As we have just moved into a new house and the kitchen walls are covered in cooking oil it is very hard to remove, is their a product we can use remove it.How can we go about dissolving cooking oil off the kitchen walls?
i have boiled water and put a cloth in the water let it get supper hot! then lay the wet cloth on the creasy spots! let it get warm!
it doesn't hurt to take a hot blowdryer while your doing this to keep the crease hot! if it's hot it will loosen then use some other form of decreaser like any kitchen cleaner!How can we go about dissolving cooking oil off the kitchen walls?
REALLY hot water and plain soap will work the best. A little scrubber (like on the back of some sponges) will help a lot also.
Try the Mr. Clean Magic Eraser.
I really like Lysol Kitchen cleaner. I have seen it cut through some major grease. Try it on a small portion of wall to see if it's going to work. Spray it on, then let it sit for a few minutes. It should wipe off fairly easily. I just looked this up online and couldn't find a definitive answer, but someone did suggest using Murphy Oil Soap. I've never heard of it, but it's another option.
This sounds like such a huge job!! I really hope something works for you! Good luck!
The works glass and surface cleaner. I used this just this weekend on my walls before I painted. I was so amazed I called my sis n law and told her. It's clear liquid.
Plain old sugar soap, diluted as per instructions. Make sure you wear gloves. Those citrus based cleaners are really good too.
mean-green is a good degreaser . I use it on my walls especially behind the stove top
There really isn't going to be an easy way, but this site has some great solutions to get rid of all kinds of stains, pests, odors, and then some.
http://www.howtogetridofstuff.com/
The best de-greaser in the world is Dawn dishwashing detergent. They use it on wildlife after an oil spill. I suggets you either fill the sink or a bucket with very hot water and add a few squirts of Dawn. Use rubber gloves to protect your hands from the hot water and use either sponges or towels so you don't disturb any type of texture on the walls.
Spray rinse the area with clean water often so you can see where you've cleaned and where you need to go over again.
Good luck!
Monday, December 12, 2011
How do you know when tofu is done cooking?
I tried to cook some the other day for the first time and I didn't know when to take it off the burner. Since it was my first time cooking it I didn't know how it was supposed to taste.How do you know when tofu is done cooking?
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
How would one go about cooking an entire 100lb Pig?
I had an old Kenyan buddy who said somthing about Digging a 3 foot hole and cooking it over open fire and super heated stones. I would love links to sites with recipies along these lines, but I am open to suggestions.How would one go about cooking an entire 100lb Pig?
the digging thing is the hawaii method cool but alot of hard work.
http://www.primitiveways.com/Imu1.html
or you could do one of these
http://www.ext.vt.edu/pubs/foods/458-001
hope it helped : ]How would one go about cooking an entire 100lb Pig?
That's a very cruel thing to do to a pig, how would you feel if someone did that to you?
http://www.hawaiitravelnewsletter.com/cu
A bunch of recipes
The hawaiians do it best.
Dig a pit deep enough for the pig.
Put rocks in the pit and charcoal, let it burn at least an hour
put bannana leaves for next layer
pig wrapped in bannana leaves goes in
use some of the hot rocks on top and bury the whole thing
in at least six hours dig it up
try a rump roast first to experiment
- For expert advice go to Hawaiian.gov tourist website or google luau-pig roasting for exact process
- If you try to roast it over an open fire like in the king arthur movies it will suck.
check for hawaiian sites. there is ore to the hole in the ground. they use special leaves, but i am sure it could be fun. good luck. I have seen people **** them on stakes over a fire too.
the digging thing is the hawaii method cool but alot of hard work.
http://www.primitiveways.com/Imu1.html
or you could do one of these
http://www.ext.vt.edu/pubs/foods/458-001
hope it helped : ]How would one go about cooking an entire 100lb Pig?
That's a very cruel thing to do to a pig, how would you feel if someone did that to you?
http://www.hawaiitravelnewsletter.com/cu
A bunch of recipes
The hawaiians do it best.
Dig a pit deep enough for the pig.
