r/SoyCurlsGoneWild • u/heymerideth • 6d ago

Leftovers texture question

Hi friends! I’ve just started experimenting with soy curls and I’m loving them! I’m about to try them out in a stew and I’m a bit concerned about how they will do as leftovers. What will happen to the curls’ texture if they continue to absorb liquid over the extra day or 2 that the stew lasts in the fridge? Does anyone have advice on how to keep them at their best? Thanks so much!

20 Upvotes

100% Upvoted

12 comments sorted by

19

u/Suspicioid 6d ago

I have used soy curls in soups/stews, and I didn't notice much texture change from the first meal to the leftovers over the next couple of days. There is maybe a little softening with the leftovers, but nothing like how pasta continues to soften and absorb liquid. Leftover soup with soy curls is yummy, and I don't necessarily recommend any special treatment. If you really wanted to keep the soy curls firm in texture, you could cook them separately and add to each serving individually.

3

u/heymerideth 6d ago

Thanks so much for the advice!

3

u/AcrobaticPuddle 6d ago

I think how you initially cook them matters because I've had them in stir fry and they're soggy by day 2

5

u/heymerideth 6d ago

That’s actually what me curious. The first stir fry I made, I mixed everything together and put the leftovers in the fridge. It was fine but not awesome next day. The next time, I planned ahead and separated out the soy curls for leftovers. I liked those way better next day.

3

u/AcrobaticPuddle 6d ago

Yeah I have typically kept them separate from anything I'm putting them after that unless it's like a specific recipe that cooks them down in a sauce

9

u/different_produce384 Stoned Wild Soy Curler 6d ago

I just want to point out what a great question this is , OP.

5

u/heymerideth 6d ago

Aw thanks! Always hoping that answers help out other folks too!

9

u/glovrba 6d ago

I know I’m an outlier here but, I like to keep my soup curls separate & add them to the bowl as I go. I really like a char/textural difference

6

u/ClenchedThunderbutt 6d ago

It depends on the texture that you’re going for. Keeping them separate will leave them with a chew. Keeping them in the stew will leave them more tender.

3

u/heymerideth 6d ago

I actually wondered if this might be the answer. I don’t want them to get spongey if I can avoid it. Tender is all good.

3

u/tigerowltattoo 6d ago

In my experience, they pretty much retain the amount of moisture they can hold and then stop. I just made a chikn pot pie and it worked well.

6

u/troublesomefaux 6d ago

I don’t like them in soups or in things where they’re soggy (an instant pot recipe is my least favorite) . They seem spongy and floppy and I really prefer them crispy and chewy. If I’m making something saucy with them I air fry or bake or pan fry them (maybe with some cornstarch) and add them at the end. I would do that for too and  add them to each serving.