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Old 01.12.2019, 17:54
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Re: Vegan burger

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To what?
Tofu has a high water content so if you stick it on a plate, with another plate on top, and a weight on top of that, it'll squeeze out much of the excess water.


This helps prevent it from falling apart when sautéed, etc.
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  #62  
Old 01.12.2019, 18:10
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Re: Vegan burger

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Tofu has a high water content so if you stick it on a plate, with another plate on top, and a weight on top of that, it'll squeeze out much of the excess water.

This helps prevent it from falling apart when sautéed, etc.
I usually wrap it in a paper towel or clean teacloth beforehand, and stick it in between a chopping board or something similar on-top (can be a pan, plate or whatever), to squeeze out the excess water. Sounds like a lot, but it’s not. Just do it while your’e chopping the veggies or whatever.

You can also cook it without doing this, and some people like soft, squashy tofu, but I don‘t. I prefer it with a good consistency, that just oozes the wonderful sauces I might pair with it.

But the great thing is, nothing needed to be slaughtered for this wonderful meal. Sorry, off to the kitchen with a (guilt-free) craving...
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  #63  
Old 01.12.2019, 21:22
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Re: Vegan burger

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LOL.

They come a long way though. Lot's of kerosene or - if you got time to wait - Bunker-C.
Bunker c, my kind of salad dressing.
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Old 02.12.2019, 17:14
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Re: Vegan burger

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Any recipe websites you can recommend? So far not that much success with tofu myself.

Tried the Beyond Burger once and it was really not my taste. But then cooked beetroots with goat cheese is delicious
They are really hard to find truly.

And as I‘m not someone that can cook without a well-proven, measure-by measure recipe found it very difficult to cook a recipe that could reliably turn out delicicious.

Looked to many sites - there are so many for vegetarians, some for pescatarians.

But almost no good ones covering both. Or at least none that have attracted enough viewers to rate the recipies given to an extent that I would bother cooking them with my analytical rather than culinary skills, without possible impending disaster.

The only site I use is the NYT Cooking since a couple of years But they are also useless when it comes to metric measurements, as well as a good pescatarian range. But what they do have is a healthy membership that provides enough feedback on each recipe to be able to make your own decisions to adapt or just go with it.
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