Mary, have you every considered making tofu with quinoa? It may have a lot of starch, but it would be high in protein. Also, maybe you could try flax again using store bought flax milk? Just a thought!
@@marystestkitchen We love watching you suffer!! I know it's a waste on ingredients and time and effort, but the episodes with negative results are for me better than the others.
"What shall we do with this slimy whey? Does it remind you of something? It reminds me of aquafaba." Okay, our minds went in drastically different directions then.
As someone who gets nauseous at the sight of slime, this was the worst "Will it Tofu" episode I've ever seen. Thanks for taking one for the team, Mary!
Love that you show the fails, it's an important part of the experimenting process and you never know what properties someone else might have noticed about the components for you to play with in the future.
An idea may be to toast your seeds before you make milk from it. It’s what I do with oats to stop it getting slimy when I make oat milk. They only need a little toasting in a hot dry pan. I think it cooks off the starch, which is the thing that makes oats gloopy when added to water
@@marystestkitchen My experiments with oats to make milk is not to over blend it. It's only a matter of about 30 seconds in the blender and then squeeze through a nut bag but do a search on the Net to verify that fact. I buy only soy milk by Edensoy and only the one with no extra ingredients to make yogurt from it! I'm not a fan of oat milk no matter how you prepare it!
I commend you for sticking with this. I can only imagine what a bother it was making this video. The straining alone was so hard to watch, you could tell you were using all your strength on that pouch of doom.
@@marystestkitchen maybe through the fine mesh strainer? I’ve make flax milk, and it worked that way- working quickly like you did when blending without soaking - it goes much smoother through the mesh
The gel from soaking flax seeds is so persistent, curly hair communities have been using it as an environmentally friendly/zero waste alternative to hair gel for years hahaha. Even when you prepare it for hair, the way you do it is by boiling the flax seeds for a few minutes and then immediately using clean pantyhose the moment is cool enough to handle. Otherwise it won't sift at all lol
Yes, that's the way I used to make flax gel for natural hair products back in the day. The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
I’ve also seen some Indians comment on chickpea flour omelette videos that apparently, some use the gel to lighten the texture of cheelas/chickpea omelettes.
@jaminwaite3867 thank you! I've been playing around with those for a while, but since I'm a huge klutz, I always have trouble flipping them without tearing. This made it easier.
@@marystestkitchenI learned about it years ago from the Riquette ( grow hair in 12 weeks) book and it’s a drag to make but it works like magic!! if you want to strain it best to do it and some thing that has a very loose wire mesh. You want the spaces to be just close enough that the flax can’t get through it you’re not gonna have particles of different size you’re gonna have the big seeds and you’re gonna have the goopy gel, and so loose mash almost like something you would use to sift flour but fairly big holes and then it will drain much easier. She’s trying to drain this through a dish cloth. That’s just not that it’s just too viscous to pass through cheesecloth that’s that’s fine mesh cheesecloth does is it holds everything but the tiniest particles it makes it hard to pass through. You want to use Mesh.
@@playinglifeoneasy9226 yes the mesh did not work with raw soaked flax as you could see in this video 😉 cooked flax is another story. One I avoided as mentioned above .
Even though it was frustrating as all get-out, it is good to see the process of a "failure" so you can share how and why it didn't work! Obviously a "Haha, NOPE!" video would be very short but the different things you tried is sharing very useful information for anyone who wants to use the ingredients in a different way as well. I'm also glad to hear that you can freeze the flax goop and use it later, it really is so very useful that it would be a big shame to waste it.
Watching one of Mary's videos makes me relieved and grateful that I don't have to cook or eat this way. Amazed that anyone enjoys tofu as much as Mary. We are clearly different species but I love watching Mary do so much cooking just so she can have an "omlette." I really appreciate Mary's "nothing gets wasted" approach, too.
