Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 > I wonder if I canuse something else inplace of those towels. Chanda, FWIW, here's how I prepare my tofu: Set a cutting board by the sink so the edge hangs over the sink a little. Elevate the end that isn't hanging over the sink, just enough so that it is higher than the end in the sink. (This kind of like explaining how to tie shoes, perhaps!) Open the package of tofu and drain the water off. Take the block of tofu out and press it a little between my palms (don't squish it and break it up though!). Set it on the angled cutting board. Set another cutting board on top of the tofu, or a cover it with plastic wrap (just set the plastic on top, don't wrap it). Set something heavy-ish on top of the second board or the plastic, like a big cookbook, a waterjug, or a heavy skillet. The water in the tofu will run out, down the angled cutting board, and drain into the sink. Start whatever else you need to do for the recipe. When ready to use the tofu, take the stuff off the top, put the original cutting board down on a flat surface, and slice the tofu as required. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 I am sure you could give it a good squeeze or let it in a strainer with something on heavy on top of it... That is what I always read to do, but I don't have the patience to let it sit...hehe. I get the paper towels from school for free (they get tossed otherwise when the roll is almost used) so i don't have to worry about cost. What about a good dish cloth that doesn't lint much? --- PuterWitch <puterwitch wrote: > hey thanks Mel. > so nice of you. > > I wonder if I canuse something else inplace of those > towels. > > Blessings, > Chanda > - > Melissa Hill > > Monday, November 07, 2005 1:34 PM > Re: Re: Shake n bake > chik nuggets..Chanda > > > I will try > > First I just take out the blocks and slice them > into > slabs about an inch thick. Then I wrap it in a > lent > free towl (I find those nasy brown paper towels > schools use the best) and squeeze till it's dry. > Then if I have the forethought to freeze it I put > it > in baggies or containers (whichever I have on > hand) > and throw it in. It takes about a day to get it > totally frozen. Then it takes a few hours to thaw, > then I squeeze/press it again and follow the > shake-n-bake instructions. > > most of the time since I can't plan out meals I > don't > freeze it, but it helps the texture. I found that > freezing it for longer than a day or two makes it > too > tough when thawed so it's touch and go with me. I > am > finiky and when I want something I don't want to > wait. > And I can't plan meals cause I am a on a " what I > am in > the mood for " timer. It's so strange. Me and food > have > a very love hate relationship. > > Hope that helps? Was that what you were looking > for? > > ~Mel > > > --- PuterWitch <puterwitch wrote: > > > can you give us a step by step on how you do > that? > > thanks! > > Chanda > > - > > Melissa Hill > > > > Monday, November 07, 2005 8:23 AM > > Re: Re: PT/chik > > nuggets > > > > > > Sometimes I freeze it first, but yes I always > > press my > > tofu...it's just a habit so I forget to put in > > that > > step when I post recipes. > > > > --- PuterWitch <puterwitch wrote: > > > > > do you dry the tofu first? > > > - > > > Melissa Hill > > > > > > Monday, November 07, 2005 8:11 AM > > > Re: Re: > PT/chik > > > nuggets > > > > > > > > > Firm water packed tofu, cut into > > > squares/nuggets...what there is time for. > > > Soymilk and arrowroot to dip in. > > > Shake and Bake (not the most healthy but > very > > good > > > for > > > the job) i always use original " chicken " > > breading. > > > (its vegan!) > > > > > > Put nuggets in the bag, shake and bake! i > just > > > bake > > > until the nuggets are slightly browned...I > > think > > > about > > > 15 mins. but I could be off. > > > > > > ~Mel > > > > > > > > > > > > > > > FareChase: Search multiple travel > sites > > in > > > one click. > > > http://farechase. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2005 Report Share Posted November 8, 2005 Well, maybe I'll jump in on this conversation and share what we do with our tofu. If it's NOT frozen, then I take the tofu out and cube it. Then I steam it for about 5-8 minutes. This firms it up and releases a lot of the moisture. Then I marinate, coat or whatever else I want to do to it before cooking. If the tofu IS frozen, then once it's completely thawed, I squeeze the heck out of between my hands, then chop, tear or blend depending on the recipe. Denise , " Amy " <sandpiperhiker> wrote: > > > I wonder if I canuse something else inplace of those towels. > > > Chanda, FWIW, here's how I prepare my tofu: > > Set a cutting board by the sink so the edge hangs over the sink a > little. Elevate the end that isn't hanging over the sink, just enough > so that it is higher than the end in the sink. (This kind of like > explaining how to tie shoes, perhaps!) > > Open the package of tofu and drain the water off. Take the block of > tofu out and press it a little between my palms (don't squish it and > break it up though!). Set it on the angled cutting board. > > Set another cutting board on top of the tofu, or a cover it with > plastic wrap (just set the plastic on top, don't wrap it). Set > something heavy-ish on top of the second board or the plastic, like a > big cookbook, a waterjug, or a heavy skillet. The water in the tofu > will run out, down the angled cutting board, and drain into the sink. > > Start whatever else you need to do for the recipe. When ready to use > the tofu, take the stuff off the top, put the original cutting board > down on a flat surface, and slice the tofu as required. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 hey thanks for the step by step Amy, I will dothis. How long should I leave it drain ya think? Like I want texture, not necessarily meat like, but I want a firmness as compared to mushiness. hugs, Chanda - Amy Monday, November 07, 2005 4:48 PM Re: Shake n bake chik nuggets..Chanda > I wonder if I canuse something else inplace of those towels. Chanda, FWIW, here's how I prepare my tofu: Set a cutting board by the sink so the edge hangs over the sink a little. Elevate the end that isn't hanging over the sink, just enough so that it is higher than the end in the sink. (This kind of like explaining how to tie shoes, perhaps!) Open the package of tofu and drain the water off. Take the block of tofu out and press it a little between my palms (don't squish it and break it up though!). Set it on the angled cutting board. Set another cutting board on top of the tofu, or a cover it with plastic wrap (just set the plastic on top, don't wrap it). Set something heavy-ish on top of the second board or the plastic, like a big cookbook, a waterjug, or a heavy skillet. The water in the tofu will run out, down the angled cutting board, and drain into the sink. Start whatever else you need to do for the recipe. When ready to use the tofu, take the stuff off the top, put the original cutting board down on a flat surface, and slice the tofu as required. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 > hey thanks for the step by step Amy, You're welcome! > I will dothis. How long should I leave it drain ya think? Like I want > texture, not necessarily meat like, but I want a firmness as compared > to mushiness. Probably 10 minutes or so! :-) I usually leave mine 20, give or take a few. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 great thanks!! - Amy Wednesday, November 09, 2005 7:26 PM Re: Shake n bake chik nuggets..Chanda > hey thanks for the step by step Amy, You're welcome! > I will dothis. How long should I leave it drain ya think? Like I want > texture, not necessarily meat like, but I want a firmness as compared > to mushiness. Probably 10 minutes or so! :-) I usually leave mine 20, give or take a few. Quote Link to comment Share on other sites More sharing options...
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