Uploaded February 2021 | Updated September 2026, 1 hour ago
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Do you think there might be a different way to make homemade Tofu? A better way, perhaps?...
When most people think of Tofu varieties, they think of what they can do with it AFTER it’s already been prepared: fermented tofu, deep-fried tofu, marinated tofu and so on... but you know, Tofu doesn’t grow on trees, right?...One needs to cook it BEFORE you can ferment, marinate and do whatever you want with it... So why not prepare a homemade silken Tofu in a different way in first place?...
So, that’s a food for thought for now. Expect more videos on the topic of Tofu and different ways to make it at home or in the restaurant.
For now though, check out another way to look at Tofu. In this video, we’ll make it with a couple of the molecular gastronomy ingredients, Kappa Carrageenan and Iota Carrageenan, instead of more widely used in Tofu making, Nigari or Gypsum.
Why? Because, firstly, why not? Secondly, to learn more about these 2 (not so famous) molecular cuisine ingredients, and know what they can do to texture in food making. And, thirdly, if you can’t find Nigari, you’ll always know what to use instead.
There’s always more than 1 way to get things done, don’t follow the “rules” just because “it was always done this way”
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Do you think there might be a different way to make homemade Tofu? A better way, perhaps?...
When most people think of Tofu varieties, they think of what they can do with it AFTER it’s already been prepared: fermented tofu, deep-fried tofu, marinated tofu and so on... but you know, Tofu doesn’t grow on trees, right?...One needs to cook it BEFORE you can ferment, marinate and do whatever you want with it... So why not prepare a homemade silken Tofu in a different way in first place?...
So, that’s a food for thought for now. Expect more videos on the topic of Tofu and different ways to make it at home or in the restaurant.
For now though, check out another way to look at Tofu. In this video, we’ll make it with a couple of the molecular gastronomy ingredients, Kappa Carrageenan and Iota Carrageenan, instead of more widely used in Tofu making, Nigari or Gypsum.
Why? Because, firstly, why not? Secondly, to learn more about these 2 (not so famous) molecular cuisine ingredients, and know what they can do to texture in food making. And, thirdly, if you can’t find Nigari, you’ll always know what to use instead.
There’s always more than 1 way to get things done, don’t follow the “rules” just because “it was always done this way”
