THE INGREDIENTS "THE WHITE IS SINCERITY OF FOOD"
tofu
Tofu, also
known as bean curd, is a food cultivated by coagulating soy milk and then
pressing the resulting curds into soft white blocks. It is a component in East
Asian, Southeast Asian and West African cuisines.
Tofu can be soft,
firm, or extra firm. Tofu has a subtle flavor and can be used in savory and
sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu-making
was first recorded during the Chinese Han dynasty some 2,000 years ago.Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and
its production technique were introduced into Korea and then
Japan during the Nara period (710–794). Some scholars believe tofu
arrived in Vietnam during the 10th and 11th century.
It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.
Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica. Tofu has a low calorie count and relatively large amounts of protein.
It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.
Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica. Tofu has a low calorie count and relatively large amounts of protein.
It is high in iron,
and depending on the coagulants used in manufacturing (e.g. calcium chloride,
calcium sulfate, magnesium sulfate), it can have a high calcium or magnesium
content
Colour
The
whiteness of tofu is ultimately determined by the soybean variety, soybean
protein composition and degree of aggregation of the tofu gel network.
The yellowish beige color of soybeans is due to the color compounds including anthocyanin, isoflavones and polyphenol compounds therefore the soybean variety used can predict the color of the final tofu product.
Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soymilk solution used in the production of tofu so that they precipitate out and are removed during the extraction of okara.
The opacity of tofu gel and off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu.
The addition of higher levels of calcium salts and high protein content contributes to forming a denser and more aggregated gel network which disperses more light resulting a tofu with a whiter gel appearance.
The yellowish beige color of soybeans is due to the color compounds including anthocyanin, isoflavones and polyphenol compounds therefore the soybean variety used can predict the color of the final tofu product.
Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soymilk solution used in the production of tofu so that they precipitate out and are removed during the extraction of okara.
The opacity of tofu gel and off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu.
The addition of higher levels of calcium salts and high protein content contributes to forming a denser and more aggregated gel network which disperses more light resulting a tofu with a whiter gel appearance.
Tofu is made
by coagulating soy milk and pressing the resulting curds.Although pre-made
soy milk may be used, some tofu producers make their own soy milk by soaking,
grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.[25]
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.[25]
Flavour
Tofu flavor
is generally described as bland, however this taste is desired by customers in
North America while a more beany-flavor is preferred in East Asia. The beany or
bland taste is generated during the grinding and cooking unit process during
production and either a “hot grind” or “cold grind” can be implemented to
influence the taste in line with taste preference.
The hot grind method reduces the beany flavor due to the inactivation of the lipoxygenase enzyme in soy protein that is known to generate off flavors to generate a tofu that is “bland” taste whereas the cold grind the enzyme is still present which produces the aldehyde, alcohol and ester volatile compounds that create to the beany notes of some tofu.
The hot grind method reduces the beany flavor due to the inactivation of the lipoxygenase enzyme in soy protein that is known to generate off flavors to generate a tofu that is “bland” taste whereas the cold grind the enzyme is still present which produces the aldehyde, alcohol and ester volatile compounds that create to the beany notes of some tofu.
storage
Tofu can be
found in bulk or individual packages, both of which are refrigerated. Tofu is
also sold in sealed containers kept at room temperature, which do not need
refrigeration until they are opened.
When opened, all tofus needs to be rinsed, covered with water and kept in a refrigerated container. To keep the tofu fresh for up to one week, the water should be changed often. If kept in the original package, you can freeze tofu for up to five months.
When opened, all tofus needs to be rinsed, covered with water and kept in a refrigerated container. To keep the tofu fresh for up to one week, the water should be changed often. If kept in the original package, you can freeze tofu for up to five months.
Given its
neutral taste and range of consistency, tofu has an amazing ability to work
with almost all types of flavours and foods. Extra firm tofus are best for
baking, grilling and stir-fries, while soft tofu is suitable for sauces,
desserts, shakes and salad dressings.
Of course, it is up to you to experiment! Try slicing, marinating and grilling it or chopping it up into smallish pieces and frying it with garlic until golden. Silken tofu is a creamy, softer product.
Of course, it is up to you to experiment! Try slicing, marinating and grilling it or chopping it up into smallish pieces and frying it with garlic until golden. Silken tofu is a creamy, softer product.
