Questions tagged [soy]

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Where can I get the extra large TVP slabs?

It's common to see the chunks (or small TVP). They're like maybe 1" in diameter. But I've seen ones there are about 1/2" thick, 2" wide and 3" long (maybe this is after soaked ...
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8 votes
1 answer
2k views

What’s the actual difference between soy sauce and miso?

To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
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131 views

Cook/chill/freeze soy mince

I cooked some chilled soy mince to use in a sauce - but I wanted to add it at the end, so I put it back in the refrigerator whilst the rest of the sauce cooked. A couple of hours later I was ready to ...
OliverRadini's user avatar
4 votes
0 answers
165 views

How does the speed of nigari addition to soy milk affect the resulting tofu?

When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it. In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
F Chopin's user avatar
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1 answer
2k views

How to make vegan mayo with soy lechitin, oil and water without failing

I have soy lecithin with me. How do I blend this with water and oil to make vegan mayonnaise? I have tried a lot of times but every time I get a thin oily watery stuff. The procedure is- 1)Mix 2 tbsp ...
Wodin Tiw's user avatar
  • 171
1 vote
1 answer
148 views

Long term stability of okara flour

I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product. "Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that ...
F Chopin's user avatar
  • 153
1 vote
1 answer
375 views

Is tamari and soy sauce a 1:1 substitute? [closed]

I tried a bottle of San-J tamari for the first time today. It tasted salty and bitter. I found that adding a pinch of sugar with the tamari to smooth out the bitterness made it taste more similar to ...
JYW's user avatar
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1 answer
808 views

Homemade soy milk powder, or other plant-based milk powder

I have tried making soy milk powder from store bought soy milk. I used my dehydrator, but a few hours into the process the milk was starting to smell sour. I have seen recipes that make soy milk ...
Lauwchen's user avatar
1 vote
1 answer
1k views

My pre soy milk preparation curdled on cooking

I had soaked some soybeans and kept them in the fridge for two to three days after removing the water. Today, I kept the mixture after blending with water for 3 hours. However, when I kept it on a ...
Arrowroot's user avatar
1 vote
1 answer
326 views

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are ...
Arrowroot's user avatar
3 votes
2 answers
883 views

How to make vegetarian meat substitute that's more firm and browned on the outside?

I've eaten in some vegetarian places where they use what I guess are TVP (textured vegetable protein, i.e. soya) chunks as a substitute for meat, which was quite convincing. One place made them into '...
neuviemeporte's user avatar
1 vote
1 answer
2k views

Soy bean cooking safety

I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for 45-60min? As I understand there are bean ...
clm's user avatar
  • 111
1 vote
1 answer
206 views

Bean curd that is spiraled

I'm looking for a particular type of bean curd which I used to get from a Chinese restaurant a few years ago before it closed and I haven't been able to find it anywhere (The servers there didn't know ...
Reimus Klinsman's user avatar
2 votes
2 answers
725 views

Mushroom soy sauce, brand identification or substitution

I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
Megha's user avatar
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3 votes
3 answers
2k views

soy milk production with no beany flavor

does anyone know how big industries like Silk are producing soy drinks with no beany flavor? I read that a you should soak beans in boioling water (which temperature? for how many minutes?) in order ...
Giovanni Biscottini's user avatar
2 votes
1 answer
274 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
Geremia's user avatar
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1 vote
2 answers
308 views

Brewed vs regular soy sauce : phytochemical content

I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their phytochemical content?
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7 votes
3 answers
17k views

Why is it necessary to remove skins from soybeans before making soymilk?

I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of the recipes explain why you must do this. ...
Robin's user avatar
  • 71
2 votes
2 answers
2k views

Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't ...
z0r's user avatar
  • 213
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3 answers
1k views

Can you roast soybeans directly in a popcorn popper or microwave?

Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without any prior water work, just straight out ...
Toni Tooly's user avatar
1 vote
1 answer
1k views

How to cook and store fresh okara for safe consumption?

I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzymes, okara can be toxic to consume. I ...
Ryan's user avatar
  • 153
6 votes
2 answers
2k views

Why is soaking water usually discarded when making plant milk?

Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water. The only plant milk recipe I've used that keeps the soaking water (Scratch Soy Milk by Andrea ...
Porcupine's user avatar
2 votes
0 answers
292 views

mousse with liquid in bottom

I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat the egg whites enough? The first was a ...
Vera's user avatar
  • 21
7 votes
1 answer
4k views

Home-made soy milk

Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk. I took about 100 grams of them and let them soak in water ...
TorbenJ's user avatar
  • 173
2 votes
0 answers
252 views

Can I replace casein in a recipe with soy protein?

