Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 I've had tofu at a Chinese restaurant, and the texture was chewy, bordering on tough... kinda like meat, but not. No matter how I make it, it comes out feeling like tofu. Just smooshy. (Tonight I had it breaded and pan-fried, on a wheat roll.) Does anyone know how I can get that chewy texture that the restaurant chef accomplishes? - Cindy > > juliejulz [juliejulz] > Sunday, October 29, 2000 9:06 PM > > mock chicken > > > In a message dated 10/29/00 12:21:19 AM Pacific Standard Time, > writes: > > > > I know that tvp is a substitute for beef, what is a substitute > for chicken? > > I may want to make mock chicken casserole or chicken soup. > > > > Freeze tofu for a few days then pour boiling hot water over it. > It gets kinda > stringy like chicken meat. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 They probably froze it first. It can also be deep fried in a restaurant and that will give it a different texture I think it is called age ( ah-ghee) I used to work with it and it has been so long now I kind of forgot about it. I am a professionally trained chef but vegetarian was never one of the emphasized classes. I graduated from the Culinary Institute of America. - " Cindy Vela " <cynergy Sunday, October 29, 2000 9:00 PM RE: mock chicken I've had tofu at a Chinese restaurant, and the texture was chewy, bordering on tough... kinda like meat, but not. No matter how I make it, it comes out feeling like tofu. Just smooshy. (Tonight I had it breaded and pan-fried, on a wheat roll.) Does anyone know how I can get that chewy texture that the restaurant chef accomplishes? - Cindy > > juliejulz [juliejulz] > Sunday, October 29, 2000 9:06 PM > > mock chicken > > > In a message dated 10/29/00 12:21:19 AM Pacific Standard Time, > writes: > > > > I know that tvp is a substitute for beef, what is a substitute > for chicken? > > I may want to make mock chicken casserole or chicken soup. > > > > Freeze tofu for a few days then pour boiling hot water over it. > It gets kinda > stringy like chicken meat. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > eGroups Sponsor contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2000 Report Share Posted October 30, 2000 Cindy: The following works for me every time. First, you must start with the right tofu. So much of it just slimy, gelatinous and generally unpalatable. I use White Wave or any firm or extra firm tofu to begin. Slice the tofu in 1/2 " slabs, lay flat between several layers of paper towels, and press someting flat and heavy on top for several minutes to remove excess water. Next, cut into bite- size pieces and bake in an over at 350 degrees for about 15-20 minutes. Out comes a tofu with an enhanced nutty flavor and tough enough to stand up under a stir-fry, soup, stew, or anything else you want to subject it to. Another idea is to simply buy chicken-style seitan by White Wave, if you can find it in your area. Best Wishes, Jeffkukz ********************************************************************* , " Cindy Vela " <cynergy@e...> wrote: > I've had tofu at a Chinese restaurant, and the texture was chewy, bordering > on tough... kinda like meat, but not. No matter how I make it, it comes > out feeling like tofu. Just smooshy. (Tonight I had it breaded and > pan-fried, on a wheat roll.) Does anyone know how I can get that chewy > texture that the restaurant chef accomplishes? > > - Cindy > > > > > juliejulz@a... [juliejulz@a...] > > Sunday, October 29, 2000 9:06 PM > > > > mock chicken > > > > > > In a message dated 10/29/00 12:21:19 AM Pacific Standard Time, > > writes: > > > > > > > I know that tvp is a substitute for beef, what is a substitute > > for chicken? > > > I may want to make mock chicken casserole or chicken soup. > > > > > > > Freeze tofu for a few days then pour boiling hot water over it. > > It gets kinda > > stringy like chicken meat. > > > > > > contact owner: -owner > > Mail list: > > Delivered-mailing list > > List-Un: - > > > > no flaming arguing or denigration of others allowed > > contact owner with complaints regarding posting/list > > or anything else. Thank you. > > please share/comment/inform and mostly enjoy this list > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2000 Report Share Posted October 30, 2000 , " Cindy Vela " <cynergy@e...