Nutritional profile of tofu
A half-cup
serving of tofu contains:
- 94 calories
- 2 grams of carbohydrate
- 5 grams of fat
- 10 grams of protein
- Tofu provides:
- 44 percent of daily calcium needs
- 9 percent of magnesium
- 40 percent of iron
It also
contains small amounts of vitamin K, thiamin, riboflavin, niacin, vitamin B-6,
folate, choline, phosphorus, manganese, and selenium.
Soy is the prime component of tofu and is a complete source of dietary protein, providing all of the essential amino acids needed in the diet. Soybeans are also high in healthy polyunsaturated fats, especially omega-3 alpha-linolenic acid.
The
isoflavones (a type of compound called phytoestrogens) in soy foods have been
linked to a decreased risk for osteoporosis, while the calcium and magnesium in
soy may help to lessen PMS' symptoms, regulate blood sugar, and prevent
migraine headaches
Varieties
A wide
variety of tofu is available in both Western and Eastern markets. Despite the
range of options, tofu products can be split into two main categories:
Tofu production also creates important by-products that are used in various cuisines.
- 'fresh tofu', which is produced directly from soy milk,
- 'processed tofu', which is produced from fresh tofu.
Tofu production also creates important by-products that are used in various cuisines.
Fresh tofu
Depending on
the amount of water that is extracted from the tofu curds, fresh tofu can be
divided into four main varieties: extra soft, soft (or silken), firm, and extra
firm. Fresh tofu is usually sold completely immersed in water to maintain its
moisture content.
Extra soft tofu
Extra soft
tofu, called sun-dubu (순두부; "mild tofu") in
Korean, is softer than other types of tofu and is usually sold in tubes. It is
the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu
stew"). Although sun in sun-dubu doesn't have Sino-Korean origin, sun-dubu is often translated into Chinese and Japanese using the Chinese
character 純,
whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sun-dubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun-tōfu (純豆腐) or sundubu (スンドゥブ).Sun-dubu (extra soft tofu) packed in a tube Soft or silken tofu.
Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, or chilli sauce, douhua is a popular breakfast dish across China.
In Malaysia, douhuais usually served warm with white or dark (palm) sugar syrup, or served cold with longans.Soft/silken tofu, called nèn dòufu (嫩豆腐; "soft tofu") or huá dòufu (滑豆腐, "smooth tofu") in Chinese, kinugoshi tōfu (絹漉し豆腐; "silk-filtered tofu")
in Japanese, and yeon-dubu (연두부; 軟豆腐; "soft tofu") in Korean, is undrained, unpressed tofu that contains the high moisture content.Silken tofu is produced by coagulating soy milk without curdling it.
Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater.
Silken tofu is a versatile, reliable substitute for dairy products and eggs, especially for smoothies and baked desserts.Some variation exists among soft tofus.
Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made
Edamame tofu is a
Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it
is pale green in color and often studded with whole edamame.
Firm
tofu
Firm tofu
(called 老豆腐
lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, "cotton tofu"; 모두부,
mo-dubu in Korean): Although drained and pressed, this form of fresh tofu still
contains a great amount of moisture.
It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard.
The skin of this form of tofu has the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.
It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard.
The skin of this form of tofu has the pattern of the muslin used to drain it and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐, "stone tofu") in parts of Ishikawa, or iwa-dōfu (岩豆腐, "rock tofu") in Gokayama in the Toyama Prefecture and in Iya in the prefecture of Tokushima.
Due to their firmness, some of these types of tofu can be tied by rope and carried.These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk.
Some of them are squeezed to eliminate excess moisture by using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.
Extra firm
tofu
Dòu gān (豆干,
literally "dry tofu" in Chinese) is an extra firm variety of tofu
where a large amount of liquid has been pressed out. Dòu gān contains the least
amount of moisture of all fresh tofu and has the firmness of fully cooked meat
and a somewhat rubbery feel similar to that of paneer.
When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing and sometimes lacks the skin with its cloth patterning.
One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm.
Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing and sometimes lacks the skin with its cloth patterning.
One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm.
Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
Processed tofu
Many forms
of processed tofu exist, due to the varied ways in which fresh tofu can be
used. Some of these techniques probably originate from the
need to preserve tofu before the days of refrigeration, or to increase its
shelf life and longevity. Other production techniques are employed to create
tofus with unique textures and flavors.
