50
Glazed Wadi
(lemmy.nz)
I was fucking around in the kitchen trying out straining tomatoes to reduce cooking time for sauces and was also thinking about what I could do with the liquid fraction.
I washed some wadi (soy chunks, check the indian food stores/sections) and squeezed them well before putting them in some of the liquid in a sauce pan and simmered. The flavor wasn't remarkable so I added some salt but still nothing to write home about.
So it's not a waste to use the liquid as cooking liquid for wadi but it doesn't do anything special. So I decided to turn it into a glaze.
I am making a bbq sauce at the same time so it was inspired by that. I added:
- apple cider vinegar
- brown sugar
- cayenne pepper
- smoked paprika
- mustard powder
And just let it thicken slowly in the sauce pan. Delicious!
I love wadi/soy chunks but I have to soak them in room temp water first, then squeeze them out, then put into water and squeeze it inside the bowl of water a few times to wring it out like a sponge, change the water and do it again. It opens up the space between the textured soy and makes it absorb flavors much better
I always share this video whenever I can https://www.youtube.com/watch?v=oJPdlCx07G0
Skip to 2:52 to just see the technique
Thanks for that. I use them in tacos all the time but have just been soaking and draining like some sort of pleb. Blue one got something to look forward too once the new kitchen is up and running.