Fresh Homemade Tofu with Andrea Nguyen
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- Опубліковано 4 вер 2024
- Master an ancient culinary art with Andrea Nguyen's homemade tofu recipe. chfstps.co/29dRd8i
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TIL that gypsum, a construction material, is actually a fairly common food ingredient and an important source of calcium in many Asian cultures.
What is "gypsum" exactly?
Google is your friend.
Other users already explained in other comments :)
Loving this guys. I am into making some myself too, but I am using Japanese Nigari salt instead of Gypsum. I never used Gypsum to make it, so I don't know the difference in terms of texture or taste at the end. Maybe someone here does ?
I use both ( gypsum and nigari) and like more the flavor developed with gypsum, the texture and final flavor.. you find yours :)
it's so nice to see youtubers who work with food interacting with each other (or at least trying haha)
it's a win-win situation 😍
Came here looking to answer the same question!
nigiri has bitter aftertaste, gypsum is traditional in china. much smaller tender curds w gypsum (food grade calcium sulphate), smoother texture. also provides calcium in diet. chinese probably have gypsum mines, Japanese has access to lots of sea water, so they use magnesium chloride. Westerners like extra firm tofu, pressed, so I'm not sure it matters if that's what you like, but you can't do a proper Mapo tofu w extra firm tofu...it's just wrong.
Dang...I'd just eat the soft tofu chilled with a little brown sugar or molasses syrup! (maybe with a little mint also)
Makes for an awesome dessert.
thank you again for not using stereotypical "Asian" music, always pleased with the audio choices on ChefSteps videos
"be gentle those curds are sensitive"...
arent we all?
I started with Epsom salts and switched to lemon juice. Someone mentioned using vinegar to curdle Tofu. Any acid will do to make it curdle. The book I got the idea for lemon juice from suggested saving the liquid and using it to wash your hair. No waste. I tried that and liked it and at 76 I still have plenty of hair. :)
Could you guys do some indian cuisine? Dying for a perfect naan recipe.
+1
I use basically a pizza dough recipe (high hydration) substitute water w milk, and throw it in the fridge for a couple of days to develop the flavor, then form dough w plenty of oil and slap onto a heated cast iron pan and throw under broiler
The way you film your videos is absolutely astonishing! Love the videos, love the style! Keep it up.
all you need now is an AE86 to deliver it
sideways
Really like this "Other people's ideas" thing. Very nice.
This tofu making process is exactly similar to that of making Paneer - a kind of curd/cheese used in Indian food. Only thing is, we use lemon juice, yogurt, or Paneer whey instead of gypsum. I like tofu more than Paneer and can easily substitute it, plus it is dairy free. Would you tell me if I can use vinegar or lemon juice instead of gypsum?
Yes.
yes, many chinese and south east asians use vinegar, but the best taste and texture I think is w gypsum, or if silken tofu w gluccodeltalactone
Do you guys have a sound clod or something The music you use is so calming
i really love how you edit your videos! keep up the good work!
Loved this! More videos like this please (especially with vegan-friendly stuff too
awwwwwwesome! I love this freaking channel!
yummmmmm! homemade tofu is so delicious! I use fresh lemon juice instead of that powder.
my mum used to make tofu with gypsum to curd the soy milk but switched to white vinegar because gypsum can apparently cause health problems if consumed over a longer period of time
if they gypsum is contaminated and not food grade.
Awesome! Thanks a lot !
I use food grade epsom salt as coagulant. haven't tried gypsum yet.
I love this channel
How much time-ish are we talking about? Minutes, hours, days?
Maybe an hour. Maybe a bit more. Depends how firm you want it.
Love me some fresh tofu! 😍 Thanks guys!
can you add spices or salt to the mixture already? to give it some more taste, or do different kinds of tofu? herbs etc?
Could you guys make your recipe link clickable?
when there's more comments about "there's going to be comments about the lack of authenticity" than the actual lack of authenticity comments itself
was about to comment this 😂😂
Scrolling down and looking for what's so inauthentic about this and all I see is that. Anyone care to point out whats wrong? I'm Asian and I'm sure most Asians don't even make their own tofu so they wouldn't be able to complain abotu whats not authentic about this method presented in the video here.
