soaked soya chunks - #27787
I am super confused about these soaked soya chunks my friend keeps raving about. I mean, I just started eating them cause I heard they're high in protein and all, but I can’t tell if I’m cooking them right or if I’m just overthinking this! Last week, I soaked a whole pack because I wanted to make a stir-fry, but I swear they turned out like rubbery pieces of weirdness. Is it supposed to be like that? I followed the instructions of soaked soya chunks for 30 minutes in water but they just didn’t taste right. My sister tried making a curry with them too, and it was just all off, like weird texture and stuck to my teeth. I've eaten them dry before and they were alright, but how does it even go from dry to soaked soya chunks and then it tastes good? Can someone tell me if there's a specific way to season or cook soaked soya chunks? Or is it just me being picky? I thought cooking them in some spices would help but honestly, I ended up with a rubbery mess. Planning to try them again but super scared they’ll turn out bad. Any tips for cooking soaked soya chunks would be super helpful!! Anyone else gone through this?
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