About the egg: I'm not surprised it's tough and rubbery. One of the tricks to preparing tofu so it has a "meatier" texture is to freeze it solid and then thaw, drain, and prepare it. All the liquid draws out and freezes together, making it tough and spongy. Since hard-cooked egg white is kinda similar in texture, I imagine it does close to the same thing!
Huh, I hadn't thought of it that way. But there was a lot of liquid when I peeled the egg, so that's probably just what happened. I didn't know that trick with tofu. I take it you freeze just the curd, not the whole package with water?
You can do it either way! I usually take it out of the pack and freeze it in a zipper bag without any added liquid, personally. I'm a fan of tofu just as it is without freezing, but the tougher-spongier-frozen-and-thawed version is fun to play with, and it seems to soak up sauces/coatings more happily (probably because it has so many little holes in it).
They recommend that you don't freeze silken tofu that way (the stuff in the sanitary packs, like Mori-Nu) for some reason. I don't know if the texture is supposed to be unsuitable or if it's because they fear that the box will blow up on expansion, but there you are.
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About the egg: I'm not surprised it's tough and rubbery. One of the tricks to preparing tofu so it has a "meatier" texture is to freeze it solid and then thaw, drain, and prepare it. All the liquid draws out and freezes together, making it tough and spongy. Since hard-cooked egg white is kinda similar in texture, I imagine it does close to the same thing!
I wish my leftovers looked that tasty, today. :)
--Linda
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They recommend that you don't freeze silken tofu that way (the stuff in the sanitary packs, like Mori-Nu) for some reason. I don't know if the texture is supposed to be unsuitable or if it's because they fear that the box will blow up on expansion, but there you are.
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