Very enjoyable episode I love the trial and error approach well done, looking forward to the next one you will turn turn carrots and chocolate into tofu one day for sure😊
Well, that answered my tofu press question! Pressing on!! Pressing on to find a refined sugar-free high protein ice cream, that is. Thank you for all you do!💜
Thanks ever so much for trying. I guess this is a pretty comprehensive no, then: tofu is not the way to have flaxseed. I'm just looking things up and there's so much research on “demuciliaging” flaxseed. It looks mainly like it requires an entire lab, though. 😀 I'm really glad you've done the hard work of finding this out. Thanks!
boiling the flax seeds give a better concentration of gel if you don't already do that :-) also it's easier to strain. I just didn't in this video 'cause after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
I subscribed because you allowed us to see the full experience. Thank you for that! 😍 This got me thinking. I wonder if using a slow juicer to make flaxseed milk would help? 🤔
Hi Mary, I really appreciate all your efforts and experiments. This Will it Tofu has been wonderful! Can you try to tofu dry Baby Lima beans please? Thanks in advance. 😊
That shell makes an incredible setting lotion on your hair. You put the gel on your hair when it’s wet you brush it through you let it dry. You brush it again and your hair will be radiant shiny zero frizz. It will just be like that silky.
Yes. I used to do that back in my crunchier days. The key is to boil the whole flax seeds; then it's easier to strain. But in this episode, I avoid cooking the ingredient first as this has interfered with protein extraction in the past.
Hi, can you please test this scrambled tofu hack?: Baking soda. I recently discovered it. I don't know if other people know about it, but I didn't. I had the idea when testing a recipe from *"tifflovestofu".* Baking soda was in the marinade to give a tofu steak a different texture and a crispier exterior (that by itself would be good to try). I made that recipe and already in _Tiff's short_ it looked like egg when she showed to not use too much. Abd eating the recipe I thought it tasted more like egg-white. So I made the following: a) 400g Tofu (the tofu I used has 16g protein per 100g; a mixture of calcium and magnesium chloride was used as a coagulant - I don't know if that's important) scrambled in pan. b) 200ml of water and c) approximately 1.5tsp of baking soda (depending on the tofu brand a little more or less - I guess it depends on the amount of coagulant is better for the best consistency - start with a little and wirk yourself up). d) A little bit of oil. e) Cooked until it sticks to a pan like an egg (water will fix the rest that sticks in the pan). Perhaps use more water and more natron for a softer consistency. It's so much like egg white. f) If you used too much baking soda you can use a little lemon juice to neutralise the Brezel-flavour. g) I usually make it with a vegan egg yolk sauce (I like carrot juice, starch and spices but I'm experimenting on replacing starch with nut/seed butter). It could also be a great idea for a fried egg (sunny side up). But I haven't figured that out yet. Perhaps it could be used in baking (blend tofu with soda and let it sit before using). I don't know. I don't have a test kitchen 😅.
Will acorn tofu? I ate acorn jellies from te Korean market and find it tannic-slightly bitter but good with banchan and kimchi 😋. I am currently obsessed with vegan stinky tofu and hairy tofu 😮😋Your dried flax sheets makes me think of flax jerky 😂 or DIY, already-made at home gel sheets 🤓for thickening any soups or sauces 😊
Jesus ache crimbly crickets Mary I’ve missed you. Apparently the algorithm is hiding your videos from me but now I’ve devised a manual method so hopefully I’ll see all your videos going forward. 👍🤗
Would it make a difference if you soaked the seeds first in lemon water or vinegar water? Would the acidifyed water break the gel down? If so, then you could rinse the seeds well, and proceed to grind then milk. Also, I know Oatly oat milk first soaks the oatmeal in prebiotic first, so it breaks down the sliminess prone to oats, the they rinse grind and milk. Maybe that would that work we with flax seeds?
I'm not even squeamish and I gagged a few times. LOL. Fun fact: I used to make homemade flax seed hair gel for myself due to those properties but these days good hair gel is easy to find. The key to separating the gel was to do it while it was really hot from boiling. If I didn't strain it immediately it wouldn't separate. It was really awesome for my hair.
All good attempts! I wondered if you could take the soaked seeds and try to remove the slime by putting them into a nut milk bag and squeezing (without first blending). Maybe the slime is just too powerful for that. It just seems like flax tofu will be impossible without solving this issue.
It's hard to see but the gel is contained within a barrier surrounding each seed. I had to scrape it with my fingernail (something with a hard edge) to break through. So without something to rough up each individual seed, I don't see that working out.