> wrote: > I've had tofu at a Chinese restaurant, and the texture was chewy, bordering > on tough... kinda like meat, but not. No matter how I make it, it comes > out feeling like tofu. Just smooshy. (Tonight I had it breaded and > pan-fried, on a wheat roll.) Does anyone know how I can get that chewy > texture that the restaurant chef accomplishes? > > - Cindy > > > > > juliejulz@a... [juliejulz@a...] > > Sunday, October 29, 2000 9:06 PM > > > > mock chicken > > > > > > In a message dated 10/29/00 12:21:19 AM Pacific Standard Time, > > writes: > > > > > > > I know that tvp is a substitute for beef, what is a substitute > > for chicken? > > > I may want to make mock chicken casserole or chicken soup. > > > > > > > Freeze tofu for a few days then pour boiling hot water over it. > > It gets kinda > > stringy like chicken meat. > > > >I've never tried the freezing method, but I DO press my tofu for no less than 24 hours. I use a heavy, heavy can to press it, put it in the fridge and forget about it. This gives me the texture that I think you're talking about...not that gelatinous texture that tofu has. Hope this helps! Cindy > > contact owner: -owner > > Mail list: > > Delivered-mailing list > > List-Un: - > > > > no flaming arguing or denigration of others allowed > > contact owner with complaints regarding posting/list > > or anything else. Thank you. > > please share/comment/inform and mostly enjoy this list > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2000 Report Share Posted October 31, 2000 Hm. I guess I'm just using the wrong kind of tofu. The package says " extra firm, " but when I apply any pressure to it (to remove the excess water), it squishes like warm jello. Yuck. Thanks for suggesting White Wave. I'll definitely give it a try. -cindy > > Jeffkukz Ward [ptcwards] > Monday, October 30, 2000 5:53 AM > > Re: mock chicken > > > Cindy: The following works for me every time. First, you must start > with the right tofu. So much of it just slimy, gelatinous and > generally unpalatable. I use White Wave or any firm or extra firm > tofu to begin. Slice the tofu in 1/2 " slabs, lay flat between > several layers of paper towels, and press someting flat and heavy on > top for several minutes to remove excess water. Next, cut into bite- > size pieces and bake in an over at 350 degrees for about 15-20 > minutes. Out comes a tofu with an enhanced nutty flavor and tough > enough to stand up under a stir-fry, soup, stew, or anything else you > want to subject it to. Another idea is to simply buy chicken-style > seitan by White Wave, if you can find it in your area. Best Wishes, > Jeffkukz > ********************************************************************* > , " Cindy Vela " <cynergy@e...> > wrote: > > I've had tofu at a Chinese restaurant, and the texture was chewy, > bordering > > on tough... kinda like meat, but not. No matter how I make it, it > comes > > out feeling like tofu. Just smooshy. (Tonight I had it breaded and > > pan-fried, on a wheat roll.) Does anyone know how I can get that > chewy > > texture that the restaurant chef accomplishes? > > > > - Cindy > > > > > > > > juliejulz@a... [juliejulz@a...] > > > Sunday, October 29, 2000 9:06 PM > > > > > > mock chicken > > > > > > > > > In a message dated 10/29/00 12:21:19 AM Pacific Standard Time, > > > writes: > > > > > > > > > > I know that tvp is a substitute for beef, what is a substitute > > > for chicken? > > > > I may want to make mock chicken casserole or chicken soup. > > > > > > > > > > Freeze tofu for a few days then pour boiling hot water over it. > > > It gets kinda > > > stringy like chicken meat. > > > > > > > > > contact owner: -owner > > > Mail list: > > > Delivered-mailing list > > > List-Un: - > > > > > > no flaming arguing or denigration of others allowed > > > contact owner with complaints regarding posting/list > > > or anything else. Thank you. > > > please share/comment/inform and mostly enjoy this list > > > > > > > > > > > > > > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2000 Report Share Posted October 31, 2000 In a message dated 10/31/2000 10:54:04 AM Central Standard Time, cynergy writes: << Hm. I guess I'm just using the wrong kind of tofu. The package says " extra firm, " but when I apply any pressure to it (to remove the excess water), it squishes like warm jello. >> it sounds like you are using silken tofu. that kind of tofu is more for in soups and desserts and purees. you want to use regular water-packed tofu. it is very different. you will usually find this refrigerated in a plastic package containing a large block of tofu immersed in water. there are many brands besides white wave that produce this type of tofu. hope that helps! Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 Hi Island Girl, Thanks a heap for these recipes!! Scott. " island girl " <island_girl_01 mock chicken Thu, 07 Jun 2001 20:35:44 -0000 Hi Scott, I got two recipes for mock chicken preparations I hope you'll find them easy to use for your dish. Good luck. island girl Mock Chicken Makes 2 cups Prep Time: 15 Minutes " This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead. " Ingredients: 1 (12 ounce) package firm tofu Directions: 1 Leave tofu in original package and place in freezer for 72 hours. 