Damn, dude, I didn't know that soy curls could be frozen! Totally changed my kitchen only a minute in! We truly are spoiled to have soy curls in the US. What a genuinely fantastic and joyful ingredient to cook with and eat!
@@AV57 I did that and filled up half my smallish apartment freezer for 6 months haha. Now I'm traveling and visiting family, and I have about enough freezer space to fit one tofurky roast. I have to consider getting a separate standup freezer when I move, just for Soy Curls!
I use a smaller bowl inside a strainer. Or two take-out clear liquid containers. I'll even fill them back up with water and strain again to flush them out. Works pretty well.
Thanks so much for the videos on your channel. We've been working with Butler soy curls recently, and appreciate your suggestion of soaking them prior to use. Like many beans, they contain complex carbohydrates, oligosaccharides (RFOs) like raffinose, which can cause digestive issues including flatulence. I followed your suggestions and wound up actually triple extracting in boiling hot water with intermediate pressing (Like one would do with frozen tofu) and it seems to not only help remove complex sugars improving flavor, but also improve digestibility. After each soak, I press them in a tofu press and at the end wrap and press in cotton towels. Thank you for all the great content you've make available !!!
Awesome burger dude I just bought the 12 lb bulk bag/box of soy curls, perfect timing 😊 My advice to everybody is to order directly from Butler foods cause is cheaper than other options online.
If you are getting the loose ones then I divide them into various sizes - long ones, what I call salad ones (that go well with salad) then very short bits (good for stews) and finally the dust - just add to soup or pasta sauce. They all freeze very well (I have kept some for a year in my freezer).
Thanks! This recipe is great! I had some soy chunks lying around that I didn't know what to do with. I use your recipe as a base, and then used them to make a Chinese style "meat sauce" (肉酱).
Have you tried rehydrating them as you cook them, that's what I always do and they end up soft, flavourful, and juicy sense they absorbed all the seasoned water/broth 😋🍛🍝🌮🌯🍔
I haven't decided if I like to toast the soy curls before hydrating or after. Before seems to make it happen a little more quickly. If I toast before though I'm not squeezing the water out, I rehydrate with broth. Anyway thank you burger dude.
Love! What marinade would you use for stuffed mushrooms? I'm thinking of doing a marinated mushroom stuffed with a vegan oil-free jalapeno spinach artichoke dip for a Turkey day appetizer. I think I have a good dip recipe now, but my marinade is way too tangy with soy sauce, balsamic, and Worcestershire.
after preparing soy curls several times, I started skipping the "pre-soak" step. I didn't find that it accomplished much, just took extra time. it might reduce some of the "soy" flavor, but I don't find that offensive, and the flavorings I add later cover it up anyway. for a lazy "general use" result, I throw them into a pan dry and add the flavoring agents I want to use (stock, miso, soy sauce, bouillon, spices, etc.) with enough liquid to cover them about 2/3rds of the way. and then I stir and cook over low/moderate heat until the water has evaporated from the pan, the flavors have infused into the curls, and they're fully hydrated but not "waterlogged". really controlling the final hydration of the curls makes the biggest difference in the eating experience that I've found. too little water and you're eating cardboard, but too much and they can become slimy and lose their chew to be more like tofu. (I like tofu too, but it's a different experience, and I'm not paying out for soy curls just to have them behave like a much cheaper ingredient)
I find that skipping the presoak and pressing steps leave the curls with a kind of grainy texture. It's like there are little fibers in the curls that aren't necessarily bad, per se, they're just not what I'm wanting when I eat soy curls.
so I would’ve classified myself as a bad vegan. I eat 85 to 95% plant-based but my goal is to go all the way vegan. So since your raising canes video, I’ve been exploring your page and I’ve even bought your cookbook. You have literally changed the way that I cook as a vegan. I just want to say thank you because it made the transition so much easier and I definitely feel super satisfied with everything that you’ve created. Cravings that I would have had been easily quelled because of your recipes. I just wanted to give some encouragement and say keep going. You’re doing amazing and thank you for making the transition easy 😊
Where to buy these online except for amazon? The big bulk box on amazon lowers the price significantly, that's how I do it. And the whole infusing flavor and then squeezing it out step isn't for me, but I'll consider trying it again perhaps one day, I think they taste great just throwing intonmost dishes, either seasoned before or during. I prefer using these just as a chicken substitute tho, that way i dont feel the same texture between vegan chicken and beef. But I appreciate the reminder on all the options Burger man, you rock bro!
