I add flavorful ingredients to other flavorful ingredients all the time. I just want each one to contribute a flavor of its own. Tofu, rice, and pasta all fail to contribute.
Temporarily to help things mix, but only with the intent of cooking it down. Soup is what happens when you take perfectly good food, then water it down.
They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.
That’s like saying “I had to wait until the end of the meal to eat dessert when I was younger, and now I don’t have to! Since dessert is the best part of the meal, I eat nothing but dessert now!”
I was also raised to believe that foods like rice were “filler”. Refined grains might not have much to contribute, but it’s been a lifechanging experience to have learned better that whole grains are nutritional and culinary cornerstones.
What I like about tofu is precisely that it doesn’t have much of a flavor, and simply takes on whatever you are cooking it in or with. The only time “plain” tofu really does it for me on its own is when it’s nice and salty and fried really crispy…but even then it’s better with some kind of sauce.
But on its own, definitely not delicious. Just bland.
Tofu is delicious.
Tofu kind of just tastes like nothing.
Do you have a moment to talk about our lord and saviour, the spice cabinet?
“X has no flavor”
“But you can add things that do have flavor!”
Think of me the next time you add salt or any other spice, will you?
I add flavorful ingredients to other flavorful ingredients all the time. I just want each one to contribute a flavor of its own. Tofu, rice, and pasta all fail to contribute.
Guess you also never use water in cooking
Temporarily to help things mix, but only with the intent of cooking it down. Soup is what happens when you take perfectly good food, then water it down.
They’re really just good vehicles for other flavors, like bread or potatos.
They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.
That’s like saying “I had to wait until the end of the meal to eat dessert when I was younger, and now I don’t have to! Since dessert is the best part of the meal, I eat nothing but dessert now!”
I was also raised to believe that foods like rice were “filler”. Refined grains might not have much to contribute, but it’s been a lifechanging experience to have learned better that whole grains are nutritional and culinary cornerstones.
You must make a very interesting jambalaya. Or lasagna.
That’s like complaining that flour has no flavor. Or rice has no flavor. That’s the point. It’s a blank canvas for the chef to cook on.
I prefer not to eat the canvas. And I absolutely extend my criticism to rice.
You’re right, I’ll just switch to eating raw spice
Muad’Dib!
Yeah, it’s awesome!
What I like about tofu is precisely that it doesn’t have much of a flavor, and simply takes on whatever you are cooking it in or with. The only time “plain” tofu really does it for me on its own is when it’s nice and salty and fried really crispy…but even then it’s better with some kind of sauce.
But on its own, definitely not delicious. Just bland.
Well obviously you gotta season it. Nobody says “I love potato crisps” and is talking about unseasoned chips.
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