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(3) World in a dish | Thinking Outside the White Plastic Box; A carnivore's guide to tofu. at page 70
Note:
(a) Tofu and cheese "have strikingly similar production methods. (Animal milk and soy milk are heated, inoculated with a coagulant, pressed and shaped into solid form.)"
(i)
(A) cheese
https://en.wikipedia.org/wiki/Cheese
(Cheese "forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese")
(B) rennet
https://en.wikipedia.org/wiki/Rennet
("Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. * * * Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today.[1] Most cheese is now made using chymosin derived from bacterial sources")
Is derived from Old English verb meaning to coagulate.
(C) "Chymosin is found in a wide range of tetrapods,[2] although it is best known to be produced by ruminant animals in the lining of the abomasum[, fourth and the final stomach (naturally not found in humans)]." en.wikipedia.org for chymosin.
(D) The English noun chymosin came ultimately from Ancient Greek χυμός (romanization khymos) juice.
https://en.wiktionary.org/wiki/χυμός
(ii) tofu
https://en.wikipedia.org/wiki/Tofu
("Coagulation of the protein and oil (emulsion) suspended in boiled soy milk is the most important step in the production of tofu")
section 3 Production
section 3.1 Salt coagulants:
• calcium sulfate (gypsum) (Chinese: 石膏) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless.
• magnesium "chloride-type nigari [苦汁 (adjective niga-i 苦い bitter] salts or lushui (卤水) * * * These are the coagulants used to make tofu with a smooth and tender texture.
section 3.2 Acid coagulants:
• glucono-delta-lactone (GDL): A naturally occurring organic acid also used in cheesemaking, this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for 'silken'
(b) "Smoked or pressed tofu, with its firm and meaty texture, stir-fried with pork and celery, offers a quick and gentle lunch, served over rice."
(i) The pressed tofu is dougan 豆干. There is en.Wikipedia.org for dougan.
(ii)
(A) tofu
https://en.wikipedia.org/wiki/Tofu
(Tofu "is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm. Tofu is translated as bean curd in English. Tofu originated in China * * * Firmer tofus, such as East Asian dry tofu (豆干 in Chinese or 凍み豆腐 Shimi-dōfu in Japanese) or Western types of tofu, are further pressed to remove even more liquid")
凍み豆腐 is NOT 豆干.
(B) The en.wikipedia.org for tofu has section 4 Varieties, one of which is Frozen tofu 凍豆腐: "Frozen tofu originates in the Jiangnan region of China * * * Frozen tofu is defrosted before serving and sometimes pressed to remove moisture prior to use." We are familiar with it.
However, in Japan, The English spelling tofu came from Japan, where kanji 豆腐 is pronounced tōfu. In the following item, the t in tōfu is softened to d, as 豆 is positioned not at the beginning of a compound word.
• kōya-dōfu 高野豆腐
https://en.wikipedia.org/wiki/Koya-dofu
("also known as shimi-dofu [凍み豆腐], kori-dofu [凍り豆腐] * * * It originated from Japan. * * * It is mainly used in stews and soups. * * * Freeze-dried tofu originated in Japan in the mid-1500s [by monks in Mount Kōya 高野山]")
• The difference of 高野豆腐 from frozen tofu is that, after freezing, th tofu is pressed (to remove water and reduce volume) and dried, for storage.
• The ja.wikipedia.org for 高野豆腐 acknowledges that frozen tofu (without subsequent drying) originates in China, possibly discovered by accident.
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