You might lose just a bit of depth of flavor. I usually add a little cognac or brandy at the end of the sauteeing process. I imagine you’d still have to skim regardless due to coagulation of proteins, just like when you...

Yes it would. I worry that the proteins might not coagulate and you’d get a runny yogurt. I guess you could add some starch like they do for commercial yogurts though.

Okay, so I’m totally lovin' my electric soymilk maker (currently on sale for $30 at 99 Ranch Market). The next step is making my own tofu. Does anyone know of stores in town where I can walk in and walk out with a bag of...

poked the yolks to test; as soon as they were firm, I slid them onto her plate. Not only did it meet with approval, but I noticed something extraordinary. Even the yolk was almost entirely coagulated - firm, but still moist...

Thanks for the clarification. After some additional experimentation, it appears that the amount of coagulation is also related to how much you heat the soup. Are you supposed to bring the soup to a boil, or just warm it?

when I was a trooper and tried it.) I already put in ice cubes to make it coagulate and skimmed with a paper towel. (Helped, but didn’t fix.) Any more ideas?

I’m intrigued by the idea of making tofu. I can readily get soybeans from the organic food stores or Asian grocery stores. Struggling with where I might be able to get calcium sulfate or nigari (coagulating agents) to form...

, salty in a nice robust but not heavy balance, and textures ranging from softly crunchy melon to the firm-smooth tofu to barely coagulated egg to the gently meaty spam. Not mind-blowing, but itch-scratchingly comforting for...

recipes say, because I thought the only purpose of the hole was to get the consomme out. I realized that the hole helps out in making uniform coagulation and gives bubbles a way out, so I’ll do that next time. I must...

Unfortunately, people just DUG IN to the pate, leaving chunks of pate in the bottom of the can....and they were left drowning in the remaining fat. After the monsters were done eating, all I was left with were small chunks of...

into stews, then they have a very tasty Haejangkook, but be forewarned that it comes with coagulated blood. Other stews are above average. Everything on the menu is above average, but the chicken and the haejangkook stand out....

in the muscle cells, which then absorbs water from the brine. The meat can lose less than half it’s normal moisture loss plus the dissolved protein filaments don’t coagulate as they normally do, so the meat is more...

't get clogs. I did buy an extra filter cup in case I wanted to make back-to-back batches of soymilk. The same company also makes the SoyaPower. I also purchased a plastic tofu press and some nigari (tofu coagulant) to make tofu.

you don’t get clogs. I did buy an extra filter cup in case I wanted to make back-to-back batches of soymilk. The same company also makes the SoyaPower. I also purchased a plastic tofu press and some nigari (tofu coagulant)...

As I’ve mentioned before, I truly believe that Malan noodles are best served as leftovers — after the soupy accoutrements have had time to blend and (for lack of a better word) coagulate with the noodles. Reheat, serve...