About Soy Foods

[Guest guest]

In the past few days I have seen some questions popping up regarding soy foods,

so I wanted to pass this along just in case it may be helpful for those members

out there.

~Danell~

 

* Exported from MasterCook *

 

Soy Foods Primer

 

Recipe By : White Wave Inc. - The Makers of Silk

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Edamame (ed-ah-MAH-may)--green vegetable soybeans available in the pod, usually

frozen, in health-food stores, Asian markets and many supermarkets. There are

green or immature soybeans that are harvested at about 80% maturity. Flavorful,

with none of the stronger " beany " taste associated with mature beans.

 

Ground Beef Alternative--there are several soy products such as Boca Recipe

Basics, Yves Ground Round and Ready Ground Tofu that are fat-free and ready to

use.

 

Miso (MEE-so)--a savory, fermented soybean paste with a consistency like peanut

butter. Rich in enzymes and beneficial bacteria. Mellow white miso is pale

beige in color with a subtle, sweet fragrance; adds a creamy texture to sauces,

fillings, dips and dressings. Miso will keep in the refrigerator. Available in

health-food stores and supermarkets from Cold Mountain and Westbrae Foods, among

others.

 

Soymilk--a dairy-free, cholesterol-free milk alternative low in fat and sodium.

Made by extracting the liquid from cooked soybeans. Soymilk, sold both

aseptically packaged and in the refrigerated section, comes in a variety of

flavors. Soymilk has a naturally creamy texture. Cooking with 1-percent-fat

soymilk yields excellent results. Soymilk may be heated, but not frozen.

 

Soy Flour--created by grinding roasted soybeans into a fine powder. The flour

adds protein to baked goods and, because it adds moisture, it can be used as an

egg substitute in some baking.

 

Tempeh (TEM-pay)--fermented from whole soybeans. Tempeh is an easily digestible

cultured food with a chewy texture and a distinctive nutty flavor. Tempeh

contains more protein than tofu and is an excellent source of vitamin B12.

Because tempeh is made from the whole bean, it is high in fiber and is rich in

flavor and nutrients than tofu. Tempeh can be found in the refrigerator or

freezer section of health-food stores in prepared forms like tempeh burgers or

in vacuum-packed 8-oz. packages. Tempeh is always precooked, usually steamed,

in order to tenderize it before proceeding with the recipe.

 

Textured Vegetable Protein (TVP)--made from defatted soy flour, which is

compressed and dehydrated. It can be used as a meat substitute or as a filler

in other dishes.

 

Tofu (TOE-foo)--made from cooked, puréed soybeans processed into a custard-like

cake. Has a neutral flavor and can be stir-fried, mixed into smoothies or

blended into a cream cheese texture for use in dips or as a cheese substitute.

 

*TYPES OF TOFU*

Firm (Chinese-style) tofu is compact and solid and comes in both extra-firm and

super-firm styles. Firm tofu is the best choice for dishes where the shape must

hold up. The difference in texture depends upon how much water is pressed out

in processing. It's either packed in water or vacuum-packed.

 

Silken (Japanese-style) tofu is available in regular and lite versions. This

softer tofu can sometimes be found water-packed; however, the shelf-stable,

aseptic packages are more widely available. Silken tofu is available in varying

degrees of firmness, ranging from soft to extra-firm. Lite silken tofu (1 gram

per 3 oz.) has a smooth, creamy texture and a custard-like consistency. Widely

available in aseptic packages (such as Mori Nu Silken Tofu Lite) in supermarkets

and health-food stores. It's the optimal choice for dips, dressings or chilled

desserts. The unique aseptic packaging assures that this style of tofu can be

incorporated into uncooked dishes without steaming. Lite silken tofu is also an

excellent substitute for eggs and dairy products in both sweet and savor baked

goods.

 

Baked Tofu--a delicious form of precooked and ready-to-eat tofu that can be

sliced and added to salads and sandwiches right from the package. Baked tofu is

available in several styles: Savory Baked Tofu, Five Spice Baked Tofu, Hickory

Smoked Tofu and Teriyaki Baked Tofu. These products have a flavor that is

reminiscent of smoked meats or roast duck and function well in stir-fry and

baked dishes.

 

 

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NOTES : This information comes from the Today's Health & Wellness magazine -

Issue November/December 2000 (p. 41-44) regarding the article " Soy: How and Why

to Include It in Your Diet " (pp.37-44) by Marie Oser, and was brought to you via

the courtesy of White Wave Incorporated.