This was so interesting! I'm OBSESSED with these Will It Tofu videos! I have absolutely zero concept of what will or won't tofu, but as someone who struggles to digest legumes across the board, more nut/seed-fus are very intriguing to me. Maybe cashew? Or almond? Pecan (though that would be very expensive!)? Where's the line? Could you tofu chia seeds? Quinoa? High protein vegetables???? You give me the kind of excitement about food I expect a mad scientist to have. I really love your content! Thanks for doing what you do!
@@marystestkitchen Mary I've been wondering what are the advantages to the "tofuing" process as opposed to just cooking the pureed liquid as in Burmese tofu, which is so much easier. And why are you on crutches?
I love this series. I hope that you'll make a video summarizing all the informations you found out about turning all sort of things into tofu! You could give them a grade and pick the best texture wise, taste wise, money wise... Thank you for sharing all your tests with us !
For what it's worth, peas are one of the plants that contains all 9 of the essential amino acids for humans. I would guess that the longer chained aminos or those with more iron content settled lower in the bowl and had an easier time coagulating as well.
So fun! I love that you ask so many questions, even on days when you aren't really there to make decisions. 😄 I can relate. I hope your health continues to improve! I've been bingeing your content while my autoimmune issues are in a HUGE painful flare because your content is so funny and educational and CALM. Thanks for focusing on the cooking and the questions and not doing crazy, dizzying camerawork. I appreciate that even more than normal this week! 💕
I'm a professional brewer in Canada, and every time the bean milk gets stuck/ is difficult to strain it reminds me so much of a stuck sparge that happens when making beer with high protein/ glutinous grains. The usual solution is to try and add some non-soluble bulk to the mash, usually rice hulls. This helps keeps things from gumming up too bad and trapping whatever you're trying to extract. cheers!
This was so fun to watch. I love your enthusiasm! Would be really interested in a tier list at some point, see how all the different ingredients compare to each other in your opinion. Thanks for the vid!
I need Good Mythical Morning to have you on their show! This is beyond fun to watch! Wow that is a fascinating experiment. I never expected that much tofu from those peas. Get well ❤️🩹 soon.
I haven't seen you check this, so another test you might want to consider (especially for that middle layer) is to do an iodine test for starch. This is pretty common for (home) brewers to verify malt conversion into sugar, especially since we often have iodophor solution on hand to sterilize equipment. Iodine reacts with starch and turns a dark black-purple color (it's quite fun to watch). Even if you don't film it, your enjoyment of measuring the temperature suggests that you would get a kick out of watching the reaction, and it can be an interesting visual indicator of how much starch is left over in a solution.
Thank you for all of this lovely content. I made yellow pea tofu the other day and made my lunch with it today!! It was tasty and wonderful. It’s awesome to have options for tofu beyond soy. Thank you again!!
Happy to learn you are better, i was wondering how permanent that crutch was in the previous video. The idea of doing all that work to separate them and then putting the green peas tofu back in the broth had the end had me chuckle, but it's certainly different from just eating peas and possibly still worth the effort!
Hey Mary, "Will it Tofu" is one of my favorite playlist of yours :D I have an idea/ wish for another similar series: "Will it Natto?" I love Natto, but since Soybeans are not the cheapest legume option in my country I am wondering what other legumes would make nice Natto. Do you think you might be up to the task? :3
Mary, I enjoy your show so much, and I particularly love the "Will It Tofu?" segments. I look forward to many more, and to trying some of them out for myself. I just love your personality, and kinda sorta feel like you're a friend. Thanks for the great videos! 😊
I love your scientofu! Such a delight to hear you go agogo over the separation of matter and whey. Wonderful! Thank you. I will now buy a press and try.
Thank you for giving peas a chance. You can find them for as low as 1$ per pound here in MTL in some places if you bring your own container and pay by weight. Have you tried adding a bit of baking soda to the soaking process ? It usually gives interesting results. I use about 3g of baking soda per 100g of green peas, then soak overnight, then upon boiling they become mushy and extra-tasty.
