October 19th, 2007

Thai hot and sour soup, woks and tofu

I have a wok that needs seasoning. I looked up how to do that and i either have to do it in the oven or the stove. I cant do it in the oven because it has wooden handles. So i read how to do it on the stove and i need lard or a low poly. fat vegetable oil. Im obviously using the oil but what kind should i use? I tried using soybean oil but it left a skanky gunk all over it.

Tofu. I bought tofu many months ago and froze it about 1 week after i purchased it. It was never opened. Now its a month expired (sept. 30, 07). Since it was frozen would it still be good? Im thinking no, but still...
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what becomes a legend most?

assistance needed in veganizing a recipe

I know it works with soy in place of the milk, and EB in place of the butter, but it's the eggs that are throwing me. This is almost a yorkshire pudding type batter, rich and custardy. Any help is appreciated.

Dutch Baby with Apples
4 Apples - peeled, cored and sliced
4 Tablespoons butter
1/2 Cup + 2 Tablespoons sugar
1 Cup flour
1 Cup Milk
4 Large Eggs
1/4 teaspoon salt
1 teaspoon vanilla

This is for 10 inch skillet - cut in 1/2 for 7 inch skillet

Heat ovenproof (cast iron works best) skillet over medium heat, melt butter, add apples and 1/2 cup sugar. Cook stirring often until most of the liquid is evaporated and apples/sugar begin to caramelize - about 20 minutes.
Heat oven to 425F

While apples are browning, Mix other ingredients (2 T sugar, flour, milk, eggs, salt). Mix until smooth. It should be thin.

Add vanilla to apples, pour batter over apples.

Bake for 20 minutes. It should be puffy. If still liquidy, lower oven to 350 F and bake about 10 minutes longer.

Place plate upside down over skillet and invert to serve.