+D El it's I guess now a running joke since the soup dumpling video a few days ago
Homemade tofu is the best. Just simply serve it nice and warm with soy sauce and chili paste!!
So, tofu is a soymilk version of cheese? The process looks startlingly similar.
wow!
Reminds me Freshly cooked tofu with fried Kimchi in sesame oil..
Chef steps since you made Kinchu try Tofu witj fried Kimchi!
Yummmm
i usually just throw an egg in the milk and steam it. egg tofu FTW!
what's the background music called?
They have their own soundcloud where they periodically upload the music from their videos. The guy who composes it is called Hans Twite soundcloud.com/chefsteps
Any idea how many kg/L you get from this assuming a firm tofu, it'll obviously depend on how much you press out but ballpark numbers would be handy. Good tofu is hard to find around here so might have a go at this.
Wait wait...isn't gypsum sheet rock for like home walls?
Yup. Fine grain gypsum is also known as alabaster. But it's also used to add hardness to water when brewing beer and lots of other stuff too.
+anomalousresult Wow, I didn't know that
true ,you might grate some straight off the wall.lol.life is easy.
Gypsum is actually just CaSO4, Calcium sulfate and it has a lot of uses. Just like you can use phosphoric acid in industry or in you bottle of coke...
Fun fact, there are lots of "weird ingredients" found in household products, that you can actually consume... chlorine and copper are actually natural nutrients found in many fruits and veggies.
Looks very good. Great job. Like making cheese.What exactly is gypsum? A technical question.
calcium sulfate. get some here.
www.amazon.com/Baker-and-Crosby-67-0L6S-SI8Z-Gypsum-/dp/B0064OGEZG/ref=sr_1_2?ie=UTF8&qid=1467924552&sr=8-2&keywords=gypsum
"Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula CaSO4·2H2O.[3] It is widely mined and is used as a fertilizer, and as the main constituent in many forms of plaster, blackboard chalk and wallboard" wikipedia, im quite confused :/
@@Jellooze there is food grade calcium sulfate...it's been used for millennium in China, the Chinese are geniuses w the alchemy of food. You do realize that we also mine the earth for salt used in food right? btw, gypsum is used in brewing too, beer.
here to see how many comments complain about lack of authenticity again. :-/
Yeah.... The sad truth.. Who's the one jerk who doesn't like this already?
Can I drink the whey for gainz?
Can someone tell me what the texture of tofu is? Just by looking at it, I'd imagine the texture to be like flan. Or maybe even cottage cheese?
Silky tofu has the texture of soft jelly but breaks up more easily. Denser tofu feels more like a cube of scrambled egg?
Like flan! That would be maybe a firm tofu. A silken tofu would be a bit more custard-y, and an extra firm tofu would be a bit chewier/denser/less smooth. This is just based on stuff I get at the grocery store though, so other people might have better opinions! :)
thanks!
Please can you temme if we can use vinegar instead of gypsum...
vrushali kulkarni yes
Is there a danger in consuming gypsum?
You have to find the food grade gypsum.
she is good
Can I store the tofu in its own whey?
IM DOWN WITH THIS KICKASS TUTORIAL
down vote you forgot to use sous vide
hey bro I'm a cook frm ireland but born in malaysia just checkin how is soya based products good for men.......when it contains so much estrogen? peace
It's phyto-estrogen, not really estrogen, if you are looking for real estrogen, consume dairy, its loaded w estrogens
can i use store bought soy milk?
Yes, but you'd want to use plain soy milk. No additives, just water and soy beans.
I think the only brands that would might work is west soy or eden soy
gypsum as is the same one used in cement mixes?
Things that have culinary uses can also have non-culinary uses. If I find a way to make bricks out of cheese, would you stop eating cheese?
Danielle Anderson Geez, thanks captain, that totally answers weather it's the cement gypsum or some other compound colloquially known as gypsum.
