Have any of you ever cooked with this type of TVP? Any advice on how to deal with the taste? There’s just something about it that I can’t seem to get rid of, no amount of flavor / spices will cover it up
Have any of you ever cooked with this type of TVP? Any advice on how to deal with the taste? There’s just something about it that I can’t seem to get rid of, no amount of flavor / spices will cover it up
by kappakingtut2
11 Comments
kappakingtut2
I can find these dehydrated soy crumbles at like three different stores near me. And this seems to be the only thing of its kind near me. I never see any of the TVP that others have posted on here. I don’t have Butler soy curls in my area.
I don’t know how to describe it, but this stuff has a particular taste that I can’t seem to get rid of.
I typically boil it for a few minutes to rehydrate it. Then squeeze out as much water as possible. Put it in frying pan with a bunch of seasonings. Sometimes I’ll add liquid back to it to help mix the seasonings together. This time vegetable broth, vegetable better than bouillon, and a bunch of stuff to try to mimic sausage. But it’s just not quite right
leapbabie
IMHO these are meant to be added into something… sounds like maybe what you are trying to do is with butler soy curls.
I add these to soups or chilis, or when I do stuffed peppers it’s in the mix.
Also what seasonings are you using? These are typically cooked with cumin and cilantro or other bold strong flavors.
DorkySloot
Can you get your hands on marmite? I find a teaspoon of that mixed into the rehydrating broth gets rid of that soya sawdust aftertaste.
Primalwalk
I think some people have an unfortunate ability to taste certain things that others can’t. I’ve never made anything with any brand of soy curls that I’ve liked. We all like what we like because of our particular tastes. They’re neither good nor bad, only individualistic.
I hated natto for 20 years, but then one day I loved it. There’s some in my freezer right now. Your taste is yours and it can change. Enjoy what you like and try things here and there, and maybe you’ll be pleasantly surprised one day after many years.
I still can’t eat soy curls even after 40 years of plant based 😰
Edit – I’ve been eating pounds of tofu a week since I was 18, but soy curls have always made my taste buds weird. Maybe some day I’ll like them – just like natto 🥰
Love-Laugh-Play
I have seen people do different ways you can try. Squeeze them under water and keep doing it until the water is clear, kind of like washing rice only squeezing.
Other thing you could try is putting them into a strainer dry and dust them off first, then fry them dry adding the liquids later.
The ones I’ve bought never really had this problem, but I’ve tried the second way and gives great texture.
Hot-Sauce-P-Hole
I got some really gross-tasting textured soy once. It smelled (and tasted) like the way the store I bought it from smelled. I tasted one after trying to prepare it, and ended up throwing away the whole bag and never going back to that market.
edp01
I really like using them with tomato based sauces like marinara or enchilada sauce
Significant-Art8412
Sometimes adding soy sauce when hydrating it helps!
Significant-Art8412
Personally, there are TVP brands that are not worth it. Others are wonderful. Has it also gone bad in stews?
ArrArr4today
Personally, I don’t think it’s *supposed* to taste like meat in this pure form. When I reconstitute it, I use a few drops of sesame oil for Asian (lettuce wraps/egg rolls/ dumplings and when using it for tacos/chili/spaghetti I put vegetarian beef broth in. For the record, I cook this for my boys and adult clients, my parents, and all of them are carnivorous. When cooking for them I just use this to stretch the value of ground beef or ground pork. When I use it for myself I use only this, and every meal tastes great. So I guess the key is to use your spices and generously. Works like a charm ✨️
TragicDub
Vegan ceviche. Soak the carne de soya in a mixing bowl and rinse & squeeze it out. Removing the powder remnants during the rinse really helps. Then prepare the ceviche mix of your choice in the same bowl. I like cilantro, garlic, red onion, cucumber, tomato, tomatillo, fresh lime juice, some mild vinegar & salt.
11 Comments
I can find these dehydrated soy crumbles at like three different stores near me. And this seems to be the only thing of its kind near me. I never see any of the TVP that others have posted on here. I don’t have Butler soy curls in my area.
I don’t know how to describe it, but this stuff has a particular taste that I can’t seem to get rid of.
I typically boil it for a few minutes to rehydrate it. Then squeeze out as much water as possible. Put it in frying pan with a bunch of seasonings. Sometimes I’ll add liquid back to it to help mix the seasonings together. This time vegetable broth, vegetable better than bouillon, and a bunch of stuff to try to mimic sausage. But it’s just not quite right
IMHO these are meant to be added into something… sounds like maybe what you are trying to do is with butler soy curls.
I add these to soups or chilis, or when I do stuffed peppers it’s in the mix.
Also what seasonings are you using? These are typically cooked with cumin and cilantro or other bold strong flavors.
Can you get your hands on marmite? I find a teaspoon of that mixed into the rehydrating broth gets rid of that soya sawdust aftertaste.
I think some people have an unfortunate ability to taste certain things that others can’t. I’ve never made anything with any brand of soy curls that I’ve liked. We all like what we like because of our particular tastes. They’re neither good nor bad, only individualistic.
I hated natto for 20 years, but then one day I loved it. There’s some in my freezer right now. Your taste is yours and it can change. Enjoy what you like and try things here and there, and maybe you’ll be pleasantly surprised one day after many years.
I still can’t eat soy curls even after 40 years of plant based 😰
Edit – I’ve been eating pounds of tofu a week since I was 18, but soy curls have always made my taste buds weird. Maybe some day I’ll like them – just like natto 🥰
I have seen people do different ways you can try. Squeeze them under water and keep doing it until the water is clear, kind of like washing rice only squeezing.
Other thing you could try is putting them into a strainer dry and dust them off first, then fry them dry adding the liquids later.
The ones I’ve bought never really had this problem, but I’ve tried the second way and gives great texture.
I got some really gross-tasting textured soy once. It smelled (and tasted) like the way the store I bought it from smelled. I tasted one after trying to prepare it, and ended up throwing away the whole bag and never going back to that market.
I really like using them with tomato based sauces like marinara or enchilada sauce
Sometimes adding soy sauce when hydrating it helps!
Personally, there are TVP brands that are not worth it. Others are wonderful.
Has it also gone bad in stews?
Personally, I don’t think it’s *supposed* to taste like meat in this pure form. When I reconstitute it, I use a few drops of sesame oil for Asian (lettuce wraps/egg rolls/ dumplings and when using it for tacos/chili/spaghetti I put vegetarian beef broth in.
For the record, I cook this for my boys and adult clients, my parents, and all of them are carnivorous. When cooking for them I just use this to stretch the value of ground beef or ground pork.
When I use it for myself I use only this, and every meal tastes great. So I guess the key is to use your spices and generously. Works like a charm ✨️
Vegan ceviche. Soak the carne de soya in a mixing bowl and rinse & squeeze it out. Removing the powder remnants during the rinse really helps. Then prepare the ceviche mix of your choice in the same bowl. I like cilantro, garlic, red onion, cucumber, tomato, tomatillo, fresh lime juice, some mild vinegar & salt.