Thank you, and yes, most of the newer tools with blades are aware of this concern. When I see the older tools (I thought the corer also had an edge for peeling), I remember the “good old days”.
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You’re welcome. As for the corer, no it doesn’t have an edge at all and I can see no reason why a lefty wouldn’t be able to use it.
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We used to do this weekly, but with silken tofu, to make something like Agedashi tofu. Crisp outside, melt in your mouth inside.
For firm tofu, a friend taught us to freeze it instead of pressing — the water is exuded when it thaws, leaving lots of perforations for flavor to be absorbed.
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I have done that, but it’s kind of like eating a sponge!
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Depends on how you cook it and what texture you like. If you marinate and air fry, it absorbs the flavors and puffs up. Nice on a rice bowl. I’m not a big tofu eater, but those in the family who are love it.
Tried freezing again and the tofu crumbled. I prefer cubes. Glad I tried so I know.
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Thawed previously frozen tofu is good for Hot Pot. Takes on the soup flavor and has a firmer consistency.
Yes. Slices and cubes stay intact but become much more flavorful with the infusion of seasonings. Also texture changes to chewier / spongier, which is a plus for some as it’s similar to seitan or mock meat, but GF.
What’s your view on soy being estrogenic?
Non sequitur or intentional thread drift?
Either way,
We’ve gone through several tofu presses in our house, including the one you pictured. All work similarly well.
We use them when we make firm tofu cubes tossed in starch and pan fried until crispy, tossed in gochujang sauce and served over rice. I think the recipe is in the Korean vegan.
Over time we now prefer our tofu unpressed for this recipe. The pressing step takes extra effort and doesn’t add much benefit to the final product. I actually think we prefer it unpressed in this application as they’re softer in the end.
There are fun YouTube videos comparing pressed vs normal firm tofu.
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It’s all about personal preference. I’m so pleased with this simple pressing method. Glad I found it.
How much this press presses is also adjustable with the tension bands. This time I only pressed overnight. Level 1.
Live
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When I upgraded my immersion blender, it came with a potato ricer attachment.
Had not used it much till recently, but now that I have, it’s pretty fantastic! (You press down on the potato and it rices upward through the holes.)
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Very cool. IMO riced potatoes make the best mashed potatoes. I use a low tech tamis.
I have a ricer but rarely pull it out because I don’t want to clean it; this is very low effort and takes barely a rinse.
Great for 1-4 potatoes, probably not for a big party, but I guess even a ricer takes only a 1-2 potatoes at a time.
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Since having a child one of my new favorites is this Prepworks apple corer/slicer that makes 16 slices. Great for pie as well.
I also love my Ninja mini chopper, Börner V-slicer/mandoline, Rösle garlic press, Norpro rubber grippers, OXO salad spinner and vinyl turner, and battery-operated pepper grinder with light.
I’m sure more will occur to me!
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hmmm…
after more than a few ‘ah! sheetz’ bleeding cuts using the knife to scoop&poop . . .
my fav is the “board scraper”
once upon a midnite dreary , , , I used the 'back edge" of a wide chef knife to scoop&move.
that works, most of the time.
I can slice / dice / mince ‘whatever’ and “scrape and move” the ‘whatever’ to mise-rable plas or directly into the pot. NO BLOOD!
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A timely article! (AFAIK, no paywall for this article)
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