About how much meat is this equivalent to? Does this expand when you cook it? Do you have to buy flavoring separately? (I'm new to TVP)
2086801
The meat equivalent is about 4-5x what you buy, so 1 pound of TVP, hydrated, is about 4-5 lbs.It doesn't expand when cooked much, but it does expand when you add the liquid to hydrate it. However, if you do this WHILE cooking, then yes it will expand. For example, if you add it dry to chili as an extender, it will expand in the chili. If you have hydrated it beforehand, it will not expand much more while cooking.You do have to flavor it. TVP in its plain form is tasteless, like plain tofu. I use a double or triple strength bouillon, or more recently, water seasoned with Vegeta seasoning found here on Amazon.Add some oil and a little sugar when you season it, for a better meat substitute experience. The meat equivalent is about 4-5x what you buy, so 1 pound of TVP, hydrated, is about 4-5 lbs.It doesn't expand when cooked much, but it does expand when you add the liquid to hydrate it. However, if you do this WHILE cooking, then yes it will expand. For example, if you add it dry to chili as an extender, it will expand in the chili. If you have hydrated it beforehand, it will not expand much more while cooking.You do have to flavor it. TVP in its plain form is tasteless, like plain tofu. I use a double or triple strength bouillon, or more recently, water seasoned... » Read More The meat equivalent is about 4-5x what you buy, so 1 pound of TVP, hydrated, is about 4-5 lbs.It doesn't expand when cooked much, but it does expand when you add the liquid to hydrate it. However, if you do this WHILE cooking, then yes it will expand. For example, if you add it dry to chili as an extender, it will expand in the chili. If you have hydrated it beforehand, it will not expand much more while cooking.You do have to flavor it. TVP in its plain form is tasteless, like plain tofu. I use a double or triple strength bouillon, or more recently, water seasoned with Vegeta seasoning found here on Amazon.Add some oil and a little sugar when you season it, for a better meat substitute experience. « Show Less
2086802
I learned about this stuff in a nutrition class by Kevin and Ginny Freeman. K & G Wellness ( check them out on Facebook and their website.) out of Owosso, Michigan a few years ago. I have never cooked it but just added it to my cereal, salad or whatever to beef up the protein numbers for my meals or snacks. That's me the non cooker. There are recipes on the package for cooking but I've never used them. It's crunchy like Grape Nuts, maybe not as hard. I love the stuff. Hope you try it.
2086803
If you're cooking TVP, you typically add water first (it's not quite 1 cup water to 1 cup TVP, I think 7/8 cup water to 1 cup TVP.) AFTER HYDRATING, it's a one-to-one equivalent as a meat substitute. TVP has it's own flavor, kind of like toasted oatmeal, not bad but hard to disguise. Hydrated TVP has a crumbly texture. As with tofu you can adjust the texture by combining it with other foods and use spices or sauces to alter the flavor.
2086804
I really don't know the amount of meat it is equivalent to in pounds. It doubles in volume when soaked in liquid. So, 1/4 cup of dry TVP is equal to 1/2 cup ground meat, 1/2 cup is about 1/4 pound ground meat.TVP has a toasty cereal taste by itself and will take on the taste of whatever it is cooked with.I use it to increase the protein level of muffins and quick breads. It works great as an additive to ground meat. When rehydrating, using hot water works best.
2086805
tvp has been around since the 70's that I know of. I started meat cutting then and we used it as a filler during the shortages of that time. it is high in protein and has been used at institutions such as schools. it has no taste but the texture is obvious in product
2086806
The ratio for TVP is 1 cup TVP to 1 cup water which equals about 1 pound of meat, and it is not flavored.
1476690
I just bought some for my pup and opened it up and tried a kibble. I have been a vegetarian all my life, but the ingredients looked so good I figured I should try it. It smells like fish and chicken and veggies - not so much kibble. She seems to think it's better than meat sticks :)
897158
I have probably purchased all their small grills over the years. The Champ is a little smaller than this one and I purchased this to have more grilling room. I like to grill boneless skinless chicken breasts along with zucchini, vidalia onions, red bell peppers, and mushrooms. Ultimately I bought a different grill altogether to do the veggies in. So I guess the bottom line is that the difference in size is negligible. I hope this helps.
