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Archive for the ‘Vegetables’ Category

Use the Safe Skin Vegetable Slicer

Friday, September 18th, 2015

For vegetarians and vegans, cooking delicious vegetable meals is usually a priority. The same can be said for people who take meat in their diets. Traditionally, vegetarians were very reserved in the types of meals they could take. However, today, a lot has changed. There are hundreds of meals that vegetarians can consume in. Some of these delicious meals are: Asian Pasta, Zucchini pasta and chicken noodle soup etc. Some of the most frequent vegetables used to make these delicious pastas are: beets, potatoes and radishes. Additionally, many tools have been developed to help people prepare the meals. Some of the most commonly used tool are: Safe Skin Vegetable Cutter, Nut Milk Bag and Grater among others. This article will be based on the Vegetable Slicer which has been developed by Safe Skins and how to use it to make exceptional meals.

Prepare the Vegetables

First when cooking any meal is to prepare the ingredients. For the meal to be of the highest standards, the vegetables should to be of the best quality. Thus, it is very necessary to purchase fresh vegetables from a good vegetable shop. You should also use hygienic water to clean the vegetables. All this should be done to ensure that the highest health conditions are adhered to.

Study the instructions

If this is your inaugural using the safe skins vegetable slicer, I suggest that you first read the user guide which accompanies it. This will give you the information on the best way to use the cutter and how to stay safe.

Peel the vegetables

After preparing the vegetables and reading the instructions, you should then peel the vegetables to get rid of the outer cover. It is advised that you peel 2/3 of the vegetable. For some vegetables however, it is advised to consume the peel as it has numerous nutrients.

Use the cutter

There are two ways of using the cutter which are decided on whether you are cooking thick or thin pasta. For this reason, the cutter has 2 sides of different sizes. After you have made the decision on the side to use, you should now take the vegetable and place it in the cutter and slide it in a same manner to the Pencil and Sharpener. As you turn the vegetable, you will see the strands in the other side. You should cease the rotation once the unpeeled section has been reached.

Wash the cutter

The safe skins vegetable cutter is dishwasher friendly. After you are done using it, you can go ahead to use the dishwasher to clean it. An alternative way is to use a toothbrush to clean it.

Fried Japanese Tofu Recipes

Wednesday, July 8th, 2015

To make these fried Japanese tofu recipes you will need:

1 – 2 blocks of extra firm tofu

Potato starch

Oil (I used olive oil)

Sweet rice wine

Soy Sauce

1. Agedashi Tofu by Nami of Just One Cook Book

She uses soft tofu in her recipe along with vegetable oil, potato starch, dashi (kombu dashi for vegetarian – she has a homemade recipe on her blog), mirin, soy sauce, scallion, daikon radish and Japanese seven spice.

Included is a step-by-by step photo tutorial as well as video tutorial.

She suggest squeezing the liquid out of the tofu for 15-minutes. I think I may have done 5-minutes so I’ll have to try getting more of the water out next time.

After chopping the onions and grating the radish (and making the sauce) she deep fries the tofu. Agedashi is crispy on the outside and creamy on the inside. Read the rest of her tutorial as well as some interesting tidbits about this appetizer on her blog Just One Cook Book.

justonecookbook.com/recipes/agedashi-tofu-2

2. Deep Fried Tofu by Bebe Love Okazu

This recipe looks very simple.

– drain the tofu

– coat it with potato starch

– fry it

– make sauce and cut up vegetables

– serve

Visit Judy Ung’s blog Bebe Love Okazu for the complete recipe.

bebeloveokazu.com/2011/08/16/agedashi-tofu

Tip: Tofu frying tips from Andrea Nguyen of Viet World Kitchen vietworldkitchen.com/blog/2012/06/tofu-frying-tips

3. Fried Tofu in Dashi Sauce by Natsuko Kure

For this version you’ll need soft tofu, potato starch, Enoki mushroom, chives, salad oil, Dashi stock and Dashi flakes (make sure it is vegetarian), soy sauce, mirin, and Nori seaweed.

Tip: Drain Your Tofu The Right Way – Natsuko drains her tofu using the microwave. Visit her to see how she does it.

cookmap.com/en/recipes/agedashi-tofu-fried-tofu-in-dashi-sauce

Don’t these recipes sound yummy?

Next time I cook for my son I’m going to try draining the tofu as Natsuko suggests as well as taking a few pointers from Andrea on frying so I don’t get splattered with grease.

Have you made Japanese fried tofu? Which of the three recipes will you try?

And now I’d like to invite you to follow me on Pinterest as I learn cooking by trying various recipes.