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Discussion in 'General Discussion' started by senorkevin, Jul 18, 2014.
How do I moisten TVP?
Is there a ratio to TVP to water?
Usually it is ¾ to 1 cup TVP to 1 cup water and/or broth to hydrate to meat consistency. We'd make soy burger in the meattoom and that was what we would use, or add it to sausages also.
This is for salami. It says 50g so I assume I use 3/4 of the weight