How to Make Sushi Video Tutorials http://www.marisabaggett.com/wp-content/uploads/2016/10/How-To-Inside-Out-Roll.m4v Inside Out Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/How-To-Thin-Sushi-Roll.m4v Thin Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/How-to-hand-rolls-.m4v Hand Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/Thick-Sushi-Roll-How-To.m4v Thick Rolls Video
Ahh, tofu. Tofu is one of those ingredients that people seem to either love or love to hate. I happen to love tofu, but there’s a catch – don’t try to make me eat it as a meat substitute. For me, tofu is best when used as a binder or when enjoyed simply as tofu. So what is tofu? Tofu, sometimes referred to as bean curd, is the result of “milk” made from soy beans that has been coagulated. The curds from the process are then pressed into soft white blocks. The firmness of the tofu – soft, firm, or extra firm, is determined by how much water is pressed out of the blocks. Soft tofu has a higher…
The following images by Marisa Baggett are available for download. Please give photo credits when using! Thanks, Marisa. Available Late October 2012