Hi can you please make flax seed gel meringue. First you cook about 4 tbs in a little pot in 8 dl of water until it thickens and becomes gel like(you have to stir while you do this). Then you strain it(while very hot) threw a metal strainer. Then you put the gel when it has reached room temperature into the freezer for about 40 min. After that you can whip it up in a stand mixer while adding in the sugar little by little. I think 1 tbs of the gel equals one egg white. Then just treat it like any other meringue thing you know adding cream of tartar or lemon and cornstarch(2tsp). Bake in the oven just like in a normal meringue recipe. I would love to see that. I use flaxseed gel as a hairgel, it works and is just awesome, I always keep flaxseed gel in a jar in the fridge. It can be used in SO many different things.
I wonder if you could take that gooey soaked and blended flax muck and then pour into ice trays and freeze to keep on hand to add to recipes you want almost instant egg replacement when baking? Has anyone tried that? I do that with the thick water after cooking chickpeas.
Okay, when you blended the soaked flaxseeds into that bouncy foam... I laughed, not gonna lie :D Like oh my god this was SO weird! O actually wonder if roasting the flax before the tofu making process would deactivate the slimy components? I know it would probably change the protein structure too so there is a high risk it wouldn't coagulate anymore...just an idea!
i wonder if a treatment with some enzyme like amylase could break down the gel into something that would just rinse away, maybe even just the stuff thats used for oat milk
apparently the commercial process adds amylase and heat at two different steps as the oats are pulverized. but home gamers take appart digestive enzyme tablets that have a bunch of things in them and its apparently easier
I don't think flaxseeds will tofu regardless, but I do wonder if roasting the flaxseeds at the beginning would have made a difference, or roasting the flaxseeds, and then boiling 100 grams in a giant boiler full of water so it can be drained and boiled again to remove the goo.
Have you ever tried using a cream separator? There's this device that can be used to separate full fat milk into cream and into skim milk. You could then use the skim milk for your tofu experiments and, heck, maybe the cream would be good for the yogurt experiments?
@@marystestkitchen Another thing you might look at it de-fatted seed flours. There's some really weird ones like black cumin. Haven't figured out the fat content on that one yet. It's a waste product from cold pressing for oil.
Try filling your nutmilk bag with the seeds, tie it off, and wash it through the bag? Maybe try throwing the bag into a salad spinner and see if it will remove the excess.
That would not work. It's hard to see but the gel is contained within a barrier surrounding each seed. I had to scrape it with my fingernail (something with a hard edge) to break through.
The tofu videos are cute, but please do more vegan keto videos. There aren’t a lot of resources out there, so if you’re making it work I would love to learn from you.
Mary, I would be cautious about processing flaxseeds in these quantities. They contain cyanogenic glycosides (hence the vague bitter almond aroma and kick). When you eat them whole, it's not an issue, ground ones possibly could be. You would need to eat like a cup of ground flax seeds to get to any dangerous dose, but processing and potentially concentrating them is questionable. That being said, cooking them would probably lower the concentrations. All in all, we just don't really have enough data, so staying on the cautious side might be wise.
FYI, the flax gel makes an excellent natural laxative well known in my people's home remedy lexicon back in the old country. Hence my pre-disappointment when seeing the title. Thanks so much for giving it the ol' college try, Mary!
Interesting experiments! Maybe the reason the liquid didn't foam up when you tried to whip it was because it contained fat that was released when you blended the the seeds? But yes, as you say, you definitely can make meringue out of flax liquid, as I have seen other people do it!
Kind of! Mac n nooch for one: ruclips.net/video/dFqHifne8bo/видео.html I usually use my vegan chez whiz recipe these days: ruclips.net/video/bW2RwZvde80/видео.html
I wonder if whisking the soaked seeds in the stand mixer could break the goop up better. Maybe not, you agitated them pretty good in the mesh strainer.
Mary, have you every considered making tofu with quinoa? It may have a lot of starch, but it would be high in protein.
Also, maybe you could try flax again using store bought flax milk? Just a thought!
if your comment get the votes, I will have no choice! 😂
Edit: you guys are killing me!
here to encourage more thumbs up lol
If quinoa works, buckwheat could be next 😂
@@marystestkitchen We love watching you suffer!! I know it's a waste on ingredients and time and effort, but the episodes with negative results are for me better than the others.
