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tofu fact:
in the process of making tofu, you have to add a coagulant to soymilk in order to turn it hard. you may either use gypsum (which makes silken tofu) or nigari (MgCl2) (which makes hard tofu).
of course, tofu is deeply ingrained in the diet of many asian countries--
in the process of making tofu, you have to add a coagulant to soymilk in order to turn it hard. you may either use gypsum (which makes silken tofu) or nigari (MgCl2) (which makes hard tofu).
of course, tofu is deeply ingrained in the diet of many asian countries--
--but how did people first make tofu if we didn't have the science behind it?
there are four major theories as to what might've happened:
- Accidental Coagulation Theory (ACT)
- Indian Import Theory (IIT)
- Mongolian Import Theory (MIT)
- Liu An Theory (LAT)
--
there are four major theories as to what might've happened:
- Accidental Coagulation Theory (ACT)
- Indian Import Theory (IIT)
- Mongolian Import Theory (MIT)
- Liu An Theory (LAT)
--
--the ACT hypothesized that unrefined sea salt (which has the necessary magnesium and calcium for coagulation) was added to a batch of soymilk by accident, therefore creating tofu
the IIT hypothesized that the chinese learned milk curdling from the indians and applied it to tofu
the IIT hypothesized that the chinese learned milk curdling from the indians and applied it to tofu
--the MIT hypothesized the same theory as the IIT, but with origins from mongolia
and the LAT hypothesized that some dude named Liu An, a famed alchemist in the Han Dynasty, invented it
and the LAT hypothesized that some dude named Liu An, a famed alchemist in the Han Dynasty, invented it
--an interesting context as well: as milk isn't really a part of the chinese diet, we had to have these techniques imported from either india or mongolia (both of which have developed a long history of dairying and curdling). its also why a lot of us are lactose intolerant :))))
