BodyBySisyphus [he/him]@hexbear.net to chapotraphouse@hexbear.netEnglish · 9 个月前(Cw: Meat) Just 12% of people eat 50% of the beef in the US.lockwww.theguardian.comexternal-linkmessage-square223fedilinkarrow-up1181arrow-down10
arrow-up1181arrow-down1external-link(Cw: Meat) Just 12% of people eat 50% of the beef in the US.lockwww.theguardian.comBodyBySisyphus [he/him]@hexbear.net to chapotraphouse@hexbear.netEnglish · 9 个月前message-square223fedilink
minus-squarefox [comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up9·9 个月前Try coating your tofu in corn starch after pressing and marinating it, immediately before you cook it
minus-squareghostOfRoux();@lemmygrad.mllinkfedilinkEnglisharrow-up3·9 个月前Will do. When I’ve done corn starch in the past, the recipes all said to toss it ina bag with the tofu and spices and let it set. I can try marinade and toss right before for sure.
minus-squareElChapoDeChapo [he/him, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up4·9 个月前Marinating doesn’t work really on tofu at or below room temp Tofu only absorbs flavor if it’s heated, sous vide should work for this but I haven’t tried yet
Try coating your tofu in corn starch after pressing and marinating it, immediately before you cook it
Will do. When I’ve done corn starch in the past, the recipes all said to toss it ina bag with the tofu and spices and let it set. I can try marinade and toss right before for sure.
Marinating doesn’t work really on tofu at or below room temp
Tofu only absorbs flavor if it’s heated, sous vide should work for this but I haven’t tried yet