@@constanza1648 Why? ._.
Your willingness to try things that you're sure won't work is amazing (and I mean this in a good way)
I appreciate that!
"What shall we do with this slimy whey? Does it remind you of something? It reminds me of aquafaba."
Okay, our minds went in drastically different directions then.
I have no idea what you mean 😂
@@marystestkitchen for me - it looked almost like play doh
no idea how you *came* up with that
As someone who gets nauseous at the sight of slime, this was the worst "Will it Tofu" episode I've ever seen. Thanks for taking one for the team, Mary!
hahaa sorry!!! I know it was so gross. I was certainly nauseated while editing this.
I love that you report on failed experiments, it's an important contribution to science! :D
No such thing as a failed experiment. There's always something to learn from it!
Thanks so much for watching!
I think that by the milkbag stage I would have cried 😂😂
I keep my tears strictly off-camera 😂
Love that you show the fails, it's an important part of the experimenting process and you never know what properties someone else might have noticed about the components for you to play with in the future.
I'm so glad you enjoy it!
I'm addicted to this series
thanks so much for watching! I'm glad you're enjoying it
An idea may be to toast your seeds before you make milk from it. It’s what I do with oats to stop it getting slimy when I make oat milk. They only need a little toasting in a hot dry pan. I think it cooks off the starch, which is the thing that makes oats gloopy when added to water
The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
@@marystestkitchen My experiments with oats to make milk is not to over blend it. It's only a matter of about 30 seconds in the blender and then squeeze through a nut bag but do a search on the Net to verify that fact. I buy only soy milk by Edensoy and only the one with no extra ingredients to make yogurt from it! I'm not a fan of oat milk no matter how you prepare it!
I had this exact same idea and got to the horrible draining step before giving up and deciding to wait until you tried it instead lol
😂😂😂
You get an A+ for effort!
thank youuuu!!!!
Historical flax gel has been used as a sizing/ starch for textiles.
very interesting! And fits with my experience in trying to clean the gel out out of the nut milk bag and cheesecloth afterwards 😂
I commend you for sticking with this.
I can only imagine what a bother it was making this video. The straining alone was so hard to watch, you could tell you were using all your strength on that pouch of doom.
i was getting a workout for sure!
@@marystestkitchen maybe through the fine mesh strainer? I’ve make flax milk, and it worked that way- working quickly like you did when blending without soaking - it goes much smoother through the mesh
The gel from soaking flax seeds is so persistent, curly hair communities have been using it as an environmentally friendly/zero waste alternative to hair gel for years hahaha. Even when you prepare it for hair, the way you do it is by boiling the flax seeds for a few minutes and then immediately using clean pantyhose the moment is cool enough to handle. Otherwise it won't sift at all lol
Yes, that's the way I used to make flax gel for natural hair products back in the day. The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
I’ve also seen some Indians comment on chickpea flour omelette videos that apparently, some use the gel to lighten the texture of cheelas/chickpea omelettes.
@jaminwaite3867 thank you!
I've been playing around with those for a while, but since I'm a huge klutz, I always have trouble flipping them without tearing. This made it easier.
@@marystestkitchenI learned about it years ago from the Riquette ( grow hair in 12 weeks) book and it’s a drag to make but it works like magic!! if you want to strain it best to do it and some thing that has a very loose wire mesh. You want the spaces to be just close enough that the flax can’t get through it you’re not gonna have particles of different size you’re gonna have the big seeds and you’re gonna have the goopy gel, and so loose mash almost like something you would use to sift flour but fairly big holes and then it will drain much easier. She’s trying to drain this through a dish cloth. That’s just not that it’s just too viscous to pass through cheesecloth that’s that’s fine mesh cheesecloth does is it holds everything but the tiniest particles it makes it hard to pass through. You want to use Mesh.
@@playinglifeoneasy9226 yes the mesh did not work with raw soaked flax as you could see in this video 😉 cooked flax is another story. One I avoided as mentioned above .
Thanks for trying, even when things don’t work out, you’re effort’s are still precious knowledge for your viewers.
thank you!
