uh, I’ve never noticed any problems with it puffing up like pasta - it’s like ground meat; the photo shows chili I made days ago and the beyond beef has been sitting in the chili soup that whole time
Thanks for the reply! I haven’t used fake meats in soup in a long time (like almost 20 years) so it’s entirely likely my fears of it turning to puffy mush are just a relic of a bygone era.
yeah, sounds like the experience of putting dry TVP into a soup - but beyond beef is essentially pre-hydrated, so the “puffed up” size is already the right size for ground meat
uh, I’ve never noticed any problems with it puffing up like pasta - it’s like ground meat; the photo shows chili I made days ago and the beyond beef has been sitting in the chili soup that whole time
Thanks for the reply! I haven’t used fake meats in soup in a long time (like almost 20 years) so it’s entirely likely my fears of it turning to puffy mush are just a relic of a bygone era.
yeah, sounds like the experience of putting dry TVP into a soup - but beyond beef is essentially pre-hydrated, so the “puffed up” size is already the right size for ground meat