The General Chat Thread

I bought some tofu today. Now, I've never even tasted tofu, let alone cooked it, so any suggestions? I was wondering about a curry.

arian wrote: »

I bought some tofu today. Now, I've never even tasted tofu, let alone cooked it, so any suggestions? I was wondering about a curry.

Tofu doesn't really have a taste, but it picks up the taste of stuff around it. Curry would be perfect for it.

I very much like Agedashi Tofu, where it's dusted with flour, fried, and served with a light broth-type sauce. It's also good fried in slices and put on top of a bowl of Ramen.

I think I've substituted corn flour in the past, I certainly haven't bothered getting potato flour. AFAIK it's just a starch to make it crispy.

A good trick is to wrap it in several layers of kitchen paper and put a plate on it to weigh it down and press out any excess water.

kylith wrote: »

I think I've substituted corn flour in the past, I certainly haven't bothered getting potato flour. AFAIK it's just a starch to make it crispy.

A good trick is to wrap it in several layers of kitchen paper and put a plate on it to weigh it down and press out any excess water.

Psychologeeee wrote: »

I usually fill the biggest pot I have with water, and wrap the tofu up well in kitchen roll. Put a chopping block on top, and the pot on top of that, and leave for a few hours until it's all dried. You can oven bake it for 30 mins, tossed in your curry spices, and then chuck it in your curry. It will retain a bit of bite if you bake it first!

I like tofu satay.

Thank you.

I just wondered if there was anything particular about potato flour specifically. Yep, I'd have thought cornflour a good substitute.

The packaging mentions pressing the tofu, but I was just going to put it in a colander with a plate on top. i see it needs industrial force

Good tip about coating and oven cooking.

RasTa wrote: »

Lots of kitchen stuff for sale from Lidl on Thursday. I'll probably end up with some random items

https://www.lidl.ie/en/special-offers.htm?id=76&week=1

Aldi have one too but smaller

https://www.aldi.ie/c/specialbuys/dates/2017-08-10?sort=popular&q=%3Apopular%3AtransactionalStatus%3Atransactional%3AtransactionalStatus%3Anontransactional%3AEvent%3AKitchen&lowerBound=3&upperBound=40&text=

Nice! I need a new mini oven Will they take my old one?

kylith wrote: »

Can sour cream be subsitiuted with, well, sour cream? I have some cream that's gone off, can I use it in recipes that call for sour cream? Yes, I understand that it's a weird question, but is the stuff that you'd buy in the shop different somehow?

I had some and wondered the same. I threw it out, and I hate throwing food out! and am a total "ah shure it'll be grannnddd" type, but this stuff was all solid.

The commercial ones have added bacteria to sour it, like you would add bacteria in a controlled manner to make yogurt. Or similar to adding dried/fresh yeast to dough, or yeast to fruit juice to make bread or wine, you can add none and leave them in open air, and take your chances to make sourdough bread or wild fermented wine.

you will find some saying they use it, but the food safety police will be on your case here! and I think rightly so.
https://www.quora.com/Is-expired-cooking-cream-just-the-same-thing-as-sour-cream

In future I will be freezing my excess cream, I hate the fact the big tub only costs a few cent more so I usually end up buying it.

rubadub wrote: »

In future I will be freezing my excess cream, I hate the fact the big tub only costs a few cent more so I usually end up buying it.

I'm the same and got fed up with myself so I made butter out of the cream with my hand-mixer and added crushed garlic, chopped parsley and scallion with a few finely chopped peppadews. I formed it into a roll, wrapped it in clingfilm and use a few slices on steaks and pork chops. I feel a bit of a miser but it's actually nice to have garlic butter in the freezer and while it took a little while, I think it was worth it.