I'm going to guess that chia seeds are next lol. Thanks for being back - your tofu recipes are the highlight of the internet for me!!
omg I hope not!! haha
No, I have some more affordable ingredients on the docket... Before I tackle the ingredient everyone's been voting up!
I won't make any jokes on the whitish viscous liquid i promise 🤭
this video is a practice in self-restraint for all proper people 😂
Too late,I think everyone made that connection straight away.
@@marystestkitchen i am an adult. I am an adult. I am aaaaah 😂
Even though it was frustrating as all get-out, it is good to see the process of a "failure" so you can share how and why it didn't work! Obviously a "Haha, NOPE!" video would be very short but the different things you tried is sharing very useful information for anyone who wants to use the ingredients in a different way as well. I'm also glad to hear that you can freeze the flax goop and use it later, it really is so very useful that it would be a big shame to waste it.
I appreciate your comment!
Thank you for going through that for science! It was educational and entertaining. Man, do I feel for you.
haha thank youuu
“What should we do with this slimy whey? Does it remind you of something? 😏”
MARY!!?!
“It reminds me of aquafaba!”
Oh.
haha
a chill Mary's video to end my day in Asia? thank you, Mary.
you're welcome! Safe travels :-)
Watching one of Mary's videos makes me relieved and grateful that I don't have to cook or eat this way. Amazed that anyone enjoys tofu as much as Mary. We are clearly different species but I love watching Mary do so much cooking just so she can have an "omlette."
I really appreciate Mary's "nothing gets wasted" approach, too.
haha I don't think I've ever shared an omelette recipe on this channel. Maybe I should to show how easy it is!
Maybe rinsing the hydrated flax in lots of vinegar to remove the goo or baking soda depending how it breaks down
interesting idea!
Soooooo excited thank you so much for making this Mary!!!!
You're very welcome! Thanks for your request! 🙂
There was a not a single stage of this in any path that looked appetizing.
i almost threw up during the edit
@@marystestkitchen I can understand that
Very enjoyable episode I love the trial and error approach well done, looking forward to the next one you will turn turn carrots and chocolate into tofu one day for sure😊
haha definitely
Soaked Flax Seed produces .... a water soluble gum similar to Hagg Fish Mucus?! WHO KNEW!!!
will wonders never cease?
I wonder whether a blend of seeds, nuts and beans would yield an interesting result
Well, that answered my tofu press question! Pressing on!! Pressing on to find a refined sugar-free high protein ice cream, that is. Thank you for all you do!💜
you can do it!! If my recent walnut ice cream experiment is any indication, it can't be horribly difficult :-)
Thanks ever so much for trying. I guess this is a pretty comprehensive no, then: tofu is not the way to have flaxseed.
I'm just looking things up and there's so much research on “demuciliaging” flaxseed. It looks mainly like it requires an entire lab, though. 😀
I'm really glad you've done the hard work of finding this out. Thanks!
lol I'll leave it to the professionals!
I make flax gel often for my hair! By far the easiest way I have found to separate the gel from the seeds is by using a French press! :)
haha I'm not trying to break my french press
The flax seed gel you were rinsing away is what I use for my curly hair. Natural, gentle hold curl enhancer.
boiling the flax seeds give a better concentration of gel if you don't already do that :-) also it's easier to strain. I just didn't in this video 'cause after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
I believe the way to tofu Flaxseed would be sprouting them, this way, you will get most of the gell out the way.
Good point! I sprouted flax before, and you’re right that it may be the best way.
maybe!
Your ideas are always unique. Great video 😊😊
Thank you! Cheers!
love your experiments!
that's so nice to hear!
Ooo, I am so sorry this didn't work. But on the bright side you know what works and what doesn't.
I love your sunny perspective!
I subscribed because you allowed us to see the full experience. Thank you for that! 😍 This got me thinking. I wonder if using a slow juicer to make flaxseed milk would help? 🤔
Welcome aboard! 🤗 yours is a good question...one I would answer except for the fact that it would be a nightmare to clean that juicer afterwards 😅
I always had the impression that we have the same way of experimenting in the kitchen, now I'm sure of it
darn
but the effort is much appreciated
thank you. It is gratifying to be recognized for my sacrifice
Hi Mary, I really appreciate all your efforts and experiments. This Will it Tofu has been wonderful!
