Guest guest Posted March 27, 2007 Report Share Posted March 27, 2007 Will one of you enlightened folks kindly explain why the freeze and thaw method is used in tofu recipes? I find that freezing thawing and crumbling tofu is great for making tofu salad, but this the first i've heard of it otherwise. Thanks in advance! Kyra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2007 Report Share Posted March 28, 2007 I find that freezing,thawing and pressing the liquid out of the tofu gives it a not mushy texture, if I just try to press the liquid out the tofu is still mushy. When I make a tofu salad I don't freeze and thaw it. Gayle kyraseashell Tue, 27 Mar 2007 1:54 PM tofu prep Will one of you enlightened folks kindly explain why the freeze and thaw method is used in tofu recipes? I find that freezing thawing and crumbling tofu is great for making tofu salad, but this the first i've heard of it otherwise. Thanks in advance! Kyra ______________________ AOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2007 Report Share Posted March 28, 2007 I forgot doing this lets it absorb any marinade you want to put on it. Gayle kyraseashell Tue, 27 Mar 2007 1:54 PM tofu prep Will one of you enlightened folks kindly explain why the freeze and thaw method is used in tofu recipes? I find that freezing thawing and crumbling tofu is great for making tofu salad, but this the first i've heard of it otherwise. Thanks in advance! Kyra ______________________ AOL now offers free email to everyone. Find out more about what's free from AOL at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2007 Report Share Posted March 28, 2007 Freezing tofu, and then thawing it is a traditional Japanese technique. Centuries ago, they did it to preserve the tofu - as you know, you have to eat fresh tofu that day. Before vacuum pack sealing and refrigeration, it would go sour the second day. They would simply pack it in the snow. What they discovered though, was that freezing and thawing gives the tofu a different texture. Eventually they began doing this just because they enjoyed it. To me, it makes it is more meaty, if that is a word. Do you know what I mean? Get yourself a good tofu book, and start experimenting. When they recomend freezing the tofu, do it, and see what great stuff you come up with. Best wishes, Sincerely, Matt Di Clemente Brick, New Jersey ************************************** AOL now offers free email to everyone. Find out more about what's free from AOL at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
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