Towel and Fridge Method - Wrap tofu firmly in a small terry-cloth or cotton towel that has been folded into fourths, place on a plate, and refrigerate for 1 1/2 to 2 hours or overnight. Pressing time can be decreased by draining tofu beforehand, placing 2 to 3 pound weight on top, and changing the towel every 30 minutes. You can also cut the tofu horizontally into halves and then place in the towel.

Slanting Press Method - Wrap tofu in a towel and place on a cutting board, tray, or large plate. Position so that when one end is raised the moisture off the tofu can drain into the sink and raise the other end a few inches. Place a 2 to 4 pound weight on the tofu and let stand for 30 to 60 minutes.

Sliced Tofu Method - Cut the tofu crosswise into 1/2 to 3/4-inch-thick slices and place on two towels on raised cutting board. Cover with a double layer of towels and pat to ensure even contact. Top with a cutting board and 5-pound weight and change towels every 10 minutes if faster pressing is desired.

NOTES

When pressing tofu, it is important to preserve the form and structure so it can be cut into thin slices. To determine if it is fully pessed, hold it up vertically in the air. If there is no crumbling, it is fully pressed. The amount of time it takes to press is determined by what it is to be used for. If a soft texture is desired, the pressing time is less.

If Silken tofu is being pressed, it must be handled very gently.

Firm tofu can be used in place of pressed tofu in recipes. Just pat its surface dry before using.

Deb

Deb

Stop by, put your feet up, and enjoy yourself!

To go back to posting or finding recipes, Go Here.

Deb

Since then, I have only purchased natural vitamins and supplements, most of the time from Health-Food stores or on the Internet from reputable natural vitamin companies.

Comments anyone?

Deb

Our only goal is to discuss the possibility that nutrition and certain foods are useful for helping cancer. Please keep everything above in mind when reading the information people post here! We are not responsible for any decisions anyone will make in their diet or treatment of any disease or in the possible outcomes of those decisions.

Deb

I threw out all my aluminum cookware (ever wonder why it dents so easily) and swtched to iron skillets and stainless steel pans.

Anyone else have some thoughts on this?

Deb

I knew I would have a lot to learn about creating a wiki, but I didn't realize how much learning there would be to do. With every struggle, I received help from other members of our overall community, WikiDot, and thanks to all the help, Living Recipes Wiki has evolved into what it is today, a well-organized, easy-to-navigate recipe wiki. One thing is common to all wikis, though: no matter how good they are, they can always be improved. That's part of the fun of wikiing!

Today, we need you! Living Recipes is a baby wiki, so every person who posts and tries the recipes helps it to grow into a giant on the web. That's part of the fun of being a member! The baby stage of a wiki is the most exciting time to join, because you get to see and be involved in any changes from the beginning!

To post your recipes today or look for ones to try, go here: Add-A-Recipe.

Of course, there's interesting topics on the forum, so check it out, too!

Happy wikiing,
Deb

I'm Deb, the creator and administrator of Living Recipes Wiki and Forum. I believe wikis are the greatest and most fun spots on the web. That's why I created Living Recipes Wiki! I love to bake and cook and I know many others do, too, and I love wikiing, so the combination of recipes and wiki was perfect for me.

For a complete update on how Living Recipes began and developed up to this point, please visit Keeping Up-to-Date

For those of you who might not have discovered wikis yet, a wiki is a site where you can post on the site and edit and improve what has already been posted. On Living Recipes Wiki, you can post your recipes, try the ones that others post, and improve those that you try. It's a fun place to be, and you can start posting your recipes today by going here:Add-A-Recipe. You can also view the latest recipes that have been posted on that same page.

By now you know that I love wikis, but there's little else I've mentioned about myself. Here's the short version: I'm over 45, quite a bit older than 45, and grew up in the country in Indiana. I lived in Kentucky for 20 years, and I'm making plans to move back to Kentucky from Indiana in a few weeks with my "honey," Mike.

Besides wikis, I like to garden (organically), ebaying (been a seller and plan to be again), fishing (never caught a big one in my life), roller skate (haven't been for years), and the Indianapolis Colts. I'm making plans to have a greenhouse, garden, and small market farm in the spring of 2008, and also do crafts with Mike.

I hope you will all introduce yourselves and start posting your recipes! You'll neve know what fun it is if you pass up this opportunity.

Deb

I really don't cook much. I'm lucky enough to have a boyfriend who loves to cook and does it well. Every once in a while I do enjoy cooking though. And I have a few recipes that I would love to share!