The CookingBites recipe challenge: soya beans/products

Recipe - Edamame succotash

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It's actually quite amazing how versatile the soy bean is.
From soya oil to sauce to yoghurt and other vegan products etc etc.
I always wonder who and how products like tofu and tempeh got invented (and how many people died in the process) :wink:
 
badjak said:
I always wonder who and how products like tofu and tempeh got invented (and how many people died in the process)
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Probably the same way people found out that certain animal organs should not be eaten. :wink:

Tofu and tempeh are both very old products.

Tofu is at least 1,000 years old minimum.
ToFacts

Tempeh, I'm not so sure about. Tempeh - Wikipedia
That said, it seems most people are unsure of its age, with focus from 400 to 1,000 years ago.
 
My first (and likely only) one:

Recipe - Taiwanese Five-Spice Pork (Lu Rou Fan)

I don’t have much to say about this one. I didn’t care for it much, but MrsT loved it.

You’ll laugh at my criticism - it has too much flavor. The flavor is fine, that’s not the problem, it’s just that there’s too much of it. I’d prefer it if it were a little more…subtle?

That egg…I’ve never attempted to peel a soft-cooked egg before. That’s all I need to say about that.

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TastyReuben said:
You’ll laugh at my criticism - it has too much flavor.
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Not at all; my congratulations for having attempted something way out the Ohio comfort zone!
Looking at the recipe (and I've never made it) I'd say there's way too much soy sauce and too much 5 spice powder. That's where too much flavour comes from.
 
TastyReuben said:
My first (and likely only) one:

Recipe - Taiwanese Five-Spice Pork (Lu Rou Fan)

I don’t have much to say about this one. I didn’t care for it much, but MrsT loved it.

You’ll laugh at my criticism - it has too much flavor. The flavor is fine, that’s not the problem, it’s just that there’s too much of it. I’d prefer it if it were a little more…subtle?

That egg…I’ve never attempted to peel a soft-cooked egg before. That’s all I need to say about that.

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1 cup of soy sauce? Yikes that's a lot.

No wonder you're thinking too much...

I'm just making up a dish I've made before that used Chinese 5 spice as well and only after I added it to the orange juice did I remember that we preferred the homemade 5 spice blend to the shop bought version, so I'm not so sure how well mine will turn out either.

Edit: that's almost 3tbsp of soy sauce per portion!
 
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TastyReuben said:
My first (and likely only) one:

Recipe - Taiwanese Five-Spice Pork (Lu Rou Fan)

I don’t have much to say about this one. I didn’t care for it much, but MrsT loved it.

You’ll laugh at my criticism - it has too much flavor. The flavor is fine, that’s not the problem, it’s just that there’s too much of it. I’d prefer it if it were a little more…subtle?

That egg…I’ve never attempted to peel a soft-cooked egg before. That’s all I need to say about that.

View attachment 119882View attachment 119883
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See what you mean, looks like that ingredients list belongs to at least double, possibly triple the amount of meat stated in the recipe!

Problem I find with not liking a recipe the first ime I make it is that if it’s too much on the “Dont like it” side of things then even if I fix it on the next go I can still taste what I didn’t like about it from last time.

Not sure if that makes sense, I’ll have another go - If I really don’t like a recipe the first time I make it even if I fix it the problems next time it’s too late, the flavours remind me of the blurgh sensation from before.

Ok I give up, I think some of you will know what I mean 😂
 
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