Protip for your powdered sugar! Dump it in a mesh sieve and tap the side of it against your palm to dust the donuts more evenly.
^exactly
if you eat tofu often do yourself a favor
pressed tofu cooks a lot faster too, whether baking, frying, scrambling, whatev
One of the best investments a vegan can make. Quickly and easily gets lots of water out of tofu so it can absorb more flavor. I've had this one for about 7 years, use it multiple times a week and it's still in perfect condition (though the homemade one in this post is definitely nicer): https://www.amazon.com/gp/product/B007LLGMG2/ref=ppx_yo_dt_b_search_asin_title
I freeze and press my tofu all the time. It works great for making crumbled tac filling or just to get some extra texture. If you use tofu a lot I recommend a tofu press like this. I find it makes quick work of draining.
Stanco Grease Pot from Amazon is well regarded for lightweight and cheap.
I wouldn't cheap out on a pan. The GSI Pinnacle 8" is good quality and the MSR skillet is also worth the money.
Here it is on Amazon. I've been using one for years with a cat stove and aluminum foil windscreen. Total cost less than $10 and UL.
https://www.amazon.com/Stanco-GS1200-Non-Stick-Grease-Strainer/dp/B000MVTIOQ
Media Separator. Makes it real easy.
Fill with enough water that the "down side" gets partially submerged, and as you rotate the basket the brass gets dunked/aired/dunked/aired. The media just falls off with the water.
https://www.amazon.com/Frankford-Arsenal-Separator-Perforated-Reloading/dp/B01B6S8JUC
I got'chu, friend. When I ate meat, ground beef tacos with a packet of TexMex seasoning was one of my favorite meals, and I've been able to come pretty close with tofu.
What you need: a tofu press and a food processor
Steps:
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If you process it too much, or if you left too much water in the tofu, you can end up with a sort of tofu paste (which, with different seasonings, you can actually make tofu pepperoni with!) so you just have to make sure you're paying attention when processing. But it's delicious - on par with Impossible meat tacos for me (and I like Impossible as much as I liked real beef)
Would a fine metal mesh strainer like this work? Unsure what seitan is so I’m sorry if this is a silly suggestion.
That will work. I’ve even used a paper towel but a small, fine mesh like this Obviously you don’t need to buy an 8.00 one but any small strainer will do the trick
haha yeah it does sound kinda dirty but I guess they are used for making almond milk or something like that. I use them to make cold brew coffee. Its pretty much just a large nylon tea bag.
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Here is one on amazon
There’s tofu presses you can buy online as well. Amazon will have one for around $22 I think. tofu press I use this one and it’s great. Cuts down on paper towel waste as well.
I've been loading 308 Winchester and I use a wet tumbler. My tumbler came with strainer caps so you shake it around in a bucket of water and the pins mostly fall out. I use a magnet afterwards to get the rest.
They also make separators like this which I hear are much faster.
Haven't had any issues getting pins out though with bottlenecks. Even with my slower, less effective "shake it in water a bit" method they mostly just fall out.
Hi there, welcome to /r/kava.
There is a FAQ in the sidebar that I highly recommend that you read.
>It’s like making tea?
No. There are instructions in the FAQ.
>Can someone point me to something specific?
There's a list of recommended vendors in the sidebar. Pick one of the top vendors at random. Buy the first kava you see on their website that isn't labelled "micronised". What you want is traditional grind (aka medium grind) kava powder.
Buy a strainer bag. If the vendor you're buying from has one, buy it. Otherwise, buy one on Amazon. This is the first non-sponsored result I got in my search for an 80 micron nut milk bag: https://www.amazon.com/Pack-Multiple-Reusable-Strainer-Cheesecloth/dp/B01N2Q4O08/
Knead the kava well (watch a couple of youtube videos on it if you're not sure how... search "making kava") and then be sure to drink it on an empty stomach.
Good luck!
So one of the most effective ways you can do apples (to get the most flavor) as an add-on vs as the man component of your mead starts by doing your secondary in a container with a large opening vs doing a carboy. You crush the apples (you can use a blender if you don't have a juicer) then to pasteurize (and help break down the cell walls) you heat your slurry to 175 degrees for 15 minutes, but don't boil.
