Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 Nancy, when I used my yuba, the recipe said to soak it for 24 hours! I did and it was very pliable. But the recipe still failed miserably. You are right that in chinese stores they have no idea what Yuba is. I asked and they had no idea. Then I explained what it was and they took me right to it. Dried Bean Curd Skin! At least one of the store folks spoke English! That helped. RisaG Great Gift Ideas MK Independent Beauty Consultant radiorlg Risa's Food Service http://www.geocities.com/radiorlg Updated 10/12/01 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2001 Report Share Posted October 18, 2001 At 09:31 AM 10/15/2001 -0400, RisaG wrote: >Nancy, when I used my yuba, the recipe said to soak it for 24 hours! I did >and it was very pliable. But the recipe still failed miserably. Wow! None of the recipes I've seen call for such a long soaking time. Maybe it's because they call for *hot* soaking water. I have a couple of other recipes I've promised to format for someone else -- I'll try to post them by tonight. Quote Link to comment Share on other sites More sharing options...
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