Comment on Ah, Beans

Murse@slrpnk.net ⁨7⁩ ⁨hours⁩ ago

• bradbeattie@lemmy.ca ⁨4⁩ ⁨hours⁩ ago

  www.youtube.com/playlist?list=PL6QDlGTnYxpEQRrBz7…. The series is called Will It Tofu.

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  • usernamesAreTricky@lemmy.ml ⁨4⁩ ⁨hours⁩ ago

    37 videos

    I appreciate the commitment to the bit

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• megopie@lemmy.blahaj.zone ⁨5⁩ ⁨hours⁩ ago

  So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.

  Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.

  There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.

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• recursivethinking@lemmy.world ⁨5⁩ ⁨hours⁩ ago

  I saw a thing for making Red Lentil Tofu. I doubt it’s the same texture, but you’re essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.

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• taiyang@lemmy.world ⁨6⁩ ⁨hours⁩ ago

  I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.

  So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?

  Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!

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  • Murse@slrpnk.net ⁨6⁩ ⁨hours⁩ ago

    I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you’re in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).

    Today’s sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!

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    • taiyang@lemmy.world ⁨6⁩ ⁨hours⁩ ago

      Oh that does sound so good! I only ever have it as saag paneer or tikka masala, but smoked and as a snack sounds great in an Asian sauce.

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      • Murse@slrpnk.net ⁨5⁩ ⁨hours⁩ ago

        saag paneer or tikka masala

        Can’t go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn’t have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was “oh, it’s tofu” and was a bit disappointed cuz I didn’t care for that squishy texture (it’s grown on me since though… noms…). Took a bite – second thought was “this is the best fucking tofu I’ve ever had!”. Did some digging online and quickly discovered I was wrong on both counts: it’s cheese! …that doesn’t melt… hmmm…

        I’ve since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today’s batch was “Kewpie Deep Roasted Sesame” mixed with some balsamic, and I’d say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. …and by ‘meh’ I mean “still delicious, but nowhere near its potential, so not gonna bother with that one again”.

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• FrChazzz@lemmus.org ⁨7⁩ ⁨hours⁩ ago

  It’s basically applying the cheese making process to soy milk, yeah? So I’m thinking that, theoretically, you could attempt the same with like almond milk or something. Peanuts and soy seem to have a similar texture, I wonder if you could make like peanut milk and then turn that into a tofu like thing?

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• toxicbubble@lemmy.world ⁨7⁩ ⁨hours⁩ ago

  you can make your own from any bean, nut, or legume

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• greedytacothief@lemmy.dbzer0.com ⁨7⁩ ⁨hours⁩ ago

  I think I’ve seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.

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• usernamesAreTricky@lemmy.ml ⁨7⁩ ⁨hours⁩ ago

  There are things that are in a tofu like shape. I’ve bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I’ve also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there’s a ton more that I hadn’t heard of like fava bean, split yellow pea, split green pea, pigeon tofu, red lentil, sunflower seed, and more though I’d assume those you’d probably have to make it yourself instead of being able to buy?

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