commit: 1574093aec76964580af7ece9ba52598b00e3365
parent ae0deb742907d0d083ab5561f1174834b6566a35
Author: neauoire <aliceffekt@gmail.com>
Date: Thu, 2 Dec 2021 19:21:57 -0800
Copy edit of tofu recipe
Diffstat:
3 files changed, 5 insertions(+), 5 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -315,7 +315,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/soy_flour_tofu.jpg' width='600'/>
-<div><p>We've experimented with making tofu a lot over the years. This style of tofu is made from soaked, ground whole soy beans. It's possible to use pre-bought soy flour, but make sure it isn't de-fatted. We prefer to grind our own beans, it is easy with our grain mill.</p><p>Tofu is cheaper to make than to buy. In Canada 400 g of soy beans costs 0.35$ in bulk and makes 1x400g brick of tofu, the store bought weight equivalent brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We prefer to make tofu from flour than from soaked beans because it is less labor-intensive, and because our food processor isn't able to process soaked beans finely enough. The problem with coarse beans is that we were not able to pull out enough milk, and the tofu yield was too small. With soy flour, the yield was much better.</p><p><b>Nigari</b> is our preferred coagulant for tofu. It imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, with general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is fun. We like using the hand rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p></div><p><a href='https://grimgrains.com/site/soy_flour_tofu.html'>Continue reading</a></p>]]>
+<div><p>Over the years, we've experimented with various ways of making tofu, our favourite recipe is made from soaking, and then milling, the soy beans. We prefer making our own soy flour with a grain mill, but it's possible to buy pre-ground flour, but make sure it isn't de-fatted.</p><p>Tofu is cheap to make. In Canada, 400g of soy beans costs about 0.35$ in bulk and makes a brick of tofu, the store bought equivalent 400g brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We choose to make tofu from flour to extract as much milk as we can from the soaked beans.</p><p><b>Nigari</b> is our preferred coagulant, as it imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, and found general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is great, we use the hand-rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p></div><p><a href='https://grimgrains.com/site/soy_flour_tofu.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
diff --git a/site/soy_flour_tofu.html b/site/soy_flour_tofu.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Soy flour tofu</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Soy flour tofu</h1><h2>400 g — 60 minutes</h2><img src='../media/recipes/soy_flour_tofu.jpg'/><div class='col2'><p>We've experimented with making tofu a lot over the years. This style of tofu is made from soaked, ground whole soy beans. It's possible to use pre-bought soy flour, but make sure it isn't de-fatted. We prefer to grind our own beans, it is easy with our grain mill.</p><p>Tofu is cheaper to make than to buy. In Canada 400 g of soy beans costs 0.35$ in bulk and makes 1x400g brick of tofu, the store bought weight equivalent brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We prefer to make tofu from flour than from soaked beans because it is less labor-intensive, and because our food processor isn't able to process soaked beans finely enough. The problem with coarse beans is that we were not able to pull out enough milk, and the tofu yield was too small. With soy flour, the yield was much better.</p><p><b>Nigari</b> is our preferred coagulant for tofu. It imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, with general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is fun. We like using the hand rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p></div><dl class='ingredients'><h3>main</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a><u>whole, 400 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>2.2 liter</u></dt><dt><a href='nigari.html'><img src='../media/ingredients/nigari.png'/><b>nigari</b></a><u>7 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml</u></dt></dl><ul class='instructions'><li>Measure <i>400 g (2 cups)</i> of <a href='soy_beans.html'>whole soybeans</a>, and grind into flour. As fine as you can manage. We use our grain mill to do this. This amount of whole soy beans yields about 2 1/2 cups of flour.</li><li>Transfer flour to a bowl and mix in <i>2.2 liters (8 3/4 cups)</i> of water. Let soak for <u>30 minutes</u>.</li><li>Line a large pot with a lightweight nylon of cotton bag, and strain the liquid through the bag and into the pot. Pick up the bag and squeeze the milk out, pressing hard with your hands. Then, transfer bag with the okara (the soy flour) to the bowl used previously in the recipe, and add <i>375 ml (1 1/2 cup)</i> of water. Knead the okara in the water through the bag to extract as much of the leftover milk as possible. Then transfer the okara into another bowl and reserve (it's possible to make other recipes with it, don't toss it). Clean the nylon or cotton bag, we'll use it again later in the recipe.</li><li>Add the strained soy milk to the pot, and bring liquid to <u>medium-high heat</u>. In the meantime, prepare a solution of <i>7 g (1 1/2 tsp)</i> of <a href='nigari.html'>nigari</a> into <i>250 ml (1 cup)</i> of hot water. Reserve.