homemade Tofu

Evolution of Tofu

Evolution of TOFU | experimental kitchen

Welcome to the zone of TOFU!🤓 Lately, I’ve been very preoccupied with the subject of Tofu making. Not cooking with it (e.g. deep-fried, fermented, marinated, etc.), but making it… The process of making silken Tofu looked so straight forward and open for interpretation, and yet… I didn’t seem to find any examples on the web on the alternative methods of making Tofu🤔 To be honest, I couldn’t believe, that in all the centuries of Tofu existence, no Food Geek, like me, had tried to make it differently… The most obvious reason, however, appeared to be that, of course, people tried, just unsuccessfully, and, therefore, didn’t publish their cooking experiments… Nevertheless, temptation of making a better, more flavourful version of Tofu was overwhelming. And, so here’s the 1st video of the “Evolution of Tofu” series, where I’ll be testing different interpretations of Tofu making, and, hopefully ✌ one of them will work! https://youtu.be/2cY-xZQAWAc In the 1st video (above) I’ll be attempting to make: Tomato Tofu Umami fishy Tofu Chickpea tofu *NOTE: This blog post is still WIP, and I will be adding content to this blog post, as I continue experimenting with Tofu on my test kitchen. So, please subscribe (below), so you don’t miss out on the new blog editions.  Thank you for reading! You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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Martial Tofu Molecular Cuisine

Martian Tofu | MOLECULAR CUISINE

Do you think there might be a different way to make homemade Tofu? A better way, perhaps?… When most people think of Tofu varieties, they think of what they can do with it AFTER it’s already been prepared: fermented tofu, deep-fried tofu, marinated tofu and so on… but you know, Tofu doesn’t grow on trees, right?…One needs to cook it BEFORE you can ferment, marinate and do whatever you want with it… So why not prepare a homemade silken Tofu in a different way in first place?… So, that’s a food for thought for now. Expect more videos on the topic of Tofu and different ways to make it at home or in the restaurant. For now though, check out another way to look at Tofu. In this video, we’ll make it with a couple of the molecular gastronomy ingredients, Kappa Carrageenan and Iota Carrageenan, instead of more widely used in Tofu making, Nigari or Gypsum. You can watch the full video of me making Martian Tofu here Why? Because, firstly, why not? Secondly, to learn more about these 2 (not so famous) molecular cuisine ingredients, and know what they can do to texture in food making. And, thirdly, if you can’t find Nigari, you’ll always know what to use instead. There’s always more than 1 way to get things done, don’t follow the “rules” just because “it was always done this way”. Martian Tofu (Molecular Cuisine) 200g dry Soy beans  1L Water Kappa Carrageenan (0.1% of the final Soy milk weight) Iota Carrageenan (0.2% of the final Soy milk weight) 100g Isomalt 10g white Sesame seeds 10g black Cumin seeds 10g Chives 7g Soy sauce 7g Chili infused oil 2g Seseme oil Ingredients, you’ll need Directions Prepare homemade. Soak soy beans overnight and drain thoroughly the next day. Blend soaked soy beans with 1L water. Use a powerful blender and take your time. Strain the homemade soy milk through a cheesecloth. Keep the milk. Bring the raw soy milk to simmer and cook for 10-15 min. Cool down. Measure the final weight of the milk and blend it with Kappa Carrageenan and Iota Carrageenan. Set up a double boiler and bring the internal temperature of the milk to 185F or 85C to hydrate the Carrageenans. Transfer the milk to molds of your choice and set at room temperature for about 30 min (you can put them in the fridge to make it faster). Meanwhile, you can make an Isomalt dome (check out my Isomalt video to learn more about this ingredient). Sprinkle it with cumin and sesame seeds, while it’s still sticky. Unmold the tofu, decorate it with the Isomalt dome and twisted chives, and pour over soy sauce, sesame oil and chili infused oil. Enjoy this Martian Tofu, a la Molecular Cuisine way. Tools & Ingredients, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Kappa Carrageenan Iota Carrageenan Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

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Royal Egg vegan

Royal Egg | Vegan and savoury version

This Royal Egg video recipe is my take on the famous Royal Egg from the Cook Up A Storm movie. Just to make it more fun and challenging, my version is savoury and vegan.  And yes, it’s gonna be the BEST, the most DELICIOUS and LEGIT vegan egg that you’ve ever tried! You can watch the full video of me making Vegan ROYAL EGG here Part 1 – Vegan Egg Yolk 2 Yellow Bell Peppers Garlic infused oil (to taste) Salt (to taste) 1 tbsp Miso paste 1 tsp Turmeric powder 1/2 tsp MSG (optional) Vegan cream (to taste) 3% (of the total final puree weight) Calcium Lactate 1L water 5g Sodium Alginate Ingredients, you’ll need Directions Quarter the bell peppers, mix with oil and salt and roast uncovered in an oven at 425F / 220C for 40 min. Transfer the roasted peppers in a bowl, cover with a plastic wrap (airtight) and cool down for a few minutes. This will make the peeling process way easier. Peel the peppers, discard the skins. Purée the peppers with some Miso, Turmeric and MSG (optional), add some vegan cream to achieve the desired consistency and pass through a fine strainer. Measure the weight of the final egg yolk puree base in grams. Blend in 3% (of the final puree weight) of Calcium Lactate. E.g. If you final puree was 100g in weight, you’ll need 3g of Calcium Lactate. Set the puree aside. Meanwhile, blend together 1L Water and Sodium Alginate. Pour the mix in a shallow container, let it rest. Prepare 2 more containers with water. Spherify the egg yolks, using the reverse spherification method, by pouring the puree in a Sodium Alginate bath, and then transferring it to a water bath for cleaning and to a 2nd water bath for keeping purposes. Part 2 – Vegan Royal Egg white 200g dry Soy beans 1L Water 1/4 tsp Nigari (1 tsp Water additionally) Ingredients Directions Soak dry Soy beans in water overnight and strain thoroughy. Blend the beans with 1L water. Use a powerful blender for that and take your time. Strain the soy milk through a cheesecloth, discard the soy puree.  Pour the soy milk in a pot, bring to boil and simmer for 10-15 min. Strain one more time if necessary, and cool it down to room temperature. Mix your Nigari with 1 tsp Water and whisk this coagulating mixture into your homemade soy milk. Make sure it’s completely dissolved.  Pour the tofu mix into egg molds.  Put the spherified egg yolk in as well, and steam for 13-15 min. Cool down at room temperature or in the fridge. Part 3 – Royal Egg glaze 200g Water 20g Beet juice 75g Sugar 20g Miso paste 30g Syrup (any you like) 1.5tsp Ginger powder 1 Star Anise 1% Agar Agar  50g Vegan butter Ingredients Directions Mix Water, Beet juice, Sugar, Syrup, Miso paste, Ginger powder and Star Anise. Bring to boil and simmer for 5 min. Strain. Measure the final weight of the mixture and whisk in 1% Agar Agar. E.g. if you final mixture is 100g, you’ll need 1g of Agar Agar. Bring the mix to boil and simmer for 1-2 min.  Take it off the heat and whisk in cubed vegan butter (cube by cube), for extra gloss.  Part 4 – Royal Egg assembly Untold the vegan Royal egg. Pour the glaze on top. Enjoy! You might also like this Recommended Blog Posts Previous Next

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