June 5th, 2008

lauren, steaks

"extra soft" Hometown brand tofu

has anyone used this before? I found this tofu at the store yesterday. It says it's extra soft, and comes in a tube that looks like a frosting bag. it even has a nozzley end, as if you are supposed to squeeze the tofu out like that. I googled it, but came up with nothing at all.

What can this be used for? Does anyone have a clue? Why the nozzle spout?

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Espresso Double Chocolate Chip Cookies

Oh how happy I am with these cookies! They are everything I could want. Complex, quality, robust, yet tender and well rounded. Oh, did I mention they are also quite rich?

So here is the recipe below. It includes cold pressed coffee, you could use regular espresso or instant coffee instead. I am just putting down what I used.

1 c 365 organic all purpose baking flour
3/4 c cocoa powder (I used part Hershey's, part Valrhona I think)
1/2 t baking soda
1/2 baking powder
1 T Bob's Red Mill egg replacer
1 T espresso beans, finely ground
8 oz by weight butter substitute (about 1 cup, I really need to keep to volume measurements).
3/4 c dark brown sugar (I used muscadova)
2 T light brown sugar (again muscadova)
1/2 c + 1 T granulated sugar
1 t vanilla extract
1/2 t kosher salt
2 T cold press coffee
2 T water
1 1/3 c (vegan) chocolate chips of choice

Sift together flour, cocoa powder, baking soda, baking powder, ground espresso, and egg replacer.  In the mixer bowl (or large bowl if doing this by hand) cream together butter replacement and sugars.  Don't over-mix. Just get consistent.  Make sure to scrape down sides if not hand mixing.  The mix should still be cool.

Add the liquid ingredients and salt, stirring until just combined.  Add the sifted ingredients in two  parts, stirring gently until just combined.  Add the chocolate chips and mix just enough to distribute.  Cover and refrigerate for at least 30 minutes to overnight.

When the dough has chilled, position racks in the middle of the oven and preheat to  350. Line sheets with parchment paper or use silpats.  Get dough from fridge, and scoop up 1 inch balls (or whatever size you like, really).  Set about 2 inches apart (or more for larger cookies).  Bake for about 10 minutes, a little longer if you want them crisper.  I baked them so they still looked a little 'raw' in the middle.  When done, take out of oven, and transfer to a rack to cool off.

I liked these best still warm, but they keep pretty well for a couple of days after, in an air tight container.

There is a little more info about my trial and error with the recipe on my blog.

If anyone else makes these, tell me how they turn out! I would love to get my recipes to be consistent batch to batch.

The flavor of seitan

Is seitan supposed to be cooked with seasonings and such, as opposed to simply frying in oil, in order to taste good? I made it from scratch for the first time, and I'm hesitant to add it to a sauce I made because it tastes like a combination of flour, flavorless chicken, and watery soy sauce, and nothing like the mock duck I've had before.

Edit: After reading this over I realized what a noob question this is. I thought maybe it would be okay plain since it was simmered in broth before frying, but the broth was mostly water. Thanks! :)