Introduction to Plant Based Proteins.
Thank you for everyone coming early and on time to class. As the chef, I went over the menu, the proteins of each item, and my article regarding Healthier Cereals Snare a Spot on New York School Menus.
First, we had a demo from Professor Hoffman on how to make the seitan dough. Then each group prepared their seitan, seitan wheatballs, and the swedish wheatball. While they all were simmering away in our broths, Professor Hoffman demo how to make tofu. Every group’s seitan turned out different either it was the color, shape or texture. The end product of the tofu was a little bitter and the color of the tofu was darker than the Mori Nu tofu we have used and seen.
Professor Hoffman reviewed next week’s menu and procedures.
Thank you for everyone’s hard work.
-
- Final product
-
- 25 minutes for soft. 30 minutes for medium soft and 35 minutes for firm tofu.
-
- 4 pound weight
-
- Fold over muslin
-
- Line a tofu press with damp muslin and then transfer curds to press.
-
- Okara (soy curds)
-
- Transfer the curds (okara) with a skimmer into a line colander with a clean muslin cloth that is set over a bowl to drain.
-
- Dissolve Nigari and pour. Stir an 8 figure gently. When coagulation is noticed. STOP. Cover and sit for 15 minutes
-
- Put milk back on stove, stir and cook to 150 to 155 degrees.
-
- Once cool down, squeeze out the beans well.
-
- Ladle the mixture in and strain. Save the Milk.
-
- Skim off some foam in a bain marie
-
- Just before a boil, lower heat and cook to about 5 more minutes
-
- Cook blended mixture for 10 to 15 minutes. Stirring over medium heat.
-
- 2nd, you transfer the soybean puree in a pot and repeat until you use all of the soybeans.
-
- First, you drain, rinse, and puree soy beans in batches with fresh water in food processor
-
- Professor Hoffman demo seitan and Dean/Donna Seitan
-
- Seitan Wheatballs
-
- Seitan
-
- Seitan