Can you try to tofu dry Baby Lima beans please? Thanks in advance. 😊
Thank you for your sacrifice. ❤
you're welcome. It's nice to be recognized for my efforts 😂
I can't spoil it for everyone else, but the cheese cloth opening gave me vibes. Sick vibes.
Ikr?😂 I almost threw up while editing
I commend you for sticking with it! That cheesecloth opening was like "oh god that's sickness snot texture, eww 🤢" @@marystestkitchen
That shell makes an incredible setting lotion on your hair. You put the gel on your hair when it’s wet you brush it through you let it dry. You brush it again and your hair will be radiant shiny zero frizz. It will just be like that silky.
Yes. I used to do that back in my crunchier days. The key is to boil the whole flax seeds; then it's easier to strain. But in this episode, I avoid cooking the ingredient first as this has interfered with protein extraction in the past.
The gel should be weaker with a higher or lower ph. So try it with an acid or base?
maybe!
Hi, can you please test this scrambled tofu hack?:
Baking soda.
I recently discovered it. I don't know if other people know about it, but I didn't. I had the idea when testing a recipe from *"tifflovestofu".* Baking soda was in the marinade to give a tofu steak a different texture and a crispier exterior (that by itself would be good to try). I made that recipe and already in _Tiff's short_ it looked like egg when she showed to not use too much. Abd eating the recipe I thought it tasted more like egg-white.
So I made the following:
a) 400g Tofu (the tofu I used has 16g protein per 100g; a mixture of calcium and magnesium chloride was used as a coagulant - I don't know if that's important) scrambled in pan.
b) 200ml of water and
c) approximately 1.5tsp of baking soda (depending on the tofu brand a little more or less - I guess it depends on the amount of coagulant is better for the best consistency - start with a little and wirk yourself up).
d) A little bit of oil.
e) Cooked until it sticks to a pan like an egg (water will fix the rest that sticks in the pan). Perhaps use more water and more natron for a softer consistency. It's so much like egg white.
f) If you used too much baking soda you can use a little lemon juice to neutralise the Brezel-flavour.
g) I usually make it with a vegan egg yolk sauce (I like carrot juice, starch and spices but I'm experimenting on replacing starch with nut/seed butter).
It could also be a great idea for a fried egg (sunny side up). But I haven't figured that out yet.
Perhaps it could be used in baking (blend tofu with soda and let it sit before using). I don't know. I don't have a test kitchen 😅.
Eek! that was interesting! Hopefully the next suggestion is a bit better!
haha fingers crossed!
You could do an initial soak with sodium bicarbonate. Rinse and drain. Re-soak with Celuclast, pectinex, or amylase.
what an interesting idea. Please let me know if you try it. For now, I'm going to forget this episode ever happened
@marystestkitchen what episode?
Flax milk recipes recommend pouring into a pitcher and scooping out the goop layer with a spoon after it settles.
Have you tried it yourself though? These days, I find so many online recipes to be pure junk.
I have not. Just read up on it so far.
Will acorn tofu? I ate acorn jellies from te Korean market and find it tannic-slightly bitter but good with banchan and kimchi 😋. I am currently obsessed with vegan stinky tofu and hairy tofu 😮😋Your dried flax sheets makes me think of flax jerky 😂 or DIY, already-made at home gel sheets 🤓for thickening any soups or sauces 😊
You tried, that's all that matters to me. I am curious what you may use the remnants for, :)
bread! muffins! all the baking! in the meantime, it's taking up a lot of freezer space lol
3:11 Damm my mind is dirty
nope nope nope nope nope
I think you could try to remove the gel by rubbing coarse salt on it or toast the seeds before making the milk
let me know if you try it 😂 I think I'm done with flax for now
Let's give up....kkk, but the video was so lovely to watch ❤... thanks Mary
haha thanks! I'll do my best to forget this ever happened
Can you make cashew Tofu
good question!
Jesus ache crimbly crickets Mary I’ve missed you. Apparently the algorithm is hiding your videos from me but now I’ve devised a manual method so hopefully I’ll see all your videos going forward. 👍🤗
This comment should help the algorithm work it out ;-) Thanks for coming back!
