Bean Curd Skin

This thin film, a fresh byproduct of the making of soybean milk, forms on top of the milk as it boils. The skin, which is pliable, is removed from the surface of the cooked milk in thin sheets measuring about 24 inches in diameter. The sheets are folded, packed 8 to a package, and frozen. On delivery to a market, the retailer allows the sheets to thaw, repacks them 2 sheets to a plastic package, and puts them in the store‛s refrigerated section. The thawed skins remain pliable, perfect for immediate use. Once purchased, they will keep in the refrigerator in a closed plastic bag for up to 2 weeks.