Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Hi Jenni. Just yesterday i was at Fred Meyer looking for this Soy Boy Okara product you mentioned, and though i did not find it, i did find an okara patty made by MorningStar Farms! i didn't know anything about okara until you mentioned it here, but i thought it must be quite good if MSF is now making a patty out of it. You know, if i was just looking at it and not carefully checking the spelling, by mind would have read okra! *lol* You probably mentioned it before, but could you tell me what okara is made from? Thanks. ~ pt ~ " Knowledge is a beautiful thing, but the using of knowledge in a good way is what makes for wisdom. Learning how to use knowledge in a sacred manner, that's wisdom to me. And to me, that's what a true Elder is. " ~ Sun Bear, CHIPPEWA ~~~*~~~*~~~*~~~> , Jenni Billings <jenni@b...> wrote: > > the first time I found it was in a small healthfood store in NYC... if > they don't carry it,... perhaps they'd consider ordering it! > > =) > it is definitely worth a try! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Hey! I too was curious about Okara, this whole thread I was convinced it WAS okra! I did a search online and found this article on Okara from a newspaper in Honolulu: [1]http://the.honoluluadvertiser.com/article/2003/Sep/24/il/il16 a.html OFF THE SHELF Fat-free okara can be used in soups, as meat substitute By [2]Wanda Adams Advertiser Food Editor Chances are, if you dine in a traditional Japanese restaurant, you will be served a bowl of cream-colored, mealy stuff, flecked with minced vegetables. The dish is okarani, and the chief ingredient is okara " honorable pulp " the solids that remain after soybeans are cooked and fermented for tofu or soymilk. Okara is sometimes called tofu lees in English (lees are any material that settles out during a fermentation process). The Japanese consider okara a most healthful food, with good reason: It's a source of fiber, low in calories (77 per 100 grams, about fl cup), fat-free, and contains a modest amount of high-quality protein and calcium as well. The flavor is somewhere between tofu and cottage cheese, not at all unpleasant and, like tofu, okara tends to take on the flavors of the ingredients with which it is blended. In Japan, okara is served in okarani sautéed with minced vegetables or seafood. It is also a common ingredient in soups, adding body and nutrition. Japanese are fond of croquettes minced mixtures, shaped and deep-fried and okara is used to make these, too. In the West, vegetarians prize okara for use in place of ground meat in loaves, patties and casseroles. Fresh okara is highly perishable and should be used within a short time of purchase; or you can steam okara, then freeze it. Some ideas for using okara: Add it to soups, stews or mashed vegetables. Combine it with ground meats to make meatloaf or burgers. Use it in nishime (Japanese vegetable stew). Add okara to bread dough. References 1. http://the.honoluluadvertiser.com/article/2003/Sep/24/il/il16a.html 2. wadams -- Jesika J jesikaj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Hahaha! See how our eyes work! Mine did that, too at first. Wow, thank you for posting this informative article, Jesika. i really appreciate it. Looks like great stuff. i am definately going to buy some of this from MSF next time i am at the store. Gonna ask the store manager about carrying Soy Boy brand items, too. ~ pt ~ Barn's burnt down . . . now i can see the moon ~ Masahide ~~~*~~~*~~~*~~~*~~~> , " Jesika J " <jesikaj@m...> wrote: > > > Hey! > > I too was curious about Okara, this whole thread I was convinced > it WAS okra! > > I did a search online and found this article on Okara from a > newspaper in Honolulu: > > [1]http://the.honoluluadvertiser.com/article/2003/Sep/24/il/il16 > a.html > > OFF THE SHELF > Fat-free okara can be used in soups, as meat substitute Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 At 06:37 PM 10/20/2005 +0000, ~ PT ~ wrote: > >You probably mentioned it before, but could you tell me >what okara is made from? Thanks. Hiya PT, Soybeans! It's just the soy pulp after the milk has been extracted during the soymilk-making process. There's a pic on my not-ready-for-prime-time website, where I've attempted to illustrate the tofu-making process. It's at http://members.cox.net/meritra/tofu/ . The specific page is http://members.cox.net/meritra/tofu/cookbean.html . It's not the best picture, but it will give you an idea of what it looks like. I've also made tempeh from this stuff. Nothing gets wasted that way, and you get two products: tofu and tempeh! Nancy Quote Link to comment Share on other sites More sharing options...
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