Eddie Trax@dmv.social to Food and Cooking@beehaw.org · edit-21 year agoFirst time cooking tofumessage-squaremessage-square19fedilinkarrow-up154arrow-down10file-text
arrow-up154arrow-down1message-squareFirst time cooking tofuEddie Trax@dmv.social to Food and Cooking@beehaw.org · edit-21 year agomessage-square19fedilinkfile-text
Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger. EDIT: Cooking not making tofu.
minus-squareelectric_nan@lemmy.mllinkfedilinkarrow-up2·1 year agoDifferent types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.
Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.