Quiet today
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From: JB is @ Scoobyclinic.
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties.
Silken tofu with soy sauce and a decorative carrot slice
Soft/silken tofu (??? or ???, nèn doùfu or huá doùfu, in Chinese, lit. "soft tofu" or "smooth tofu"; ?????, kinugoshi t?fu in Japanese, lit. "silk-filtered tofu"; ???, sundubu in Korean, lit. "mild tofu"): This undrained tofu contains the highest moisture content of all fresh tofus [4] Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater. Tofu flower (??, doù hu? or ???, doùfu hu? in Chinese), or tofu brain (???, doùfu na? in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon.
Asian firm tofu (simply called ?? doùfu in Chinese; ????, momend?fu in Japanese, lit. "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. Can be picked up easily with chopsticks. [5] [4]
Western firm/dried tofu (??, doù g?n in Chinese, lit. "dry tofu"): An extra firm variety of tofu with the least amount of moisture of all fresh tofus. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu pressed especially flat and is sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (???, doù g?n s? in Chinese), which looks like loose cooked noodles, and can be served cold, stir-fried, or similar in style to Japanese aburage. [5]
Fresh tofu is usually sold completely immersed in water to maintain its moisture content. [6]
Silken tofu with soy sauce and a decorative carrot slice
Soft/silken tofu (??? or ???, nèn doùfu or huá doùfu, in Chinese, lit. "soft tofu" or "smooth tofu"; ?????, kinugoshi t?fu in Japanese, lit. "silk-filtered tofu"; ???, sundubu in Korean, lit. "mild tofu"): This undrained tofu contains the highest moisture content of all fresh tofus [4] Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater. Tofu flower (??, doù hu? or ???, doùfu hu? in Chinese), or tofu brain (???, doùfu na? in Chinese), often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon.
Asian firm tofu (simply called ?? doùfu in Chinese; ????, momend?fu in Japanese, lit. "cotton tofu"): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. Can be picked up easily with chopsticks. [5] [4]
Western firm/dried tofu (??, doù g?n in Chinese, lit. "dry tofu"): An extra firm variety of tofu with the least amount of moisture of all fresh tofus. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu pressed especially flat and is sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (???, doù g?n s? in Chinese), which looks like loose cooked noodles, and can be served cold, stir-fried, or similar in style to Japanese aburage. [5]
Fresh tofu is usually sold completely immersed in water to maintain its moisture content. [6]
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Originally Posted by MickWrx
The chairman in muppetry 
watch out guys I thought this was beneath him 
watch out guys I thought this was beneath him He has absolutely no idea about what it is he does or why.. he just smiles, shakes his hand and asks how his latest record went...
Same here... I'll just lurk a while... keep checking in every now and again...pretend I know what the hells going on here....smile and say.. I love Tofu me.. have it all the time with my Chairmans Caviar... I'm sure my Butler has some too.. we love it in Cook towers..we may have it for Xmas dinner too.
See? easy.. didn't sound trite or condescending at all did it?
My.... we are having fun.. aren't we?
OK.. time to go and check on the club management.... Important high level stuff... you know..
Bye!!
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Originally Posted by fl6
are james home are we . wots al c twitering on about
Bugger.. Look what you've gone and made me do..
