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Edamame
–- a special green variety of soybean and a favorite
on Japanese menus. Edamame is a fresh green vegetable and an
ideal entry into the world of soy. Edamame comes fresh or frozen,
whole or shelled. The fresh have a very short shelf life. Use
edamame as a vegetable or puree to use as a sauce or topper.
Stir edamame into almost any soup for flavor, texture and color.
Edamame can star on a salad bar or in vegetable composed salads.
Add edamame to frittatas, custards or flans. The Japanese eat
edamame as a snack food, steamed in the pod, served with sea
salt as an appetizer or snack. |
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Dried beans –- yellow/tan or black soybeans come
dried or canned to use in place of ordinary dried beans, but
with a significant nutrition benefit. Use in refried beans,
in dips, in soups –– whole or pureed, in salads
or on a salad bar, or as a side vegetable. Try a unique Three
Bean Salad of black and tan cooked beans with edamame in a sesame-soy
dressing. |
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Soynuts –- roasted soybeans that work in any
preparation calling for nuts. Great as bar food, on salads or
the salad bar, added to forcemeats and baked goods. They come
in many flavors: salt free, salted, maple, Cajun, barbecue,
ranch-style, honey, hot 'n' spicy and wasabi. |
Soymilk –- made from soybeans soaked in water,
then ground and mixed with additional water to cook and infuse,
is now almost universal at espresso bars and cafes and has an
important role on all menus as a milk substitute. Soymilk can
replace regular milk at all day parts, in baked goods, in sauces
and soups. Most soymilk is fortified with calcium and vitamin
D and is available in reduced fat versions. Flavored soymilks
have further expanded the category. Soymilk, like dairy milk,
is the basis of many soyfoods. |
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Tofu –- the “cheese of the Orient”
is simply curded or coagulated soymilk. It is probably one of
the world's most versatile foods with a variety of forms, shapes,
flavors, textures and uses. Types of tofu include water packed
which is pressed to varying degrees, silken which is never pressed
and has a more delicate texture, and specialty and flavored
tofus. |
Water packed tofu comes soft, firm and extra firm. Soft is best
for stuffing and to sauté. Firm can be stir fried, deep
fried, sautéed or grilled. Extra firm can be crumbled
just like ground beef or sausage and can be sautéed or
grilled. Water packed tofu easily absorbs flavor so is perfect
to marinate. Freezing or pressing water packed tofu forces water
out, leaving room for marinades and flavors to come in.
Silken tofu comes soft, firm or extra firm. Soft is creamy and
delicate and is often stirred or pureed. It can be a replacement
for cream and eggs and a base for dressings and dips. Firm and
Extra Firm can be cut into delicate cubes and are frequently
a part of meat system |
Fermented Soy Products
Cheeses –- there is
a growing variety of soy-based cheese, all made from soymilk
by processes similar to that for dairy cheeses.
Yogurt is made from soymilk
inoculated with the same strains of bacteria that produce
dairy yogurt. Soy yogurt, along with soymilk and tofu are
used to manufacture soy smoothies and other soy beverages.
Miso is fermented soybean
paste. Because it isn't usually pasteurized it contains many
beneficial microorganisms thought to contribute to good health.
Miso made from soy, rice, barley or a combination of grains,
comes in a range of colors and flavors. Lighter or white miso
is the mildest and sweetest in flavor. Dark red or brown miso
is more intense and saltier. Miso often appears in marinades,
sauces, salad dressings, glazes and BBQ sauces.
Soy sauce is yet another
fermented soy product that adds flavor and umami (the fifth
taste sensation) to dishes, but does not have significant
nutritional benefits.
 Tempeh
is a fermented soybean cake, made from whole cooked soybeans
injected with a mycelium mold culture. It has a mushroom-like
flavor and firm texture, making it a perfect partner for full
flavored meats and vegetables. Tempeh can be grilled, sautéed,
stewed, braised or used as an ingredient, as in quiche. Simmering
tempeh in water for about 20 minutes helps to remove a slight
bitterness. Because it is firm-textured it holds up well on
a steam table. |
Soy
Flour and Flour Products
 Soy
flour is made from lightly toasted defatted soy flakes.
The flakes are what's left behind when soybeans are crushed
for oil. Soy flour contains 50% protein, adding nutrition
to a variety of preparations. But, because it has no gluten
it does need the addition of wheat flour. Soy flour can replace
up to 25% of wheat flour in most baked goods but less for
breads. Soy flour is available full fat or defatted.
Soybean Oil –- the
world's most common and versatile edible oil. New low- or
no trans fat oils are now available to foodservice. Interesterified
soybean oils have been created to use in baking applications
as well as for deep fat frying and candy coatings.
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Soy
Protein
Soy experts have created new soy protein products that are
a far cry from the first meat extenders introduced 20 years
ago. Today's protein concentrates, isolates and textured soy
protein have excellent flavor, mouth feel and cooking qualities.
They can work alone in preparations, or can team with other
protein products. (See Chef Koetke's Soy 101 for more information.)
What's New with Soy
Plant breeders and food scientists are coming up with new
soy-based products almost daily. Each issue of The Soyfoods
Forum will introduce new soy products for foodservice.
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Soyfoods
Come in a Variety of Forms
