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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Anyone know if you can freeze tofu? I think I asked this once before
but don't recall getting an answer. I'm about to try it in small blocs for my dog. She was a late spay and now leaks a little at night. The natural plant estrogen in organic tofu is an old asian remedy (works for women too) if it's just an estrogen issue. Wasnt sure if any had tried to freeze it and what texture changes to expect. Carol -- |
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On Sun, 10 Jul 2016 07:15:59 -0500, "cshenk" > wrote:
> Anyone know if you can freeze tofu? I think I asked this once before > but don't recall getting an answer. > > I'm about to try it in small blocs for my dog. She was a late spay and > now leaks a little at night. The natural plant estrogen in organic > tofu is an old asian remedy (works for women too) if it's just an > estrogen issue. > > Wasnt sure if any had tried to freeze it and what texture changes to > expect. > Why does texture matter if you're feeding it to the dog? -- sf |
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sf wrote in rec.food.cooking:
> On Sun, 10 Jul 2016 07:15:59 -0500, "cshenk" > wrote: > > > Anyone know if you can freeze tofu? I think I asked this once > > before but don't recall getting an answer. > > > > I'm about to try it in small blocs for my dog. She was a late spay > > and now leaks a little at night. The natural plant estrogen in > > organic tofu is an old asian remedy (works for women too) if it's > > just an estrogen issue. > > > > Wasnt sure if any had tried to freeze it and what texture changes to > > expect. > > > Why does texture matter if you're feeding it to the dog? Depends on how far off it gets. If it turns into pebbles for example, she may refuse to eat it. -- |
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On Sunday, July 10, 2016 at 10:16:09 PM UTC+10, cshenk wrote:
> Anyone know if you can freeze tofu? I think I asked this once before > but don't recall getting an answer. .... > Wasnt sure if any had tried to freeze it and what texture changes to > expect. It makes the tofu spongy. Ice crystals form, and these make little holes in it. It's done traditionally in northern China. Frozen, and then thawed and excess water pressed out. Then you have extra-absorbent tofu that will soak up a sauce like a sponge! |
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