| tofu |
Soy bean curd. Tofu is made from soy milk and then turned into curds and whey just as Western cheeses are made, except that the latter are usually coagulated by means of rennet, which is extracted from animals. Tofu is curdled by means of a "salt"; either calcium sulfate (gypsum) used in China or Nigari, bittern, derived from the sea (magnesium chloride, plus other salts and trace elements). Or less desirably, tofu can be coagulated with lemon juice or vinegar. ...
출처: www.bloodroot.com/glossary.htm
|
|---|---|
| tofu |
Soy bean curd available in a variety of textures. The most common is
출처: www.chefkati.com/Glossary.html
|
| tofu |
Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh, hot soymilk. Nigari, calcium sulfate, and vinegar or lemon juice are added to soymilk, excess moisture is squeezed out, and the remaining curds are pressed into soft blocks. When combined with other foods, tofu acts like a sponge and absorbs the flavors of the other ingredients. Firm, soft and silken varieties of tofu are readily available. Back to top
출처: www.drsoy.com/glossary.html
|
| tofu |
Coagulated soy milk, available in soft, regular, firm, extra firm, and silken. Can be found whole, low-fat, and 1% fat. Wonderfully versatile for making salads, baking, cooking, and frying. Source: Patricia Greenberg - The Joy of Soy
출처: www.culinary.net/resources/glossaryfacts/glossary_...
|
| tofu |
Tofu is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. It can be found in supermarkets and natural health food stores.
출처: www.soya.be/soy-glossary.php
|