Can Anyone Help?

[PTree15]

Those of you who use soy curls...when putting them in soups, stews, curries, etc., do you need to rehydrate them first or can I put them in dry, from the package? I realize they will soak up some liquid but that actually appeals to me.

It depends on what I'm making, but I tend to rehydrate them first, especially if I want a brothy soup. For a stew, I might just toss them in. But there is one stew that I made where I rehydrated and pan-fried them in a coating. It made a difference in the flavor, and the texture was just fine.

 

[shyvas]

Those of you who use soy curls...when putting them in soups, stews, curries, etc., do you need to rehydrate them first or can I put them in dry, from the package? I realize they will soak up some liquid but that actually appeals to me.

I only add them when making curry or a stew. I never hydrate them.

 

[SuicideBlonde]

Those of you who use soy curls...when putting them in soups, stews, curries, etc., do you need to rehydrate them first or can I put them in dry, from the package? I realize they will soak up some liquid but that actually appeals to me.

I hydrate them and marinade in spices and/or sauces for a few hours before any use.

 

[silva]

Those of you who use soy curls...when putting them in soups, stews, curries, etc., do you need to rehydrate them first or can I put them in dry, from the package? I realize they will soak up some liquid but that actually appeals to me.

Yes, as long as there is enough liquid for them to suck up they'll rehydrate fine. If you're like me though, you'll notice that taste. I have to rehydrate in water and really press and rinse and press or they taste bad, like old oil taste.
I still have some in the fridge I need to use up. Thinking Shepard's pie as I have lots of potatoes

 

[KLS52]

Yes, as long as there is enough liquid for them to suck up they'll rehydrate fine. If you're like me though, you'll notice that taste. I have to rehydrate in water and really press and rinse and press or they taste bad, like old oil taste.
I still have some in the fridge I need to use up. Thinking Shepard's pie as I have lots of potatoes

Ahhh yes...I know what you mean. Glad I asked.

 

[Emma JC]

Those of you who use soy curls...when putting them in soups, stews, curries, etc., do you need to rehydrate them first or can I put them in dry, from the package? I realize they will soak up some liquid but that actually appeals to me.

I have never noticed any 'taste', likely because my soups are spicy and full of other flavours - so I never rehyrate first unless I am frying or air frying - I want them to soak up the soup flavours and rehydrating would block that or water it down.

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[silva]

I wanted to make a creamy sauce with beans, but found an open jar of salsa. Don't know why that would make a difference to using tomato's, but somehow it seems -- wrong?
I started with this recipe Creamy Harissa Butter Beans
but now thinking of using the appx 1.5 cups of salsa, garlic chili sauce (no harissa) and the rest of recipe.
I'm going ahead with this, I'll let you know!

Edit: it's really good. I never made a tomato-ey creamy sauce. I also had an open can tomato paste, so used some of that, and not much salsa, but did add spice

 

[Raven]

^ A vegan on YouTube was talking about that recipe yesterday.

 

[silva]

^ A vegan on YouTube was talking about that recipe yesterday.

I saw Merle O'Neal did a review
This was really different from how I cook. So good and easy. I loved the method using non dairy milk right in the simmering