Mock Chicken Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 31, 2005
This really did work. I'm still learning to like tofu, and this made it much less mushy and nicer to eat. Thanks for the tip! (Oh, and I left in the freezer way longer than 72 hours and it still worked fine)
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Cooking Level: Intermediate

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Reviewed: Apr. 1, 2004
This was my first time trying this technique and I thought it was great. After thawing, the tofu did have a sponge-like texture but tasted great after cooking. I used the tofu in the "Tofu 'fish' fillet sandwiches" recipe also on this site.
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Reviewed: Jan. 22, 2004
I found it takes a little longer than mentioned to get the tofu to thaw all the way through the center but I now love this technique! I used it with The Honey Mustard Tofu recipe also on this site and it was really good. I've also used this technique, sliced the tofu, dipped it in flour, browned it on both sides, then poured BBQ sauce in the skillet and it was really good. I imagine you could use this technique to make "mock chicken" and use any type of sauce you might normally use on chicken breasts. This opens up a lot of recipe ideas.
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Reviewed: Nov. 22, 2003
This recipe certainly does deliver firmness: I forgot mine in the freezer for 6 months and it thawed out with the consistency of a kitchen sponge. I'll try a shorter freeze next time and hopefully it'll turn out more edible.
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Reviewed: Feb. 19, 2003
This definetly gives the tofu a tougher texture. I have a recipe for original style kentucky fried chicken breading recipe I dipped the tofu in. It was incredibly tasty.
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Reviewed: Jun. 27, 2002
What a great idea! I have used this method several times and it definately helps the tofu hold together. Thanks!!
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Cooking Level: Professional

Home Town: Vallejo, California, USA
Living In: Los Angeles, California, USA

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Reviewed: Mar. 26, 2001
this recipe has opened up a lot of new options for me. thanks, Silverwolf!
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Displaying results 31-37 (of 37) reviews

 
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