I love this series so much. To me this is really why I like cooking. The experimenting and finding something amazing or... well... not! People always ask me: why do you bother making your own bread/kimchi/kombucha/whatever but it's the process and most of all the MAGIC of making something completely from scratch! I haven't made anything close to tofu yet, though I get so excited when I watch your videos!!
I think you just made me realize how to make almost "pure" pea protein following more or less a "natural" way with the possibility to integrate fiber back to it... Thank you for that
You should try doing the one hour hot soak recommended for cooking beans as an alternative to an overnight soak. You put them in a pot on the stove covered in lots of water, then bring to a boil for like 1-5 minutes then turn off the heat, cover, and let stand 1 hour. If it works youd be less likely to forget about them and oversoak as theyd be ready closer to when you had the initial idea. I have the same problem and will be trying the 1 hour hot soak myself.
I Australia we use metric measurements for everything, technically. But socially, when it comes to the height of people or the weight of newborns, we switch to imperial. We do use Celcius for everything, though.
I'm enjoying all these curious little videos of yours, ahah, I've watched so many and now I want to do this myself. I'm shit in the kitchen! :p There's something kinda therapeutic, either way. :) Thank you for your effort
Same im not a vegetarian or vegan I've never even tried normal tofu and as far as this video goes I absolutely hate dried (and canned) peas but my weird brain finds this very interesting Ps please note that I'm the kind of person that would be interested by a documentary on yarn (depending on the narrator)
Like the yellow split pea tofu, 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.
Seeing you settle out the starches, and then the weird congealing nature of the peas, it makes me wonder if doing a tofu with something like oats is possible. Maybe it's not possible for some science reason but now it's got me wonderin'. Oats specifically because of how well it's suited in stuff like coffee. I suppose they do make milk so maybe the proteins can be congealed? Settling step would be very starchy, haha.
oat milk is very interesting because it's not really like other milks at all. The store-bought stuff is full of oils and stabilizers and there's not very much protein in it at all.
When I first learn how to make tofu, I never separated the starch. I basically blended it with water, cooked it and add in my coagulant in a whole pot. I think I got the best, most firm tofu like that. Seeing you separate the starch out is a first I’ve ever seen, but very interesting.
Soy doesn't have this amount of starch so you wouldn't need a starch settling step. But with these non-traditional ingredients, if you skip it, the starch gels and makes the final tofu mushy and kinda bad tbh.
My husband and I love your videos 😍😍 Each video of "Will it tofu?" is a new culinary discovery for us!. Thank you so much! Btw have you tried to make tofu with sesame seeds?
I really enjoy watching these series, I was just wondering if we could use lemon juice as a coagulant, I've seen some people use it to make traditional soy tofu, would it work with these different types of tofus as well?
In this video, I think the pot I'm using is by cuisinart. It's stainless steel; not nonstick. The nonstick pan I use most often in video is the grey pebbly looking one and it's by Masterclass.
Cool! thanks for that video. For green split peas I used to change de water at least a copuple of time when I soak them, because it'll have a bitter taste otherwise
I have a question - I just finished making this and I'm so excited, but I'm going on vacation in a couple of days and I know I won't be able to use the whey before I leave (no problem using the tofu and fiber). Can I freeze the whey while I'm gone? I can't think of any reason why I couldn't but I thought I'd ask in case freezing would damage it chemically somehow.
Quite the interesting set of results! With all the bean mash, i'd be making all sorts of hummus out of those, i bet they would taste great. Question, i notice in some of your tofu videos, you switch between Calcium Sulfate, Magnesium Chloride and others, i see the link to the Calcium Sulfate, but where do you get your Magnesium Chloride? I can't seem to find any food grade, only Nigiri in liquid form, which is rather expensive, any tips?
I only used nigari for the peanut tofu video because I ran out of calcium sulphate. I think I linked it in that video's description. It was from Amazon in any case. Brand was Vancouver Island sea salt, I believe.
