Re: Soy Protein uses

Opinicus said:

"Perdu" <[email hidden]> wrote

Quoted message said:

It's obviously low carb. Anyone here used it successfully in recipes?
Seems a natural.

I grind up textured vegetable protein (TVP) into the fineness of
breadcrumbs and use it as binder for low-carb meatloaf, meatballs, etc.
Works very well. You need to increase the liquid somewhat as it absorbs
more than breadcrumbs do.

Good coating for fried chicken, too.

I did some pork cutlets last week this way: Ran the TVP in my processor
until the largest bits were the size of breadcrumbs. That means that the
smallest bits are the size of flour grains. Added seasonings like garlic
powder, grated Parmesan cheese, fresh thyme and oregano, seasoned salt,
ground ginger. Poured the TVP through a small-hole strainer to separate
the fine dust from the larger crumbs.

Cut boneless pork loins into inch-thick medallions and dredged them in
the fine powder. Dipped them into a seasoned egg wash (lemon juice,
nutmeg, dash of marsala), into the crumbs, back into the egg wash and
back into the crumbs. Double-dipped chops. Browned them in a 50-50 mix
of butter and infused olive oil (olive oil and oils of thyme, rosemary,
oregano, marjoram and garlic that I make).

I put them on a cake rack and into the fridge to dry the coating a bit -
maybe an hour. Makes the crust more crisp and it holds very well to the
meat.

Lovely. It's such an easy cook. Over medium-low heat, cook both sides
until medium-brown. That's it. When the outside is done, so's the inside.

For the chicken, I run the TVP until it's basically dust. So when I coat
the chicken, it's more like flour than crumbs. Dust, egg, dust, dry,
fry. Deep fry at 345°F.

Pastorio

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I grind up textured vegetable protein (TVP) into the
fineness of breadcrumbs and use it as binder for low-carb
meatloaf, meatballs, etc. Works very well. You need to
increase the liquid somewhat as it absorbs more than
breadcrumbs do.

Quoted message said:

Good coating for fried chicken, too.

Quoted message said:

I did some pork cutlets last week this way: Ran the TVP
in my processor until the largest bits were the size of
breadcrumbs. That means that the smallest bits are the
size of flour grains. Added seasonings like garlic powder,
grated Parmesan cheese, fresh thyme and oregano, seasoned
salt, ground ginger. Poured the TVP through a small-hole
strainer to separate the fine dust from the larger crumbs.

Quoted message said:

Cut boneless pork loins into inch-thick medallions and
dredged them in the fine powder. Dipped them into a
seasoned egg wash (lemon juice, nutmeg, dash of marsala),
into the crumbs, back into the egg wash and back into the
crumbs. Double-dipped chops. Browned them in a 50-50 mix
of butter and infused olive oil (olive oil and oils of
thyme, rosemary, oregano, marjoram and garlic that I
make).

Quoted message said:

I put them on a cake rack and into the fridge to dry the
coating a bit - maybe an hour. Makes the crust more crisp
and it holds very well to the meat.

Quoted message said:

Lovely. It's such an easy cook. Over medium-low heat, cook
both sides until medium-brown. That's it. When the outside
is done, so's the inside.

Quoted message said:

For the chicken, I run the TVP until it's basically dust.
So when I coat the chicken, it's more like flour than
crumbs. Dust, egg, dust, dry, fry. Deep fry at 345°F.

Thank you for confirming this Bob. I've been meaning to try
using TVP for breading but wasn't sure it would work. Now I
*HAVE* to!

(Real veal is on the market here now. Yum!)

--
Bob

Kanyak's Doghouse
http://www.kanyak.com