Put rocks in the pit and charcoal, let it burn at least an hour
put bannana leaves for next layer
pig wrapped in bannana leaves goes in
use some of the hot rocks on top and bury the whole thing
in at least six hours dig it up
try a rump roast first to experiment
- For expert advice go to Hawaiian.gov tourist website or google luau-pig roasting for exact process
- If you try to roast it over an open fire like in the king arthur movies it will suck.
check for hawaiian sites. there is ore to the hole in the ground. they use special leaves, but i am sure it could be fun. good luck. I have seen people **** them on stakes over a fire too.
What is the reason for cooking khichdi on Makar sankranti and Pongal?
Khichdi is a very simple dish of lentil and rice. It's very common to celebrate Makar Sankranti and Pongal by cooking Khichdi. I am curious to know, how this tradition started.What is the reason for cooking khichdi on Makar sankranti and Pongal?
Khichdi
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about a rice dish. For the Hindi TV show, see Khichri (TV series).
Khichri
Khichri
Origin
Place of origin India
Region or state Gujarat
Dish details
Main ingredient(s) Rice, lentils, spices
Khichri (also khichdi, khichdee, khichadi, khichuri, khichari and many other variants) (Hindi: ?????? khica?ī, Urdu: ????? khic?ī, Bengali: ?????? khichuri) is an Indian food preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of Kedgeree.
[edit] History
Khichri is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichri was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations [1].
[edit] Regional variations
Khichri is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India, and Bangladesh. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, and Bengal (where it is called Bengali: ?????? khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
In Bengali tradition it is customary to cook khichuri (Bengali: ??????) on rainy days. It is also traditional in Bengal to cook khichuri as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning - and for other popular pujas such as Durga Puja.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichri is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to ';adult'; food. Khichri is also popular in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with Khichri.
Khichri is also a favourite campfire food owing to the convenience of being able to cook the dish in a single simmering pot.
Khichri when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow an ayurvedic diet practices or nature cure.What is the reason for cooking khichdi on Makar sankranti and Pongal?
THIS IS THE TIME--WEN NEW RICE CROP IS CUT FROM THE FIELDS,,%26amp; HENCE FESTIVAL CELEBRATED BY EATING NEW RICE FROM THE FIELDS---IT MAY HAVE STARTED MANY YEARS BACK --WEN MAN FIRST STARTED CULTIVATING RICE,,,
Khichdi
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about a rice dish. For the Hindi TV show, see Khichri (TV series).
Khichri
Khichri
Origin
Place of origin India
Region or state Gujarat
Dish details
Main ingredient(s) Rice, lentils, spices
Khichri (also khichdi, khichdee, khichadi, khichuri, khichari and many other variants) (Hindi: ?????? khica?ī, Urdu: ????? khic?ī, Bengali: ?????? khichuri) is an Indian food preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of Kedgeree.
[edit] History
Khichri is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichri was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations [1].
[edit] Regional variations
Khichri is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India, and Bangladesh. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, and Bengal (where it is called Bengali: ?????? khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
In Bengali tradition it is customary to cook khichuri (Bengali: ??????) on rainy days. It is also traditional in Bengal to cook khichuri as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning - and for other popular pujas such as Durga Puja.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichri is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to ';adult'; food. Khichri is also popular in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with Khichri.
Khichri is also a favourite campfire food owing to the convenience of being able to cook the dish in a single simmering pot.
Khichri when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow an ayurvedic diet practices or nature cure.What is the reason for cooking khichdi on Makar sankranti and Pongal?
THIS IS THE TIME--WEN NEW RICE CROP IS CUT FROM THE FIELDS,,%26amp; HENCE FESTIVAL CELEBRATED BY EATING NEW RICE FROM THE FIELDS---IT MAY HAVE STARTED MANY YEARS BACK --WEN MAN FIRST STARTED CULTIVATING RICE,,,
How can I make my online cooking show a winner?
Starting June 22, i am hosting my own online cooking show online called Kickass Kookin. Its about simple ingredients and putting them together in some-what-weird and very tasty combinations. It is supposed to have a little humor in it, however, i am not very humorous.How can I make my online cooking show a winner?
