AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Expert: Expert Date: 12/4/2004 Subject: Tofu and stainless steel
Question Hi-I just went vegetarian a couple weeks ago. My question is about pans and tofu. First I got veggie burger patties that suggested cooking on the stove. Well I don't use teflon (I have a bird and can't) and the pattie got all stuck to my pan. And then tonight I tried cooking tofu (following a recipe) and it stuck to my pan so bad that it burned it REALLY BAD and I think it may be ruined. You should have seen the smoke here! So I'm wondering - is tofu just not compatible with stainles steel or something? Cuz it seems to stick SO BAD. I've never burned anything in my life, so it's not that I just can't cook. Also, all these tofu recipes I'm finding talk about cooking with teflon, so that's another reason I'm asking you this. I even oiled the pan really well, so I just don't know. Do you know if tofu can somehow be cooked on stainless steel? Thanks very much for your help,
Krisi who knows nothing about tofu =)
Answer First, I have a few questions for you: Are you cooking on high heat? Are you leaving the pan unattended? How much (or little) oil are you using? Are you removing most of the moisture from the tofu?
I do not use Teflon pans, either, just stainless steel; but I have no problem with burning tofu. When I cook veggie patties, I bake them in the oven on a lightly greased cookie sheet and I turn them once. When cooking on the stovetop, I add a thin layer of oil to the pan and stir the tofu frequently to brown on all sides.
I hope this has helped. If not, answer the questions above and I may be able to provide more assistance.
