Text 27051, 105 rader
Skriven 2012-07-09 22:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Making tofu 1
=====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >  CS> I prefer fresh tofu and fortunately have a source right here

 > That sounds lovely. I don't. I would have to buy a sack of soy
 > beans and start from scratch, something I've never done.

 CS> I'm not even sure how to start!

I've seen recipes.

 CS> But they sell it in 3 generous cubes
 CS> per dollar (a bit over a cup volume per cube).

Then why bother trying to make it!

 > Is the flavour noticeably superior?

 CS> Yes.

Then I shall look for a big bag of beans. My supermarket doesn't
carry then so I will have to go further afield.

 CS> tried the dehydrator then smoker on it

Neat idea.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Make Tofu
 Categories: Info, Japanese, Tofu, Beans
      Yield: 1 batch
 
      2 c  Daizu (soybeans)
    1/2 ts Nigari (coagulant)
 
  Utensils: A square box (a plastic tofu container with holes poked
  through the bottom will do).  Line the container with a piece
  of gauze about four times the size of the box. 
  Wooden long-handled spoon. 
  Two-foot-square cotton cloth for straining the "milk" from
  the mash. 
  Blender
  Large strainer
  Large mixing bowl
  Large cooking pot

  Soak the soybeans in three times the amount of water overnight.
  The beans should triple in size. When soft, drain off the water
  through a strainer, and pulverize in a blender on high speed for 3
  to 4 minutes, until beans are completely pulverized. Add 8 ounces
  of this mixture to 4 quarts boiling water. Reduce the heat to
  medium and cook for 15 minutes, stirring constantly.  When it
  starts to boil up again, do not turn down the heat but add 2 or 3
  drops of vegetable oil - this will keep it from boiling over.
  Continue to cook another 7-10 minutes. Place a wire mesh strainer
  lined with cotton cloth in another bowl and pour slowly through
  the lined strainer. This separates the soybean milk from the mash.
  Pick up the corners of the cloth and gather and twist tight.  The
  mixture is still hot, so using the long-handled spoon, force the
  remaining liquid into the bowl by pressing repeatedly on the
  twisted cloth.  Be careful to keep a tight hold on the ends of the
  cloth gathered in your hand as you twist and push with the spoon.
  If you drop a corner, very hot liquid can spill on you and the
  okara (soybean mash) will escape. (The leftover mash is called
  "okara".

  The soybean milk is called "tonyu" and can be refrigerated and
  drunk for a few days if you wish). Place the tonyu in a large
  cooking pot and keep at about 140 F over low heat.  In a separate
  bowl, mix 5 times the amount of water as the tonyu with a
  two-finger pinch of nigari until dissolved.  Slowly add 1/2 to the
  tonyu, stirring constantly. After 5 minutes, add the other half
  of the nigari and water slowly and stir.  Cover and reduce to
  lowest possible heat and let simmer for about 15 minutes as the
  mixture begins to coagulate. After coagulation, scoop the
  coagulated tofu out with your wooden spoon and evenly fill you
  lined container.  Wrap the gauze over the top and let the
  container sit for 5 minutes to allow extra liquid to drain.
  Immerse the container in a large mixing bowl filled with cold
  water, turn it over, gently pull off the container, and remove the
  gauze.
  
  Making tofu can be an interesting challenge, but be careful not to
  burn yourself.  The price of soybeans and nigari is negligible,
  but making tofu does take time and is painstaking.  This process
  has been done by hand for centuries, beginning early each morning.
  Only someone who has made their own tofu knows how delicious the
  rewards can be.
  
  Source: The Folk Art of Japanese Country Cooking by Gaku Homma.
 
MMMMM


Cheers

YK Jim


... Tofu hot dogs don't smell exactly like pork and beef hot dogs

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