AFFORDABLE SOY-FREE TOFU (b/c what's with grocery prices rn?!)

Рет қаралды 116,988

Күн бұрын

PART 2: • Cooking PEAFU for the ...
Hello friends! This episode of Will It Tofu uses a highly requested ingredient that's CHEAP and ACCESSIBLE. At about 2 bucks a pound and readily available at mainstream grocery stores, split yellow peas might just become your next favourite "tofu" ingredient. Look in your pantry! Could you be making Yellow Split Peafu today?
Will it tofu? The thumbnail is a bit of a spoiler. You know these peas will tofu. But...
- is it difficult or easy to make?
- what kind of texture do we get? Soft or firm? Crumbly or bouncy?
- does it taste good?
- is it WORTH trying?
I'll answer all these questions and more!
As in all the tofu-making videos in this series, our aim is to create a close alternative to the traditional soy-based tofu. It's low carb and high protein and made with the traditional tofu-making method. That is, with pressing coagulated high protein curds as opposed to the high carb, lower protein, polenta-like tofu like Burmese Tofu).
BTW, here's the written blog post with the printable recipe for anyone who wants it: www.marystestkitchen.com/yell...
Please give this video a thumbs up and subscribe if you're enjoying this series.
Thanks so much for watching!
- Mary
✨ Become a channel member for early access to new videos!✨ goo.gl/vxUTge
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-- RELATED --
COOKING PeaFu for the 1st time: • Cooking PEAFU for the ...
YELLOW SPLIT PEA TOFU printable recipe: www.marystestkitchen.com/yell...
WILL IT TOFU? Kidney Beans, Black Beans and more:
• WILL IT TOFU? Pinto Be...
HOW TO MAKE TOFU (with soymilk and lemons): • How To Make Tofu (with...
HOW TO MAKE SILKEN TOFU: • HOW TO MAKE SILKEN TOF...
HOW TO MAKE CHICKPEA TOFU (BURMESE TOFU): • How To Make Burmese To...
SOY-FREE HIGH-PROTEIN PINK TOFU: • How to Make RED LENTIL...
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Пікірлер: 350

@Cardboardruna Жыл бұрын

Safety warning: Shaking a closed container full of very hot water can cause the container to explode or the lid to fly off, resulting in severe burns. Thank you for doing all these non-soy-tofu experiments!

@BliffleSplick Жыл бұрын

And the dangerous part is actually the air gap - it expands absurdly We are all victims of physics at some point or another

@Dario1988able Жыл бұрын

Generally good advice. However in this case it was a canning jar and they are designed to withstand the higher pressures and will release pressure automatically if it gets too high, because that is how canning works. Fill it, close it, boil it so the food is sterilized and the pressure inside rises enough to force the lid open a tiny bit to let steam escape. When the jar cools down, the now negative pressure inside ensures that the jar stays sealed, and if it unseals by itself that means it has gone bad. So the chance of a canning jar exploding is ultimately minor, unless you somehow manage to singe down the lid so hard that it is a mircale that you didn't break the jar in doing so or the lid and /or jar is defective.

@BliffleSplick Жыл бұрын

@@Dario1988able Yes, assuming you leave the ring loose enough for the lid to release as needed, and the jar is upright for the air gap to vent, but if you're using it as a container to mix something, especially with something hot, you're going to secure the lid so there's no risk of painting your walls

@Dario1988able Жыл бұрын

@@BliffleSplick loose enough for a canning jar means hand tight, so it is still tight enough that it won't leak even if you shake it around. after all you're supposed to submerge canning jars when you boil them during canning and it wouldn't do if the outside water got in. However what might happen if you shake it upside down is that some of the liquid inside is going to squeeze out due to the pressure regardless of your shaking.

@TheForgewright Жыл бұрын

@@BliffleSplick Darn you, thermodynamics!

