Chinese Peas
Ingredients
Directions
Prepare the peas
Soak the peas in water for about 24 hours.
Strain the soaked peas and grind them into a thin paste, adding some of the reserved water.
Filter the mixture and concentrate the filtrate by heating. Skim the surface once or twice, then cool the mixture.
Set the curd
Add plaster to coagulate the casein and mix in chloride of magnesium.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Peas
- Provide the protein that forms the body of the finished curd.
- Plaster
- Calcium salt that makes the soy proteins clump together into a set curd.
The step that matters
Adding the plaster. Calcium salts bind soy proteins into a curd, so the amount and how evenly it is mixed in decide whether the curd sets smooth and firm or stays loose and grainy. Stir gently and evenly once it is added.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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