Guest guest Posted September 3, 2008 Report Share Posted September 3, 2008 About the tofurky recipe video: I just now watched it. It looks good, but I noticed a couple of things that I wondered about. She (the woman narrating/demonstrating) said, " bouillon powder " , and what she HAD there was " Better Than Bouillon " , which is a PASTE. (I know, because I've used that product.) My first question was: Is the measurement the same for the paste as for the " powder " in this recipe? My second question: When the woman said " bouillon " , did she mean chicken flavored, or some other kind? Regular bouillon of that flavor still uses a meat/poultry base for the flavoring, doesn't it? And I know that the ingredients of " Better Than Bouillon " , unless it is the " vegetable " or the " mushroom " flavored base, it also is chicken-based. So, I wonder if there is a special ingredient to use instead of the " bouillon " or whether that is just understood anyway. --I'm confused. It isn't really " vegetarian " if there is chicken in the broth powder used to flavor the tofu, is it? On the plus side, I had never seen an actual " tofurky " made. It looked good when it was all baked and done. Last question of all. Where does one get CHEESECLOTH?? I have seen this in a few recipe instructions--that is, the use of cheesecloth for draining or for tying up spices and herbs to cook, etc. Where does this cheesecloth come from--I have not seen it anywhere that I can remember, except maybe in a fabric shop for sewing supplies--the nearest one of those is miles from where I live! I'd have a hard time finding that key item to make this recipe, should I choose to do it. The video was interesting. Thanks for the link! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2008 Report Share Posted September 3, 2008 You can usually get cheesecloth in the section of the market where they have the baking pans and stuff. It might only be there around the holidays, though. You can ask the manager of your local market (¯`v´¯) `*.¸.*´ ¸.•´¸.•*¨) ¸.•*¨ (¸.•´ (¸.•´ Traci --- On Wed, 9/3/08, L.B. <elbee577 wrote: L.B. <elbee577 Re: Re: Thanksgiving *(tofurky recipe video) Wednesday, September 3, 2008, 7:55 AM About the tofurky recipe video: I just now watched it. It looks good, but I noticed a couple of things that I wondered about. She (the woman narrating/demonstra ting) said, " bouillon powder " , and what she HAD there was " Better Than Bouillon " , which is a PASTE. (I know, because I've used that product.) My first question was: Is the measurement the same for the paste as for the " powder " in this recipe? My second question: When the woman said " bouillon " , did she mean chicken flavored, or some other kind? Regular bouillon of that flavor still uses a meat/poultry base for the flavoring, doesn't it? And I know that the ingredients of " Better Than Bouillon " , unless it is the " vegetable " or the " mushroom " flavored base, it also is chicken-based. So, I wonder if there is a special ingredient to use instead of the " bouillon " or whether that is just understood anyway. --I'm confused. It isn't really " vegetarian " if there is chicken in the broth powder used to flavor the tofu, is it? On the plus side, I had never seen an actual " tofurky " made. It looked good when it was all baked and done. Last question of all. Where does one get CHEESECLOTH? ? I have seen this in a few recipe instructions- -that is, the use of cheesecloth for draining or for tying up spices and herbs to cook, etc. Where does this cheesecloth come from--I have not seen it anywhere that I can remember, except maybe in a fabric shop for sewing supplies--the nearest one of those is miles from where I live! I'd have a hard time finding that key item to make this recipe, should I choose to do it. The video was interesting. Thanks for the link! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2008 Report Share Posted September 3, 2008 I can answer one thing here, about the better than bouillon, I have subbed out the vegetable bouillon for all of the different flavors that are called for in the better than bouillon cookbook, and everything I have tried witht he vegetable flavor subbed in has turned out great, so don't worry about it, just use the vegetable. Oh, and this time i got the low sodium variety, I am impressed. I order it by the case via their website. hugs, Chanda - L.B. Wednesday, September 03, 2008 10:55 AM Re: Re: Thanksgiving *(tofurky recipe video) About the tofurky recipe video: I just now watched it. It looks good, but I noticed a couple of things that I wondered about. She (the woman narrating/demonstrating) said, " bouillon powder " , and what she HAD there was " Better Than Bouillon " , which is a PASTE. (I know, because I've used that product.) My first question was: Is the measurement the same for the paste as for the " powder " in this recipe? My second question: When the woman said " bouillon " , did she mean chicken flavored, or some other kind? Regular bouillon of that flavor still uses a meat/poultry base for the flavoring, doesn't it? And I know that the ingredients of " Better Than Bouillon " , unless it is the " vegetable " or the " mushroom " flavored base, it also is chicken-based. So, I wonder if there is a special ingredient to use instead of the " bouillon " or whether that is just understood anyway. --I'm confused. It isn't really " vegetarian " if there is chicken in the broth powder used to flavor the tofu, is it? On the plus side, I had never seen an actual " tofurky " made. It looked good when it was all baked and done. Last question of all. Where does one get CHEESECLOTH?? I have seen this in a few recipe instructions--that is, the use of cheesecloth for draining or for tying up spices and herbs to cook, etc. Where does this cheesecloth come from--I have not seen it anywhere that I can remember, except maybe in a fabric shop for sewing supplies--the nearest one of those is miles from where I live! I'd have a hard time finding that key item to make this recipe, should I choose to do it. The video was interesting. Thanks for the link! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
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