Knife Tips: February 2007 Archives

We're always getting letters from readers asking how they can make their soy products drip blood like its raw flesh. Oh wait, no we aren't.

In any case, there is something to be said for making the off-white, sickly pallet that is pressed soybean a little bit more colorful -- be it neon green, orange or red. We plan to start filling our food syringes with all the flavors of the vegetable-based color-wheel. In the meantime, here we've gone and tried a sick experiment with blood-red panmade beet-paprika vinaigrette. If you're ever scrambling to color your tofu for a carnivore, this is the recipe for you. If you're at all squeamish about blood and/or mock-meats, sorry, this isn't.