Maangchi's Korean food and cooking forum » User Favorites: lorienaw

Maangchi's Korean food and cooking forum » User Favorites: lorienaw http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Fri, 24 May 2013 09:30:48 +0000 Lorienaw on "Tofu, Frozen UMMM?" http://www.maangchi.com/talk/topic/tofu-frozen-ummm#post-5795 Tue, 20 Dec 2011 13:44:51 +0000 Lorienaw 5795@http://www.maangchi.com/talk/ Yes, it helps. We are getting help from another vendor to supply some food items. This is trial and error. But exciting as well. Thanks!!! Ashimi on "Tofu, Frozen UMMM?" http://www.maangchi.com/talk/topic/tofu-frozen-ummm#post-5773 Sat, 10 Dec 2011 03:51:23 +0000 Ashimi 5773@http://www.maangchi.com/talk/ Wow it was delivered frozen? Will they take it back? When you cut open tofu that has been frozen you will see large holes in the tofu - looks kind of like bread, rather than the fine texture you normally see. The taste is chewy, and rather grainy. It therefore doesn't work so well in normal korean tofu dishes. It might work for any dish in which you are going to break it up and mix with something else - like in mandoo. I have used frozen tofu in the past to mix into a mixture of chopped mushrooms when I wanted to emulate meat in a vegetarian casserole, and its not bad as a meat substitute in a chinese stir fry because the chewiness is satisfying to meat eaters, but for the most part the texture will not work well in most korean recipes. I hope you can return it, or you don't have a large amount! I would have a serious talk with your supplier! Good Luck! Mikura on "Tofu, Frozen UMMM?" http://www.maangchi.com/talk/topic/tofu-frozen-ummm#post-5771 Wed, 07 Dec 2011 17:03:50 +0000 Mikura 5771@http://www.maangchi.com/talk/ Freezing tofu absolutely destroys the texture (I speak from unfortunate experience). However, it resembles the texture of tofu skin, so you can actually still use it in stir fry dishes, or marinated in sweet sauce (similar to the taste in yubu chobap). Hope that helps! Lorienaw on "Tofu, Frozen UMMM?" http://www.maangchi.com/talk/topic/tofu-frozen-ummm#post-5770 Wed, 07 Dec 2011 15:18:33 +0000 Lorienaw 5770@http://www.maangchi.com/talk/ Ok for those who do not know, I am providing the Korean population Korean style meals in our long term care facility. I ordered Tofu from my vendor and it was delivered frozen. Does this make a difference in the outcome of you meal. I the market I have never paid any attention to availability of frozen tofu. Any thoughts? Lorienaw on "Mung Bean v.s Soy bean Sprouts" http://www.maangchi.com/talk/topic/mung-bean-vs-soy-bean-sprouts#post-5769 Wed, 07 Dec 2011 15:12:31 +0000 Lorienaw 5769@http://www.maangchi.com/talk/ Thank you Geogia, I have to go pick up some items from HMart today. I will inquire about this brand. georgia on "Mung Bean v.s Soy bean Sprouts" http://www.maangchi.com/talk/topic/mung-bean-vs-soy-bean-sprouts#post-5757 Fri, 02 Dec 2011 16:37:15 +0000 georgia 5757@http://www.maangchi.com/talk/ I buy low sodium Yamasa soy sauce from the Korean market. It tastes much better than kikkoman. Yamasa has a much richer, full bodied flavor that is missing in kikkoman and other sauces that I have tried. If you can find Yamasa at the korean market, then give it a try. I can't use any other soy sauce becuase I notice the lack of flavor in all other sauces. The low sodium yamasa sauce is delicious! My grandson who is only three will drink the whole dipping bowl of yamasa low sodium soy sauce, so we have to put only a few drops into his dipping bowl! Yamasa Less Salt 45 Soy Sauce Yamasa Less Salt 45 soy sauce is naturally brewed using the exclusive Yamasa desalting method. Yamasa Less Salt 45 has the same flavor and taste as our regular soy sauce with 45% less salt; the perfect alternative for those interested in reducing sodium intake. <a href="http://www.yamasausa.com/pages/products/food-service-products.php" rel="nofollow">http://www.yamasausa.com/pages/products/food-service-products.php</a> Soy bean sprouts have a nice nutty flavour. Mung bean sprouts don't taste as nice as soy bean sprouts. Lorienaw on "Mung Bean v.s Soy bean Sprouts" http://www.maangchi.com/talk/topic/mung-bean-vs-soy-bean-sprouts#post-5756 Fri, 02 Dec 2011 15:06:27 +0000 Lorienaw 5756@http://www.maangchi.com/talk/ Thanks, this is good information. My problem is a vendor that will deliver to the facility. I can't carry foods that require refrigeration in my personal vehicle. We are still working on finding a vendor. Yes, i'm familiar with HMart and Lotte Supermarket. I have been there several times. Thanks again Ashimi on "Mung Bean v.s Soy bean Sprouts" http://www.maangchi.com/talk/topic/mung-bean-vs-soy-bean-sprouts#post-5755 Fri, 02 Dec 2011 04:47:29 +0000 Ashimi 5755@http://www.maangchi.com/talk/ There is a big difference between soy bean sprouts and mung bean sprouts. Though mung bean sprouts are used in some side dishes in Korea, the soy bean sprout is used more. Chinese recipes use mung beans more frequently. The taste is significantly different. Kong is the name for soy beans, sukju is the name for mung beans. When looking at recipes this might help if there is a translation. When making kong namul soup soy bean sprouts are used. In western cooking you would not consider tomatoes and peppers to be interchangable, although they are both in the nightshade family. So no, they are not interchangable. Kikkoman soy sauce is a good alternative if you cannot get a Korean soy sauce. I would never get La Choy, or similar brands - don't even know if they are actually chinese, but they do not