</li><li>When boiling, reduce heat and swirl in half of the nigari mixture. Stir slowly to push the nigari to the bottom of the pot. Add the second half of the solution, stirring on the surface, drawing a cross. The soy milk will start to coagulate. Cover, and simmer for <u>20 minutes</u>. Turn off heat, and if tofu hasn't curdled enough, let rest for another <u>15 minutes</u>.</li><li>When all the soy milk has formed into curds and there is only clear yellow whey left the tofu is ready to be pressed. Using a slotted spoon, pick out the curds and transfer to a nylon bag, or into a tofu mold. If using a bag, twist the top of the bag to compress the tofu. We like to lay the bag over a slanted surface, like a cutting board at an angle that drains into the sink, and to place the bag there with a plate and weight overtop. The heavier the weight, and the longer you wait, the more dense the tofu. For a softer tofu, don't weight it down.</li><li>Eat as is, or cover with water and keep in a cool place.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Soy flour tofu</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Soy flour tofu</h1><h2>400 g — 60 minutes</h2><img src='../media/recipes/soy_flour_tofu.jpg'/><div class='col2'><p>Over the years, we've experimented with various ways of making tofu, our favourite recipe is made from soaking, and then milling, the soy beans. We prefer making our own soy flour with a grain mill, but it's possible to buy pre-ground flour, but make sure it isn't de-fatted.</p><p>Tofu is cheap to make. In Canada, 400g of soy beans costs about 0.35$ in bulk and makes a brick of tofu, the store bought equivalent 400g brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We choose to make tofu from flour to extract as much milk as we can from the soaked beans.</p><p><b>Nigari</b> is our preferred coagulant, as it imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, and found general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is great, we use the hand-rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p></div><dl class='ingredients'><h3>main</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a><u>whole, 400 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>2.2 liter</u></dt><dt><a href='nigari.html'><img src='../media/ingredients/nigari.png'/><b>nigari</b></a><u>7 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml</u></dt></dl><ul class='instructions'><li>Measure <i>400 g (2 cups)</i> of <a href='soy_beans.html'>whole soybeans</a>, and grind into flour. As fine as you can manage. We use our grain mill to do this. This amount of whole soy beans yields about 2 1/2 cups of flour.</li><li>Transfer flour to a bowl and mix in <i>2.2 liters (8 3/4 cups)</i> of water. Let soak for <u>30 minutes</u>.</li><li>Line a large pot with a lightweight nylon of cotton bag, and strain the liquid through the bag and into the pot. Pick up the bag and squeeze the milk out, pressing hard with your hands. Then, transfer bag with the okara (the soy flour) to the bowl used previously in the recipe, and add <i>375 ml (1 1/2 cup)</i> of water. Knead the okara in the water through the bag to extract as much of the leftover milk as possible. Then transfer the okara into another bowl and reserve (it's possible to make other recipes with it, don't toss it). Clean the nylon or cotton bag, we'll use it again later in the recipe.</li><li>Add the strained soy milk to the pot, and bring liquid to <u>medium-high heat</u>. In the meantime, prepare a solution of <i>7 g (1 1/2 tsp)</i> of <a href='nigari.html'>nigari</a> into <i>250 ml (1 cup)</i> of hot water. Reserve.</li><li>When boiling, reduce heat and swirl in half of the nigari mixture. Stir slowly to push the nigari to the bottom of the pot. Add the second half of the solution, stirring on the surface, drawing a cross. The soy milk will start to coagulate. Cover, and simmer for <u>20 minutes</u>. Turn off heat, and if tofu hasn't curdled enough, let rest for another <u>15 minutes</u>.</li><li>When all the soy milk has formed into curds and there is only clear yellow whey left the tofu is ready to be pressed. Using a slotted spoon, pick out the curds and transfer to a nylon bag, or into a tofu mold. If using a bag, twist the top of the bag to compress the tofu. We like to lay the bag over a slanted surface, like a cutting board at an angle that drains into the sink, and to place the bag there with a plate and weight overtop. The heavier the weight, and the longer you wait, the denser the tofu. For a softer tofu, don't weight it down.</li><li>Eat as is, or cover with water and keep in a cool place.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -1217,14 +1217,14 @@ add_part(&scrambled_chickpea_flour, &scrambled_chickpea_flour_scrambled_chickpea
// soy flour tofu
Recipe soy_flour_tofu = create_recipe("Soy flour tofu", basic, "400 g", 20211102, 60);
