More really helpful and food-for-thought comments on yesterday's post - I'm very grateful to you all. It's a big purchase and I want to go in from a position of knowledge. I need to get all this info into a sort of pros and cons sheet, don't I?
There's time, the car is nice and smooth again but I do want to be ready.
Regarding the 'mayo' - er, well, it wasn't mayo but, to be fair, I made the kind that has minimal oil and you could tell. It's a bit eggy in flavour, there's a bit of a texture to it but it's OK in its own right if you forget it is supposed to be mayo-ish. It will make a nice spread on bread with some salad in a sandwich and it might be good in coleslaw or as a dippy thing. I must try it out in meal context and see.
The lentil 'tofu' worked really well, giving me four block of quite solid stuff, like a cheese only more 'wobbly'. Given I have no tofu recipes in my repertoire, I need to find some ways of using it on the assumption that if you can do it to tofu, you can do it to this.
Any tofu eaters reading - please do throw ideas at me in comments.
I like trying new things and this is really new to me.
I like trying new things and this is really new to me.
Yesterday was another very pleasant day. The sun came out , I got some good news, Sharon came and chopped my hair, I did some crafting and some reading but I forgot to catch up with Sewing Bee so that's in the schedule for later.
Before that, though, I have coffee and chat with Chris and then Alex is over for his cookery lesson a day early. Beth says he is so much more confident in the kitchen now so that's really good.
Today, he is making some caramelised onion chutney (in Thermione again - the guided cooking function really helps him and I'm teaching him how to step outside of it if necessary).
They will eventually get my TM6 anyway so he can then use it at home - they have my old TM5 but that is a bit less flexible.
Well, that is about it really. Just a nice, normal day with, I hope, no upsets or surprises.
I hope you are all well and that you have a great Thursday. Be good but - maybe - not too good, OK? xx
I've never tried the mayo made with cooked eggs, to be honest I thought it would be very eggy in flavour. I did used to occasionally make the 1 minute 'all in one' recipe with my stick blender. But to be honest I prefer shop bought, so for now that is part of my 20% (or thereabouts) UP foods that I am happy to have.
ReplyDeleteI do fancy having a go at making lentil tofu as I have seen it on so many YouTube videos recently. I find the best thing to do with any tofu is to make it flavourful as you can as it hasn't any taste of it's own. Something I have done in the past is to carefully toss slices in flour, cornflour or gram flour start sautéing it in the pan and brush the top of each piece with soy sauce, barbeque sauce or a strong tasty tomato sauce, then turn it over and brush the already cooked sides too. This makes for a nice sandwich filling with some fresh salad.
How lovely to hear that Alex is already getting more confident in the kitchen ... he must have a good teacher. :-)
Thanks very much, Sue. The lentil kind doesn't have a lot of flavour either. a lot less than I expected.
DeleteFlavour is king, then. I have plenty of spices, etc! :-) xx
I've only made mayo once and made the mistake of using all olive oil - I'm a bit of a lazy cook and now just buy mayo , usually the supermarket own brand.
ReplyDeleteAlison in Devon x
I gather if you do it using a blender, the speed of the blades turns the olive oil bitter somehow. I buy it but thought I would try the other. Not again. It's OK but it's not mayonnaise by any stretch of the imagination.
DeleteI enjoy tofu with cooked onions slowly fried to brown nicely in a large frying pan or wok, add slices of fresh green pepper (my preference to red) then strips of tofu and cook with bean sprouts and soya sauce for a few minutes. Yummy. Elaine x
ReplyDeleteThat sounds gorgeous, thanks, Elaine. xx
DeleteNot a tofu eater here so can't help. I did watch a youtube channel that cooked up some tofu and they said it tasted like the marinade they used to make the dish. I wonder if it picks up the taste of whatever it is cooked with.
ReplyDeleteGod bless.
I think you are probably right. This lentil based version probably wins in the the lentils do impart a certain fairly subtle flavour of their own to the product. I had some last night (Thurs evening) and it was delicious! xx
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