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| − | [[Image:CDC_edamame.jpg|right|frame|Edamame soybeans]] | + | #REDIRECT [[wikipedia:Soy|Soy]] |
| − | [[Image:Soybeanvarieties.jpg|right|thumb|200px|Several varieties of soy]]
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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Legume|Legume]]
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| − | The '''Soy''' bean is a small fat green bean. It is particularly associated with [[Cookbook:East Asian cuisines|East Asian cuisines]], large-scale commercial cooking, meat analogues for vegetarians, and industrial processes. Soy beans may be served uncooked and whole during a Japanese meal. They may be cooked and pressed to yield [[Cookbook:Soy Milk|soy milk]], which can then be coagulated to make [[Cookbook:Tofu|tofu]]. They may be fermented to produce [[Cookbook:Soy Sauce|soy sauce]], natto, [[Cookbook:Miso|miso]], and [[Cookbook:Tempeh|tempeh]]. Soy beans may be used to produce [[Cookbook:Bean Sprout|bean sprouts]] that are larger than the normal ones produced from [[Cookbook:Mung Bean|mung beans]]. Soy bean [[Cookbook:Oil|oil]] has a high [[Cookbook:Smoke Point|smoke point]], making it suitable for high-temperature frying.
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| − | ==Edamame==
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| − | To eat beans right out of the shell, [[Cookbook:Boiling|boil]] them until they are al dente (still slightly firm). Rinse to cool slightly, and season ([[Cookbook:Salt|salt]], generally) as desired. You can easily suck the al dente beans out of the shell. Beans may also be shelled and added to other dishes, such as [[Cookbook:Salad|salads]]. Beans are easy to shell after they are boiled briefly.
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| − | [[he:ספר מתכונים/סויה]]
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