Soybeans are legumes which grow throughout much of the world and constitute one of the world's major food crops. They are turned into a wide array of foods, including tofu, miso, soymilk and tempeh.
Soybean Curd - see tofu
Soy Sauce - a sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); ...
soybean sprouts Notes: These sturdy, crunchy sprouts are good in salads or stir-fries. They become bitter when the tails get too long, so eat them soon after they sprout. Substitutes: mung bean sprouts (smaller, less bean-like flavor) ...
Soybean:
The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself.
Space allocation (food industry term): ...
daizu.. soybeans.
dango.. small, round, dumplings, usually served on a stick.
dashi.. a soup stock made from kelp and fish (basic to Japanese cooking).
Soybeans soaked overnight, water, salt, honey, and some vanilla are used to cook Soya Milk drink soya recipe.
chinese, drink, honey, milk, potassium, soy, soya, vegan, vegetarian
2. Soy Sauce Salmon ...
Soybean sauce made from soybeans, chili peppers and sometimes garlic. Comes in cans or jars. Refrigerated, keeps indefinitely in tightly sealed jars. Degree of hotness may vary between different brands.
Soybeans are the perfect food. They contain very little cholesterol and saturated fats; the fat is mostly unsaturated. Soybeans provide a complete protein, approximately 35% protein, compared to 20% in other legumes.
soybean cake or mash
mole
(Spanish) a Mexican dish of chicken cooked with peanuts ...
The soybean, lemon juice, and garlic spread adds zip to this Monterey Jack cheese sandwich recipe. The leftover spread is also a great dip for crisp fresh vegetables and can be refrigerated for up to three days.
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tofu: Soybean curd. High in protein and low in fat, tofu is faintly nutty and custardlike.
tongs: A device with two long arms hinged together; used for grabbing or lifting objects
tortellini: Stuffed pasta shaped like fat rings.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia.
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Salted Soybeans or Preserved Soybeans. It is made of soybeans [spelling, soya beans] that have been salted and aged or preserved, usually available in bottles. It is salty, and used in cooking to add flavor and taste to a dish.
Taugeh ...
Edamame soybeans
Several varieties of soy
The Soy bean is a small fat green bean. It is particularly associated with East Asian cuisines, large-scale commercial cooking, meat analogues for vegetarians, and industrial processes.
Ingredients: soybean oil, olive oil, salt...
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Prep Time:2 hrs 30 mins ...
In processing soybeans for oil extraction and subsequent soy flour production, selection of high quality, sound, clean, dehulled yellow soybeans is very important.
Edamame Fresh soybeans, available in Japanese markets and restaurants.
Egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods.
Vegetable oil (soybean or cottonseed) that is hydrogenated so it will be a solid fat. It is 100 percent fat with no water, milk fat, or other solids added. It is nearly flavorless and is used for imparting flakiness and tenderness.
1/4 cup cooked soybeans (edamame) seasoned to taste 64 calories
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Vegetable oil, soybean lecithin (USDA#04531)
Serving Size
1 tablespoon ...
Chilli paste in soybean oil
A key condiment in Thai cooking, this very hot sauce is made from chillies, garlic, oil and seasonings. It is also known as nam prik phao and is available from Asian supermarkets.
Chinese black vinegar ...
NATTO (fermented soybeans)
Natto is nothing more than fermented soybeans and it's one of those foods that you either love or hate, with the Japanese themselves divided into pro or anti-natto camps! ...
The word for edible soybeans, a green pea encased in a pod.
Emulsify
To combine an oil and a liquid, either through manipulation or the addition of another ingredient, so they remain suspended in each other.
daizu (Jap.) Dried soybeans.
dal (Inc. ) Legumes of all sorts.
Dampfnudeln (Ger.) Yeast dumplings sweetened and served with fruit.
den (Chin.) Egg.
Danablu (Den.) A Danish blue cheese of whole raw cows' milk, made ...
The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, vetches and lupins. fagioliniString beans, either yellow or green. Usually boiled and served cold or stewed with tomato, garlic and herbs.
Ebi Fresh boiled shrimp Edaimame Boiled green soybeans Edomae Sushi Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.
Char Siu: thick Chinese barbecue sauce of soybeans, honey, vinegar, tomato
paste, chilis, garlic and other spices - used with grilled meats
Chop Suey: literally means odds and ends - served with rice or soy sauce ...
tofu (TOH-foo) - Made from soybean curd, tofu is rich in high-grade protein. It is a cheese-like food made by curdling fresh soymilk.
These green soybeans, a traditional staple in Asia, are full of vitamins and minerals. They also contain all nine amino acids and are the only vegetable offering a complete protein.
The sauce is made from soybean flour, chiles, red beans, and many other spices.
