Guest guest Posted October 28, 2008 Report Posted October 28, 2008 I don't care from the frozen thawed nethod either. I prefer to drain the water off, crumble or dice it and bake, you can also toss it with a little olive oil , herbs and spices and bake. It will be ready to toss into recipes or pita bread this way.. This is such a better texture to me and it doesn't change the color like freezing does. Donna " Tolerance of other opinions builds thy inner peace " Source: Dalai Lama --- On Tue, 10/28/08, chelsea <chelsea_cheetah wrote: chelsea <chelsea_cheetah Tofu frozen and thawed Tuesday, October 28, 2008, 9:45 AM The water releases from it when thawed but then it changes the texture so much it reminds me of a sponge. I don't care for it frozen and thawed. I buy extra firm and press the water out of it. Chelsea Quote
Guest guest Posted October 28, 2008 Report Posted October 28, 2008 This idea sounds pretty good. Bev > I don't care from the frozen thawed nethod either. I prefer to drain the water off, crumble or dice it and bake, you can also toss it with a little olive oil , herbs and spices and bake. It will be ready to toss into recipes or pita bread this way.. This is such a better texture to me and it doesn't change the color like freezing does. > Donna > > > > > > " Tolerance of other opinions builds thy inner peace " > Source: Dalai Lama > > > --- On Tue, 10/28/08, chelsea <chelsea_cheetah wrote: > > chelsea <chelsea_cheetah > Tofu frozen and thawed > > Tuesday, October 28, 2008, 9:45 AM The water releases from it when thawed but then it changes the texture so much it reminds me of a sponge. I don't care for it frozen and thawed. I buy extra firm and press the water out of it. > > Chelsea > > Quote
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.