Experiments in food: soy
Apr. 17th, 2009 11:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stephbgI am permitted to try only three brands of unflavoured soy milk, none of which are stocked by my local supermarket (Australia's Own, Pure Harvest and Soylife). This does not surprise me. The local tiny-and-disproportionately-expensive health food shop did have some, but it was the last carton. If I am to keep this up I'll need to find another source.
So, one cup soy milk, about 3 teaspoons of preservative-free puree'd apple (for 3-6 months) and a smidge of maple syrup (for surely the apple would be sweet?). Apply power tools and scull as quickly as possible. I passed on the vanilla this time, not wanting to overload the flavour. Ha!
Actually, I was afraid of the vanilla, for I could only smell the alcohol in it. Actual vanilla beans are on my culinary horizon; for the time being I was satisfied by the absence of the word "imitation" on the tiny bottle and the hugely inflated price tag.
Observations:
* Baby food is nasty nasty stuff. I'm no longer dependent on sugar and salt to prop up my tastebuds, but this was icky :-( . Emergency use only, as was the original intent.
* I probably don't need to break out the stick blender in future.
* My first soy drink experience was not a happy one, but food stopped being about fun a long time ago. I kept it down, so there's a win of sorts.
I'll keep trying.
In other soy news, Snappy brand soy crisps (of no particular flavour) are nice and on the whole seem reasonably beige (except for the malt extract, soya sauce powder and onion powder; oh dear). I found the flavour pretty subtle, so they must be pretty bland to normal tastes. Except they've got wheat starch in them and that's my wheat quota for the week. Speaking of which, I asked the dietician about my odd 24-hour aggression reaction to wheat, and she was unfamiliar with the phenomenon so let's hope the observations thus far were statistical blips.
You know, in hindsight, these things are not at all not-entirely-bad for me, although they do contain the right kind of oil. I suppose I'll add them to the list of never again. Sigh. They'll have friends :-(
Next off the rank I need to figure out tofu. I have some in the fridge. What does one *do* with it? How do you cook it? I think I've only had bits in soup and some disgusting wizened rubbery cubes. What's the best kind to buy? Firm? Silky? Dolphin-friendly? Does it keep once opened? Dummies' Guide level info please.
So, one cup soy milk, about 3 teaspoons of preservative-free puree'd apple (for 3-6 months) and a smidge of maple syrup (for surely the apple would be sweet?). Apply power tools and scull as quickly as possible. I passed on the vanilla this time, not wanting to overload the flavour. Ha!
Actually, I was afraid of the vanilla, for I could only smell the alcohol in it. Actual vanilla beans are on my culinary horizon; for the time being I was satisfied by the absence of the word "imitation" on the tiny bottle and the hugely inflated price tag.
Observations:
* Baby food is nasty nasty stuff. I'm no longer dependent on sugar and salt to prop up my tastebuds, but this was icky :-( . Emergency use only, as was the original intent.
* I probably don't need to break out the stick blender in future.
* My first soy drink experience was not a happy one, but food stopped being about fun a long time ago. I kept it down, so there's a win of sorts.
I'll keep trying.
In other soy news, Snappy brand soy crisps (of no particular flavour) are nice and on the whole seem reasonably beige (except for the malt extract, soya sauce powder and onion powder; oh dear). I found the flavour pretty subtle, so they must be pretty bland to normal tastes. Except they've got wheat starch in them and that's my wheat quota for the week. Speaking of which, I asked the dietician about my odd 24-hour aggression reaction to wheat, and she was unfamiliar with the phenomenon so let's hope the observations thus far were statistical blips.
You know, in hindsight, these things are not at all not-entirely-bad for me, although they do contain the right kind of oil. I suppose I'll add them to the list of never again. Sigh. They'll have friends :-(
Next off the rank I need to figure out tofu. I have some in the fridge. What does one *do* with it? How do you cook it? I think I've only had bits in soup and some disgusting wizened rubbery cubes. What's the best kind to buy? Firm? Silky? Dolphin-friendly? Does it keep once opened? Dummies' Guide level info please.