Would it make a difference if you soaked the seeds first in lemon water or vinegar water? Would the acidifyed water break the gel down? If so, then you could rinse the seeds well, and proceed to grind then milk. Also, I know Oatly oat milk first soaks the oatmeal in prebiotic first, so it breaks down the sliminess prone to oats, the they rinse grind and milk. Maybe that would that work we with flax seeds?
very interesting idea!
I'm not even squeamish and I gagged a few times. LOL. Fun fact: I used to make homemade flax seed hair gel for myself due to those properties but these days good hair gel is easy to find. The key to separating the gel was to do it while it was really hot from boiling. If I didn't strain it immediately it wouldn't separate. It was really awesome for my hair.
SAME SAME
I mean, I used it in conditioner for the slip. Back when I was convinced I needed to DIY everything ever haha
The gel has a wonderful name too. Mucilage
just a wonderful word to say and hear ;-)
All good attempts! I wondered if you could take the soaked seeds and try to remove the slime by putting them into a nut milk bag and squeezing (without first blending). Maybe the slime is just too powerful for that. It just seems like flax tofu will be impossible without solving this issue.
It's hard to see but the gel is contained within a barrier surrounding each seed. I had to scrape it with my fingernail (something with a hard edge) to break through. So without something to rough up each individual seed, I don't see that working out.
If you have extra flax seed left i have a ton of vegan baked good recipes that use flax as an egg and butter replacer.
totally!
Hi can you please make flax seed gel meringue. First you cook about 4 tbs in a little pot in 8 dl of water until it thickens and becomes gel like(you have to stir while you do this). Then you strain it(while very hot) threw a metal strainer. Then you put the gel when it has reached room temperature into the freezer for about 40 min. After that you can whip it up in a stand mixer while adding in the sugar little by little. I think 1 tbs of the gel equals one egg white. Then just treat it like any other meringue thing you know adding cream of tartar or lemon and cornstarch(2tsp). Bake in the oven just like in a normal meringue recipe. I would love to see that. I use flaxseed gel as a hairgel, it works and is just awesome, I always keep flaxseed gel in a jar in the fridge. It can be used in SO many different things.
Sorry! My days of making sugary desserts are over. You can check out my old aquafaba meringue videos if you like. Cheers!
I wonder if you could take that gooey soaked and blended flax muck and then pour into ice trays and freeze to keep on hand to add to recipes you want almost instant egg replacement when baking? Has anyone tried that? I do that with the thick water after cooking chickpeas.
Okay, when you blended the soaked flaxseeds into that bouncy foam... I laughed, not gonna lie :D Like oh my god this was SO weird!
O actually wonder if roasting the flax before the tofu making process would deactivate the slimy components? I know it would probably change the protein structure too so there is a high risk it wouldn't coagulate anymore...just an idea!
Yea The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
You won't be catching any flak from me for flax failing 😅
thank you for your understanding 😂
You really powered through that one 🙂
hahah yup
I wonder what a centrifuge would do to help dewater? Maybe a screw press? Thanks for sharing your video!
you're welcome!
Thank you Mary for your efforts. Very mad scientist vibes 😂😂😂
I try
Thanks for trying so we don't have to.
I've tried making flax milk before and had a similarly frustrating experience.
you know my pain!!
i wonder if a treatment with some enzyme like amylase could break down the gel into something that would just rinse away, maybe even just the stuff thats used for oat milk
What do they use for oat milk?
apparently the commercial process adds amylase and heat at two different steps as the oats are pulverized. but home gamers take appart digestive enzyme tablets that have a bunch of things in them and its apparently easier
ah interesting
I would have blended the end result with some lactic acid. It looks a lot like a couple of fresh cheeses I know
It's terrifying. You coulda just made this a Halloween episode.
shoulda woulda!
I don't think flaxseeds will tofu regardless, but I do wonder if roasting the flaxseeds at the beginning would have made a difference, or roasting the flaxseeds, and then boiling 100 grams in a giant boiler full of water so it can be drained and boiled again to remove the goo.
The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.
Have you ever tried using a cream separator? There's this device that can be used to separate full fat milk into cream and into skim milk. You could then use the skim milk for your tofu experiments and, heck, maybe the cream would be good for the yogurt experiments?
I have not!