@amyalward972 Жыл бұрын

Watching the ‘aged’ tofu test test-thinking about the press process-and wondering: could tofu be inoculated with microbes and aged like a cheese? I would love to see the experiments!!!

@scottmichaelharris Жыл бұрын

You can buy fermented tofu(aka stinky tofu), and yes it is quite “cheesy”

@slunce12 Жыл бұрын

There is also a Chinese dish called hairy tofu, where tofu is inoculated with fungus, left to grow a fuzzy hair layer and then fried or braised. It seems to be comparable to blue cheese in the end. Also while watching a video about this now, it seems tempeh is fairly close to this process, just with soy beans instead of tofu.

@KJ99otis Жыл бұрын

My thoughts exactly!

@lenisemicolon Жыл бұрын

Would that be like chao cheese, which is fermented tofu 🤔

@carollen5633 Жыл бұрын

Yes indeed I'd love to see it as well.

@annahuber1059 Жыл бұрын

I don't know if I'll ever make my own tofu, but your presentation/walkthrough style is satisfying and I enjoy watching it.

@marystestkitchen Жыл бұрын

haha i am glad you enjoy watching :-)

@religionisapoison2413 11 ай бұрын

@@marystestkitchen great series idea.

@williambendsen5090 Жыл бұрын

If you want to speed up the separation of starch, you can use a centrifuge. Specifically a hand cranked milk cream separator. It's intended for milk, but the settling process is similar,

@asdfasdfasdfasdf615 2 ай бұрын

Have you tried this? I'd like to buy one but I wonder if the starch would get stuck and not flow out the way milk does. Thanks!

@caninedrill_instructor5861 Жыл бұрын

Ms. Mary, I've made tofu out of green split peas. Soaked 24 hours with a tsp of baking powder. It worked a treat. I freeze dried the tofu to make textured pea protein. That later became a Bolognese style sauce. So far, I've tofu Lentils, green split peas, pinto beans, navy beans, peanuts, pumpkin seeds, kidney beans, and great northern beans. I've never had luck separating out starch. I do love that tofu press. It's very versatile. I've used it for tofu, vegan cheese, and vegan Greek style yoghurt. I should also point out that I don't strain the milk for tofu, nor do I use a coagulant.

@carollen5633 Жыл бұрын

Ingenious! I'd like to try making the textured pea protein and adding some Gluten Flour to make burgers and franks. Have you tried it? Let us know.

@caninedrill_instructor5861 Жыл бұрын

@carollen5633 No I haven't tried it. I'll add it to my list of future Blog posts.

@tom1644x 11 ай бұрын

@@caninedrill_instructor5861 where can I find your blog?

@caninedrill_instructor5861 11 ай бұрын

@tomtalty1644 I'll comment it on your channel. BTW: Class of 1987 Dakota High School. Dakota Illinois

@karmelicanke 5 ай бұрын

That was my first thought, Why strain the protein mass?

@postpunkjustin Жыл бұрын

My recommendation for the leftover yellow split peas: Ethiopian kik alicha wot! It does require a couple of specialty spices, but otherwise it's very easy and incredibly delicious.

@fammue Жыл бұрын

Aww dear, you're awesome for taking up our request to tofu peas. Thank you so much. 😍😍😍😍 Seriously, you're the TOFU QUEEN!!! 👸

@marystestkitchen Жыл бұрын

My pleasure 😊

@coldwin3849 Жыл бұрын

Question: Have you ever tried fermenting anything before making it into tofu? Like a 2% salt brine lacto-ferment? The lactobacillus and other bacteria would ferment a lot of the starches and some of the fiber. It would be interesting to see how that changes the process.

@ladeebug4650 Жыл бұрын

I am so glad you showed /played....the clicking sound on that tofu press. I bought the same one and when it made that sound I thought for sure it broke. BTW....you are so patient.

@lateformyownbirth Жыл бұрын

Make Pease pudding. You can make it as a paste or as a solid. It's pretty fun. I mean, like, you having left that peafu in the fridge for a week is very in line with how Pease pudding is treated. 'Pease pudding hot, Pease pudding cold, Pease pudding in the pot, nine days old.' You're already getting into the swing of things.

