My false-meat empanadas are the best.
Try using 50/50 minced meat/TVP and you won't notice the difference. I don't know how it behaves when doing meatballs or hamburguers, it probably crumbles if you don't add something else, but idk.
My false-meat empanadas are the best.
Try using 50/50 minced meat/TVP and you won't notice the difference. I don't know how it behaves when doing meatballs or hamburguers, it probably crumbles if you don't add something else, but idk.
Ive used the chicken style tvp for taco stuff and prefer it in that particular application. How well does this stuff keep btw?
I think I don't understand the question, you mean how long can be stored? I keep it dry and last months until I ran out and go buy a big bag again.
Thanks thats what I was looking for!