As a Canadian I'm always shaking my head at the fact that we use Celsius for outdoor temp and fahrenheit for indoors. Maybe we need to manufacture our own heating and A/C so we can stick with Celsius 🙃
I don't know how often you get this idea but can you try almonds? I don't even know if that would even be safe because of the fact that you use raw ingredients and I'm pretty sure raw almonds have cyanide in them Edit: Never mind i just googled it their not toxic i was just going to take out that part of the comment but you know what you all seem friendly so im going to own my mistake
I wonder if adding amylase to the milk after doing a round of seperating the starch layer would help remove the last little bits of starch that might remain
Have you tried using amylase enzyme to neutralise the starch? I started experimenting with it but i needed an iron infusion and my hair started falling out so i had to increase my meat consumption. I'm still trying to figure out the balance of how little meat I can get away with eating. But once my health is more stable I'll start making tofu again, but perhaps not as often as i was before.
While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.
@marystestkitchen that's a good point. I can't tolerate much starch but probably more than you can. I'm usually okay as long as I keep it to a minimum and stay away from refined sugar.
I'm sorry if this question is inappropriate, and if you're uncomfortable with the subject, please remove this post from your comments. Do the crutches mean you're in pain? Or having a flare up? Are you ok?
I was worried as well,😢 hope you get better soon Mary! 😊Thank you so much for the great tofu experiments! So excited 😆! By the way, was that pea yuba? (The tofu skin...😮🤔😬)
@@marystestkitchen oh that's good to hear!! I was worried after seeing crutches in back to back videos, I was anticipating some difficult news. An ankle injury is a relief, as odd as that sounds 😅 In the distant future when we "finish" the Will It Tofu series after trying every legume and nut/seed, I'd love to see a "Will It Cheese" series next. I feel like a lot of these tofus are prime real estate for being inoculated with yummy vegan cheese cultures.
I have only just found your channel, yesterday, in fact, and because I love the experimental/scientific approach to things in life, I immediately subscribed. After watching quite a few of your videos yesterday I found this in my feed today. I have a question. Is there a reason you want to make high protein, low carb tofu? Just wondering about the original impetus to pursue this path. Out of curiosity, just ignore if you don't wish to say, are you recovering from a surgery, or do you have a chronic health issue? Am much, much older than you I suspect, but have been there/am there in both respects. I gasped when you pulled out a second NOYA tofu press. The one I have cost me $50 plus Australian dollars. It has given me the opportunity to give away most of the nearly four or five inferior ones I'd collected over the years. But I'm not being quite as experimental as you. Yet. (!?) Otherwise the videos I have seen so far have been a delight. And just a note for other viewers, if not for you, I have seen many a vegan cook (especially if it's a household with kids) use the strained leftovers (oats/almonds/fruits/vegetables) in waffle and pancake mixes which is a boost to mixes already often made of bananas and/or oats with plant milk. In Australia we don't really eat those thick American pancakes which look much more like large pikelets. How is it for you in Canada, where French influence must be significant? Maybe all the vegan "influencers" are changing Australian habits, but as far as I'm aware a pancake here is still a crepe. I'm sure there'll be all of it here eventually. And all the more places to use the leftovers from milk, experiments, etc. One wonderful Australian sourdough bread maker of an experimental kind uses oat leftovers from her homemade milk in her breads. It was during the covid bread-making era. I've tried it and it makes a great everyday sandwich loaf. Great to have discovered you 😊
1. just to see if we can 2. I have to stay keto to keep my chronic tendonitis is total remission 3. The crutches/cane were for an ankle injury - not to worry, I'm back to normal (mostly) now :-) 4. holy crap that's a lot for the NOYA. I got mine for around $20 5. I'm 38, you can see if you're older or younger :D 6. Pancakes in Canada are commonly the thicker American style type. Certainly we have crepes too but we call them crepes for the most part. The French influence isn't' super apparent in the West where I live. I think moreso in Ontario and of course Quebec. Thanks for being here~! :-)
I've noticed you always spoon out the liquid after the starch settles, may I interest you in a siphon arrangement? XD Which could maybe make it a lot easier to get that liquid out without disturbing the starch ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1vq_h4myH1E.html
