On 4/9/2010 6:33 AM, Dan Abel wrote:
> In >,
> Benji > wrote:
>
>> On 09/04/10 14:39, dsi1 wrote:
>
>>> Hopefully, they're kidding about the "just like grandma used to make."
>>> OTOH, the Chinese restaurant down the street makes a soy milk custard
>>> that you'd swear was made of the freshest cream - no grass taste at
>>> all. If this is possible, then one might be able to make a great
>>> biscuit without milk.
>>
>> I hope not. I'm allergic to soya>_>
>
> A few years back, I ate at the "Luck You" restaurant (you can imagine
> what I thought of, every time I saw the name, which was often, since it
> was in the same Asian shopping center where my brother's wife worked).
> At the end of the meal, we were brought a complimentary dessert. It
> appeared to be some kind of sweet custard. My brother explained that it
> was probably some kind of tofu, since many Asians are lactose
> intolerant. It didn't look too great, but it was very good.

Most of the soy milk deserts have a pale white, shiny, semi-translucent
appearance. Typically they're set with agar-agar. The stuff I've had at
this Chinese restaurant is a brilliant white with a non-shiny surface. I
can't tell what it's made of but its consistency is that of a very soft
tofu rather than any egg-set custard. I've never seen it anywhere else.

>
> I've never had soy milk, but I can't help but think that it must be
> related to tofu. I have eaten tofu many times, and although I enjoy the
> flavor, it is well known for not having much flavor of its own, and
> picking up the flavor of what is cooked with it. Is soy milk that
> different?

Tofu is made from coagulated soy milk. Soy milk tastes pretty much like
what it is - a colloid or suspension of ground up beans. I don't care
much for it. Near as I can see, it's used as a dairy substitute mainly
because it's white and a liquid. Personally, I'd rather have Tang and
call it "orange juice." :-)

>