I rinse and squeeze out the hydrating water a few times. To me it tastes so much better!! Do you think it still has the same nutritional value when I do this?
hey burger dude!! can you pretty please come up with a sweet and sour soy curl recipe 🥺😭 also is there any way i can make "orange chickn" but with soy curls? thank you!!!!!
Great recipes! ❤ I know u like gravy masters and you also like mushroom powder so, I think you would really like mushroom flavored dark soy sauce. It gives beef substitutes a great dark color (a little goes a long way) & a deep flavor. It’s an Asian market item but it I can get it in Arkansas I think u can in LA. 😂
@ I get that. International audiences and it’s really surprising how even in some major cities, for example in Canada they can’t get pretty basic Asian ingredients. Love your recipes. Thanks for your recipes and I look forward to additional printed cookbooks. I like hard copies. 🍽️😉
Minor side note - you're using granulated onion/garlic, not powder. Garlic/onion powders are different in both taste and texture, especially the garlic. Great to see a full video, although I enjoy the shorts as well!
Anyone who has a membership- Is it worth it? I can make $5 go a long away, so I just want someone’s opinion/experience. Ty! PS. Drop a vid or short about the membership! 😊
Choose Which Country You Want To U.S.A., Beverly Hills, Egypt, 5th Of October, Beverly Hills, Egypt, 15th Of May, Beverly Hills, Egypt, Tel Aviv, Israel Or Jerusalem, Israel
That feeling when your favourite cooking channel uploads again 🎉🥕🥦🥬
Thank you!
Right?!! I was really worried about him! Glad to have him back!
@@Belcher703 He has been putting shorts out regularly still. Though I am very happy to see a full fledged video again!
I love the shorts, but an epic long form video once in a while really hits the spot
Dude you are an international vegan treasure!
HE'S BACK!!!!!!!!!!!!!!!!!!!!!!!!
So many possibilities with this. Love it.
Damn, dude, I didn't know that soy curls could be frozen! Totally changed my kitchen only a minute in!
We truly are spoiled to have soy curls in the US. What a genuinely fantastic and joyful ingredient to cook with and eat!
Yup. Buy directly from Butler, buy their big box, throw it in your freezer, and you're good for months or years (depending on how fast you eat them).
@@AV57 I did that and filled up half my smallish apartment freezer for 6 months haha. Now I'm traveling and visiting family, and I have about enough freezer space to fit one tofurky roast. I have to consider getting a separate standup freezer when I move, just for Soy Curls!
I personally use nutmilk bags to squeeze the water out of soy curls.
I use a smaller bowl inside a strainer. Or two take-out clear liquid containers. I'll even fill them back up with water and strain again to flush them out. Works pretty well.
@@KillerTofuDrums this is what we do with the strainer/colander, works well!
That's the best way to do it for large batches. When I do single meals, I just squeeze them in my hands. No tools required.
Made the base chicken for buffalo chicken blue "cheese" subs this week. So. Damn. Good!!! 🤜
Through trial and error I came to do the same steps except the marinade, and that is what’s been missing. So grateful for this, thank you!
ur on the soy curl grind lately. havent been able to get my hands on them yet but you've convinced me to also become soy curl pilled
Good to see you again! Hope you're doing well - good stuff as always!
Just started experimenting with soy curls and textured veggie protein, so this was really helpful! Thank you.
Thanks so much for the videos on your channel. We've been working with Butler soy curls recently, and appreciate your suggestion of soaking them prior to use. Like many beans, they contain complex carbohydrates, oligosaccharides (RFOs) like raffinose, which can cause digestive issues including flatulence. I followed your suggestions and wound up actually triple extracting in boiling hot water with intermediate pressing (Like one would do with frozen tofu) and it seems to not only help remove complex sugars improving flavor, but also improve digestibility. After each soak, I press them in a tofu press and at the end wrap and press in cotton towels. Thank you for all the great content you've make available !!!
