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jkl 03/13/08 |
I promise this is the last one. Plus I'm making it tomorrow night, so it definitely will be. I can find only toasted soybean flakes. Google searches tell me there is toasted and untoasted. I'm not sure if the toasted ones would be too crunchy. If I don't use the toasted ones then I will try soy grits. I know Bryanna Clark Grogan made this roast and used oat flakes, but I'm not sure how that would hold up. Do you think the toasted soy flakes are okay? Also, about the kneading--on my kitchen aid it would be a total of 40 minutes? Two 20 minute sessions? Thank you so much. I know this is going to be awesome. |
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ellen 03/13/08 |
Bryanna adapted from my recipe- we are e-buddy cooks- so the oat flakes would work. Her recipes are very reliable. I would use the old fashioned coarse chewy oat flakes, not quick, though. If I were in your situation, I would be OK with either trying the toasted soy flakes or the grits- I have used the grits, they work fine- yes, the 2 20 minute sessions are right, and you definitely need the full hour wait in between, especially if you are using the toasted flakes. This allows things time to re-hydrate before cooking, contributing to even cooking and the texture. Looking forward ot your post-prep report! |