover simmer. &nbsp;</div> <div>&nbsp;</div> <div>2. Muddle 1 t minced garlic, 1/4 c chopped scallions, 2 t tasted sesame seeds, 3 T soy sauce, 1 t sesame oil, 2 t peanut oil, 1 t sugar, a splash of rice vinegar, and 1 t chili flakes together.</div> <div>&nbsp;</div> <div>3. Remove tofu from the saucepan and drizzle with sauce. &nbsp;Top with a couple more sesame seeds and some freshly chopped cilantro.</div> <div> <a href="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdWy9hL2BZI/AAAAAAAABGo/ZjQyx-Fo5gk/s1600-h/tofu+suace+doen.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320355304757921170" alt="" src="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdWy9hL2BZI/AAAAAAAABGo/ZjQyx-Fo5gk/s400/tofu+suace+doen.JPG" /></a><br /> &nbsp;</div> <div>Sufficiently tempted? <br /> <a href="http://kitchensidecar.blogspot.com/2009/04/homemade-tofu-like-they-used-to-do-it.html">Click here</a> to see how I actually MADE the tofu.&nbsp;<br /> Alternatively, if soy milk is more you schtick, <a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">click here</a> to see the milk in process!</div> </div> http://www.gourmetgastronomer.com/homemade-tofu-is-easier-than-homemade-cheese#comments asian Delectable Dishes Tue, 14 Apr 2009 16:32:04 +0000 kkwan525 190 at http://www.gourmetgastronomer.com Homemade Soymilk - So many possibilities! http://www.gourmetgastronomer.com/homemade-soymilk-so-many-possibilities <p>&nbsp;</p> <div style="border-width: 0px; margin: 0px; padding: 3px; width: auto; font-family: Georgia,serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 100%; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; text-align: left;"> <div>The strangest thing about this endeavour is that I am allergic to&nbsp;soymilk. Yup. &nbsp;I am Asian. &nbsp;I am lactose intolerant. &nbsp;I am allergic to&nbsp;soymilk. &nbsp;Yet... I refuse to shy away and head for the rice milkaisle. &nbsp;</div> <div>&nbsp;</div> <div>Christ. Some people are just so good at marketing free stuff. &nbsp;My mother would scoff at the fact that rice milk is basically the dust that coats rice kernels + water.&nbsp;</div> <div>&nbsp;</div> <div>So my rebuttal to physiology is to eat as much stinky cheese and soy products as I can. &nbsp;Makes sense, right?</div> <div>&nbsp;</div> <div><a href="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdW6ZQt9ezI/AAAAAAAABIQ/s_GbrOwvvUU/s1600-h/milk+014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://2.bp.blogspot.com/_n4Y2vVrxi1I/SdW6ZQt9ezI/AAAAAAAABIQ/s_GbrOwvvUU/s400/milk+014.jpg" style="cursor: pointer; width: 300px; height: 400px;" id="BLOGGER_PHOTO_ID_5320363477955345202" alt="" /></a></div> <div>&nbsp;</div> <div>My best memories of&nbsp;soymilk&nbsp;were when we used to go visit my grandparents' grave and eat at this one Beijing style&nbsp;restaurant. We would order hot sweetened&nbsp;soymilk&nbsp;(dou&nbsp;jiang) and pieces of fried dough, an oriental coffee and doughnuts if you will. &nbsp;My dad's patients sometimes bring him cartons of&nbsp;their&nbsp;own&nbsp;soymilk, still warm to the touch. &nbsp;I envy him. &nbsp;He gets the best presents--like a roasted duck, one half wrapped in a take out carton, the other wrapped in a plastic bag.&nbsp;</div> <div>&nbsp;</div> <div>To be more than honest, this&nbsp;soymilk&nbsp;was just a pit stop to homemade tofu. I stole the recipe from&nbsp;<a href="http://www.justhungry.com/2006/03/milking_the_soy.html">Just Hungry</a>. &nbsp;She actually has a much more informative post. &nbsp;Instead of repeating her didactic recipe, I will show you how simple and intuitive it is to make&nbsp;soymilk.&nbsp;</div> <div>&nbsp;</div> <div>HOMEMADE SOY MILK&nbsp;(makes 2 quarts) Total time 11 hours; Active time 3 hours&nbsp;</div> <p> <div>SUMMARY: You will have to start the night before to soak dried out beans. &nbsp;The next day you will blend boil and strain. &nbsp;Very simple. Just a bit time consuming.