Fermented
Dried
tofu
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria.
The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or in a unique mixture of whole rice, bean paste, and soybeans.
In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color.
In Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto.
In Okinawa, pickled and fermented tofu is called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and awamori.
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria.
The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or in a unique mixture of whole rice, bean paste, and soybeans.
In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color.
In Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto.
In Okinawa, pickled and fermented tofu is called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and awamori.
Stinky tofu
(臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, or even rotten food.
Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made.
The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.
Fried
With the
exception of the softest tofus, all forms of tofu can be fried. Thin and soft
varieties of tofu are deep fried in oil until they are light and airy in their
core 豆泡
dòupào, 豆腐泡
dòufupào, 油豆腐
yóudòufu, or 豆卜
dòubǔ in Chinese, literally "bean bubble," describing the shape of
the fried tofu as a bubble.
Tofus such
as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture
content, are cut into bite-sized cubes or triangles and deep fried until they
develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit.
"fried tofu").
These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ)
in Japan. The thinner variety, called Aburaage (油揚げ), develops a tofu pouch often used for Inari-sushi.
These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ)
in Japan. The thinner variety, called Aburaage (油揚げ), develops a tofu pouch often used for Inari-sushi.
Frozen
Thousand layer tofu (千葉豆腐, qiānyè dòufu, literally "thousand layer tofu," or 凍豆腐 dòngdòufu, 冰豆腐 bīngdòufu in Chinese, both meaning "frozen tofu"): When tofu is frozen, the large ice crystals that develop within it result in the formation of large cavities that appear to be layered.
Frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu, although it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted and sometimes pressed to remove moisture prior to use.
Thousand layer tofu (千葉豆腐, qiānyè dòufu, literally "thousand layer tofu," or 凍豆腐 dòngdòufu, 冰豆腐 bīngdòufu in Chinese, both meaning "frozen tofu"): When tofu is frozen, the large ice crystals that develop within it result in the formation of large cavities that appear to be layered.
Frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu, although it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted and sometimes pressed to remove moisture prior to use.
Other
tofus
Due to their
Asian origins and their textures, many food items are called "tofu"
even though their production processes are not technically similar.
For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
Sweets
"Almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but it does not use soy products or soy milk and is hardened with agar.
A similar dessert made with coconut milk or mango juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
"Almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but it does not use soy products or soy milk and is hardened with agar.
A similar dessert made with coconut milk or mango juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
Egg
tofu
Egg tofu
(ja) (Japanese: 玉子豆腐,
卵豆腐,
tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan
bean curd") is the main type of savory flavored tofu. Whole beaten eggs
are combined with dashi, poured into molds, and cooked in a steamer (cf.
chawanmushi).
This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein.
Plain "dried tofu" can be flavored by stewing in soy sauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein.
Plain "dried tofu" can be flavored by stewing in soy sauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
Sesame
tofu
The tofu
known as goma-dōfu (ja) is made by grinding sesame into a smooth paste,
combining it with liquid and kudzu starch, and heating it until curdling
occurs. It is often served chilled as hiyayakko.
Peanut
tofu
In Okinawa,
Japan, jīmāmi-dōfu (ja) is made in a process similar to that used for sesame
tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is
combined with starch (usually sweet potato known locally as umukuji or umukashi
(芋澱粉))
and heated until curdling occurs.
Burmese
tofu
Burmese tofuBurmese tofu (to hpu in Burmese) is a legume product made
from besan (chana dal) flour; the Shan variety uses yellow split pea flour
instead. Both types are yellow in color and generally found only in Myanmar,
though the Burman variety is also available in some overseas restaurants serving
Burmese cuisine.[55] Burmese tofu may be fried as fritters cut into rectangular
or triangular shapes.
In Korean
cuisine, dubu gui (두부구이) consists of pan fried cubes
of firm tofu seasoned with soy sauce, garlic, and other ingredients. Cubes of
cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger,
prepared in a manner similar to the Japanese hiyayakko, are also enjoyed.
The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In many parts of China, fresh tofu is eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seedoil.
The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In many parts of China, fresh tofu is eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seedoil.
In the
Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar
syrup and sago.