have the kind of flavor you want for Korean foods. Have you tried the Lotte Market in Ellicott City? They should have everything you need, and they aren't that far from your location. Good Luck! Lorienaw on "Mung Bean v.s Soy bean Sprouts" http://www.maangchi.com/talk/topic/mung-bean-vs-soy-bean-sprouts#post-5754 Thu, 01 Dec 2011 20:45:30 +0000 Lorienaw 5754@http://www.maangchi.com/talk/ Hello Maangchi Nation, Can anyone tell me if these two sprouts can be used interchangeably? I have purchase a couple of Korean cookbooks and their is nothing specifying when to use a specific sprout. For example bean sprout soup. Mung bean sprouts are more available from my vendor. And also soy sauce, do need a specific soy sauce. Ashimi on "Looking for guidance" http://www.maangchi.com/talk/topic/looking-for-guidance#post-5657 Thu, 20 Oct 2011 06:21:48 +0000 Ashimi 5657@http://www.maangchi.com/talk/ When I was younger we had a Korean, Japanese and Chinese restaurant. We had suppliers that brought Korean items from NY and Philly - we were on the Jersey shore. I know there are some very large Korean stores in Maryland - and depending on where you are located you should be able to find suppliers. Perhaps try contacting a Korean, or Japanese restaurant in your area and ask who their suppliers are. Amazon also ships Korean foods, but I imagine the prices are retail, and might not be feasible. Sounds like you had a wonderful gathering! Best of luck with this endeavor! Lorienaw on "Looking for guidance" http://www.maangchi.com/talk/topic/looking-for-guidance#post-5655 Wed, 19 Oct 2011 19:35:25 +0000 Lorienaw 5655@http://www.maangchi.com/talk/ Thank you for the insight. We do have a lot ofinvolvement and we also have a Korean nurse liasion that meets with us. There is a dining area that is provided. It is not sectioned off anyone can eat there. The concern that I have with food items brought in, that is not the right consistency for certain residents that have chewing and swallowing problems. Yesterday we had an open house ceremony for the Korean community in our county. Over 125 people showed up. We served seasoned cucumber, white rice, seasoned beef. Appetizers provided from the community rice cakes,kimchi, and a vegetable roll( not sure what kind). We also served Barley Tea. It was a success I think. Now my struggle is finding a reputable vendor to provide food items to our facility. Ashimi on "Looking for guidance" http://www.maangchi.com/talk/topic/looking-for-guidance#post-5654 Wed, 19 Oct 2011 00:38:25 +0000 Ashimi 5654@http://www.maangchi.com/talk/ I think it is wonderful that you are interested in providing familiar foods to the korean residents of your facility - but I wonder, have you spoken to the families of these residents? Koreans as a rule are very respectful of their elders, and I think if you were to talk to some of their families, and indicate your willingness to provide familiar foods to their elders that they would be willing to help. When my mother was in the nursing home before she passed I took a rice cooker, rice, soy sauce, sesame oil, and a few easy recipes for the dietitian at her nursing home. I would bring panchans as I made them so Mom would have the complete meals she was accustomed to. If you talk to the families, and are willing to provide an area somewhat aside from the other residents where the Korean residents could eat in privacy I think everyone would be happy. One of the things I have become aware of is the attitude of many American elders to anything that is outside of their normal experience. This is especially true of foods and smells. They can often become unpleasant in their comments and gestures to things that they do not approve of. Some of the most basic foods that your Korean elders will want to eat are rather aromatic, and your American elders will most likely say unpleasant things, which may cause a heap of trouble, and emotional disturbance to your Korean residents. I say this from personal experience. If the families of your Korean residents see that you could provide an area where their loved ones could eat familiar foods in an atmosphere untainted by negatives, I am sure they would provide the rice, panchans and familiar flavors you are looking to provide. They have these items at home. Bringing extra to Mom or Dad would make them happy. georgia on "Looking for guidance" http://www.maangchi.com/talk/topic/looking-for-guidance#post-5646 Sat, 15 Oct 2011 22:05:35 +0000 georgia 5646@http://www.maangchi.com/talk/ Koreans eat short to medium grain rice. Long grain rice doesn't have the same taste or texture as short/medium grain rice. I'm not korean and even I don't like the taste or texture of long grain rice and never eat it, so if you serve it to the korean seniors, they probably won't eat it, and if they do, they most likely won't enjoy it. My mother is a senior in a home because she can't walk and the food there is horrible. Many times while I visit during dinner time, I taste it and then go out and buy her some take out. The food is disgusting! Lorienaw on "Looking for guidance" http://www.maangchi.com/talk/topic/looking-for-guidance#post-5644 Thu, 13 Oct 2011 14:49:10 +0000 Lorienaw 5644@http://www.maangchi.com/talk/ Hello, I am a registered dietitian in Maryland working with seniors. The Korean population is growing in our facility. I am trying to find out as much information as I can regarding Korean cuisine. One basic question I have right now is can I use long grain rice? I have been to specialty stores and somethings are expensive and my budget is limited.