AOL Food - Recipes, Cooking and Entertaining. A resurgent outbreak of a new strain of avian influenza that can be lethal for humans underscores the need for robust and rapid detection and response systems at. There are a number of vegetarian diets that exclude or include various foods. Buddhist vegetarianism. Different Buddhist traditions have differing teachings on diet. MSN Health and Fitness has fitness, nutrition and medical information for men and women that will help you get active, eat right and improve your overall wellbeing. Wellington Laboratories Inc. Save on EarthLink's award-winning Internet services for your home: dial-up, DSL, high-speed cable & more. Plus, web hosting & software. Tofu - Wikipedia. Tofu, also known as bean curd, is a food made by coagulatingsoy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu- making was first recorded during the Chinese Han dynasty some 2,0. Tofu and its production technique were introduced into Korea. Some scholars believe tofu arrived in Vietnam during the 1. It is high in iron, and depending on the coagulants used in manufacturing (e. This is believed to be the first documented usage of the word in English. It is not frequently used, however, in the United Kingdom, Australia or New Zealand. This process is accomplished with the aid of coagulants. In the case of salts, the positively charged ion in the particular salt reacts with the various protein in the milk causing the proteins to precipitate with the oil to form a curd. Coagulation of the soymilk is the most important step in tofu making process but is complicated as the process depends on complex interactions many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and more factors relating to the processing. The coagulant itself has no perceivable taste. Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous network with relatively high water content and soft texture. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for . Is not found in seawater, therefore not regarded as nigari but is used extensively in United States as it is the only coagulant that gives tofu addition of calcium as a mineral and due to its flavor and least expensive. It is used especially for . In the case of papain, the enzyme- to- substrate ratio, by weight, was held constant at 1: 4. An aliquot of 1% crude papain was added to . The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel. In all coagulants consisting of calcium or magnesium salts, the positive double bonded ions of the calcium or magnesium are responsible for the coagulating soy proteins and become part of the tofu thereby enhancing it. Only 1 part per 1. This tofu is still between the wooden boards that were used to press out the water. The curds are processed differently depending on the form of tofu that is being manufactured. I am Miriam, homeschool mom of 3 (12, 9, 2) and a lover of nutrition information. My family went primal a few months ago and I. How I Lost Weight Eating One Meal A Day: I lost 30lbs over 5 months eating 1 meal in the evening. This is my experience. See world news photos and videos at ABCNews.com. The Bulletproof Diet Roadmap is a great way to start making yourself more Bulletproof, melt the fat away, help you focus, and stay energized - all day. For soft silken tofu (. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (. In Vietnam, the curd is strained and molded in a square mold, and the end product is called . The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage. The whiteness of tofu is ultimately determined by the soybean variety, soybean protein composition and degree of aggregation of the tofu gel network. The yellowish beige color of soybeans is due to the color compounds including anthocyanin, isoflavones and polyphenol compounds therefore the soybean variety used can predict the color of the final tofu product. The addition of higher levels of calcium salts and high protein content contributes to forming a denser and more aggregated gel network which disperses more light resulting a tofu with a whiter gel appearance. Although pre- made soy milk may be used, some tofu producers make their own soy milk by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The beany or bland taste is generated during the grinding and cooking unit process during production and either a . The hot grind method reduces the beany flavor due to the inactivation of the lipoxygenase enzyme in soy protein that is known to generate off flavors to generate a tofu that is . Despite the range of options, tofu products can be split into two main categories: 'fresh tofu', which is produced directly from soy milk, and 'processed tofu', which is produced from fresh tofu. Tofu production also creates important by- products that are used in various cuisines. Fresh tofu. Fresh tofu is usually sold completely immersed in water to maintain its moisture content. Sundubu (extra soft tofu) packed in a tube. Extra soft tofu, called sundubu (. It is the main ingredient in sundubu- jjigae (. Although sun in sundubu doesn't have Sino- Korean origin. Thus in China, sundubu is called ch. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, or chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans. Some variation exists among soft tofus. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for its earthy . Right side: Standard pieces sitting atop wooden boards, which press water from the tofu in between. Firm tofu (called . It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks. Due to their firmness, some of these types of tofu can be tied by rope and carried. Some of them are squeezed to eliminate excess moisture by using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm . Shredded dried tofu (. Some of these techniques probably. Other production techniques are employed to create tofus with unique textures and flavors. In the case of red pickled tofu (. In Okinawa, pickled and fermented tofu is called . It is fermented and matured with koji mold, red koji mold, and awamori. Stinky tofu (. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce. They are usually rehydrated by being soaked in water prior to consumption. In their dehydrated state they do not require refrigeration. Koya tofu (also known as shimidofu) is made using nigari. Kori tofu (literally . Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core . These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (. The thinner variety, called Aburaage (. Frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu, although it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted and sometimes pressed to remove moisture prior to use. It is sold in freeze- dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. When prepared in the usual manner, it has a spongy texture and mildly sweet or savory flavor (the taste and flavor depending on what soup or cooking stock it was simmered in). A similar form of freeze- dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze- dried and stored in sealed pouches. By- products of tofu production. Food products are made from the protein- oil film or . The solids leftover from pressing soy milk are called okara. Tofu skin. The films are collected and dried into yellowish sheets known as soy milk skin (. Its approximate composition is : 5. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine. Some factories dedicate their production to tofu skin and other soy membrane products. Food Timeline- -history notes: charlotte to millet. Kaiser 3 Day Diet - Diet and Health. The Kaiser 3 day diet is another diet that claims massive weight loss in a short space of time. This diet claims that you can lose 1. The Kaiser 3 day diet provides a menu that must be followed to the letter to get results, but you do get to eat real food. The plan claims that the Kaiser 3 day diet causes a chemical breakdown in your system, which results in rapid weight loss. Although it would soon get rather boring if you only ate the three days of food in permanent repetition, one assumes that even if the first hit of weight loss was 1. However, there are those who claim the Kaiser 3 day diet has worked for them, and it does contain a range of fruit and vegetables. It is not too bad in terms of food grouping, but whether it provides you with enough food and energy to successfully live on is another matter. The Kaiser 3 day diet provides the following meal plan: Day 1* Breakfast: 1/2 grapefruit, 2 tbsp peanut butter, 1 slice toast* Lunch: 1/2 cup tuna, 1 slice toast, coffee/tea* Dinner: 3 oz meat, 1 cup green beans, 1 cup beets, 1 small apple, 1 cup vanilla ice cream. Day 2* Breakfast: 1/2 banana, 1 egg, 1 slice toast* Lunch: 1 cup cottage cheese, 5 saltine crackers* Dinner: 2 hot dogs, 1 cup broccoli, 1/2 cup carrots, 1/2 banana, 1/2 cup vanilla ice cream. Day 3* Breakfast: 1 hardboiled egg, 1 slice toast* Lunch: 1 oz cheddar cheese, 5 saltine crackers, 1 small apple* Dinner: 1 cup tuna, 1 cup beets, 1 cup cauliflower, 1/2 cantaloupe, 1/2 cup vanilla ice cream. In order for you to succeed on the Kaiser 3 day diet, you must follow the plan to the letter. The Kaiser 3 day diet does not allow substitutions or changes.
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