Omg where have you been. It’s been so long!! I thought we lost a good channel! Glad you’re back!! 🎊 🎉
Awesome burger dude I just bought the 12 lb bulk bag/box of soy curls, perfect timing 😊
My advice to everybody is to order directly from Butler foods cause is cheaper than other options online.
If you are getting the loose ones then I divide them into various sizes - long ones, what I call salad ones (that go well with salad) then very short bits (good for stews) and finally the dust - just add to soup or pasta sauce. They all freeze very well (I have kept some for a year in my freezer).
Nooch, aka Nutritional Yeast, “AS DICTATED BY VEGAN LAW”! You forgot that part! 😂
Thank you for this. I've been trying to find these and also have been trying to figure out how to make them as well
Thanks! This recipe is great! I had some soy chunks lying around that I didn't know what to do with. I use your recipe as a base, and then used them to make a Chinese style "meat sauce" (肉酱).
The Return of the King
Return of the king
Glad to see a long video again! Love soy curls.
best chef on youtube hands down
A salad spinner is great for getting the extra liquid out of the soy curls.
excited to meal prep a shit ton of these once i get a fridge to myself and don't have to worry about sharing space with roommates 😂
Finally, please more videos.
The King has returned
I love this so much! This channel is a godsend for vegans.
The return of the king!
Love your videos ❤
Love the soy curls but have a TVP crumbles budget. I can still do this with crumbles too! Thanks for the recipes.
Love it!
Oh my goodness! This video is so needed in the vegan community. Thank you for having your finger on the pulse of our food desires!! 😋
Really well made, as usual! What camera and lenses are you using? Everything looks very good!
so appreciate this!
Epic!
He's back.... miss you
You are baaaackkk❤🎉
Have you tried rehydrating them as you cook them, that's what I always do and they end up soft, flavourful, and juicy sense they absorbed all the seasoned water/broth 😋🍛🍝🌮🌯🍔
Great 👍🏻
I haven't decided if I like to toast the soy curls before hydrating or after. Before seems to make it happen a little more quickly. If I toast before though I'm not squeezing the water out, I rehydrate with broth. Anyway thank you burger dude.
Nice!
There’s a bit of a stigma using TVP in uk ( although as it’s readily available someone is buying it) but will have to give a go again
I don't like the taste of TVP, too processed😊
My partner and I bulk make your chicken, it's perfect on top of the Mac and cheese
Thank you
Love! What marinade would you use for stuffed mushrooms? I'm thinking of doing a marinated mushroom stuffed with a vegan oil-free jalapeno spinach artichoke dip for a Turkey day appetizer. I think I have a good dip recipe now, but my marinade is way too tangy with soy sauce, balsamic, and Worcestershire.
after preparing soy curls several times, I started skipping the "pre-soak" step. I didn't find that it accomplished much, just took extra time. it might reduce some of the "soy" flavor, but I don't find that offensive, and the flavorings I add later cover it up anyway. for a lazy "general use" result, I throw them into a pan dry and add the flavoring agents I want to use (stock, miso, soy sauce, bouillon, spices, etc.) with enough liquid to cover them about 2/3rds of the way. and then I stir and cook over low/moderate heat until the water has evaporated from the pan, the flavors have infused into the curls, and they're fully hydrated but not "waterlogged".
really controlling the final hydration of the curls makes the biggest difference in the eating experience that I've found. too little water and you're eating cardboard, but too much and they can become slimy and lose their chew to be more like tofu. (I like tofu too, but it's a different experience, and I'm not paying out for soy curls just to have them behave like a much cheaper ingredient)
I find that skipping the presoak and pressing steps leave the curls with a kind of grainy texture. It's like there are little fibers in the curls that aren't necessarily bad, per se, they're just not what I'm wanting when I eat soy curls.
@@AV57 I can't say I've noticed that, but I'll pay attention for it next time I make them.
