8
votes
Accepted
Home-made soy milk
I make my own soymilk regularly. The method I use is from Yoshiko Takeuchi's book Cooking with Soy.
She explains that traditional Chinese soymilk is made by grinding the beans with cold water, while ...
- 1,045
8
votes
Accepted
Why is tofu so popular compared to tempeh?
One possible reason is that Tempeh is uniquely from Indonesia, which is much less of a culinary influence on the US than China, Japan, and Korea - all of which use tofu in traditional dishes. There ...
- 256
6
votes
Accepted
Can you roast soybeans directly in a popcorn popper or microwave?
No, you can't cook dried beans just by roasting them. All this would do is it dry them out even more and that wouldn't make them more edible. Indeed, dried beans are used as baking beans to weigh down ...
- 266
5
votes
Accepted
Besides soy, can other types of beans be fermented?
Yes, any bean can be fermented. Black bean is common, for example, but you can certainly experiment. This site might be a good starting point. They recommend rehydration, then cooking, prior to ...
- 73.8k
4
votes
Accepted
homemade fermented soy sauce safe raw?
Pretty much all the commercial soy sauces, after fermenting is done, press the mash, and the final step is to pasteurize the sauce. This not only kills mold and bacteria, it also alters the flavor in ...
- 3,634
4
votes
Does the order of preparation steps for soy milk make a difference?
I have been experimenting with making soymilk since I need a lot of it for my bakery. I want to go more cruelty free, so eliminating dairy would be a huge step in that direction.
I found that ...
4
votes
Accepted
Does natto really need to be fermented at body temperature?
From my research, the problem with fermenting nattō at lower temperatures is that it doesn’t inhibit the growth of other bacteria which can either inhibit the growth of the target bacteria, bactilis ...
- 56
4
votes
How to make vegan mayo with soy lechitin, oil and water without failing
When you add soy lecithin to your water-oil mixture and agitate it, it only helps to combine oil and water but does not give it the consistency of egg-based mayonnaise. It's way more fluid/watery. ...
- 793
3
votes
Why is soaking water usually discarded when making plant milk?
Generally, we soak grains and pulses then throw away the soaking water. If we didn’t it would likely turn sour in a few days. Also soaking helps remove some of the phytic acid, therefore unlocking ...
- 134
3
votes
Can I use fresh okara without cooking it?
If you made soy milk in a soy milk maker, the okara isn’t raw, it’s cooked. But if you made it in a blender before boiling the beans, and then cooked the milk on the stovetop, then the okara really ...
- 31
3
votes
Accepted
Does soy sauce counteract hot stuff?
Soy sauce is not known to chemically influence capsaicin or capsaicin absorption. The effect is likely subjective and has to do with something like spicy heat feeling less objectionable in a higher ...
- 15.3k
3
votes
Brewed vs regular soy sauce : phytochemical content
AFAIK, "brewed" is the term used for naturally fermented soy sauce compare to faster fermentation using chemicals; remember that using chemicals is not automatically bad.
https://www.epicurious.com/...
- 20.5k
3
votes
Brewed vs regular soy sauce : phytochemical content
Phytochemicals are found in any food sourced from plants, including any fresh vegetables you eat. For most people it would be nearly impossible to eliminate them from their diet, and would have ...
- 14k
2
votes
Why is tofu so popular compared to tempeh?
It may be related to the shelf life of the product. Tempeh has a very short shelf life, just a few days. It can be stored at room temperature for 2 days (say) or 4 days in a refrigerator. The flavours ...
- 144
2
votes
Why is tofu so popular compared to tempeh?
Tofu is available in a range of textures and has only a subtle taste of its own, making it versatile. Tempeh brings a strong taste (which tends to have ammonia-like notes similar to camembert cheese) ...
- 15.3k
2
votes
Accepted
What can be added to veggie burgers to increase texture?
Variants of tofu skins are great for meat-like textures. If you look up chinese buddist cooking or monastery cuisine, you will find many imitated meat and poultry dishes that are often called "vegan ...
- 2,756
2
votes
What can be added to veggie burgers to increase texture?
Instead of adding ingredients as an answer, how about tackling the TVP texture?
Try many-hour soaking first off. Drain and let steam in it's own 'juice' in a tight-lid pan (not too big) on low for ...
- 5,434
2
votes
Problems Sprouting Soybeans
Doing some further searching and reading, it seems soybeans are heat treated to prevent sprouting. How much Monsanto has to do with this, I don't know. They are the main suppliers of non-organic ...
- 3,963
2
votes
How to know what light soy sauce had higher quality?
Offhand, I would guess the Pearl River Bridge is a higher quality - it has more soybean, does not have sugar, does not have flavor enhancers. The fact it doesn't have distracting flavors makes it ...
- 11.8k
2
votes
Why is it necessary to remove skins from soybeans before making soymilk?
I've never heard of the advice to remove skins from re-hydrated soybeans before processing into soy milk. It does sound like a hassle (is it even possible?). I just grind them in a quality blender ...
- 73.8k
2
votes
How to cook and store fresh okara for safe consumption?
I have never heard that uncooked okara is toxic to consume, so I don't know about that part, but you could try dry roasting it in a pan until it is dry and golden brown, that would cook it and also ...
- 5,972
2
votes
Can you roast soybeans directly in a popcorn popper or microwave?
You can roast them straight out of a bag - you don't have to soak them. I've had loads of them for years when I was a child in my native country (Romania). The same we do with sunflower seeds, pumpkin ...
- 21
2
votes
Does the order of preparation steps for soy milk make a difference?
I've tried many processes for making soy milk and... These days, for my day to day routine,I use the "cook whole then blend method", because, at the end, it takes me less time for making a huge ...
- 21
2
votes
Mushroom soy sauce, brand identification or substitution
I think this is what you're looking for.
- 21
2
votes
Accepted
Long term stability of okara flour
The safety of the flour will depend on water activity. We cannot know the water activity of the flour produced in your kitchen, but 1) home dehydration is known to generally create shelf-stable ...
- 137k
1
vote
Why is it necessary to remove skins from soybeans before making soymilk?
Some people believe it causes a beany flavor. To me it adds to the fragrance. I even use the soak water when grinding. While it is unnecessary for soymilk and tofu, it is necessary for tempeh as the ...
- 11
1
vote
Can you roast soybeans directly in a popcorn popper or microwave?
Are these dried soybeans? I had never considered it before your question, but it seems to me that if you had an air popcorn popper (like the famous Poppery II), you could probably roast dried soybeans ...
- 5,972
1
vote
Why did my soy milk turn sour
"Safe" does not mean 100% nothing will happen, it means that, even if all assumptions are met perfectly, there is a tiny chance that you will get bacterial growth. Even more likely is that not all ...
- 137k
1
vote
Soymilk for drinking vs. soymilk for tofu making
I recently started making tofu, and I have got it to successfully coagulate into firm-ish tofu using nigari.
My recipe (approximately)
Ingredients: Soy beans, cold water, nigari
Equipment needed: ...
- 111
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