"Yuba" (modernizing tradition, part 4) Yuba is the skin that forms from heating soy milk. By changing the ratio of water to bean in the initial milk process you can alter the texture - yielding anything from a delicate and subtle skin to a thick leather like texture good for noodles or wrapping. The first time I saw yuba was when I dined at Alinea prior to working there. @grant_achatz turned it into an edible utensil for shrimp. We have served several iterations of yuba at Next, all in an effort to evolve a traditional concept. During #vegan we served in a method similar to the that shown in part 1. For #kaiseki, we served heavily caramelized (soft) and fried (crispy) in a dessert. . #yuba #japanese #foodandwine #process #soy #tofu

"Yuba" (modernizing tradition, part 4) Yuba is the skin that forms from heating soy milk. By changing the ratio of water to bean in the initial milk process you can alter the texture - yielding anything from a delicate and subtle skin to a thick leather like texture good for noodles or wrapping. The first time I saw yuba was when I dined at Alinea prior to working there. @grant_achatz turned it into an edible utensil for shrimp. We have served several iterations of yuba at Next, all in an effort to evolve a traditional concept. During #vegan we served in a method similar to the that shown in part 1. For #kaiseki, we served heavily caramelized (soft) and fried (crispy) in a dessert. . #yuba #japanese #foodandwine #process #soy #tofu by dcberan via http://ift.tt/1RLITMQ