@I_Am_SciCurious Жыл бұрын

So grateful for your videos! Your pumpkin seed tofu is amazing. It’s embarrassing but I managed to eat the whole first block raw with salt in one sitting. I just couldn’t stop eating it. I bought two additional presses so I can make one block for snacking and two for recipes. 😅

@samanthathompson9812 11 ай бұрын

Aren't pumpkin seeds $$$$?

@I_Am_SciCurious 11 ай бұрын

@@samanthathompson9812 Yes, although if you shop around you can pay a lot less

@shalanathomas7751 7 ай бұрын

Lol! You’ve got it bad

@Mary-eo9pd Жыл бұрын

I love this series so much because I think moving to a country where tofu and vegan foods aren't super accessible, and if I can make tofu with these? I know I'd be totally fine

@marystestkitchen Жыл бұрын

Yes!! Don't let lack of tofu hold you back! :-)

@msjkramey Жыл бұрын

What country is that? I know here in the states, it varies a lot, but it also has gotten a lot better

@222Deima Жыл бұрын

Yeah, which country it is? Because most countries even less friendly to veganism should have it. Unless maybe African countries are less common?

@chassidieellis994 11 ай бұрын

@@222Deima africa has loads of delicious and interesting vegetable / traditional vegan recipes. Africans have been eating a primarily plant based diet for a long time however when it comes to tofu... good luck. lol

@photovincent Жыл бұрын

love the ‘you’re watching this video so I’m still alive’ attitude to cooking and food preparation! 😅

@spoonikle Жыл бұрын

Apparently the only good way to get more starch out is more cold water (less concentrated solution) which makes it easier for the starch to settle out due to gravity. The starch is relatively insoluble in water but can be suspended by the other lighter particles in the water like the proteins. This is not worth it, as you would need to evaporate and concentrate the solution before coagulation and spend even more time and effort just to settle out a few more grams of starch. the other option is a centrifuge. So you can be confident that a few hours in the fridge is as good as any of the milks will get.

@luke_fabis Жыл бұрын

Have you considered traditional pease pudding? It's not going to be low-carb like a pea tofu, but it's easier to make and just as versatile. You soak yellow split peas until fully soaked, and then either cook the peas in a pan until it's pasty and almost crumbly, or put them in a pudding bag to boil for a few hours. The end result is pretty similar to Burmese tofu, panelle, or lentil flatbread.

@Zavendea Жыл бұрын

I think Mary is keto (for medical reasons?) so that probably wouldn’t work for her, but it sounds like a good idea!

@The9291992 Жыл бұрын

❤❤❤

@CricketsBay Жыл бұрын

Townsends did that. It was fascinating.

@luke_fabis Жыл бұрын

@@CricketsBay You'll find a lot of British cooking channels that have recipes for it too. Especially ones from Northern England that focus on traditional British cookery. The basic method is pretty consistent across recipes.

@DitloNio Жыл бұрын

ALL HAIL THE TOFU QUEEN! ALL HAIL THE TOFU QUEEN! ALL HAIL THE TOFU QUEEN! **Bows down!**

@davidhg117 11 ай бұрын

Yes! Your majesty!

@snesguy9176 Жыл бұрын

Ayy its the tofu girl. Ive never eaten tofu in my life but find these videos strangely satisfying

@marystestkitchen Жыл бұрын

haha i am very glad you are enjoying them

@toyotadriver8101 10 ай бұрын

The whey like liquid left over from the curds, behaves like aquafaba, it will form soft peaks when whipped with mixer/immersion blender. If you have simmer the whey liquid to thicken it a bit more it will form more solid peaks which you can incorporate into your vegan dessert like Meringues etc.

@KJ99otis Жыл бұрын

Thank you for this series, Mary! I appreciate using less costly ingredients.