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A TAsp.net server error coconut pound cake recipe
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A T
How can we go about dissolving cooking oil off the kitchen walls?
As we have just moved into a new house and the kitchen walls are covered in cooking oil it is very hard to remove, is their a product we can use remove it.How can we go about dissolving cooking oil off the kitchen walls?
i have boiled water and put a cloth in the water let it get supper hot! then lay the wet cloth on the creasy spots! let it get warm!
it doesn't hurt to take a hot blowdryer while your doing this to keep the crease hot! if it's hot it will loosen then use some other form of decreaser like any kitchen cleaner!How can we go about dissolving cooking oil off the kitchen walls?
REALLY hot water and plain soap will work the best. A little scrubber (like on the back of some sponges) will help a lot also.
Try the Mr. Clean Magic Eraser.
I really like Lysol Kitchen cleaner. I have seen it cut through some major grease. Try it on a small portion of wall to see if it's going to work. Spray it on, then let it sit for a few minutes. It should wipe off fairly easily. I just looked this up online and couldn't find a definitive answer, but someone did suggest using Murphy Oil Soap. I've never heard of it, but it's another option.
This sounds like such a huge job!! I really hope something works for you! Good luck!
The works glass and surface cleaner. I used this just this weekend on my walls before I painted. I was so amazed I called my sis n law and told her. It's clear liquid.
Plain old sugar soap, diluted as per instructions. Make sure you wear gloves. Those citrus based cleaners are really good too.
mean-green is a good degreaser . I use it on my walls especially behind the stove top
There really isn't going to be an easy way, but this site has some great solutions to get rid of all kinds of stains, pests, odors, and then some.
http://www.howtogetridofstuff.com/
The best de-greaser in the world is Dawn dishwashing detergent. They use it on wildlife after an oil spill. I suggets you either fill the sink or a bucket with very hot water and add a few squirts of Dawn. Use rubber gloves to protect your hands from the hot water and use either sponges or towels so you don't disturb any type of texture on the walls.
Spray rinse the area with clean water often so you can see where you've cleaned and where you need to go over again.
Good luck!
i have boiled water and put a cloth in the water let it get supper hot! then lay the wet cloth on the creasy spots! let it get warm!
it doesn't hurt to take a hot blowdryer while your doing this to keep the crease hot! if it's hot it will loosen then use some other form of decreaser like any kitchen cleaner!How can we go about dissolving cooking oil off the kitchen walls?
REALLY hot water and plain soap will work the best. A little scrubber (like on the back of some sponges) will help a lot also.
Try the Mr. Clean Magic Eraser.
I really like Lysol Kitchen cleaner. I have seen it cut through some major grease. Try it on a small portion of wall to see if it's going to work. Spray it on, then let it sit for a few minutes. It should wipe off fairly easily. I just looked this up online and couldn't find a definitive answer, but someone did suggest using Murphy Oil Soap. I've never heard of it, but it's another option.
This sounds like such a huge job!! I really hope something works for you! Good luck!
The works glass and surface cleaner. I used this just this weekend on my walls before I painted. I was so amazed I called my sis n law and told her. It's clear liquid.
Plain old sugar soap, diluted as per instructions. Make sure you wear gloves. Those citrus based cleaners are really good too.
mean-green is a good degreaser . I use it on my walls especially behind the stove top
There really isn't going to be an easy way, but this site has some great solutions to get rid of all kinds of stains, pests, odors, and then some.
http://www.howtogetridofstuff.com/
The best de-greaser in the world is Dawn dishwashing detergent. They use it on wildlife after an oil spill. I suggets you either fill the sink or a bucket with very hot water and add a few squirts of Dawn. Use rubber gloves to protect your hands from the hot water and use either sponges or towels so you don't disturb any type of texture on the walls.
Spray rinse the area with clean water often so you can see where you've cleaned and where you need to go over again.
Good luck!
How do you know when tofu is done cooking?
I tried to cook some the other day for the first time and I didn't know when to take it off the burner. Since it was my first time cooking it I didn't know how it was supposed to taste.How do you know when tofu is done cooking?
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
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