On food and cooking the science and lore of the kitchen ( PDFDrive ) 946

An Early Description of Tofu One of the earliest European accounts of soybean curd is Friar Domingo Navarrete’s, which dates from the 17th century.. He called it the most usual, common,

The sponge is then ready to absorb flavorful cooking liquids, and has a chewier, meatier texture

An Early Description of Tofu

One of the earliest European accounts of soybean curd is Friar Domingo Navarrete’s, which dates from the 17th century He called it

the most usual, common, and cheap sort of food all China abounds in, and which all in that empire eat, from the Emperor to the meanest Chinese; the Emperor and great men as a dainty, the common sort as

necessary sustenance It is called Teu Fu, that is paste of kidney beans I did not see how they made it They drew the milk out

of the kidney beans, and turning it, make great cakes of it like cheeses, as big as a large sieve, and five or six fingers thick All the mass is as white as the very snow,

to look to nothing can be finer…Alone it is

insipid, but very good dressed as I say and excellent fried in butter

Fermented Bean Curd Sufu (tou fu ru, fu ru)

is soybean curd fermented by molds in the

genera Actinomucor and Mucor, producing the

Chinese and vegetarian equivalent of mold-ripened milk cheeses

Fermented Soybean Products: Soy Sauce, Miso, Tempeh, Natto The great appeal of

miso and soy sauce, long-fermented soy products, is their strong, distinctive, and delicious flavor It develops when microbes break down the bean proteins and other components and transform them into savory substances that then react with each other to generate additional layers of flavor Tempeh and natto are quick-fermented soy products with their own unusual qualities

Two-Stage Fermentations Asian mold fermentations generally involve two distinct