Feb_M Oh, I thought you were one of those kids being sassy about their use of "chemicals" when cooking. Yes, it's the same gypsum. Turns out that stuff has a ton of uses, from binding tennis counts to conditioning dough.
+Feb_M Cracked up at "thanks captain"
Feb_M You're really heated. Sorry if I offended you, kid, but it's a common complaint people have in Chefsteps comments.
Where can I find this song?
what if i dont have the gypsum?
lemon juice or vinegar will work but change taste a little possibly. or nigari but that's harder to find than gypsum and more expensive
I think you can use magnesium salt..Epsom salt but I could be lying...
I've tried .among my own tofu and every time I do the final result is crumbly :/ any ideas from anyone as to why? Or where I could find some help with making tofu at home? I've tried with nigari and gypsum. My soy milk always comes out perfect and the curds separate out nicely but then when I press the curds they crumble :/
could it be something in your water source? hope you found the answer already...
you can also use MgCl2, MgSO4 or glucono deltalactone solution to coagulate tofuˊ_>ˋ
Oh let me check my cupboard.
Yeah, I actually thought magnesium salts were the most common to use.
Gypsum was the most authentic, but yeah, it isn't used as much commercially any more.
I've just used citric acid (3g of it (equivalent to one lemon) for 1l of soy milk) and it worked perfectly. I suppose you can also use 3-4 tablespoons of vinegar if you don't mind a slightly vinegary taste.
Lol Kavriel. Actually, MgSO4 is epsom salt and just might be in your cupboard. If not, it's as close as your drug store. :)
anyone here knows this song? please?
No sous vide?? How? Omg. Dying
So basically the same method I use to make cheese but from soy milk... should have guessed, honestly.
it would be interesting to try fermenting the tofu like cheese...have you tried it?
I'm from Indonesia, my neighbors make tofu every day.
and they never use gypsum ..
Gypsum? This isn't cooking anymore, this is construction.
#notification squad
Tofu = cheese 😂
Is she Vietnamese?
"Be carefull, the curds are sensitive." Aren't we all?
My mom makes tofu once in a while but she never compresses it into blocks
does she compress it into other shapes?
+LuisitoMusic imagine unicorn shaped tofu... I'd eat it
Mr. Jerry Francis, "Chinaman" is an antiquated if not racist term. Thank you.
Im sorry gypsum??? Thats edible???
It's a Tofu Mould, not a Mold (which is basically fungus)!!!
you are confused. It depends in the context it is been used. Fungus are mildew and mould.
I get plenty of calcium in my diet. Anyone know of another way to coagulate soy?
lemon juice, vinegar, nigari .
fermented soy whey
Thanks!
so you are telling me that tofu is a cheese???!!!!
No because it doesn't age and get moldy to get its flavour.
Soy cheese
Its production and the chemical processes involved are very much like making cheese.
i would say the western play extremely well with milk while the eastern specialize in all sort of soy/beans.
I wonder if you could ferment the tofu to make a cheese like flavour?
Shichimi tougarashi, not ichimi. Shichi = 7, ichi = 1.
actually, ichimi tougarashi does exist; it's just red pepper flakes versus shichimi tougarashi which is iirc a blend of chili pepper, orange peel, black and white sesame seeds, aonori, ground ginger and sanshou pepper. from what i can tell in the video, it is in fact ichimi tougarashi being used! :)
Avery Nishimura Oops. I'd never heard of that! Why not just call it red pepper flakes or tougarashi in that case...
well, the red pepper flakes sold as ichimi togarashi are generally ground into finer flakes than you'll see "red pepper flake" sold as, so there's a big difference right there. plus, when someone says "togarashi powder", ten times out of ten i'm thinking of it's seven-flavour cousin. so i think the distinction of ichimi is important.
Man, stop filming your videos so unauthentic, like I mean cmon...
Or you could just eat a real animal which tastes better.
I'll eat five alive chicken during that process. I'll just bite their heads of and enjoy the proteins.