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Non-cooked tofu is less pleasant than cooked tofu.
So, I suggest putting a chemical in tofu that changes color or breaks down when heated to the "cooked" tempeture of tofu. (Like meat) Maybe have it change color from green to white?
Possible use:
http://www.halfbake...dea/IntelligentOven
[yamahito, Oct 04 2004, last modified Oct 05 2004]
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You CAN cook tofu, you doofus. And you can get tofu that's roughly the same color and consistency of unnamed meat. |
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If you read the idea you'll find that it is for the tofu to change colour when it is 'done'. I've never had tofu so I wouldn't know but I'm surprised that it doesnt normally change colour. Does it change some other way eg. get softer like potatoes? |
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A clearer title would be nice, though, my-nep. <edit - thanks /> |
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If we get garishly coloured dye that breaks down to different colours when cooked, though, why restrict it to Tofu? We could have purple steaks, blue potatoes, and even green eggs and ham (paint everything green). |
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Black pudding's still black, though. |
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If the meat is unnamed how do you know if the tofu is roughly the same color and consistency? |
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Isn't it because the meat has a name in the first place that they're eating tofu? |
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The chemical you’re looking for is tofu. You can even add tofu to other foods to indicate when they are done. If not sufficiently cooked, the tofu will make them inedible. |
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I always worry when bliss looks at me in that tone of voice |
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The meat comment explained:
Meat changes color when cooked. This changes color when cooked. |
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Do you have to cook tofu? I always eat it straight from the fridge, with diced tomatoes, onions and a hint of soy sauce, occasionally with a bit of wasabi. But then, I also like my tuna raw. |
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Why not just cook the tofu along with the meat part of the
meal? When the meat's done, you know the tofu is done. |
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Perhaps if you embedded little nodules of cheese along every facet of the tofu.. by the time all the nodules of cheese had exploded, the tofu could be considered 'done'. |
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