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Questions tagged [soybeans]

14 questions
14
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3 answers

What is the relationship (if any) between natto and miso paste?

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
NotAName
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6
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5 answers

Can I use fresh okara without cooking it?

I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara I get comes from the beans that have just soaked…
zoul
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6
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1 answer

White texture on natto

I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with soya. Put soya beans in machine, add mixed starter…
Romantheone
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1 answer

Can I use edamame pods to make a vegetable broth?

I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I’m wondering if they would work well in my broth. Would that taste okay?
Evan93
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4
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How does the speed of nigari addition to soy milk affect the resulting tofu?

When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it. In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu with a larger volume. Adding the nigari fast…
F Chopin
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3
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3 answers

What is the correct way to use fermented (and unfermented) soybean paste?

One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil. To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens, I have attempted to dissolve/dilute a bit…
Sam
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2 answers

Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't reached that temperature. I keep my sourdough…
z0r
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1 answer

Why do we remove the foam from soymilk while it boils while preparing it?

Why is the foam removed? Here is the recipe I am following, from Chinese Cooking Demystified. How to Make Soy Milk, from Scratch (豆浆) Ingredients: Soybeans, 200g Water, 2.4L Sugar, to taste (we used 3 tbsp) Process: Pick out any bad soybeans,…
Sam
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2 answers

Does Pressure cook work for hard to soften soybeans?

I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying that some old beans will never soften no matter how long I cook. Is this really true?…
Godadi
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1 answer

How to cook and store fresh okara for safe consumption?

I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzymes, okara can be toxic to consume. I juiced the soybeans before boiling the milk, so the…
Ryan
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1 answer

Long term stability of okara flour

I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product. "Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production…
F Chopin
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1 answer

My pre soy milk preparation curdled on cooking

I had soaked some soybeans and kept them in the fridge for two to three days after removing the water. Today, I kept the mixture after blending with water for 3 hours. However, when I kept it on a high flame it curdled. The recipe was- 1)Take a cup…
Arrowroot
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Soy bean cooking safety

I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for 45-60min? As I understand there are bean toxins that need to be cooked out. Also, is…
clm
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Why are soaked dried soy beans cooked before fermenting?

Is it necessary to cook soaked dried soy beans before fermenting them?
Geremia
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