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Simmered soy milk yields silky yuba skin

Tofu skin is made by heating soy milk. As the milk heats, a layer of “skin” solidifies on top of the liquid, the same way the top of a custard or pudding develops a skin. The skin lifted from the pan can be eaten, but the product is also bunched into sticks and dried, then reconstituted before cooking. Read more

Grass-fed beef cooks up splendidly

Kapiolani Community College chef-instructor Alan Tsuchiyama is in the middle of a project involving Molokai Livestock Cooperative’s grass-fed local beef. Tsuchiyama was tasked with testing the best ways to prepare five cuts, including cooking methods, temperatures and seasonings. Read more

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