32774
We did Korean Shabu Shabu. The middle is where you put what flavors the broth, the outside is where you cook the fish, veg, meat that you eat. We put Garlic, Ginger, Scallions, Cilantro, Chili's & seaweed in the middle. Then we put sliced beef, shitake mushrooms, bean sprouts, noodles, other veg, fish & scallops in the big part. Broth was mainly beef stock, with a touch of chili oil, soy sauce, sesame oil, & shaoxing rice wine in. Amazing. So much fun & delicious. Start the broth, with the herbs in the middle early, well before you eat. It will take a while for the broth to cook with the herbs. Then set all the raw veg, & meats on the table. Everyone can help themselves by dipping what they want in the broth during dinner. Enjoy!!
1514896
Just boiling it is useless. Mix with other grains, pre-cook it up to 15 mins, chill, add spices, eggs, form burgers, then lightly fry. You'll never forget this!!!
628261
Hi! Each box makes two pots of soup. One bag per two gallons of water. Add a beef bone and beef or chicken to pot. Broil an onion and some ginger..add to pot. Boil..remembering to skim the foam from the top. Place your bag of spice into the pot..put on medium heat..Cover and cook until meat is tender. You can add salt sugar and fish sauce and noodles if you want. This is one of the better spice packets I think. Good Luck! P.s. Sorry, I meant 1 gallon of water per pack..We always make double in a big pot!
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
1730543
Hey, the first two ingredients are meat. The first being whole Antarctic Krill Meal and the second being whole Herring Meal. ^^ I hope that it helps. My Betta will always gobble this up whenever I feed this with.
1357686
Yes use a meat tenderiiser add a half cup of watter cook on high for about 10 minuits. If not cooked to your taste cook another 5 minuits on high
1480008
It's not bad. I drink it plain, or add kale and it's a nice alternative to the vanilla. (I have an intolerance for chocolate, so haven't tried that flavor). Mixing this flavor with fruit isn't a good thing.
960368
it turned out good. I just should have used a whole cup of hemp seeds. it was kinda watery but ill know next time. I also added the agave nectar about a tsp. and a drop or too od almond flavor. But I think if you were to purchase follow the directions of almond milk that what I did but should have used a cup full. hope this was helpful
1896717
I just read Vania's answer and the amount she uses could describe what I do too. I'm sure there is an exact ratio for 2 qts. that would be the most efficient for time heated, but this method has worked well for me. Since you are growing the culture, leaving it in the heat would allow for more time to grow if you thought the texture was not thick enough.
464963
Yay! I hope you like it as much as I do. Plan on getting used to it for a few days. Add things like banana and peanut butter, or blueberries, at first so that you get used to the flavor. Enjoy!
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
107167
They actually suggest refrigeration, but I order these in bulk in 25 lb boxes and store them in a large kitchen cabinet, and I can attest that they last at least a year. I would like to put some in my food storage but haven't tried it yet. I think if they're dry packed in foil pouches or buckets with an O2 pack, they would probably last quite a while. The big threat would be rancidity, but since they have a very low fat content, I think they'd be OK. I can't see why they'd be any different than TVP.
1248756
I would probably mix it first with the vinegar, to make a loose paste, and then whisk in the oil. Just adding it to an oil and vinegar mixture might lead to it "clumping". I'd also let it sit, after mixing, to allow the flavors to meld. I've used lots of different "white stuff" - yogurt, sour cream, buttermilk, mayo, and mixtures of any and all of them. I prefer using less of the Ranch powder than usually called for, and adding some of my own herbs/spices "to taste", along with black or white pepper. Have also used to "rub" chicken. Experiment. Enjoy. I would probably mix it first with the vinegar, to make a loose paste, and then whisk in the oil. Just adding it to an oil and vinegar mixture might lead to it "clumping". I'd also let it sit, after mixing, to allow the flavors to meld. I've used lots of different "white stuff" - yogurt, sour cream, buttermilk, mayo, and mixtures of any and all of them. I prefer using less of the Ranch powder than usually called for, and adding some of my own herbs/spices "to taste", along with black or white pepper. Have also used to "rub" chicken. Experiment. Enjoy.
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!