jtnippon1985
44 posts
Nov 28, 2006
4:33 AM
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Hiya, been a while since I've been on here...been too busy trying out all the recipes!! :P I tried the vegan mayo recipe with the non-dairy milk (I used Silk plain) with EVOO. The taste was startling. It actually tasted like full-fat mayo!!! I did have a question though, one I probably already answered myself. The mayo seems to "slip and slide" in the glass. I know for a fact I did everything correctly...the cornstarch was almost clear and the oil was completely mixed in. And my metal knife stood up (but fell to the side..its a very very heavy knife) I went to the grocery store to look at Nayonaise and I noticed something: The regular version sort of slides around as a big gelatinous blob like mine...where as the fat free version (no oil) does not. So, I think I've concluded that the oil lubricates the entire mass and makes it do this. Am I right? Any thoughts?
Cheers,
Jon.
Last Edited on 28-Nov-2006 4:35 AM
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Bryanna
Owner/Moderator
1891 posts
Nov 28, 2006
1:03 PM
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Maybe...but it doesn't bother me. I'm glad you like it and I love the taste, so, as long as it spreads, I'm happy!
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jtnippon1985
45 posts
Nov 28, 2006
5:06 PM
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Yes it spreads..quite nicely too. Thanks for the input :)
Cheers,
Jon
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jtnippon1985
46 posts
Nov 29, 2006
2:50 PM
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Not trying to take up extra space on the main board, so I'll post these additional two questions I just had in a thread I've already started...
1. I'm making your bechamel sauce for that soy curl divan, and I noticed you mentioned using mochiko for freezeable version on the weg source board. Is this sauce ok to freeze with the tofu? I was under the impression tofu became spongy (from reading and experience with purposfully freezing blocks of it to achieve a meaty texture) when frozen. Will blending tofu negate this effect?
2. When you're making tahini, do you use the dark brown tahini, or the pale white tahini. I use dark brown because I didnt until just now know there was a difference...I'm beginning to think this may be way my cheeses never harden. LOL
Thanks
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Bryanna
Owner/Moderator
1897 posts
Nov 29, 2006
3:32 PM
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1.) Sauces with a little bit of blended silken tofu in them seem to freeze just fine.
2.) I use the pale whitish tahini, actually.
Last Edited on 29-Nov-2006 3:33 PM
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