Wed, Apr-04-01, 20:25
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Forum Founder
Posts: 19,572
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Plan: Atkins/PP/BFL
Stats: 400/223/200
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
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I trying discover the best way to cook soy grits. Two things I'd like to improve on 1) Soy taste, 2) prevent stickiness.
I managed to solve item 1! Roast the soy grits on hot dry pan, in a minute or two, it will get darker, and the smell is wonderful, reminds me of hot cereal (like Kellogs). It was really good, and a dramatic improvement in taste.
I still can't solve the stickiness issue. Once I cook them, they look like couscous and taste good. But once I add any meat or sauce, it stick to it like breading. They don't stick together (the greats) but they stick to whatever you put next to them. Any ideas?
Wa'il
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