Yessssss
I listen to heavy metal for any activity❤
so I would’ve classified myself as a bad vegan. I eat 85 to 95% plant-based but my goal is to go all the way vegan. So since your raising canes video, I’ve been exploring your page and I’ve even bought your cookbook. You have literally changed the way that I cook as a vegan. I just want to say thank you because it made the transition so much easier and I definitely feel super satisfied with everything that you’ve created. Cravings that I would have had been easily quelled because of your recipes. I just wanted to give some encouragement and say keep going. You’re doing amazing and thank you for making the transition easy 😊
Hey! Thank you so much! That honestly makes my day. So happy my videos have helped you! That is my MO!
Where to buy these online except for amazon? The big bulk box on amazon lowers the price significantly, that's how I do it. And the whole infusing flavor and then squeezing it out step isn't for me, but I'll consider trying it again perhaps one day, I think they taste great just throwing intonmost dishes, either seasoned before or during. I prefer using these just as a chicken substitute tho, that way i dont feel the same texture between vegan chicken and beef. But I appreciate the reminder on all the options Burger man, you rock bro!
Buy directly from Butler foods cause is cheaper. I just bought soy curls bulk bag 👍🏼
Great video! Is there any replacement for that "browning sauce" that I can get here in Europe? I have no idea what that is!
Maggi.
Kitchen Bouquet maybe
for me the problem is to find a brand that suits me because they are not ultimately neutral and some just taste nicer than others
I rinse and squeeze out the hydrating water a few times. To me it tastes so much better!! Do you think it still has the same nutritional value when I do this?
I love soy curls 🥺
Long formn videos are back!!!
Pastabilities🤙😂🌱
yummmmm
AMAZING 👏 🤩 🙀
hey burger dude!! can you pretty please come up with a sweet and sour soy curl recipe 🥺😭 also is there any way i can make "orange chickn" but with soy curls? thank you!!!!!
Great recipes! ❤ I know u like gravy masters and you also like mushroom powder so, I think you would really like mushroom flavored dark soy sauce. It gives beef substitutes a great dark color (a little goes a long way) & a deep flavor. It’s an Asian market item but it I can get it in Arkansas I think u can in LA. 😂
Yes I do enjoy it but I don’t use it in recipes for the issue you mentioned. Trying to use less specialty ingredients as much as possible!
@ I get that. International audiences and it’s really surprising how even in some major cities, for example in Canada they can’t get pretty basic Asian ingredients. Love your recipes. Thanks for your recipes and I look forward to additional printed cookbooks. I like hard copies. 🍽️😉
Minor side note - you're using granulated onion/garlic, not powder. Garlic/onion powders are different in both taste and texture, especially the garlic.
Great to see a full video, although I enjoy the shorts as well!
Anyone know where you can get these in Europe or UK?
Torimpex, Auchan, Tesco, Kaufland, Carrefour...
Do you think that a Salad spinner would work to drain the Soy Curls, as an option for people that might have hand problems?
Salad spinners do work fairly well. You might also try a nut-milk bag or an enclosed tofu press.
I’ve yet to know when you’re opening a restaurant
Never saw such an american vegan
I'm gonna use your dating method. Makes me smile.
3:09 That joke, omg.
yeah honestly the occasional 6 minute video rules. cheers foo
Please make vegan egg fried rice
Soy curls tend to give me some paint curling farts. I still love them though
1:19 was "redundant and unnecessary" a purposeful joke? 🙂
I'm not vegan at all but I really like seeing alternatives to food and it always looks really yummy!! 😊
Aw man. He didn’t say YEUAHHH 😭😂
Anyone who has a membership-
Is it worth it?
I can make $5 go a long away, so I just want someone’s opinion/experience.
Ty!
PS. Drop a vid or short about the membership! 😊
Struggle to get soy curls here in the UK….unless you pay ££££££ for them 🤦♀️
USA Amazon price for 4 is $29.00 VS Canadian Amazon for 4 is $57.00!!!
8 oz bag soy curls to 2 cups hot water or liquid.....no squeezing required
I mean, if you like soggy soy curls go for it LOL
A mid-roll KFC ad was not welcome.
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