Toasted_Breakfast@lemmy.today to pics@lemmy.world · 1 day agoPerfectly Deep Fried Tofulemmy.todayimagemessage-square26fedilinkarrow-up1105arrow-down113
arrow-up192arrow-down1imagePerfectly Deep Fried Tofulemmy.todayToasted_Breakfast@lemmy.today to pics@lemmy.world · 1 day agomessage-square26fedilink
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up7·23 hours 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-up6·22 hours 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-up1·22 hours agoRight, so it tastes like those spices.
minus-squareJtee@lemmy.worldlinkfedilinkarrow-up5·21 hours 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-up1·21 hours agoThey they wouldn’t be good and they wouldn’t be able to eat it!
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up2·22 hours agoNow you’re starting to see the magic!
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·21 hours agoNo, pretty sure thats exactly what I originally said
minus-squareCarnelian@lemmy.worldlinkfedilinkarrow-up2·21 hours 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-up2·20 hours 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-up2·19 hours agoThen I’m as confused as when we started! Don’t you like your meals to be flavorful?
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·15 hours 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