/ck/ - Food & Cooking

[Anonymous No.13932273]

Any other white people here love fermented bean curd? I feel like I’m the only white guy in the world who loves this shit. Spread a thin layer on rye toast and it’s godly.

[Anonymous No.13932499]

>>13932273
You should definitely try the red ones, I can eat it with any bread, potatoes, goes well with relatively flavorless meat too (like plain chicken breasts). Go through a jar in less than two weeks. You can also put the juice/smash the curds in your Chinese stir-fry or pork stew, it's really godly. Don't know what I'll do with these fuckers.

[Anonymous No.13932506]

>>13932499
Meant *without*. Sadly I can't really say yes to your question because am chink

[Anonymous No.13932518]

How fermented does it taste? Have any of you tried cooking with chilli bean paste?

[Anonymous No.13932521]

>>13932273
`can you descvribe the taste ?

[Anonymous No.13932555]

they are literally s'oy cheese and taste worse

[Anonymous No.13932570]

>>13932521
Not OP, it's salty with a distinct fermented taste that I can't think of anything similar. The smell is strong too and rather unpleasant so it is something to get used to if you've never tried it. In all the varieties I think the deep red ones (especially Beijing style) are the best with some nice sweetness. Even a lot of chinks can't eat the white kind because it's way too salty

[Anonymous No.13932790]

>>13932521
It’s a lot like blue cheese (stinky) with a slight vinegary tang and softer, more spreadable texture

[Anonymous No.13932797]

>Am I the only white guy who ...

cringe

[Anonymous No.13932806]

Murican Chinaman here

Love that stuff although sodium will go through the roof

Great finisher to alot of stir fried leafy vegetables and eggplants

My favorite method is make tomato and scrambled egg with beef and add a square to my rice and mix it in before I put on the tomatoey beefy eggs

[Anonymous No.13933466]

>>13932273
I like the hot variety. Surprising how similar it is to cheese.

[Anonymous No.13934176]

>>13932273
Yeah. I went to china to visit a friend and while she was at work I found this shit in her cupboard. I wanted to make rice for lunch so I put some of this and some pumpkin with the rice and it was legit fantastic.

Side note, I forgot to put the lid back on properly and it got mouldy.

[Anonymous No.13934212]

>>13934176
Just a reminder. Do not get it confused with this stuff. It stinks like human shit. Like a warm open sewer.
I've eaten a lot of weird shit but to me this is gag worthy.

[Anonymous No.13934283]

>>13932273
>>13932499
YES. I like it with plain/spring onioned rice congee

I am chinese tho so I grew up with it

[Anonymous No.13934286]

>>13932518
>How fermented does it taste?
very. but not as strong as strong cheeses. more salty.

>Have any of you tried cooking with chilli bean paste?
yes

[Anonymous No.13934288]

>>13932790
>blue cheese (stinky) with a slight vinegary tang a
what the fuck. have you been eating stinky tofu under the impression it's fermented tofu? the two are not the same.

[Anonymous No.13934379]

>>13932273
Is this basically vegemite/marmite?

[Anonymous No.13935707]

>>13934288
is it really called stinky tofu?

[Anonymous No.13935756]

>>13935707
yeah, even in chinese, it's literally called stinky tofu.

[Anonymous No.13936028]

>>13932499
Incorporate this into batter, trust me its too good to miss

[Anonymous No.13936106]

>>13932273
I love it too. It's very smooth texture-wise and, except for the salt content, quite inoffensive IMO. However I did make somebody try it and it reminded him of mussels in a very bad way (he dislikes mussels). I was quite surprised.

[Anonymous No.13936165]

I'm always curious about that section of the Asian market with all the weird fermented stuff in jars. What's good from there? How do I use it? I'll never be able to learn what all those little jars are. Can someone give me the highlights?

I wish I knew some FOB Chinese person who liked to cook so they could show me everything.

[Anonymous No.13936202]

>>13934288
>>13935707
>>13935756
pic related is the real 'stinky tofu'. It's completely on another level of goddamn horrid. Smells rotten, looks rotten, probably tastes rotten as well. But well, some people love it.

[Anonymous No.13936231]

>>13936165
Fermented black beans is also very good. You probably can find little packages of those in the fermented area. The black beans is a good touch on dishes such as steamed fish, or pork stew. Or you can go for the garlic black bean paste, works same way as soybean paste, just stronger and more salty. Don't use too much because same reason. Really pleasant to get those little flavorful beans in your dishes.

[Anonymous No.13937001]

>>13936202
I wonder how it compares to 2 year old raw milk Roquefort

[Anonymous No.13937023]

>>13936231
enjoy your bat soup and corona, Chang.

[Anonymous No.13937036]

>>13932273
no because I'm not ashamed to be white
let me guess you watch townsend videos and own a nintendo switch?

[Anonymous No.13937041]

>>13937023
PROBLEMATIC
>>13936231
those aren't black beans they're fucking soybeans lmao

[Anonymous No.13937042]

>>13932790
IMAGINE the SMELL of your

[Anonymous No.13937070]

>>13937001
stinky tofu is like XTRA strong blue cheese, fermented tofu is like mild cheddar. makes sense really since cheese is fermented curdled milk and this is fermented curdled soymilk

[Anonymous No.13937100]

>>13936231
>works same way as soybean paste
because it is soy beans you double digiter. soy beans come in black and white.