@blackrosenuk Жыл бұрын

Such amazing work! You are so thoughtful and thorough. I just love this series (and everything you create)!!

@marianocolsin8968 Жыл бұрын

i love this series so much, even tough i will never make any of these tofus because y don't have the patience to do so. (Maybe the pumpkin seed one if it wasn't so darn expensive)

@marystestkitchen Жыл бұрын

haha maybe someone will come along and make a business out of these. Then we can skip the work and buy them at the grocery store. Wouldn't that be neat :-)

@mikorisheridan6769 18 күн бұрын

Imagine growing pumpkins so you have a bunch of seeds so it's basically free to make dishes like that :0

@Beee3077 Жыл бұрын

I can't wait for part 2. I'm currently pressing my red lentil tofu. This is an amazing channel, I'm addicted.

@eudoraevans3340 Жыл бұрын

I LOVE your longer tofu videos! The longer the better!

@nicoswanmakes Жыл бұрын

I'm so excited about this! Thank you!! I use split peas for garden burgers and making crackers.

@dibamoca9885 Жыл бұрын

Mary is out here doing the most - and I am here for it😉

@nicoswanmakes Жыл бұрын

Baby steps 😊 my tofu press and cloth's arrived today! Thank you again for this wonderful series and all the little tips. My press didn't come with a cloth and I'm so glad I ordered the heavy cheese cloth just in case.

@RyllenKriel Жыл бұрын

Very cool, you have inspired me to try some homemade tofu! Thanks for linking the tofu press.

@ughaghost 11 ай бұрын

that cutting board edit was so smooth i had to go back and look at it again.

@alr391 Жыл бұрын

That cutting board transition 👌👌👌👌👌👌👌👌

@ChocolateRose5 Жыл бұрын

Fascinating! I never thought it was possible to make these other kinds of tofu, like yellow split peas.

@BeaudeMello Жыл бұрын

I absolutely love the style of your videos. They are so cute but still informative and entertaining. 😊

@prisicologa 4 ай бұрын

you have so much knowledge about it! thanks for sharing ❤ cheers from brasil

@merrymintmartian8596 Жыл бұрын

i initially started watching your Will It Tofu series out of curiosity (popped up in my recommended), and i’ve wanted to go, if not fully vegan, at least vegetarian, for a while but have been intimidated (and worried, since i am already a picky eater, that it would limit my options even more). your channel has inspired me a bit? shows that there’s a wide variety of foods i can still eat, and i’ve been moving towards going vegetarian now.

@mungbean345 11 ай бұрын

Always a joy to watch and learn, Mary! You rock!

@neonice 11 ай бұрын

You're such a joy to listen to! 😄 And inspiring as well, this video is so interesting it makes me want to try making tofu and cook a bunch of new recipes.

@E1sun Жыл бұрын

Stumbled onto your channel . Really pleasant voice to listen to. your content was easy and enjoyable to watch . Keep up the great work

@I_Am_SciCurious Жыл бұрын

Your recipes are so great and helpful. I only eat plants and I’m planning on trying van life for a year or two. Tofu likely won’t be available in the areas where I camp and I can’t stuff a tiny refrigerator with enough tofu for a few weeks. Fresh tofu will be a true game changer. 😊

@nopijustnopi8446 Жыл бұрын

Loving the chaotic energy

@sparker98 Жыл бұрын

Hi Mary, I'm new to the tofu world. Your tofu series is wonderful and inspiring. Enjoying it very much. I have made the pumfu several times. I love it. Also purchased the tofu press based on your recommendation and love it too and no I didn't receive a cloth either. Mary, please do an experiment making a soy-free SILKEN tofu. Any bean or nut will do but I'm really curious if pumpkin seeds (pepitas) could be made into a silken tofu. Thank you. 😊❤

@mariel.8809 Жыл бұрын

Mary has a video where she uses pumpkin seeds to make delicious looking tofu. Can't wait to try it.

