This seems like a dumb question but...does firm silken tofu have
firmer texture than soft silken tofu when whipped? We had bought a
bottle of key lime juice intending to make a pie with tofu instead of
whipped cream. We used soft tofu but its texture was too soft even
after cooling in the fridge. We want to try it again using firm tofu
hoping that it will be firmer. Do you think that using firm tofu will
improve the texture?

"C. James Strutz" > wrote in message
...
> This seems like a dumb question but...does firm silken tofu have
> firmer texture than soft silken tofu when whipped? We had bought a
> bottle of key lime juice intending to make a pie with tofu instead of
> whipped cream. We used soft tofu but its texture was too soft even
> after cooling in the fridge. We want to try it again using firm tofu
> hoping that it will be firmer. Do you think that using firm tofu will
> improve the texture?

Hopefully you'll get a more helpful reply but my advice is just to try it.


-Rubystars

"C. James Strutz" > wrote in message
...
> This seems like a dumb question but...does firm silken tofu have
> firmer texture than soft silken tofu when whipped? We had bought a
> bottle of key lime juice intending to make a pie with tofu instead of
> whipped cream. We used soft tofu but its texture was too soft even
> after cooling in the fridge. We want to try it again using firm tofu
> hoping that it will be firmer. Do you think that using firm tofu will
> improve the texture?

try medium.-that is what they suggest using in our Tofu cookbook in making
pies
Michael
...
>
>

in article , Michael Balarama at
wrote on 09/16/04 4:56 PM:

>
> "C. James Strutz" > wrote in message
> ...
>> This seems like a dumb question but...does firm silken tofu have
>> firmer texture than soft silken tofu when whipped? We had bought a
>> bottle of key lime juice intending to make a pie with tofu instead of
>> whipped cream. We used soft tofu but its texture was too soft even
>> after cooling in the fridge. We want to try it again using firm tofu
>> hoping that it will be firmer. Do you think that using firm tofu will
>> improve the texture?
>
> try medium.-that is what they suggest using in our Tofu cookbook in making
> pies
> Michael
> ..
>>
>>
>
>
In her post, alternative for eggs, Megan Milligan said:

"...soak flax seeds in water for several hours until a gooey "gel" forms
that's the consistency of egg whites. This gel is often used as a egg
binder substitute in dishes."

I wonder if this would help firm up your tofu in the fridge? Maybe Lecithin
would work as well.

Randy

??? how did this post wind up in this thread? i was posting to a Q. on
binders for veggie burgers.

*scratches head*

--
Megan Milligan
Desert Rose Musings (www.desertrosemusings.com) (parts still under
construction)
Cal-Neva Animal Rescue (http://www.desertrosemusings.com/cal...scue/index.htm)

"Randell Tarin" > wrote in message
...
> in article , Michael Balarama at
> wrote on 09/16/04 4:56 PM:
>
> >
> > "C. James Strutz" > wrote in message
> > ...
> >> This seems like a dumb question but...does firm silken tofu have
> >> firmer texture than soft silken tofu when whipped? We had bought a
> >> bottle of key lime juice intending to make a pie with tofu instead of
> >> whipped cream. We used soft tofu but its texture was too soft even
> >> after cooling in the fridge. We want to try it again using firm tofu
> >> hoping that it will be firmer. Do you think that using firm tofu will
> >> improve the texture?
> >
> > try medium.-that is what they suggest using in our Tofu cookbook in
making
> > pies
> > Michael
> > ..
> >>
> >>
> >
> >
> In her post, alternative for eggs, Megan Milligan said:
>
> "...soak flax seeds in water for several hours until a gooey "gel" forms
> that's the consistency of egg whites. This gel is often used as a egg
> binder substitute in dishes."
>
> I wonder if this would help firm up your tofu in the fridge? Maybe
Lecithin
> would work as well.
>
> Randy
>


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.760 / Virus Database: 509 - Release Date: 9/10/2004

??? how did this post wind up in this thread? i was posting to a Q. on
binders for veggie burgers.

*scratches head*

--
Megan Milligan
Desert Rose Musings (www.desertrosemusings.com) (parts still under
construction)
Cal-Neva Animal Rescue (http://www.desertrosemusings.com/cal...scue/index.htm)

"Randell Tarin" > wrote in message
...
> in article , Michael Balarama at
> wrote on 09/16/04 4:56 PM:
>
> >
> > "C. James Strutz" > wrote in message
> > ...
> >> This seems like a dumb question but...does firm silken tofu have
> >> firmer texture than soft silken tofu when whipped? We had bought a
> >> bottle of key lime juice intending to make a pie with tofu instead of
> >> whipped cream. We used soft tofu but its texture was too soft even
> >> after cooling in the fridge. We want to try it again using firm tofu
> >> hoping that it will be firmer. Do you think that using firm tofu will
> >> improve the texture?
> >
> > try medium.-that is what they suggest using in our Tofu cookbook in
making
> > pies
> > Michael
> > ..
> >>
> >>
> >
> >
> In her post, alternative for eggs, Megan Milligan said:
>
> "...soak flax seeds in water for several hours until a gooey "gel" forms
> that's the consistency of egg whites. This gel is often used as a egg
> binder substitute in dishes."
>
> I wonder if this would help firm up your tofu in the fridge? Maybe
Lecithin
> would work as well.
>
> Randy
>


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.760 / Virus Database: 509 - Release Date: 9/10/2004