Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.
Even in soups, I prefer firm & smoked, but maybe that’s just the soups I like.
Silken in desserts sounds interesting, do you have an example recipe that’s good (and preferably doesn’t require too many substitutes to make it low-carb :D)?
Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.
Even in soups, I prefer firm & smoked, but maybe that’s just the soups I like.
Silken in desserts sounds interesting, do you have an example recipe that’s good (and preferably doesn’t require too many substitutes to make it low-carb :D)?