@sparker98 Жыл бұрын

@@mariel.8809 Thank you. Yes, I have made it several times. It's really good. The pumpkin seed tofu is called Pumfu. The pumpkin seed tofu is very firm. I wanted to know if Mary could create a pumpkin seed 'Silk' tofu or it could be any nut, seed, or bean as long as it's soy-free.😊

@mikurinrinn Жыл бұрын

love this series

@marystestkitchen Жыл бұрын

and i love making it :-)

@HGGdragon 10 ай бұрын

I really enjoy this series. It's so interesting:) Question: Will you do a résumé at some point of all the "tofus" you've done so far? Would be quite interesting to see what sticked in your cooking routine and what fell flat :)

@trish3580 Жыл бұрын

Hi Mary You've done it again! And...I'm sold on the tofu maker. However I' have one question about the maker- can you wash it by hand without being too difficult? or is it really fiddly requiring special brushing or digging out the tofu from corners or anything like that? I don't have a dishwasher so wanted to ask as I'm sure you've tried it. Once I hear back I'll move forward on purchasing it...with the other items too :). Thanks so much for including the direct links. PS been making tofu on and off for years balancing weights and other craziness...this maker seems too easy ...and thanks for the mention re the popping as I'd be worried I broke it..

@katiechamberlin4194 Жыл бұрын

love your editing style, thanks for the video :)

@marystestkitchen Жыл бұрын

Thanks so much! 😊

@leaf2576 Жыл бұрын

For the second half of that bag of yellow split peas, I've seen some recipes use them to create a homemade version of Just Egg!

@MassiveReactive Жыл бұрын

Oh heck, a fellow Calgarian! HEYOOO and thanks for the always informative tofu vids!

@tktyga77 Жыл бұрын

Nice to see use of the other legume kinds. Have you ever made tempeh kinds out of your video tofu experiments and/or paired them with any of the variety of ways to use lentils found in Indian cooking?

@jennigthatonecrazydoglady8100 Жыл бұрын

Bless you for muting the slurps!! So considerate!

@eliskarezlerova7424 Жыл бұрын

I have no idea why the KZfaq winds driven me here... But oh my - I loved the video. I will never try anything like this myself - but it was lovely to see :)

@msjkramey Жыл бұрын

You should make some type of soup or savory porridge out of the rest of the peas. Split pea soup is one of my favorites

@feedmysoulfood1588 Жыл бұрын

Amazing videos I love this series! Is there a sesame seed tofu yet? I feel you can do a lot of variety, black sesame white sesame raw, toasted.

@irinasouvandjiev Жыл бұрын

As a misophonia sufferer: thank you sooo much for muting the slurping sounds! I've never liked soy-based tofu, but I'm definitely going to try some of your recipes to make my own. Thanks for taking the time to try and share all of these processes. New subscriber!

@RedSaint83 8 ай бұрын

5:00 I didn't really notice it the first time, but there was the starch scraping scene which got the hairs on my back to really stand up.

@NoremacEcallaw Жыл бұрын

traditional use for them in british food is pease pudding (when slow cooking a joint of meat such as gammon in a pot with water also include peas to soak up the flavours and then when it is all cooked you have the meat and and the pease pudding as an accompaniment or for something else. Its real tasty, but my vegan friends cannot enjoy it as made with meat. What veggie alternative would cook well in this way with the peas without just becoming soup and while imparting good flavour to the peas

@ossirioth Жыл бұрын

If you want fine pulp, liquidising with as little water needed to make it possible to blend it is the way. You can always add the rest of the water needed for later stages after you've blitzed it. The more water you add, the easier it is for the chunks of unblitzed food to flow around the blades

@carollen5633 Жыл бұрын

Can hardly wait for part II of this video, can it pan fry and be delicious? Yellow peas are very healthy and used in making the beyond burger brand of vegan ground meat. Thanks for sharing and see you soon. ♥ ♥ from Vancouver BC.

