Guest guest Posted July 13, 2002 Report Share Posted July 13, 2002 Thanks for the info about making tofu from epsom salts. Is the tofu as firm as if using nigari? Gee, been making seitan and didn't even know it. I always called them gluten steaks. My family loves them. Thanks, Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2002 Report Share Posted July 13, 2002 I think Epsom salts is more firm than nigari tofu. I THINK. I don't make wonderful gluten steaks. Would care to share a secret or two with me? It won't go in my cookbook because I am not planning any gluten other than my ribs that I came up with and that is available at vegweb.com anyway! Dragonfly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2002 Report Share Posted July 15, 2002 At 11:38 AM 7/13/2002 -0500, Annie wrote: >Thanks for the info about making tofu from epsom salts. Is the tofu as >firm as if using nigari? No, but it's more versatile. By that, I mean you can press it to firm it up for stir-frying, or puree it for dips, dressings, etc. without the grainy texture you'd have with the firmer nigari tofu. I once tried increasing the epsom salts to get the same effect as with nigari -- it made it firmer but a little more crumbly than with the nigari coagulant. Not quite the same effect. You'd probably be happy starting with the epsom salts, then if you still want to try the nigari, invest in some. It really depends on what texture you want and you're going to be using it for. HTH, Nancy Quote Link to comment Share on other sites More sharing options...
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