What is Tofu? After all the fun we had learning about soy sauce, we decided to dive deep on another common but easily overlooked ingredient: tofu! Tofu is also known as “bean curd” and is essentially solid white blocks of coagulated and pressed soy milk of varying softness that ranges from silken to extra firm. […]
Today we are sharing one of our favorite kitchen tools – an induction cooktop! Specifically the Duxtop Professional Portable Induction Cooktop P961LS/BT-C35-D. What is Induction Cooking? First, let’s go over what induction cooking is. Induction cooking has been around for awhile but it’s gained a lot of popularity lately because companies are trying to produce […]
Dòuhuā/dòufuhuā (豆花/豆腐花), or “Tofu Pudding” is a common Asian dish that’s usually eaten for dessert or breakfast. Essentially, it’s like an instant tofu that you can make at home with just a couple ingredients: soy milk and a coagulant. There are a couple of options, but we opted to try it with gypsum since that’s […]
Welcome back to our Milk Bread Recipe experiment! Last time we talked a little bit about the common starters for milk bread called yudane and tangzhong and we explored both methods and while it wasn’t a direct comparison on the techniques, it gave us an introduction into making milk bread. We did notice that Umi’s […]
It’s a covid Valentines this year and maybe you haven’t been able to be with your significant other during these super tough times but that doesn’t mean you cant whip something up for them and drop it off like you are the sexiest delivery driver out there! Nothing says “I love you” or “I miss […]
To make milk bread, you technically do not need the starter 湯種, or yudane (“you-da-ney”, Japanese) or tangzhou (“tahng-drung”, Chinese). But chances are that the most popular recipes you’ll come across will use one as a means to get a taller, fluffier and softer milk bread. So what does 湯種, yudane or tangzhong mean? Yudane […]
What is Soy Sauce? Soy Sauce is one of those ubiquitous, so common you don’t give it a second thought item, just like salt. And unfortunately, like salt, most recipes don’t specify anything when calling for soy sauce, which can make such a difference to your dish. Soy Sauce is traditionally made from the fermentation […]
Here’s our go to soy sauce marinade that we like to use for any protein. It’s savory, sweet, and garlicky – but you can change it depending on the ratios or even the type of soy sauce you use! Learn more about the soy sauce here or check out our “What the F is this?” […]
Here’s our favorite soy sauce glaze that we like to brush on anything we’ve roasted, torched or seared. It’s thick, glossy, and savory but not too salty. You can adjust it depending on the ratios or even the type of soy sauce you use! Learn more about the soy sauce here or check out our […]
Have you ever had omurice? It’s a thin yet fluffy omelet, runny on the inside topped on fried rice then drizzled with a homemade ketchup, or wait, doused with a special sauce that can range from a savory demi-glace or a velvety cream sauce. If you were to look in the dictionary under “comfort food”, […]