The Singaporean version of taho or douhua is called tofufa. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
The Singaporean version of taho or douhua is called tofufa. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam,
dòuhuā, pronounced đậu hủ, is a variety of soft tofu made and carried around in
an earthenware jar. It is served by being scooped into a bowl with a very
shallow and flat spoon, and it is eaten together with either powdered sugar and
lime juice or a ginger-flavored syrup. It is generally eaten hot, also in
summer.
In Indonesia, it is usually fried in palm oil. Although tofu is
often sold preprocessed into fried items, pre-fried tofu is seldom eaten
directly and requires additional cooking. Depending on the type of tofu used,
the texture of deep fried tofu may range from crispy on the outside and
custardy on the inside, to puffed up like a plain doughnut.
In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
Smoked
Bacem is a
method of cooking tofu originating in Java, Indonesia. The tofu is boiled in
coconut water, mixed with lengkuas (galangal), Indonesian bay leaves,
coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut
water has completely evaporated, the tofu is fried until it is golden brown.
The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
coconut
The coconut
tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the
only species of the genus Cocos.The term coconut can refer to the whole
coconut palm or the seed, or the
fruit,
which, botanically, is a drupe, not a nut.
The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.
The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.
Coconuts are
known for their great versatility, as evidenced by many traditional uses,
ranging from food to cosmetics.They form a regular part of the diets of
many people in the tropics and subtropics.
Coconuts are distinct from other fruits for their large quantity of water (also called "juice") and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water.
When mature, they can be used as seed nuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh".
When dried, the coconut flesh is called copra. The oil and milkderived from it are commonly used in cooking and frying, as well as in soaps and cosmetics.
The husks and leaves can be used as material to make a variety of products for furnishing and decorating.
Coconuts are distinct from other fruits for their large quantity of water (also called "juice") and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water.
When mature, they can be used as seed nuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh".
When dried, the coconut flesh is called copra. The oil and milkderived from it are commonly used in cooking and frying, as well as in soaps and cosmetics.
The husks and leaves can be used as material to make a variety of products for furnishing and decorating.
Health Benefits of Coconut Meat and How to Cook with Coconut Meat
Once the
outer green husk of the coconut is removed, what remains is the seed and its
rich inner white lining, the coconut meat.
If you’re eating a low-carb diet, you’ll be happy to know each 2-by-2-inch piece of raw fresh coconut meat contains only about 7 grams of carbohydrate (less than a third of what you’d get from a medium apple) and is jammed with 4 grams of fiber (16 percent of your daily dose).
On the flip side, coconut meat is the nutritional opposite of what you’d expect from a fruit: what it lacks in carbohydrates, it makes up for in fat with 15 grams of fat per 2-inch chunk of coconut, most of which is unhealthy saturated fat. Another reason to not eat coconut meat with abandon: that little piece sports 160 calories.
If you’re eating a low-carb diet, you’ll be happy to know each 2-by-2-inch piece of raw fresh coconut meat contains only about 7 grams of carbohydrate (less than a third of what you’d get from a medium apple) and is jammed with 4 grams of fiber (16 percent of your daily dose).
On the flip side, coconut meat is the nutritional opposite of what you’d expect from a fruit: what it lacks in carbohydrates, it makes up for in fat with 15 grams of fat per 2-inch chunk of coconut, most of which is unhealthy saturated fat. Another reason to not eat coconut meat with abandon: that little piece sports 160 calories.
Coconut meat
comes in several forms. You can get it from a fresh whole coconut or dried and
flaked coconut comes from the meat. There’s also jarred coconut meat, which is
solid at temperatures below 76°F, and is also known as coconut manna or coconut
butter.
Coconut butter is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets
Coconut butter is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets
Coconut oil
was once a heart-health “don’t” thanks to its 87 percent saturated-fat content.
Solid at room temperature, it’s making a comeback in some packaged foods and
for cooking and baking. While it may be marketed as helpful for cholesterol
levels, some nutrition experts disagree about the health benefits of coconut
oil.
“Coconut oil contains a mixture of saturated fatty acids, some of which don’t adversely affect cholesterol levels,” says Joy Dubost, Ph.D., R.D., a spokesperson for the Academy of Nutrition and Dietetics. “But while its predominant saturated fat —lauric acid—does raise beneficial HDL cholesterol, it also raises harmful LDL cholesterol, which can increase the risk of heart disease.” Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.
