For all vegans, tofu is a fundamental food since it is the so-called soy cheese. In fact, it is obtained by “ curdling ” and its production method is very similar to that used for the preparation of cheeses and checks McDVoice for more details about it.
How to Make Tofu
It is a food of Chinese origin very widespread throughout Asia, especially in Japanese and Korean cuisine. Today it is also very popular in the West and is recommended for all those who want to eat cheese even if they are lactose intolerant.
It is very simple to obtain and the procedure can also be performed at home: just take some soybeans, soak them in a solution of magnesium chloride extracted from seawater, and then blend them until you get a smooth and homogeneous pulp. The puree must be diluted with water for about double the volume, and after a short boiling, it must be filtered with a cloth. Finally, just add a little lemon juice and keep everything in the fridge.
Tofu has low-calorie content, in fact, a 100 g portion provides only 76 kcal. It is low in fat and carbohydrates but instead contains a lot of protein, and is a recommended food for those suffering from cholesterol and follow kroger feedback for more information about this tofu.
This preparation also contains a good amount of mineral salts such as potassium, iron, and phosphorus but does not contain, unlike cheese, vitamins D, B12, A, C, and B9.
Being rich in isoflavonoids, it is useful against female cycle disorders and also as a supplement in menopause. Tofu is also considered a healthy food because it contains good percentages of Omega 3 and 6, the same principles found in fish and dried fruit.
This vegetable dairy product is considered an elixir of youth, because it contains specific substances, flavonoids, capable of protecting the heart and fighting the action of free radicals, thus slowing down the aging process.
How to Cook Food: Hot or Cold Water?
Cooking in water can appear to be devoid of particular criticalities and in principle quite simple: after all, just immerse the chosen food in a pot full of water and let it cook until the consistency is nice and soft. In reality, the situation becomes more complicated if we consider that the result of our recipe will depend on the initial temperature of the water – hot or cold -.
In fact, each ingredient requires a different procedure, and not respecting it can compromise the final consistency, making it too hard or soft. Let’s think, for example, of octopus or meat for which the water temperature is essential to prevent them from being rubbery or excessively fibrous. This reasoning extends to all categories of food, from vegetables to eggs through to fish. Let’s see together which rules to follow for optimal cooking.