I have had to go dairy and soy free because I'm breastfeeding and my little one gets really bad colic if I have products with milk or soy. I would like to know
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan? I need at least one ingredie
When making homemade soy milk with a blender, what is the difference between: cooking beans -> blending --> straining blending raw beans -> cooking --
Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you
I've heard that fermented soy products are healthier than non-fermented soy. Would soy yogurt be considered fermented or just "cultured" - or is it the same thi
I made some vegan lasagna today, despite initial doubts it turned out pretty good. However the soy meat I used was a bit tasteless. I am not expecting it to ta
I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavo
In many places in the US, I have eaten something called Soy Chicken varieties. I would like to know how this is prepared. Does anyone have any idea?
How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (o
I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple day
I've read about the beneficial use of soybean in the food industry, so I wonder what it tastes like? How can it be explained? Does soybean t
The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes
I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with
I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving,
I'm on an exclusion diet for some time. I have found loads of amazing recipes that have soy or tamari or miso paste in them but I can't eat these. Does anyone k
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy m
There are a great many variations on the theme of 'Soy sauce'. And whilst there are lots of descriptions of the difference, I can't find the answer to this ques
My family loves Asian food. Unfortunately two of us have an Anaphylaxis allergy to ginger and one to soy. I've found some great info here on soy substitutes but
Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad ide