Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of ma
If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soa
I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy s
I got some soy milk on Saturday and it expires May 2017 (if unopened I presume). I went to open the fridge just now and I had a cup of tea with it no problems.
My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽):
I've sprouted mung beans (many times) and a few other seeds successfully. I understand the process well. I've now tried sprouting soybeans a number of times but
I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like
I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures). Technically I made tamari, because i did not to
The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fa
I wanted to try this veggie burger recipe from ChefSteps. However, it uses sodium caseinate as one of the binding ingredients. Casein is derived from milk, thus
Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk. I took about 100
I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat t
Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water. The only plant milk recipe I've used that keeps the soak
I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzym
Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous
I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of t
I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their
Besides soy beans, can other types of beans be fermented?