-set_description(&soy_flour_tofu, "<p>We've experimented with making tofu a lot over the years. This style of tofu is made from soaked, ground whole soy beans. It's possible to use pre-bought soy flour, but make sure it isn't de-fatted. We prefer to grind our own beans, it is easy with our grain mill.</p><p>Tofu is cheaper to make than to buy. In Canada 400 g of soy beans costs 0.35$ in bulk and makes 1x400g brick of tofu, the store bought weight equivalent brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We prefer to make tofu from flour than from soaked beans because it is less labor-intensive, and because our food processor isn't able to process soaked beans finely enough. The problem with coarse beans is that we were not able to pull out enough milk, and the tofu yield was too small. With soy flour, the yield was much better.</p><p><b>Nigari</b> is our preferred coagulant for tofu. It imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, with general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is fun. We like using the hand rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p>");
+set_description(&soy_flour_tofu, "<p>Over the years, we've experimented with various ways of making tofu, our favourite recipe is made from soaking, and then milling, the soy beans. We prefer making our own soy flour with a grain mill, but it's possible to buy pre-ground flour, but make sure it isn't de-fatted.</p><p>Tofu is cheap to make. In Canada, 400g of soy beans costs about 0.35$ in bulk and makes a brick of tofu, the store bought equivalent 400g brick is 3.65$.</p><img src='../media/recipes/soy_flour_tofu_4.jpg'/><p>We choose to make tofu from flour to extract as much milk as we can from the soaked beans.</p><p><b>Nigari</b> is our preferred coagulant, as it imparts less flavor than lemon juice, vinegar or epsom salt.</p><p>We got the idea to make this kind of tofu from <b>The Farm Vegetarian Cookbook</b> by Louise Hagler, and found general tofu-making tips from <b>Cooking With Tofu</b> by Yoshiko Takeuchi.</p><img src='../media/recipes/soy_flour_tofu_1.jpg'/><p>Making tofu on a boat is great, we use the hand-rail to suspend the nylon bag when pressing the milk out of the soy pulp.</p><img src='../media/recipes/soy_flour_tofu_2.jpg'/><p>It is always exciting to see the tofu curds separate from the whey.</p><img src='../media/recipes/soy_flour_tofu_3.jpg'/><p>Making tofu in a bag only is a no-fuss option. You don't need a mold to make tofu.</p>");
RecipePart soy_flour_tofu_main = create_part("main");
add_instruction(&soy_flour_tofu_main, "Measure <i>400 g (2 cups)</i> of <a href='soy_beans.html'>whole soybeans</a>, and grind into flour. As fine as you can manage. We use our grain mill to do this. This amount of whole soy beans yields about 2 1/2 cups of flour.");
add_instruction(&soy_flour_tofu_main, "Transfer flour to a bowl and mix in <i>2.2 liters (8 3/4 cups)</i> of water. Let soak for <u>30 minutes</u>.");
add_instruction(&soy_flour_tofu_main, "Line a large pot with a lightweight nylon of cotton bag, and strain the liquid through the bag and into the pot. Pick up the bag and squeeze the milk out, pressing hard with your hands. Then, transfer bag with the okara (the soy flour) to the bowl used previously in the recipe, and add <i>375 ml (1 1/2 cup)</i> of water. Knead the okara in the water through the bag to extract as much of the leftover milk as possible. Then transfer the okara into another bowl and reserve (it's possible to make other recipes with it, don't toss it). Clean the nylon or cotton bag, we'll use it again later in the recipe.");
add_instruction(&soy_flour_tofu_main, "Add the strained soy milk to the pot, and bring liquid to <u>medium-high heat</u>. In the meantime, prepare a solution of <i>7 g (1 1/2 tsp)</i> of <a href='nigari.html'>nigari</a> into <i>250 ml (1 cup)</i> of hot water. Reserve.");
add_instruction(&soy_flour_tofu_main, "When boiling, reduce heat and swirl in half of the nigari mixture. Stir slowly to push the nigari to the bottom of the pot. Add the second half of the solution, stirring on the surface, drawing a cross. The soy milk will start to coagulate. Cover, and simmer for <u>20 minutes</u>. Turn off heat, and if tofu hasn't curdled enough, let rest for another <u>15 minutes</u>.");
-add_instruction(&soy_flour_tofu_main, "When all the soy milk has formed into curds and there is only clear yellow whey left the tofu is ready to be pressed. Using a slotted spoon, pick out the curds and transfer to a nylon bag, or into a tofu mold. If using a bag, twist the top of the bag to compress the tofu. We like to lay the bag over a slanted surface, like a cutting board at an angle that drains into the sink, and to place the bag there with a plate and weight overtop. The heavier the weight, and the longer you wait, the more dense the tofu. For a softer tofu, don't weight it down.");
+add_instruction(&soy_flour_tofu_main, "When all the soy milk has formed into curds and there is only clear yellow whey left the tofu is ready to be pressed. Using a slotted spoon, pick out the curds and transfer to a nylon bag, or into a tofu mold. If using a bag, twist the top of the bag to compress the tofu. We like to lay the bag over a slanted surface, like a cutting board at an angle that drains into the sink, and to place the bag there with a plate and weight overtop. The heavier the weight, and the longer you wait, the denser the tofu. For a softer tofu, don't weight it down.");
add_instruction(&soy_flour_tofu_main, "Eat as is, or cover with water and keep in a cool place.");
add_serving(&soy_flour_tofu_main, &soy_beans, "whole, 400 g");
add_serving(&soy_flour_tofu_main, &water, "2.2 liter");