@Didi-zc6qh 11 ай бұрын

That starch can be used in another way, too! If you clean it, it can be put into a spray bottle with water and used to stiffen clothes while ironing! I like to use starch on tailored garments, alongside collars and cuffs on flowier pieces. Sincerely, A weird seamstress

@marystestkitchen 11 ай бұрын

Great idea!!

@johnsheppard4428 Жыл бұрын

Love it. I moved somewhere with very little in the way of Asian food ingredients. This is very helpful. Can you try Scarlet runner beans? A very common garden bean grown for flowers but has huge beans that are edible.

@kennethmaese4622 Жыл бұрын

Mary, my friend, you are hilarious and your recipes are 🔥

@kennethmaese4622 Жыл бұрын

Sigh.

@mndlessdrwer Жыл бұрын

The whey from this one looks like it'd be a great starting liquid for making vegetable demiglace. Take some veggie scraps, particularly mushroom stems, tomato skins, etc. and broil them until they begin to blacken slightly, then you can scrape them into a large pot with your whey and simmer it with some kombu before you remove the kombu and continue to simmer it for another hour or so. Add in some wine or brandy if you like for a more authentic flavor. You'll need to thicken it with some pectin or starch if you want it to actually behave like demiglace.

@Eco_Hiko Жыл бұрын

I wonder if it smokes well. I use split peas or red lentils in a potato cake mix. They make great protein bites for lunch boxes

@stegoface 2 ай бұрын

AND MISOPHONIA FRIENDLY?! love her.

@headspacedeficit Жыл бұрын

Oh cool, I've been wondering if this was possible. My goal is usually the starch; I make cold jelly/noodles with it. I use the byproduct as soup broth but pea-fu seems like a fun project

@nopijustnopi8446 Жыл бұрын

One of my fave recipes is spit pea and red lentil soup

@its-beady-eyes5120 Жыл бұрын

Best way to use the extra yellow peas is to make some curry pea soup. It tastes good and is the color of sunshine.

@ara3508 11 ай бұрын

I love this series, thanks for your experiments! I've been wanting to make tofu out of green split peas and now I'm sure it's possible! By the way, have you ever thought of making tofu out of sesame seeds? (As far as I know green split peas have a high content of protein, they have almost all of the essential amino acid but methionin, and sesame seeds have a high content of this methionin, so I think a mixture of green split peas and sesame seed tofu should be a great source of high-quality vegetable protein). 🐱

@kaakrepwhatever Жыл бұрын

Fascinating. Looks very useful. I bet making it with green split peas would be very attractive, which is the kind I have always bought, because the yellow ones seem to be a specialty item here. Reduced starch and fiber would be a bonus for my household. I wonder what you can do with pea starch? I think they make glass noodles from it.

@marystestkitchen Жыл бұрын

I wonder! I just used the pea starch for thickening sauces and soups for my partner. I didn't even think of trying to make noodles. What a great suggestion for next time. Maybe when I try with green peas!

@kaakrepwhatever Жыл бұрын

@@marystestkitchen There are some Asian noodles that are made by cooking starch into a thick paste, then cutting them into noodles after the starch thickens into a block or sheet. I buy dry mung bean noodles, which are clear when dried and remain clear when cooked.

@hollywebster6844 Жыл бұрын

Oo! Can't wait for part 2!! Pet Riley & Chester from me 😽

@marystestkitchen Жыл бұрын

petting has been distributed ;-)

@jamielynnlano Жыл бұрын

I did this but as Burmese-style tofu, and it was basically hands-off and quick. So much more worth the time investment. 😊

@marystestkitchen Жыл бұрын

happy for you! Sadly, I can't have it that way anymore.

@lilac.1008 Жыл бұрын

Mary, I've never made tofu but your series are making me so mesmerizing that I might give it a try. Since I know jack about it I I gotta ask: what about fermenting the beans first (or the milk later)? Do you think it would work? Would probably improve the taste.

