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!

  • beanburgerM
    7·
    17 days ago

    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