Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 In a message dated 11/27/05 3:09:14 PM Eastern Standard Time, macjk1 writes: > > 1-tofu -- i've tried cooking with it twice, yucky! I even order some > korean food (in NY it's SOOOO easy to get a variety of take out)...well, I ate > everything BUT that, it was sooooo nasty! Don't feel bad, I've tried to like it to too but to no avail. I find nothing appealing about it...texture, taste....blecchhh. There are very few food items I dislike, but that's one of them. I just figure there are so many other good things to eat that I can live without tophooey. LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 Three things: 1-tofu -- i've tried cooking with it twice, yucky! I even order some korean food (in NY it's SOOOO easy to get a variety of take out)...well, I ate everything BUT that, it was sooooo nasty! how in the world do you eat this? I mean, it's like eating egg white that's cooked...i don't know...it's soft and nothing to it....now, if it really IS healthy to eat and POSSIBLE to like it, I'd give it another go, but I really need help with doing what 'I' feel is the impossible :-) 2-I DO make a salad that I'm hoping others will like...it's quite simple and it's real good too... take a fresh, ripened advocado, 1 can veg-all (the only way I will eat mixed veg's from a can), mix together....add any kind of salt and pepper to taste, drizzle with a tablespoon or so of redwine vinegar and olive oil...toss to coat, adjust the seasonings to your personal taste, we like a little more pepper and vinegar, but that's just us...chill and it goes with about any meal...but remember, it's light in color, so if you're like me and like a variety of colors on your plate, you want to keep this in mind... 3-we are definitely not going cold turkey on meat...can't do it...tried and it doesn't work here....BUT, what I'd like to learn is, to make everything else more important then meat...in other words...just enough meat to satisfy THAT part of us, but the main 'meal' be vegetarian....any help??? Hope everyone is enjoying their day, Mar Welcome to my home on the net. I created this group to share great finds off the internet. If you like to share, then this is the place! greatfinds/ Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 The texture is too soft and mushy for you? We can help you with that if that is what you don't like. The flavor of tofu is totally dependent on the flavors it is marinated or cooked in as it has no taste in and of itself. There are two different types of tofu...the Japanese type which comes in a box that you don't have to refrigerate until you open it up and it is called " Silken " and comes in soft, firm, extra firm. The other tofu you find in the cold case and it is in water...you can see through the box into the block of tofu. It also comes in soft, firm, extra firm. The Japanese one (especially the soft or firm), is used to make desserts, salad dressings, etc where you want a very smooth blend. The other style in the tub will give a graininess to desserts and dressings that you don't want. The problem that you are experiencing is probably the preparation...I am sure that what you tried was supposed to be that texture but not one that you like. I have had that happen...too soft and mushy for me. We can give you some ideas of recipes...maybe there are some in the files. To get a firmer texture you need to buy the tofu in the tubs that are soaking in water and are in the cold case. You need firm or extra firm if you can get that. Take it home, put it in the freezer for 48 hours, take it out, thaw it, drain off all the water, put it on something like a plate on a slant and a towel over the top and a weighty thing (like a cast iron pan) on the top to press out the water in the tofu. The more you get out the firmer it will be and most importantly the more marinade that you can get it to absorb. Then you can try some of the recipes....marinate it, fry it or bake it. Higher heat will have the outside crusty and toasty. Tofu can be made to taste very good, just you have to learn what it is that you like first. Just an idea..marinade it in Bragg's Amino (or tamari/or soy sauce, but braggs is smoother), sesame oil (not the toasted unless you want to) mirin or some sweetner (I am vegan so I don't use cane sugar or honey). Slice the tofu into cubes, put into the marinade for a few hours or overnight. Put onto baking sheet, bake at 400 until browned. Check it often until the color is brown or the crust is crusty and not burned. Or put the cubed tofu onto a sheet and pour bbq sauce over the top and bake as above. But do look in the files for recipes. You can add this to the rest of your meal. Oh, you can crumble tofu and add it to different casseroles. I will marinate crumbled tofu in the marinade with the braggs I suggested above and then put it into rice casserole with mushrooms, onions, garlic, agave nectar (sweetner), raisins, and nuts. If you have problems just ask. But you can correct for the texture thing that you don't like. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - Macjk1 Sunday, November 27, 2005 12:08 PM Hi there, thought I'd jump in here :-) Three things: 1-tofu -- i've tried cooking with it twice, yucky! I even order some korean food (in NY it's SOOOO easy to get a variety of take out)...well, I ate everything BUT that, it was sooooo nasty! how in the world do you eat this? I mean, it's like eating egg white that's cooked...i don't know...it's soft and nothing to it....now, if it really IS healthy to eat and POSSIBLE to like it, I'd give it another go, but I really need help with doing what 'I' feel is the impossible :-) 2-I DO make a salad that I'm hoping others will like...it's quite simple and it's real good too... take a fresh, ripened advocado, 1 can veg-all (the only way I will eat mixed veg's from a can), mix together....add any kind of salt and pepper to taste, drizzle with a tablespoon or so of redwine vinegar and olive oil...toss to coat, adjust the seasonings to your personal taste, we like a little more pepper and vinegar, but that's just us...chill and it goes with about any meal...but remember, it's light in color, so if you're like me and like a variety of colors on your plate, you want to keep this in mind... 3-we are definitely not going cold turkey on meat...can't do it...tried and it doesn't work here....BUT, what I'd like to learn is, to make everything else more important then meat...in other words...just enough meat to satisfy THAT part of us, but the main 'meal' be vegetarian....any help??? Hope everyone is enjoying their day, Mar Welcome to my home on the net. I created this group to share great finds off the internet. If you like to share, then this is the place! greatfinds/ Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 I've had it in Egg flower soup and Hot and Sour soup and you can't even tell it's there. TendrMoon wrote:In a message dated 11/27/05 3:09:14 PM Eastern Standard Time, macjk1 writes: > > 1-tofu -- i've tried cooking with it twice, yucky! I even order some > korean food (in NY it's SOOOO easy to get a variety of take out)...well, I ate > everything BUT that, it was sooooo nasty! Don't feel bad, I've tried to like it to too but to no avail. I find nothing appealing about it...texture, taste....blecchhh. There are very few food items I dislike, but that's one of them. I just figure there are so many other good things to eat that I can live without tophooey. LOL Quote Link to comment Share on other sites More sharing options...
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