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And you're missing the point of tofu which is that it absorbs flavours, but you must blanch it first for one minute to get the full absorption of the flavours. Besides theres more to soya than tofu lol. I love tamari soya sauce and miso and I drink soya milk.
I like mushrooms but as i said they are too expensive too eat them regularly unless you are in an area where to pick them.
I like soja sauce but that can barely be called nutritive. Soja milk is just an erzatz, it's ok from time to time but the original is tastier and has much more use in cuisine.
I'm sorry but as a meat lover, you won't make me dream with soja
And I know where to pick them!
Soy milk isn't just ersatz, though, its a traditional East Asian staple. Here in Bangkok they seem to sell more of it than cow milk.
Yes asia doesn't have a milk culture. Which is one of the reason they don't eat sweet that much. It means also no yoghurt and no cheese which is simply not possible
I have no problem making milk loaves and stollen with soy milk, and people can't tell the difference, so it has uses in baking.
Last edited by faintsmile1992; January 28, 2012 at 01:05 PM.
I don't much about soja milk but it does not seem like there is a soja butter which is limiting for patisserie
But replacing milk with soja milk in our european receipes really looks like the definition of an ersatz to me :-)
I've never made patisserie, just regular baking. And you're right, it was as a substitute lol.
Basic patisserie is easy but without butter and milk, it becomes more complicate :-)
I guess you can make the entremets and the pancakes with soja milk. But no pies or cakes without butter. There is probably something which can replace it but i don't know about it
Well I never do basic, I just go in at the deep end.
Well i find a simple pie much tastier than a lot of complicate desserts. And why bother learning how to make croissants when professionals do them much better than you.
To beat the professionals?
Well try to make a pâte feuilletée first and we'll see then. I prefer wasting my time in something more rewarding. I have no intention to enter the foodbusiness
Its just puff pastry isn't it?
Well if you are an expert in puff pastry making i wouldn't say that you never did patisserie cause it is one of the hardest pastry to do. At least to me