@CricketsBay Жыл бұрын

You can. They do in Japan and China.

@itsbipbip3355 Жыл бұрын

If you tried Blue Corn or any Dent corn that would be super interesting!!! Blue corn has more protein than other corns generally

@lotaoto Жыл бұрын

Mary! I love your experiments. Have you tried storying the tofu in larger periods of time (weeks/months)? For example with oil and a water bath?

@carolinekaufman2210 Жыл бұрын

Can you try corn or a corn bean blend? It could be really tasty!

@shannonohara2919 Жыл бұрын

Hi! So excited to try this.. I wanted to know who makes your air fryer? I love that it’s glass!

@marystestkitchen Жыл бұрын

This is the US version: amzn.to/3XfkYNz But in Canada, the brand is Salton (amzn.to/3NKK7gd). **note this is NOT an endorsement**review coming...soonish**

@brothyr Жыл бұрын

I like this idea. I would like to know what a food lab would say about the nutritional content of the aged and fresh versions.

@LouH1997 Жыл бұрын

Would you consider trying to add amylase to enzymatically break down the starches instead? I know that it might make the recipe less accessible but it would be interesting to see if it could improve some of the tofus where decantation was unsuccessful. Thank you for making these incredible videos!

@RedSaint83 8 ай бұрын

Just spit in it. A lot lol. Nah, would probably take forever, can't be that much amylase in spit.

@yellow_gladiolus 11 ай бұрын

Это гениально Обожаю такие пищевые эксперименты

@user-uh8ct3ys8l 7 ай бұрын

I’m definitely going to make tofu

@kristyquill4021 11 ай бұрын

Yellow peas make a lovely milk. Add some hemp seeds and macadamias to the mix and you have amazing milk.

@marystestkitchen 11 ай бұрын

Sounds delicious!

@rickybryan1759 Жыл бұрын

Yellow split peas left overs could be a good time to do a dhaal such a cheap, easy nutritious meal for these times

@djgiermann8826 Жыл бұрын

What would you do with the leftover starch? And would a centrifuge help with the starch settling if you had one?

@jalifritz8033 Жыл бұрын

Split pea soup. Best soup ever.

@RedSaint83 8 ай бұрын

If you wanted to be fancy, you could try using a racking cane to make the process of avoiding disturbing the starch layer when transferring between vessels. Even fancier would be a auto siphon racking cane. A basic siphoning kit is around $14 in canadian loonies.

@oregonsenior4204 Жыл бұрын

The rest of the dry peas: make a curry. Or: I found a recipe for a split pea halwa (fudge, sort of) but have not tried it. Maybe you can!

@Atheria444 Жыл бұрын

I'm glad I found your channel. I'm a LONG term vegan (many years gluten free too due to bad genetics...sigh) who is struggling to get my darn blood sugar down. When I saw my blood sugar 2 hours post a very high carb/no fat lunch today at 279, I freaked out. I've GOT to cut carbs. HCLF just doesn't work for me (bad genetics again). I know many of your recipes are not Celiac friendly, but your channel looks great.

@kathyjohnson2043 Жыл бұрын

I have to go very low fat because of a serious health condition and everything right now is low carb, higher fat. And then I still have to cope with blood sugar since (for the same stupid reason) I will have to go straight to insulin rather than use any of the old or new drugs for diabetes. Best of luck getting the right ratio of food vs life.

@Atheria444 Жыл бұрын

@@kathyjohnson2043 Honestly, I'm close to just not eating anymore. I already started to feel weak and tired by cutting carbs for 3 meals...and ended up eating more carbs at dinner last night and felt better. I watched an interesting interview with Dr. Mercola and Giorgi Dinkov yesterday, and it's sounding like The Zone (circa late 1990s) is the best option. Now, in the great chat, Dinkov suggested 1/3 carbs/protein/fat where The Zone is 30% protein/30% fat/40% carbs...but that's close. :-) They are both VERY anti PUFAs and I learned stuff about supplements I didn't know.