“Coconut oil contains a mixture of saturated fatty acids, some of which don’t adversely affect cholesterol levels,” says Joy Dubost, Ph.D., R.D., a spokesperson for the Academy of Nutrition and Dietetics. “But while its predominant saturated fat —lauric acid—does raise beneficial HDL cholesterol, it also raises harmful LDL cholesterol, which can increase the risk of heart disease.” Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.
Coconut milk is made from a brew of coconut meat and water. But don’t confuse it with lower-calorie coconut water. Rich and thick and more like cream than milk, coconut milk packs an eye-opening 445 calories and 48 grams of fat (43 grams saturated) per cup.
Coconut water has gotten a lot of buzz for its purported health benefit as a “natural” sports drink. It is a great hydrator for light workouts, as 1 cup serves up more than 10 percent of your daily dose of potassium—an electrolyte you lose through sweat.
(Just be
mindful that 8 ounces of coconut water delivers 45 calories.)
culinary uses.
The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons.
Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes.
Coconut flour has also been developed for use in baking, to combat malnutrition.
Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean.
Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil.
Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut, but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite.
Shredded or flaked coconut is used as a garnish on some foods. Some countries in Southeast Asia use special coconut mutant called Kopyor coconut (Kopyor in Indonesia) or macapuno (in the Philippines) as dessert drinks.
The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons.
Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes.
Coconut flour has also been developed for use in baking, to combat malnutrition.
Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean.
Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil.
Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut, but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite.
Shredded or flaked coconut is used as a garnish on some foods. Some countries in Southeast Asia use special coconut mutant called Kopyor coconut (Kopyor in Indonesia) or macapuno (in the Philippines) as dessert drinks.
Nutrition
Per 100-gram
serving with 354 calories, raw coconut meat supplies a high amount of total fat
(33 grams), especially saturated fat (89% of total fat) and carbohydrates (24
g) (table). Micronutrients in significant content include the dietary minerals
manganese, iron, phosphorus, and zinc.
store
- Place the fresh coconut meat into the plastic container. Either shredded fresh coconut or chunks of fresh coconut meat can go into the plastic container.
- Seal the container tightly with the lid.
- Place the container into the refrigerator and store the un-shredded fresh coconut in the refrigerator for four to five days. Refrigerate shredded fresh coconut for one to two days.
GARLIC
Garlic
(scientific name Allium sativum) is a species in the onion genus, Allium. Its close
relatives include the onion, shallot, leek, chive, and Chinese onion. With a history of several thousand years of human consumption and use, garlic
is native to Central Asia and northeastern Iran, and has long been a common
seasoning worldwide.
It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine
It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine
In 2014,
world production of garlic was 25 million tonnes, with China alone accounting
for 80% of the total. India was the second largest producer with just over 1
million tonnes, while other countries grew less than 0.5 million tonnes in
2014.
Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the "garlic capital of the world"
Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the "garlic capital of the world"
Health Benefits
While garlic
ranks as an excellent source of manganese and vitamin B6, a very good source of
vitamin C and copper, and a good source of selenium, phosphorus, vitamin B1,
and calcium in our WHFoods rating system, it is the sulfur compounds in garlic
that serve as its spotlight nutrients in terms of overall health benefits.
The sulfur-containing compounds in this allium vegetable have been shown to provide us with health advantages in a wide variety of body systems, including: our cardiovascular system, immune system, inflammatory system, digestive system, endocrine system, and detoxification system. We'll start with a quick look at these unique sulfur-containing compounds.
The sulfur-containing compounds in this allium vegetable have been shown to provide us with health advantages in a wide variety of body systems, including: our cardiovascular system, immune system, inflammatory system, digestive system, endocrine system, and detoxification system. We'll start with a quick look at these unique sulfur-containing compounds.
nutrition
In the
typical serving size of 1–3 cloves (3–9 grams), garlic provides no significant
nutritional value, with the content of all essential nutrients below 10% of the
Daily Value (DV) (table).
When expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of the DV), including vitamins B6 and C, and the dietary minerals, manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals, calcium, iron, and zinc (table).
When expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of the DV), including vitamins B6 and C, and the dietary minerals, manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals, calcium, iron, and zinc (table).
