おはようございます。KANOです。今回はこちらの記事から。
卵豆腐と絹豆腐の違いについて。
卵豆腐って添加物バリバリで、これ豆腐のくくりなのか？といつも思うw
to a degree
意味 いくぶん, ある程度まで .
You may have heard that silken tofu is a great egg substitute in all kinds of recipes, from baked goods to creamy soups and even making your own vegan mayo — what you might not have considered is the idea that eggs could be a substitute for tofu in any shape or form. As unlikely as it sounds, the substitution does work in reverse, to a degree: Smooth, mild, and almost gelatinous, egg tofu is very much a real thing that’s often likened to silken tofu in terms of taste and texture.
https://www.thedailymeal.com/1481798/egg-vs-silken-tofu-differences/
そうだわ、卵豆腐ってゼラチンの舌触りだわ、絹とも木綿とも違う。
char
意味 〈食べ物など〉を焦がす.
In general, egg tofu is slightly more firm than silken tofu, though they still have a similar mouthfeel. As a result, it’s somewhat easier to handle and use in pan-fried dishes, while silken tofu is very likely to fall apart before getting any kind of crispy char. While tasting more or less like silken tofu with a slightly more savory, egg-like taste when raw, egg tofu takes on the rich aroma and flavor of a good scramble or omelet when cooked.
https://www.thedailymeal.com/1481798/egg-vs-silken-tofu-differences/
確かに絹よりは扱いやすいね。私はパックからそのまま食べたことしかないけどw
