CAMEROONIAN SOYA (SKEWERED MEAT) | Precious Core
When you consider what it takes to transform soybeans into a meat analogue -- protein isolation, fiber removal and curd formation -- you can appreciate the. Explore Kamaljyothi Gandhi's board "Soya meat / Soya chunks" on Pinterest. | See more ideas about Indian food recipes, Indian Recipes and Curry recipes. Soya meat curry is one of the favourite curries of my son. He requested me to cook cook soy meat for lunch. When I cook something he like always cook extras.
Use an amount of water or stock equal to the amount of soya meat you're cooking. One pound of dry soy granules equals 3 pounds of ground beef after cooking. Step 2 Pour the soya meat in bowl or food container. Pour the boiling stock or water over the soya.
Step 3 Take the saucepan from the stove and set it aside. Stir the soya and let it rehydrate for 10 minutes.
Step 4 Let the soya cool to room temperature if you're not serving it immediately. Transfer the soya to an airtight container and store it in the refrigerator for up to three days.HOW TO MAKE SOY FAUX MEAT!! (GLUTEN-FREE & VEGAN)
Sliced Soy and Chunk Soy Step 1 Add 1 part sliced or chunk soya to a saucepan, followed by 2 parts cold water or vegetable stock. Season the stock or water with salt to taste, if desired. Step 2 Set the soy on the stove over medium heat. Simmer the soy until tender, about 20 to 30 minutes.
Soya meat ball curry - Sri Lanka - Exotic recipes — Authentic World Food
Step 3 Drain any excess liquid and lay the soy in an even layer on a plate or dish to cool if you're not serving it immediately. This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. Both require rehydration before use, sometimes with flavoring added in the same step.
Textured vegetable protein
TVP  is extrudedcausing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP  has a shelf life of longer than a year, but will spoil within several days after being hydrated.
In its flaked form, it can be used similarly to ground meat. Uses[ edit ] This section possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed.
July Learn how and when to remove this template message Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Extension may result in diminished flavor, although extra seasoning can suffice, but fat and cholesterol levels are decreased.