Toasted_Breakfast@lemmy.today to pics@lemmy.world · 2 days agoPerfectly Deep Fried Tofulemmy.todayimagemessage-square26fedilinkarrow-up1110arrow-down112
arrow-up198arrow-down1imagePerfectly Deep Fried Tofulemmy.todayToasted_Breakfast@lemmy.today to pics@lemmy.world · 2 days agomessage-square26fedilink
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up7·1 day agoI think the main problem is the complete lack of flavor. I love the texture of all its forms, but there always needs to be significant work done to make it taste like anything.
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up6·1 day agoIt tastes so good lol! We’re discussing an ingredient that’s shined in countless dishes across many cultures for over a thousand years :p I just fry it and use a heavy hand with my favorite spices and it’s like heaven in a bowl
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·1 day agoRight, so it tastes like those spices.
minus-squareJtee@lemmy.worldlinkfedilinkarrow-up5·1 day agoI mean, many things wouldn’t be good if you just made it hot and ate it. Unless you’re British…
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·1 day agoThey they wouldn’t be good and they wouldn’t be able to eat it!
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up2·1 day agoNow you’re starting to see the magic!
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·1 day agoNo, pretty sure thats exactly what I originally said
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up2·1 day agoI guess we just disagree on it being a significant labor then! I don’t really see it differently than seasoning rice or pasta
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up2·1 day agoI supposed I stressed things poorly. The seasoning needs to be significant, whether or not the chef personally finds it difficult.
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up2·1 day agoThen I’m as confused as when we started! Don’t you like your meals to be flavorful?
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·1 day agoYeah, which is why I usually don’t use tofu
I think the main problem is the complete lack of flavor.
I love the texture of all its forms, but there always needs to be significant work done to make it taste like anything.
It tastes so good lol! We’re discussing an ingredient that’s shined in countless dishes across many cultures for over a thousand years :p I just fry it and use a heavy hand with my favorite spices and it’s like heaven in a bowl
Right, so it tastes like those spices.
I mean, many things wouldn’t be good if you just made it hot and ate it. Unless you’re British…
They they wouldn’t be good and they wouldn’t be able to eat it!
Now you’re starting to see the magic!
No, pretty sure thats exactly what I originally said
I guess we just disagree on it being a significant labor then! I don’t really see it differently than seasoning rice or pasta
I supposed I stressed things poorly. The seasoning needs to be significant, whether or not the chef personally finds it difficult.
Then I’m as confused as when we started! Don’t you like your meals to be flavorful?
Yeah, which is why I usually don’t use tofu