vaughn tan
@vt
soy beancurd, one coagulated with gypsum (the trad way resulting in a mild grain and a more fragile gel which synereses more quickly), the other with gluconolactone (robustly silky texture with some bounce). gypsum is my preference, not only for the texture which feels real and not preternaturally robust and silky, but also for demanding more skill in production to achieve a good result — it is a discriminant methodology and we should consume it more to encourage more people to develop proficiency in the method.
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Galen
@galen
Interesting! Have you encountered Go Dofu from Arita / Kyushu? It’s made using Kudzu vines and has a specific chewiness I’ve never found in any other beancurd. Would be keen to try some texture experiments!
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vaughn tan
@vt
not tried! but sounds like a similar method to making gomadofu using kuzu starch as the gel for sesame paste? (vs gelling the soy liquid's own proteins by adding a coagulant) would love to check it out. where have you had it in sg? it'll be easy to get the gluconolactone and gypsum tofus.
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Galen
@galen
I've only had it in Japan!
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