Guest guest Posted October 12, 2001 Report Share Posted October 12, 2001 At 05:19 PM 10/12/01 +1000, Persian wrote: > > > > Buddha's 'Roast Duck' > > > > -------- ------------ -------------------------------- > > 3 large round sheets fresh yuba -- cut in half > (approx. 16 " diameter) > > or 3 large rectangular sheets dried yuba > > 1/3 cup water -- from soaking chinese mushrooms or > dried shiitakes > >Is anyone going to ask what yuba is? from the encyclopedia at www.foodtv.com (not found at epicurious.com) yuba Definition: [YOO-bah] Soybean milk " skin " that forms on soy milk when it is heated. The delicate milk skin is carefully removed and usually dried in sheets or folded and dried in sticks. Yuba sheets are rehydrated by covering with a wet towel; yuba sticks are soaked in water. Yuba, with its creamy, nutlike flavor, is often used in vegetarian dishes as a meat substitute. It can be found in most Asian markets. Sheets of yuba can be used to wrap other foods that can then be braised, deep-fried or steamed. The sticks are sometimes deep-fried to a crispy brown, to be eaten alone or broken into pieces for use in other dishes. Yuba sticks are sometimes called bamboo because of their look-alike quality. --Copyright © 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst Quote Link to comment Share on other sites More sharing options...
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