food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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definitely changes the texture, based on the coagulant used in the tofu production. It's not bad at all though, it's often done deliberately to imitate a more meaty texture.
You can cook with normally, but it might be a little more prone to crumbling
Hmm, I normally cook it in slabs over a pan/skillet (?) so I kinda worry about ending up with a shitty oily puré. I'll definitely try anyway. Thank you
It's not gonna disintegrate completely, don't worry. But generally, yea just try it and see if you like it. The freezing/thawing also draws out some moisture, if anything it's gonna be a bit more firm than usual, at least in my experience
Yeah as they said it's usually recommended for imitating certain chicken dishes etc because it makes it more chewy.