Is it a womb, or is it a tomb?

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Food projects

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Here’s some stuff I want to make over the next few weeks. It will make me feel all punk and DIY and that.

1. Fermented cashew cheese

Sounds vile, doesn’t it? I might not use the F word so much. I will be making some this very evening – really as a by product of the evening meal I’ll be cooking. I’ll be using cashews and sauerkraut, which I know sounds like a pretty unusual combination of ingredients, but they are going towards what sounds like amazing comfort food.

These 2 will also be blended with a little mustard and maybe vinegar, then left to ferment for a day or two – the sauerkraut acts as a starter, as it’s already fermented. It’s meant to taste great.

2. Tofu

For some reason I always thought making tofu was too much of a hassle to bother with. Turns out it’s dead easy. Well, I say that now, before giving it a go. But the actual process seems quite straightforward.  Soya beans > soak, grind, add water and heat = soya milk > add coagulant (calcium sulfate or even lemon juice), separate curds and whey, shape and press a bit > done.

3. Burmese Tofu

I’d never heard of this before, just came across while googling stuff around making ‘normal’ tofu. It’s made with chick pea flour – most often packaged as the Indian ingredient gram flour – and seems a bit like polenta in its cooled, set form.

4. Seitan

Worth making just for the name. Sadly it’s not the sweet sweet flesh of the dark lord; it’s wheat gluten. It’s much more popular in the US than here – products that would be Quorn based seemed to use seitan, as did several restaurants I visited. I’ve already made seitan a couple of times. It’s on the list as I’m going to make it the easy way this time. Previously I just started with normal flour. You add water to make a dough, then wash it and wash it and wash it to get rid of the starch. It’s this bit that is the most effort, as it does take ages. By buying gluten flour I’ll be able to skip it, going straight into simmering the gluten in a broth. You’re left with something surprisingly meaty. If flavoured properly (with the broth and/or in the recipe) it’s fantastic.


Written by singsingprisonblues

February 18, 2011 at 6:33 pm

Posted in Uncategorized

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