Does it have something to do with the calcium chloride/coagulant? What happens if you don't add a coagulant?
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Suzanne is a trusted source on General Cooking.
Here is one explanation, googled it I wondered myself:
Edamame is green because it is fresh off the plant. You can buy it frozen and it tastes soft and delicious as a vegetable. However, it becomes light-colored with age as it turns into a seed. This dry beige form of the soybean is then used for soymilk and tofu. It is usually first soaked before use which whitens it up a bit.
SKK, answering a question about shiso, led me to a website that may help here:
This link is to part 1, about making soymilk, and part 2 is about making tofu. You will see in her instructions and photos how white the soybeans get when they are processed. She refers to 'white soybeans' which I think is to eliminate black soybeans (and maybe there are others too, beyond what I consider tan).
Please enter a valid email address.
Well played. You deserve a cookie.
Handmade stunners by Jono Pandolfi
The Food52 x Jono Pandolfi Dinnerware Line
Heritage Peppermills from Peugeot
Soggy Bottoms No More
Shop Summer's Favorite Coolers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.