hi again, tofu question-tea cozy I found a good breading

[Guest guest]

I was wondering, once you marinate the tofu and cook it, how long

will it stay good-a week or two? Also, can you drain/press it and

leave it in the fridge dry, so it is ready when you want it? It just

seems funny to keep it in all that water, when you are going to

drain it anyway. I mean does it shrivel up or something? I marinated

mine in tamari and some other spices this week and it was really

good- it just soaked the marinade right up. Oh and I used some soy

flour to bread some salmon (sorry if that offends), but I wanted to

let you know that it came out great, and I am going to try it with

the tofu next. What I did was mix soy flour with several spices, a

little bit of nuts, and a few crushed rice crackers and it was a

nice golden brown color and quite crispy. So my bread crumbs problem

has been solved. I also tried some quinoa for the first time and

BLECCHHH! I did not like it at all :-(. Any tips on seasoning it

would be appreciated. I cooked it like you would rice, but it came

out kind of mushy-is that how it is supposed to be?

[Guest guest]

On Saturday, July 13, 2002, at 04:16 PM, makeuprettier wrote:

 

> It just

> seems funny to keep it in all that water, when you are going to

> drain it anyway. I mean does it shrivel up or something?

 

It gets slimy. Very slimy.

 

Oh, and you have to rinse quinoa very well before you cook it. It has a

soapy substance on the outside of the grain that tastes bad.

 

Lynn