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Nutrition & Diet
Question #27787
46 days ago
60

soaked soya chunks - #27787

Kashvi

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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Doctors' responses

Cooking with soaked soya chunks can definitely be a bit of a trial and error, especially if you’re just starting out. They are known for their high protein content, but getting the texture right can be tricky. So, usually, soaking them for about 30 minutes is a good starting point, but you might find that they need to be squeezed out really well to get rid of excess water, which can help with avoiding that rubbery texture. Sometimes, it’s helpful to not only soak them but also boil them briefly—like around 5-10 minutes—which can help soften the chunks even more.

Once they’re properly soaked and boiled, make sure you give them a good squeeze to remove the excess water because that’s what’s going to help them absorb flavors better. It’s also important to season them heavily while cooking since they don’t have much taste on their own. Marinating them in spices or adding them to a curry where they can absorb the flavors of the sauce can really help with flavor. Try frying them in a bit of oil too, which can make a big difference in texture and taste as well.

One thing to remember is that they don’t need long cooking after boiling, just enough to absorb the flavors they’re being cooked with. Think of them a bit like tofu, which also needs a good amount of seasoning and correct cooking to taste good. Experiments with different spices or sauces that you enjoy; you might find a combination that works well for you. It’s trial and error, but worth it once you get used to them.

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