@@marystestkitchen I've been asking around vegan Facebook groups, but I still don't know if anyone's tried it.
@@marystestkitchen Another thing you might look at it de-fatted seed flours. There's some really weird ones like black cumin. Haven't figured out the fat content on that one yet. It's a waste product from cold pressing for oil.
Try filling your nutmilk bag with the seeds, tie it off, and wash it through the bag? Maybe try throwing the bag into a salad spinner and see if it will remove the excess.
That would not work. It's hard to see but the gel is contained within a barrier surrounding each seed. I had to scrape it with my fingernail (something with a hard edge) to break through.
Maybe try buckwheat
what an interesting idea!
Its a alien goop! Admire your tenacity!!
thank you! 😂
The tofu videos are cute, but please do more vegan keto videos. There aren’t a lot of resources out there, so if you’re making it work I would love to learn from you.
Noted!
This is the first episode of Will It Tofu? that made me gag :(
(not your fault, obviously, that "slime" just didn't do it for me)
lol me too
Mary, I would be cautious about processing flaxseeds in these quantities. They contain cyanogenic glycosides (hence the vague bitter almond aroma and kick).
When you eat them whole, it's not an issue, ground ones possibly could be. You would need to eat like a cup of ground flax seeds to get to any dangerous dose, but processing and potentially concentrating them is questionable.
That being said, cooking them would probably lower the concentrations.
All in all, we just don't really have enough data, so staying on the cautious side might be wise.
luckily, no one wants to eat snot. We're probably safe ;-)
Congrats! You made snot.
I know. Such an accomplishment!
FYI, the flax gel makes an excellent natural laxative well known in my people's home remedy lexicon back in the old country. Hence my pre-disappointment when seeing the title. Thanks so much for giving it the ol' college try, Mary!
haha I did not think about that
Interesting experiments! Maybe the reason the liquid didn't foam up when you tried to whip it was because it contained fat that was released when you blended the the seeds? But yes, as you say, you definitely can make meringue out of flax liquid, as I have seen other people do it!
I think that could be it. Like with aquafaba, if you have even a little fat in the mix, it won't whip properly.
@@marystestkitchen Indeed. But does the flax liquid mayonnaise? :D
I'm so sorry you had to try this Mary! But at least it's useful info for the rest of us. 🤣
I'm going to do my best to forget this one ;-)
Can we make tofu with grains? Wheat, corn, rice etc all have some protein in them. You can isolate it from the starch just like in legumes?
haha i'm having nightmares about how difficult that will be
Understandable lol@@marystestkitchen
Make a video on Watermelon seed tofu. It will be delicious. 😋
Where are you buying watermelon seeds? I have never seen them for sale!
Oh boy!!
it was a doozie
Great fun.
Maybe some of that goo could be used to make mozzarella?
noooo mozzarella shouldn't be slimy haha
Can you natto flax seeds?
haha ew double slime
What if you squeeze the seeds after soaking them with the milk bag and then blending them to make the milk?
Skip flax and Chia for tofu. Do you have a vegan mac and 'cheese' recipe?
Kind of! Mac n nooch for one: ruclips.net/video/dFqHifne8bo/видео.html
I usually use my vegan chez whiz recipe these days: ruclips.net/video/bW2RwZvde80/видео.html
I wonder if whisking the soaked seeds in the stand mixer could break the goop up better. Maybe not, you agitated them pretty good in the mesh strainer.
Yea...I kept a lot of the effort off camera. It wasn't pretty ;-)
They would flax "crepes" would make great papadum!
perhaps!
could you please try poppy seeds next?
interesting idea!
maybe the chilled flax milk at 6:30 can be used for cheese?
I know it looks like it. But it's sooooooo slimy and gross. I don't want my cheese to slime.
What about butter beans or black eyed beans? I’ve got a couple of sacks of those that need using up.
Good question!
@@marystestkitchen I can’t imagine butter beans being any good. Might be too crumbly or granular.
6:45 what if you combine the 2 together and whip that up? I feel that might be promising.
tho i felt the L i loved the journey ty queen
I would have given up so fast!
I should have!
haven’t watched the video yet but I am not confident lmao 😭
you have great instincts 😂
That was a valiant and gross attempt. :-)
haha thanks