Can we skip the oil in preparing your Plant-Based Meats?Updated 3 years ago
You could substitute oil for another liquid of the same quantity, however, we have found that the Plant-Based Meats are best made up as per the instructions (with oil and water).
Since you asked about this, we would love to share these tips with you:
�Seasoning and salting the mix is essential as the Plant-Based Meats are a neutral-flavoured blank canvas for you to create with.
�� teaspoon of salt per 140g pack is ideal.
�Mix dry ingredients/seasonings through the dry mix first to ensure even distribution.
�Only use cold or CHILLED water to hydrate the Plant-Based Meats. This ensures the product bonds together properly. Warm or hot water will not give good results.
�Try adding plant-based stock/broth (ensure it is chilled) instead of water for extra flavour.
�Mix water through first, then add oil.
�Add 1 Tbsp canola or vegetable oil per 140g packet if frying. If baking, add 2 Tbsp oil (total) to ensure it stays succulent inside.
�Use clean wet hands to shape the Plant-Based Meats to avoid sticking.
�If baking, brush with oil so the exterior browns nicely without burning.
�If time allows, cover shaped Plant-Based Meats with cling wrap, and refrigerate for 20+ minutes to ensure the shape holds well.
�Uncooked, shaped Plant-Based Meats, etc can stay refrigerated for 48 hours so long as they are covered properly (avoid surface exposure to air).
�DO NOT use warm or hot water when making up the PBMs - always use COLD or CHILLED water for best results and maximum hold.