The
composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2%
dietary fiber and less than 1% fat
How to Store
a Whole Head of Garlic
Garlic can
actually keep well for months; the key is to store it the right way. There are
three important things to keep in mind when it comes to proper storage.
1. Keep the
head whole.
Leaving the
entire head (aka the bulb) of garlic whole and not breaking it apart is the
best way to store fresh garlic. If kept this way, under the right conditions,
the head will stay fresh for a few months.
Garlic's
life span begins to decrease once you break apart the head and take out the
individual cloves. A broken head will keep for about three to 10 days, so make
it a point to use it up first before breaking open a new head.
2. Think dry and dark.
Light and
moisture are garlic's worst enemies, as they both cause mold to grow. Instead,
store garlic at room temperature in a dry, dark place that has plenty of air
circulation, like in a wire-mesh basket or open paper bag in a cupboard or
pantry.
3. Avoid the fridge.
When stored
in a cold environment, like the refrigerator, garlic will begin to sprout in no
more than a few days. While sprouted garlic is still edible, it can sometimes
be a little bitter-tasting.
How to Store
Peeled Garlic
If you've
peeled or chopped too much garlic for a recipe, it's OK to stick it in the
fridge. Keep it sealed in an airtight container to prevent raw garlic smells
wafting through the fridge, and try to use it up as soon as possible, within a
day or so, to prevent sprouting and loss of flavor.
Tips for
Preparing Garlic
The first
step to using garlic is to separate the individual cloves. An easy way to do
this is to place the bulb on a cutting board or hard surface and gently, but
firmly, apply pressure with the palm of your hand at an angle. This will cause
the layers of skin that hold the bulb together to separate.
Peel garlic with a knife or alternatively, separate the skin from the individual cloves by placing a clove with the smooth side down on a cutting board and gently tapping it with the flat side of a wide knife. You can then remove the skin either with your fingers or with a small knife. If there is a green sprout in the clove's center, gently remove it since it is difficult to digest.
If you are planning to enjoy garlic in its raw form, thorough chewing should be sufficient to crush the plants cells, release alliinase enzymes, and allow those enzymes to convert the garlic's alliin into allicin. Allicin and its breakdown products play a key role in this vegetable's health benefits, and so it is worth doing some thorough chewing when you bring raw garlic into your meal plan.
If you are planning to go the cooked route with your garlic, we recommend that you finely chop your garlic, mince it, or crush your cloves in a garlic press. In other words, don't simply halve or quarter or slice your garlic cloves. Far more plant cells will get crushed if your garlic is put through a press or minced or finely chopped. As a result, this more extensive crushing will release more alliinase enzymes and allows for greater conversion of alliin to allicin prior to cooking.
The Nutrient-Rich Way of Cooking Garlic
We recommend
using raw garlic in many of our recipes. If it is a cooked dish you are
preparing and you cannot tolerate raw garlic, add chopped garlic towards the
end of the cooking time to retain maximum flavor and nutrition. Too much heat
for too long will risk damage to nutrients in garlic and will also make garlic
bitter. Therefore expose garlic to heat for as little time as possible (5-15
minutes).
If you would like to combine garlic with oil, we recommend that you avoid high-temperature heating of this oil-garlic mixture. Keeping the heat at 250°F/121°C should help lower the risk of damage to certain nutrients in both the garlic and the oil.
This same principle applies to the oven roasting of garlic bulbs themselves. We do not recommend the 350°F/177°C temperature range that you will find in many recipes and on many websites. Once again, a lower temperature should help lower risk of damage to certain nutrients present in garlic. . An example of this lower temperature range would be 150-200°F/65-79°C.
source by
https://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu
Du Bois
(2008), pp. 13-14.
Jump up ^
Knopper, (Jan. 2002), p.16
Jump up ^
"History of tofu". Soya.be. 2015-11-29. Retrieved 2016-10-11.
^ Jump up
to: a b Shimbo, Hiroko (2001), The Japanese kitchen: 250 recipes in a
traditional spirit, Harvard Common Press, p. 133, ISBN 1-55832-177-2
Jump up ^
Dougill, John (2006), Kyoto: a cultural history, Oxford University Press US, p.
