LAB NOTES: NON-Soy Fava Bean Tofu
Hello All! Wayne AKA The Mad Food Scientist here. Today I’m continuing my experimental series on Non-Soy tofu.This time Fava beans are in the hot seat. When I originally started researching homemade Non-Soy tofu, I stumbled upon: Sam Lin of the Sam’s Home Kitchen YouTube channel ( LINK HERE: https://youtu.be/6N8KE4o4xMw )....
LAB NOTES: Sunday Night At The Improv… DCL Style
Hello, Wayne, the Mad Food Scientist here.Today’s post is going to be a bit different than my other posts as it is about me attempting to answer the nearly eternal question. “What’s for supper?” It was Sunday Night at the Improv… DCL Style. So I won’t have many specifics, but...
LAB NOTES: Non-Soy Tofu: Four Bean Tofu Challenge.
Last weekend I made two batches of tofu. A batch of tofu made from kidney beans, and a batch of tofu make from Great Northern Beans. I was talking with Azzie about my findings and she asked “What would happen if you mixed them? Would the tofu be firmer”...
LAB NOTES: Fried “Egg” Sandwich With Runny “Yolk” AKA Banjos
Hello, Wayne, the Mad Food Scientist here. Welcome back to the Domestic Culinary Lab.A week, or two back I was watching a video from Rose on The Chea Lazy Vegan YouTube channel about a vegan fried “egg” sandwich with runny “yolk” during that video Rose pointed out she’d gotten the...
LAB NOTES: Non-Soy Tofu: Kidney Beans
A few weeks back, I found a recipe for vegan Feta. However, I prefer not to use soy, not to mention that tofu costs a packet at the store. The silken tofu on offer costs $3.00 USD for 349g/12.3oz. When I made my first batch of lentil tofu, I used 454g...
LAB NOTES: Bolognese Sauce Made With Homemade Textured Pea Protein.
I recently made homemade textured pea protein, or as close as a home cook can come to the commercial stuff. The question arose, what to do with the stuff once I made it. Since it’s a meat replacer, I decide to try a recipe that I was originally taught...