zarkanian

Boiling tofu instead of pressing

https://sh.itjust.works/post/57190454

Boiling tofu instead of pressing - sh.itjust.works

Lemmy

Mar 21 at 10:30pmWeb
Show threadfelsiq4d ago
I’m definitely gonna have to give this a try, sounds really interesting
Show threadviolentfart4d ago
Ironic, given how relatively energy-intensive it is.
Show threadzarkanian4d ago
Boiling?
Show threadstarman21122d ago
Relative to pressing it, sure. Relative to the rest of the cooking you do, it’s not that much. Relative to the rest of the power you use every day, it’s basically nothing
Show threadswicano4d ago
That was a lot of words to not actually provide any evidence to their point about efficiency nor effectiveness
Show threadCubitOom4d ago

Western cooking educators are hellbent on the view that tofu is unmanageable without the firmest, chewiest possible texture.

Hmm, I didn’t know China was the west.

Show threadjol4d ago
What do you mean? China traditionally uses all kinds of tofu, from hard to jelly.
Show threadCubitOom4d ago
Yes, china has many kinds of tofu. Pressing for firm tofu is very common in most of China. So to say that firm tofu if somehow only a western thing seems odd to me.
Show threadMirror Giraffe4d ago
This quote you posted says westerners only want firm tofu and no other types of tofu, not that they’re the only ones who want firm tofu.
Show threadjol4d ago
It’s not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.
Show threadCookieOfFortune4d ago
With boiling you can stir fry with soft tofu without tearing it apart. Otherwise you have to use firmer tofu which has a different texture.