&nbsp;</div> <div>WARE:&nbsp;This is the most important part of the process. &nbsp;Having the right stuff. &nbsp;You will need a blender (or immersion blender), a large pot (probably 6-7 quarts), a strainer, and some cheese cloth.</div> <div>&nbsp;</div> <div>INGREDIENTS:&nbsp;1/2 lb of soybeans</div> <div>&nbsp;</div> <div>1. Soak beans in a large bowl of water undisturbed all night long.&nbsp;</div> <div>&nbsp;</div> <div><a href="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdW6fhWWXkI/AAAAAAAABIg/h2XSOt2nvng/s1600-h/soaked.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://4.bp.blogspot.com/_n4Y2vVrxi1I/SdW6fhWWXkI/AAAAAAAABIg/h2XSOt2nvng/s400/soaked.JPG" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320363585498930754" alt="" /></a></div> <div>&nbsp;</div> <div>2. &nbsp;In the morning, uncover your beans. &nbsp;They should be twice the size they once were. In batches, blend the&nbsp;beans&nbsp;to a thick yet light puree. &nbsp;There will be foam and froth. &nbsp;Just ignore it.&nbsp;<br />&nbsp;</div> <div><a href="http://1.bp.blogspot.com/_n4Y2vVrxi1I/SdW6Y1LSdoI/AAAAAAAABH4/NfvQXZfGWYA/s1600-h/blended.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img border="0" src="http://1.bp.blogspot.com/_n4Y2vVrxi1I/SdW6Y1LSdoI/AAAAAAAABH4/NfvQXZfGWYA/s400/blended.JPG" style="cursor: pointer; width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5320363470562162306" alt="" /></a></div> <div>In fact, the froth looks so deceivingly inviting that you make think that you have already arrived at a <a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">delectable morning beverage</a>. &nbsp;You haven't. &nbsp;Move on. &nbsp;&nbsp;</div> <div>&nbsp;</div> <div>3. Put on a large pot of water, filled with 8 cups of water, on the stove and begin to heat on high. The pot must be large enough so that the liquid is about 1/2-2/3 up the side of the pot. &nbsp;As the water is heating, pour the puree into the pot. &nbsp;Continue to heat.</div> <div>&nbsp;</div> <div>4. Eventually your mixture will come to a boil and develop a bubonic foam growth, like a top hat willing on top of the&nbsp;soy milk. &nbsp;Turn down the flame to a medium or at whatever setting you can control that mangy fro. Splash some cold water onto the froth if it&nbsp;threatens&nbsp;the top of your pot. &nbsp;Boil&nbsp;thusly&nbsp;for 20 minutes.&nbsp;</div> <div>&nbsp;</div> <div>5. Line a strainer with cheesecloth. &nbsp;Place a bowl large enough to catch all the liquid underneath. &nbsp;If you don't have a large bowl, manage straining in batches.&nbsp;</div> <div>&nbsp;</div> <div>6. &nbsp;When the boiling&nbsp;mixture&nbsp;looks as if it has spit into soy milk and lonely shards of&nbsp;ruffage, it is done. &nbsp;Kill the heat and pour through the strainer. &nbsp;Cool or continue on to make tofu! &nbsp;Wheeee! Or eat with fried doughnuts.&nbsp; <div>&nbsp;</div> <div>Of and about that other part of the mixture, the fibrous part. &nbsp;They call that&nbsp;Okara. I am not sure what i want to do with&nbsp;something&nbsp;that has essentially&nbsp;given&nbsp;all&nbsp;its&nbsp;nutrients&nbsp;and taste to thesoymilk, but I am sure I can find&nbsp;<a href="http://www.justhungry.com/2006/04/milking_the_soy.html">something&nbsp;to do with it</a>... thoughts?</div> <div>&nbsp;</div> <div><a href="http://kitchensidecar.blogspot.com/2009/04/homemade-soymilk-fresh-hot-strained.html">More pics! &nbsp;</a><a href="http://kitchensidecar.blogspot.com/2009/04/unnecessary-lengths-for-comfort-food.html">Tofu recipe!</a></div> </div> </p></div> <p>&nbsp;</p> http://www.gourmetgastronomer.com/homemade-soymilk-so-many-possibilities#comments asian Cheap Eats Tue, 07 Apr 2009 08:12:08 +0000 kkwan525 183 at http://www.gourmetgastronomer.com
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