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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Edamme & regular soy beans
Hi;
I had edamme for the first time several weeks ago. It was green, shaped like and tasted like fresh baby lima beans. I found this to be interesting as all of the dried soybeans I have seen are small, beige pellets. Once soaked they remain beige( I've had black ones from a can )and are not similar to edamme. Is edamme a differnt variety of soy bean then what is sold dried? Steve Be A Healthy Vegan Or Vegetarian http://www.geocities.com/beforewisdo...ealthyVeg.html "The great American thought trap: It is not real unless it can be seen on television or bought in a shopping mall" |
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Edamme & regular soy beans
Steve wrote:
> > Is edamme a differnt variety of soy bean then what is sold dried? I believe they are the immature form, just like green beans are an immature bean, and the beige-colored ones you see are the mature bean, like you would buy kidney beans, garbanzo beans, or whatever. |
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Edamme & regular soy beans
Steve wrote:
> Hi; > > I had edamme for the first time several weeks ago. > > It was green, shaped like and tasted like fresh baby lima beans. > > I found this to be interesting as all of the dried soybeans I have seen > are small, beige pellets. Once soaked they remain beige( I've had black > ones from a can )and are not similar to edamme. > > Is edamme a differnt variety of soy bean then what is sold dried? > > Steve Hi, It's actually called "edamame". A Google search will give you almost 600 000 hits! Viviane |
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Edamme & regular soy beans
According to >:
>I found this to be interesting as all of the dried soybeans I have seen >are small, beige pellets. Once soaked they remain beige( I've had black >ones from a can )and are not similar to edamme. > >Is edamme a differnt variety of soy bean then what is sold dried? I was at the veggie show thing at Wembley this weekend (which, incidentally, was awful - too many people, too many queues! There looked like there were some good samples on offer, but you couldn't get near them without waiting for half an hour) and someone had an edamame stall, and from the blurb on and around it, they seem to be the less developed bean than what you are probably used to. In fact, from edamame.com: what's edamame? Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. -- Caption Competition: http://sig.comps.org/caption/ |
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Edamme & regular soy beans
Vicky Conlan wrote:
> .....Edamame is consumed as a snack, a vegetable dish, used in > soups or processed into sweets. As a snack, the pods are lightly > boiled in salted water, and then the seeds are squeezed directly from > the pods into the mouth with the fingers. They are delicious. They don't seem to have caught on over here yet, but I had them 4 years ago as a starter in a Japanese restaurant in New Orleans. I recently saw some frozen ones for sale in my local Chinese supermarket and I am sorely tempted to try them! Sue Portsmouth, UK -- pen-drake location ntl-world-.-com minus hyphens. |
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Edamme & regular soy beans
According to >:
>They don't seem to have caught on over here yet, but I had them 4 years ago >as a starter in a Japanese restaurant in New Orleans. I recently saw some >frozen ones for sale in my local Chinese supermarket and I am sorely tempted >to try them! If you have a local wagamamas restaurant (or visit somewhere with one) they have them as a side dish. (in the unshelled, salted style, rather than the frozen ones which appear to be pre-popped, ime) -- Caption Competition: http://sig.comps.org/caption/ |
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Edamme & regular soy beans
Vicky Conlan wrote:
> If you have a local wagamamas restaurant (or visit somewhere with one) > they have them as a side dish. (in the unshelled, salted style, rather > than the frozen ones which appear to be pre-popped, ime) I don't think we do have a Wagamama anywhere near here, but the frozen ones I saw were still in their shells, so all I need now are instructions on how to prepare them! Sue Portsmouth, UK -- pen-drake location ntl-world-.-com minus hyphens. |
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Edamme & regular soy beans
All I do is put them in a bowl, pods and all, with a few tablespoons of
water. I micriwave them for 2 minutes to thaw and warm them, then sprinkle to pods with coarse kosher salt. We suck the pods and pop the beans out as we're eating them. Couldn't be easier! |
Posted to rec.food.veg.cooking
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Edamme & regular soy beans
According to >:
>All I do is put them in a bowl, pods and all, with a few tablespoons of >water. I micriwave them for 2 minutes to thaw and warm them, then >sprinkle to pods with coarse kosher salt. We suck the pods and pop the >beans out as we're eating them. Couldn't be easier! Actually, I have a bit of a dim question - what's the point of the salt when you are only eating the inside? -- Caption Competition: http://sig.comps.org/caption/ |
Posted to rec.food.veg.cooking
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Edamme & regular soy beans
Vicky Conlan wrote:
> According to >: > >All I do is put them in a bowl, pods and all, with a few tablespoons of > >water. I micriwave them for 2 minutes to thaw and warm them, then > >sprinkle to pods with coarse kosher salt. We suck the pods and pop the > >beans out as we're eating them. Couldn't be easier! > > Actually, I have a bit of a dim question - what's the point of the salt > when you are only eating the inside? > > -- > Caption Competition: http://sig.comps.org/caption/ well, i like to put the whoe pods in my mouth and use my teeth to extract the beans. so the salt makes them taste salty when i put the pods in my mouth. I suppose I could shell the beans by hand and then salt the beans, but that's more work. The salt definitely perks up the flavor. They're quite mild. |
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