@kathyjohnson2043 Жыл бұрын

@@Atheria444if eating "right" makes you feel better, than it isn't right not eating should not be the answer. good luck.

@Atheria444 Жыл бұрын

@@kathyjohnson2043 It's indeed frustrating when you are dealing with competing issues. I have a few chronic ones (one since birth), and what helps one often irritates another. 😕

@froggybangbang Жыл бұрын

I've seen your playlist about ideas for the protein left over (thinking of doing pizza-ish "dough" maybe) but anything we can do with the whey and the starch? I'm clueless in the kitchen, but I also want to try and use everything to make it myself, just to see if i can manage it

@michelebartholome7798 Жыл бұрын

many sewing shops sell cotton muslin that i use for cheese cloth

@krobbins8395 Жыл бұрын

Thanks, I just got my press and am interested in green and black eyed peas. Perhaps if you let it sit longer with out putting in the fridge it would of released more starch? I've had a wild idea of mixing some kefir water into the milk to try to see if it would ferment in the press? Perhaps the press might at least make a nice kefir cheese either vegan or with cows milk.

@nineten-eu4ig 11 ай бұрын

Hi I have a recipie for using the bean curds (fiber) left from making tofu in korea we put the bean curd in kimchi soup!

@franklittle 11 ай бұрын

Pease pudding would be a great use of the rest of the peas 🙂

@PQ10100 Жыл бұрын

Hello, I love your videos, your channel is so original I speak Spanish and I do not understand much English so I have to be reading the subtitles and I miss a lot of the images or vice versa, I saw a video that you had on a robot that spoke in Spanish, and it was great to be able to watch the video quietly without reading at full speed, so if you could upload some video more so, I would be very grateful, thank you very much

@melodioushaste Жыл бұрын

You are such a trooper.. doing all of this so we don't have to. I'm fascinated by the overnight starch experiment, because knowing my personality, I would be the "longer is better" type.

@cherrycordiaI Жыл бұрын

Since it's summer, you should make a salad out of the rest of the split peas. Something refreshing. By the way, can you use the pulp in desserts like brownies? I like using beans and sweet potatoes as milk/oil substitutes in baked goods. I wonder if the pea bulk would make a good add-in for extra fiber. I wonder if you could toast it, grind it and use it as a fiber supplement in smoothies as well...

@marystestkitchen Жыл бұрын

Ya! The pulp can totally be used in place of flour. I might start with replacing 25% of the flour for something like brownies.

@jeffengel2607 Жыл бұрын

There are some other videos here for uses of okara / soy pulp, but the rest of the internet has plenty too. Where you can use soy pulp you can pretty well use other bean pulps. Brownies specifically are among the popular uses; smoothies do come up as well; and as a major part of burger patties is another biggie.

@jeffengel2607 Жыл бұрын

And oh yeah - if you did go for a salad, you may be able to use the whey for a dressing basis too.

@KathyXie 11 ай бұрын

There is a Chinese dessert called yellow pea cake that is made from that

@tricky2917 Жыл бұрын

Is the result different (from any bean) if you use fresh, undried ingredients?

@ArtisticInspirations. Жыл бұрын

Didnt realize you were in Calgary I live in Alberta too!!

@1996sion Жыл бұрын

I would like to see a chickpea tofu recipe, from what I have seen on the internet everyone is leaving the starch in there, and is different than what you usually make on your channel, for an exotic idea you can use sorghum seeds to see if it will tofu, thank you for your videos!

@jbal6097 11 ай бұрын

So, is that starch usable? I always throw a little cornstarch on my tofu when I fry it, for crispiness. Wonder if I could just use the leftover starch instead. I love all your experimentation! Keep up the good work :)

@marystestkitchen 11 ай бұрын

Yeah I'm sure that will work. I just use it to thicken soups and sauces when I'm cooking for others.