223, ISBN 0-19-530137-4
Jump up ^
Shurtleff & Aoyagi 1998, p. 93
^ Jump up
to: a b Shurtleff, W.; Aoyagi, A (2013). History of Tofu and Tofu Products (965
CE to 2013). Soyinfo Center. p. 305. ISBN 978-1-928914-55-6.
Jump up ^
Liu, KeShun (1999), Soybeans: Chemistry, Technology and Utilization, Aspen
publishers, p. 137, ISBN 0-8342-1299-4
Jump up ^
Joseph Needham, Science and Civilisation in China, Vol 6 Part 5 Chapter 40,
section d.2
Jolinda
Hackett, What’s the difference between silken and regular tofu?, retrieved
2012-10-17
Jump up ^
Julia Moskin (2005-01-05), Artisanal, Creamy ... Tofu?, The New York Times,
retrieved 2008-01-05
Jump up ^
New tofu production method, FoodProductionDaily, retrieved 2008-01-05
Jump up ^
Deep Seawater Business To Develop Local Economies, Japan for sustainability,
retrieved 2008-01-05
Jump up ^
Chodang Bean Curd Village, Gangneung-city Tour, retrieved 2008-01-05
Jump up ^
Chodang Sundubu (watery tofu) Village, Tour2Korea, retrieved 2008-01-05
Jump up ^
Sung, Esther. "Our Favorite Tofu Recipes". Epicurious.com. Retrieved
2016-10-11.
http://www.medicalnewstoday.com/articles/278340.php
http://www.eatingwell.com/article/274802/the-health-benefits-of-coconut-coconut-oil-coconut-milk-coconut-water-coconut-flour-more/
Royal
Botanic Gardens, Kew. Cocos. World Checklist of Selected Plant Families.
Jump up ^ J.
Pearsall, ed. (1999). "Coconut". Concise Oxford Dictionary (10th
ed.). Oxford: Clarendon Press. ISBN 0-19-860287-1.
Jump up ^
Dalgado, Sebastião. "Glossário luso-asiático". google.com. p. 291.
Jump up ^
"Cocos nucifera L. (Source: James A. Duke. 1983. Handbook of Energy Crops;
unpublished)". Purdue University, NewCROP – New Crop Resource. 1983.
Retrieved 4 June 2015.
^ Jump up
to: a b Paniappan S (December 12, 2002). "The Mystery Behind Coconut
Water". The Hindu. Retrieved January 16, 2012.
Jump up ^
Patil, Vimla. "Coconut – Fruit Of Lustre In Indian Culture".
eSamskriti. Retrieved 18 May 2016.
Roehl, E.
(1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions/Bear.
p. 115. ISBN 978-0-89281-635-4. Retrieved May 27, 2017.
Jump up ^
"Full Report (All Nutrients): 12117, Nuts, coconut milk, raw (liquid
expressed from grated meat and water)". US Department of Agriculture,
National Nutrient Database, version SR-28. 2015.
https://www.leaf.tv/articles/how-to-store-fresh-coconut-meat/
"Allium
sativum L.". Kewscience; Plants of the World Online; Royal Botanic
Gardens, Kew, England. Retrieved 2017-05-26.
^ Jump up
to: a b c d e f g h i Block, E. (2010). Garlic and Other Alliums: The Lore and
the Science. Royal Society of Chemistry. ISBN 0-85404-190-7.
^ Jump up
to: a b c d "AllergyNet — Allergy Advisor Find". Allallergy.net.
Retrieved April 14, 2010.
Jump up ^ Simonetti,
G. (1990). Schuler, S., ed. Simon & Schuster's Guide to Herbs and Spices.
Simon & Schuster, Inc. ISBN 0-671-73489-X.
^ Jump up
to: a b c "Garlic (''Allium sativum'' L.)". National Center for
Complementary and Integrative Health, US National Institutes of Health. April
2012. Retrieved 4 May 2016.
Spivey,
Diane. "Latin American and Caribbean Food and Cuisine".
go.galegroup.com. Gale Group. Retrieved 30 March 2017.
Jump up ^
Root, Zella Palmer Cuadra ; photographs by Natalie (2013). New Orleans con sabor
Latino : the history and passion of Latino cooking (Online-Ausg. ed.). Jackson:
University Press of Mississippi. ISBN 978-1-62103-984-6.
http://www.thekitchn.com/the-kitchns-guide-to-storing-garlic-231411
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
Komentar
Posting Komentar