2 Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe. Source: Silverwolf _____________________________ Mock Chicken (Buddhist) Categories: Chinese, Vegetarian, Ceideburg 2 Yield: 1 batch Ingredients: 3/4 c Basic veggie stock 2 tb Light soy sauce 1 tb Sugar 1 tb Oriental sesame oil 1 ts Salt 8 Dried bean-curd sheets - (soaked to soften) Peanut oil for deep-frying Directions: Bring stock, soy, sugar, sesame oil and salt to boil. Cool. fold bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack the sheets on top of each other, spooning the stock mixture between each layer. Roll stacked sheets into oblong loaf, wrap in cheesecloth and steam on rack over boiling water for 20 0minutes. Remove cheesecloth and fry loaf in deep oil until golden. Drain and cut into 1/2-inch diagonal slices. Source: " The Regional Cooking of China " by Margaret Gin and Alfred E. Castle. 101 Productions, San Francisco, 1975. _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com _______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 Hey Stephanie I have seen that now and then when someone will send in a copy and paste recipe they tried off the net. Very odd it comes up in her typed post Donna Sent via BlackBerry from T-Mobile " Stephanie " <stephsstuff001 Fri, 30 May 2008 17:25:56 Re:mock chicken I am a web developer so I see web code like that one guy sees code in the Matrix lol!! " & amp; " is the HTML code used for and ampersand (the & sign) and the " & nbsp " stands for " non breaking space " - basically, just a single space. I am not really sure how it got there. Did you copy and paste from something? Maybe it is just some weird quirk? -Stephanie @ <%40> , Kelly Best <bests4him wrote: > > This may sound like a silly question, but in my reply my email had this typed in it instead of something else (don't remember what I wrote) " . & amp;nbsp " . & nbsp; What does this represent. > Kelly, FL > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 Paula - Thanks for the recipe. & nbsp; I can't wait to try it. & nbsp; I'll have to try growing my own, because I love tomatoes. & nbsp; As a kidwe would have mini salt shakers that we would take in the garden in order to eat the tomatoes standing right at the tomato plant. & nbsp; Kelly, FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 We used to do that too! My favourites were baby cucumbers right off the vine and carrots washed with the garden hose...well everything really! I only wish I had enough time/was organised enough to do a garden in my yard. Make sure you don't overback the mock ch!cken or it will be tough. Also, you might want to adjust the salt. The original recipe called for more but I found it too much. In fact, the adjustments I made are still a bit salty for my liking. Might be better to start with less and add later if necessary (especially if the gravey has salt). Enjoy your vegetarian journey! Paula Kelly Best <bests4him Friday, May 30, 2008 8:54:22 AM mock chicken Paula - Thanks for the recipe. & nbsp; I can't wait to try it. & nbsp; I'll have to try growing my own, because I love tomatoes. & nbsp; As a kidwe would have mini salt shakers that we would take in the garden in order to eat the tomatoes standing right at the tomato plant. & nbsp; Kelly, FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 This may sound like a silly question, but in my reply my email had this typed in it instead of something else (don't remember what I wrote) " . & amp;nbsp " . & nbsp; What does this represent. Kelly, FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 & nbsp; is html for no back space (Non-Breaking SPace is another name I've seen for it.) Gary Kelly Best <bests4him Friday, May 30, 2008 7:59:35 AM Re:mock chicken This may sound like a silly question, but in my reply my email had this typed in it instead of something else (don't remember what I wrote) " . & amp;nbsp " . & nbsp; What does this represent. Kelly, FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 I am a web developer so I see web code like that one guy sees code in the Matrix lol!! " & amp; " is the HTML code used for and ampersand (the & sign) and the " & nbsp " stands for " non breaking space " - basically, just a single space. I am not really sure how it got there. Did you copy and paste from something? Maybe it is just some weird quirk? -Stephanie , Kelly Best <bests4him wrote: > > This may sound like a silly question, but in my reply my email had this typed in it instead of something else (don't remember what I wrote) " . & amp;nbsp " . & nbsp; What does this represent. > Kelly, FL > > > > > Quote Link to comment Share on other sites More sharing options...
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