I wanted to try this veggie burger recipe from ChefSteps. However, it uses sodium caseinate as one of the binding ingredients. Casein is derived from milk, thus making the burger non-vegan. Would ...
user60513's user avatar
  • 675
6 votes
4 answers
822 views

Why is tofu so popular compared to tempeh?

The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fact, many people have never heard of or ...
mario87's user avatar
  • 397
5 votes
1 answer
973 views

homemade fermented soy sauce safe raw?

I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures). Technically I made tamari, because i did not to put wheat / gluten into the mix (just ...
user1709076's user avatar
1 vote
4 answers
807 views

What can be added to veggie burgers to increase texture?

I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber. I think mushrooms, beans, ...
Marina Dunst's user avatar
3 votes
1 answer
2k views

Problems Sprouting Soybeans

I've sprouted mung beans (many times) and a few other seeds successfully. I understand the process well. I've now tried sprouting soybeans a number of times but I can't make it past soaking. After ...
Jude's user avatar
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0 votes
1 answer
996 views

How to know what light soy sauce had higher quality?

My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽): Water, Salt, Soy Bean (11%), Sugar, Wheat Flour, Flavour Enhancers (E631, E627). Pearl ...
NeDark's user avatar
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0 votes
1 answer
4k views

Why did my soy milk turn sour

I got some soy milk on Saturday and it expires May 2017 (if unopened I presume). I went to open the fridge just now and I had a cup of tea with it no problems. I went to drink some now from the bottle ...
user avatar
1 vote
1 answer
3k views

Does soy sauce counteract hot stuff?

I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy sauce counteract heat / hot stuff?
Insane's user avatar
  • 407
2 votes
2 answers
1k views

Soymilk for drinking vs. soymilk for tofu making

Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, ...
Michele De Pascalis's user avatar
1 vote
1 answer
704 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
marioandpeach's user avatar
3 votes
1 answer
525 views

What is used in the production of dubu (Korean tofu)?

Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of making authentic dubu? A quick internet ...
Danger Fourpence's user avatar
19 votes
3 answers
28k views

Does soy sauce expire?

Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad idea, and did I actually take some health ...
Dakatine's user avatar
  • 348
1 vote
2 answers
2k views

Ginger allergy need substitute

My family loves Asian food. Unfortunately two of us have an Anaphylaxis allergy to ginger and one to soy. I've found some great info here on soy substitutes but nothing for ginger. Does anyone have ...
Melissa Carter's user avatar
6 votes
2 answers
10k views

What soy sauce is Tamari closest to?

There are a great many variations on the theme of 'Soy sauce'. And whilst there are lots of descriptions of the difference, I can't find the answer to this question: Which other soy sauce(s?) is ...
Brondahl's user avatar
  • 263
4 votes
2 answers
4k views

Temperature to disable enzymes in soy beans

When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
svinto's user avatar
  • 141
2 votes
3 answers
14k views

Is there a substitute for tamari and soy as I have a soya allergy?

I'm on an exclusion diet for some time. I have found loads of amazing recipes that have soy or tamari or miso paste in them but I can't eat these. Does anyone know of something that's similar?
michelle's user avatar
7 votes
1 answer
19k views

What is "Less Sodium Soy Sauce"?

I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff made,...
Nate Eldredge's user avatar
6 votes
4 answers
40k views

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
user29359's user avatar
2 votes
1 answer
1k views

Why is the nutritional composition of tofu different from soybeans?

The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the ...
Sleepster's user avatar
  • 409
3 votes
2 answers
16k views

What do soybeans taste like? [closed]

I've read about the beneficial use of soybean in the food industry, so I wonder what it tastes like? How can it be explained? Does soybean taste like regular beans? Also, what's the difference in ...
Zoltán Schmidt's user avatar
0 votes
1 answer
117 views

Soy chicken on a backpacking trip

I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple days?
Matt Jinings's user avatar
5 votes
1 answer
766 views

Alternative milk Bean curd

Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on ...
Judi's user avatar
  • 91
3 votes
2 answers
3k views

Preparing soy milk at home

How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
user86925's user avatar
  • 171
1 vote
1 answer
2k views

What is soy chicken and how is it prepared?

In many places in the US, I have eaten something called Soy Chicken varieties. I would like to know how this is prepared. Does anyone have any idea?
user86925's user avatar
  • 171
2 votes
1 answer
239 views

Can I make meatloaf with soy burger meat?

I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavor. Can I defrost the burgers and make ...
user20481's user avatar
3 votes
2 answers
801 views

Using Soy Meat in Lasagna

I made some vegan lasagna today, despite initial doubts it turned out pretty good. However the soy meat I used was a bit tasteless. I am not expecting it to taste like meat, I am completely happy ...
Baarn's user avatar
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