Hollandaise Sauce - This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice.
It is made from soybeans and peppers. Hollandaise Sauce A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.
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lecithin - A by-product of the refining for soybean oil and is also found in eggs, red meats, spinach and nuts. Historically, lecithin has been used commercially in food processing as an emulsifier, instantizing agent and lubricating agent.
Fermented black beans may have been made with black soybeans, which have the same taste as yellow, white or brown soybeans, but this is not necessarily the case. The lighter beans may have been used, and darkened naturally during fermentation.
Hoisin Sauce (Photo) - A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies, and other spices and ingredients.
A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin. The tofu becomes crisp on the outside and remains soft on the inside.
Made of the liquid pressed from ground soybeans, soymilk can be a good substitute for cow's milk for people who do not consume dairy products. Plain, unfortified soymilk offers high-quality proteins and B vitamins.
a sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); ...
Soybean pods have two to four beans per pod and should be plump and well filled with no signs of browning. Lima beans, soybeans and cranberry beans are available from mid-summer through early fall; fava beans from late spring through early summer.
tofu: extremely versatile food made from soybean curds (the process is similar to the one used to make cottage cheese from cows' milk). Tofu, which is available in silken, soft, firm, and extra firm varieties, is an excellent protein source.
This is vegetable oil (soybean or cottonseed) that is processed, so that it will be a solid fat. It is normally sold by the can, and located in the baking section of your store.
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Vegetable oil refers to oils extracted from numerous sources - corn, soybeans, peanuts, cottonseeds, safflower seeds, rape seeds (for canola oil) and sunflower seeds. Pale in color and neutral in flavor, they can be heated to high temperatures.
Miso - A Japanese fermented soybean paste used in cooking.
Naan - East Indian flat-bread made with flour.
Nutmeg - A spicey and aromatic seed that when grated is used to flavor both desserts and savory dishes.
Hoisin
A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Bean Sauce - A thick (really more like a paste than a sauce) aromatic sauce that is made from soybeans mixed with flour and salt, and fermented. There are a number of varieties, including brown bean sauce, yellow bean sauce and bean paste.
Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.
Recipe: Pina Colada Tofu Shake
Japanese Tofu Salad ...
A thick, reddish-brown sweet and spicy sauce, widely used in Chinese cooking. It's a mixture of soybeans, garlic, chilli peppers and various spices.
NattÅ, a Japanese fermented soybean food
Worldwide: alcohol, wine, vinegar, olives, yogurt, bread, cheese
Asia ...
Made from partially hydrogenated soybean and cottonseed oil, Mono- and Diglycerides. Used to make very flaky pastry or melted to fry chicken.
Crudités ...
2 tbsps white miso (red or white miso fermented soybean paste)
1 tbsp sugar
2 tbsps peeled fresh ginger (finely grated) ...
Hoisin Sauce
Hoisin [HOY-sihn] is a thick reddish brown, sweet and spicy sauce made from soybeans, garlic, chilies, and various spices. It's used as a condiment and flavoring agent in Chinese cooking.
A vegetable oil that may be heated to a high temperature without smoking is essential. Peanut oil, corn oil, and soybean oil all work well. Other kinds of fats, such as olive oil, sesame oil, or butter should not be used because they burn easily.
At present, most margarines contain only vegetable oils; the margarine produced in the United States is usually made from corn, cottonseed, or soybean oil.
Lecithin - is a natural emulsifier found in eggs, red meat, and nuts. It is produced commercially as a by-product of soybean oil refining. Lecithin is a source of choline when digested.
Pod - The outer covering of legumes such as peas, soybeans, and lentils.
Pollo - The Italian and Spanish word for 'chicken'.
Soy Sauce - A condiment from Southeast Asia and Japan made from fermented soybeans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings.
The term yu-xiang [鱼香] literally means 'fish spice' or 'fish flavour' (also rendered as 'fish-fragrant'); it denotes a dark and pleasantly spicy sauce made from fried dried chiles or chile soybean paste (doubanjiang), soy sauce, garlic, ...
A soybean curd that comes in white cheese-like squares packed in water. May be soft, firm, or extra-firm. Used in many Asian and vegetarian recipes. Available in most grocery stores.
Tomatillos
Small, green tomatoes.
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Lecithin: An emulsifier made from soybeans and used to keep oils from separating.
Leveling: Removing the rounded top part or "crown" of a cake to provide a flat surface for frosting and decorating.
A sauce containing soybeans, wheat, and salt. Used in marinades and sauces or as a condiment for white rice.
Stew
To cook food slowly and for a long period of time using a small amount of liquid in a covered pan or pot
Stir-fry ...
 See also: Cooking, Flavor, Vegetable, Sauce, Water
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