Then you put the mix into THESE bags inside of your bucket before siphoning your mead in around them. The goal is to ensure the solids stay contained while still keeping them accessible for the yeast to turn their contained sugar into booze, any liquor produced will run out of the bags.
You will probably need 2 bags full of apple slurry in order to get a moderately strong apple flavor in your mead, approximately 3 pounds of apples per gallon of mead.
Let it sit on the apples for 30 days, then take off and squeeze the bags to separate the liquid from the solids.
I've had no problems with the one I bought - it's pretty solidly built. My parents bought this one and it's also very good. It uses two screws, so theoretically you could choose how much to press, but I doubt I'd ever bother.
Oy oy o...wait...no, I'm not an Aussie...lol..
As Dennis Leary would say, "I'm just a regular Joe with a regular job
I'm your average white, suburbanite slob..."
As for the AU Stuff, I just spent too much money on the stuff...lol It does work well, creates a unique type of cell.
And I just added one of these to my cart....Filter as I pour from jug to cup, but it will like be a much slower pour...might just filter into a larger cup once and the pour from there as needed...
Personally, I rarely sift flour. If I do, I use a mesh strainer. Something like this. Depending on where in the world you are, sifting flour isn’t all the necessary anymore, but if she still sifts her flour, I wouldn’t stop her from doing so. Using a strainer like these, you can simply put the flour into it, and then you gently shake it a little and the flour comes through the mesh. If there are any clumps or other things in your flour, this will do it.
Nice thing is, these have lots of other uses too.
I found this tofu press (the best in reviews) to work well and get tofu more ready for cooking., Good luck!
https://www.amazon.com/Stanco-GS1200-Non-Stick-Grease-Strainer/dp/B000MVTIOQ
Cheaper and lighter than a Toaks 550, with twice the capacity. I used one for four years of short trips and a PCT hike, hard to argue with the value of an aluminum pot.
Thanks! I use this one. The cool thing is, even after passing half a gallon of soy sauce though it, it isn't stained and it doesn't smell. Make sure the seams face out when you strain with it, makes clean up a lot easier.
If you are plaing on make a large ammount of totmato sauce, or to do it more than once i reccomend you invest in a food strainer like this one: https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54/ref=sr_1_3_mod_primary_new?crid=14MA7NX6SLEMH&keywords=tomato+sauce+food+strainer&qid=1661124145&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=tomato+sauce+food+straine%2Caps%2C205&sr=8-3
It's a complete game changer! No more wasted paper towels or soggy dish towels
This is the one I use. EZ Tofu Press- Best Tofu Press... https://www.amazon.com/dp/B007LLGMG2?ref=ppx_pop_mob_ap_share
I put the tofu in the press, then lay it sideways in the sink so the liquid drains away. I usually only re-tighten once over the twice the span of about 20 minutes.
Then just quickly rinse it and then put it away for super easy cleanup
I make tomato sauce with home grown tomatoes, and after the first batch i invested in a Food Strainer. If you plan on making alot of sauce i cant reccomend it enough.
I've got a fine mesh bag like this that works fantastic for squeezing out water in potatoes. It's honestly surprisingly useful. I've used it for hashbrowns, homemade yogurt, Korean spinach, mozzarella, and more. Basically any time you might use a cheesecloth it works. And it's washable and reusable. Definitely a tool I don't see mentioned a lot, that I've gotten a lot of mileage out of.
I was having similar, although not as bad issues. I saw someone using some strainers and it looked too easy compared to what we have been going through. I ordered some but haven't had a chance to test them out. I ordered these Mesh Strainer fyi.
My reply to another comment on this thread:
I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 320g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon’s
Edit: the 320g coconut is after the coconut is smoked. I shredded what I had left over, dehydrated it for other projects.
I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 160g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon
I bet the Whey Punch was delicious! Here’s how to make Clarified Milk Punch, it’s made from whey and it is amazing! If you plan on making it make sure you invest in a milk nut bag, because cheesecloth is a hot mess to work with.
https://www.blossomtostem.net/clarified-milk-punch/
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1) https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_api_i_X9EGE9MYATHFNWYQ98ZS?_encoding=UTF8&psc=1