Over-thinking a plate of beans (slurry)
May 9, 2023 6:08 PM Subscribe
Will it Tofu? is a short YouTube Playlist asking the hard-hitting question everyone needs answered.
Join Mary on her channel as she tests out different beans and bean-like foods to see if their proteins can be extracted and turned into tofu-ish forms!
Join Mary on her channel as she tests out different beans and bean-like foods to see if their proteins can be extracted and turned into tofu-ish forms!
I saw one of these the other day; was a lot of fun and interesting. I wanted more technical detail because I always want more technical detail.
posted by caphector at 6:50 PM on May 9, 2023
posted by caphector at 6:50 PM on May 9, 2023
So the pumpkin seed one doesn't need a coagulant so it's single ingredient, and it's fattier than regular tofu... I might try this in october.
posted by Chrysopoeia at 7:29 PM on May 9, 2023 [1 favorite]
posted by Chrysopoeia at 7:29 PM on May 9, 2023 [1 favorite]
The peanut looks great. Not gonna make it myself but I wish I could have some to try.
posted by rustcellar at 7:32 PM on May 9, 2023
posted by rustcellar at 7:32 PM on May 9, 2023
I’m definitely tempted by the pumpkin seed, especially as I can get pumpkin seeds much cheaper than her (£1.29 for 250g at Lidl). I’m just a little wary of how badly I deal with clutter in my kitchen. But it looks delicious.
I’d love a tempeh series next: a local producer makes black bean tempeh which works fantastically for me, but I can see how much more fiddly that would be.
posted by ambrosen at 2:47 AM on May 10, 2023
I’d love a tempeh series next: a local producer makes black bean tempeh which works fantastically for me, but I can see how much more fiddly that would be.
posted by ambrosen at 2:47 AM on May 10, 2023
Now I want to find out whether making pumpkin seed tofu from the washed seeds scooped from home grown pumpkins works as well as using expensive hulled seed as feedstock.
Pumpkins are just the easiest things to grow and turning the bits that are so often thrown out into something crispy and creamy and deliciously self-frying strikes me as an excellent idea if it does work.
posted by flabdablet at 2:50 AM on May 10, 2023
Pumpkins are just the easiest things to grow and turning the bits that are so often thrown out into something crispy and creamy and deliciously self-frying strikes me as an excellent idea if it does work.
posted by flabdablet at 2:50 AM on May 10, 2023
Oh fantastic!!
The future of food is applying vegan recipes to local ingredients.
Anything can hummas. Anything can pesto. Anything can tofu. Anything can bread. Anything can soup. I'm eager for the next generation of healthful culinary delights!
posted by rebent at 5:38 AM on May 10, 2023 [1 favorite]
The future of food is applying vegan recipes to local ingredients.
Anything can hummas. Anything can pesto. Anything can tofu. Anything can bread. Anything can soup. I'm eager for the next generation of healthful culinary delights!
posted by rebent at 5:38 AM on May 10, 2023 [1 favorite]
I wonder how much the results overlap with aquafaba.
posted by rhamphorhynchus at 7:45 AM on May 10, 2023
posted by rhamphorhynchus at 7:45 AM on May 10, 2023
So cool! I don't do well with too much Soy, so I'm really interested in trying to make the pumpkin seed version as I am trying to eat vegan several days a week.
posted by agatha_magatha at 9:04 AM on May 10, 2023
posted by agatha_magatha at 9:04 AM on May 10, 2023
I can't image the homegrown pumpkin seeds would be any different than purchased ones.
Except for removing the hulls. That would maybe make it worth buying.
But on the other hand, maybe you can just blend them with the hulls on, and they will settle out?
posted by ArgentCorvid at 4:40 PM on May 10, 2023
Except for removing the hulls. That would maybe make it worth buying.
But on the other hand, maybe you can just blend them with the hulls on, and they will settle out?
posted by ArgentCorvid at 4:40 PM on May 10, 2023
I'm hoping the blended hulls would mostly stay in the pulp left behind in the cloth-wringing step that extracts the milk before heating and coagulation. Otherwise yeah, removing the hulls would surely be the fiddliest part.
Trying the simplest way first is worthwhile surprisingly often.
posted by flabdablet at 3:26 AM on May 11, 2023
Trying the simplest way first is worthwhile surprisingly often.
posted by flabdablet at 3:26 AM on May 11, 2023
Yes, the trick with tofu is to extract the oil and protein from whichever legume (or nut?) you're working with. Starch and fiber (blended hulls would contain both) get in the way of building the nice protein structure.
The basic recipe is "take an emulsion of water, oil, and protein, heat it, coagulate it, press the resulting curds, chill" - but that first step is the brilliant one. Technically, this describes cheese, too, because milk is an emulsion of oil and protein. Figuring out that an emulsion of water, oil, and protein could be extracted from soy beans is a tremendous addition to human knowledge. Taking it a step forward from soy to all kinds of other legumes, beans, and nuts feels like a worthwhile step towards feeding the humans on the planet.
I love that it is available freely and cannot be patented. More power to everyone who published this and made it known!
posted by Shunra at 11:42 AM on May 11, 2023 [1 favorite]
The basic recipe is "take an emulsion of water, oil, and protein, heat it, coagulate it, press the resulting curds, chill" - but that first step is the brilliant one. Technically, this describes cheese, too, because milk is an emulsion of oil and protein. Figuring out that an emulsion of water, oil, and protein could be extracted from soy beans is a tremendous addition to human knowledge. Taking it a step forward from soy to all kinds of other legumes, beans, and nuts feels like a worthwhile step towards feeding the humans on the planet.
I love that it is available freely and cannot be patented. More power to everyone who published this and made it known!
posted by Shunra at 11:42 AM on May 11, 2023 [1 favorite]
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posted by wellifyouinsist at 6:46 PM on May 9, 2023 [1 favorite]