Last Sunday's New York Times featured a pretty compelling piece about yuba, the edible skin that forms when soymilk is made. Daniel Patterson, chef and owner of Coi in San Francisco, writes: "The flavor was mildly sweet and nutty, and the texture was a revelation: simultaneously tender and chewy, unlike anything I had ever experienced." Apparently yuba isn't too hard to find if you live in an area with well stocked Asian markets. It can be prepared simply be boiling and then serving with a soy-based sauce, as Patterson describes, or in another recipe, dressed with milk, olive oil and pepper. The NYT piece has a few other yuba recipes as well. More yuba background is available here.Yuba
Last Sunday's New York Times featured a pretty compelling piece about yuba, the edible skin that forms when soymilk is made. Daniel Patterson, chef and owner of Coi in San Francisco, writes: "The flavor was mildly sweet and nutty, and the texture was a revelation: simultaneously tender and chewy, unlike anything I had ever experienced." Apparently yuba isn't too hard to find if you live in an area with well stocked Asian markets. It can be prepared simply be boiling and then serving with a soy-based sauce, as Patterson describes, or in another recipe, dressed with milk, olive oil and pepper. The NYT piece has a few other yuba recipes as well. More yuba background is available here.
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Reader Comments (Page 1 of 1)
8-08-2006 @ 12:28PM
Johnny H said...
Yuba's pretty cool. You can use it as sort of a wrapper for deep fried shrimp and meat patties, or even in soups and stir-fry for texture.
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8-09-2006 @ 1:01AM
lem-n-ada said...
Yes - I love it all torn up in a simple syrup broth with some egg threads. One of my favorite childhood desserts!
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