Thread: TVP foams over when boiled

<[email protected]> wrote in message
news:[email protected]...
>I often throw the large TVP chunks into boiling water in hopes of
> hydrating them more quickly than letting them rest in cold or room-
> temperature water. However, it has a tendency to foam up quite
> suddenly, seemingly well before boiling temperature. Is there a dash
> of something I can add to prevent this?

Why are you using an acronym so that nobody knows what the hell you are
talking about??

"cybercat" <[email protected]> wrote

> <[email protected]> wrote

>>I often throw the large TVP chunks into boiling water in hopes of
>> hydrating them more quickly than letting them rest in cold or room-
>> temperature water. However, it has a tendency to foam up quite
>> suddenly, seemingly well before boiling temperature. Is there a dash
>> of something I can add to prevent this?
>
> Why are you using an acronym so that nobody knows what the hell you are
> talking about??

Everyone knows it's textured vinyl protein.

nancy

"Nancy Young" <[email protected]> wrote in message
news:[email protected] ..
>
> "cybercat" <[email protected]> wrote
>
>> <[email protected]> wrote
>
>>>I often throw the large TVP chunks into boiling water in hopes of
>>> hydrating them more quickly than letting them rest in cold or room-
>>> temperature water. However, it has a tendency to foam up quite
>>> suddenly, seemingly well before boiling temperature. Is there a dash
>>> of something I can add to prevent this?
>>
>> Why are you using an acronym so that nobody knows what the hell you are
>> talking about??
>
> Everyone knows it's textured vinyl protein.
>

lol

Apparently not everyone.

Nancy Young wrote:
> "cybercat" <[email protected]> wrote
>
>> <[email protected]> wrote
>
>>> I often throw the large TVP chunks into boiling water in hopes of
>>> hydrating them more quickly than letting them rest in cold or room-
>>> temperature water. However, it has a tendency to foam up quite
>>> suddenly, seemingly well before boiling temperature. Is there a
>>> dash of something I can add to prevent this?
>>
>> Why are you using an acronym so that nobody knows what the hell you
>> are talking about??
>
> Everyone knows it's textured vinyl protein.

LOL

Nancy wrote on Mon, 17 Mar 2008 09:10:23 -0400:

??>> <[email protected]> wrote

??>>> I often throw the large TVP chunks into boiling water in
??>>> hopes of hydrating them more quickly than letting them
??>>> rest in cold or room- temperature water. However, it has
??>>> a tendency to foam up quite suddenly, seemingly well
??>>> before boiling temperature. Is there a dash of something
??>>> I can add to prevent this?
??>>
??>> Why are you using an acronym so that nobody knows what the
??>> hell you are talking about??

NY> Everyone knows it's textured vinyl protein.

Tried it once! From the taste, "textured vinyl" is about right!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

cybercat wrote:
> <[email protected]> wrote in message
> news:[email protected]...
>> I often throw the large TVP chunks into boiling water in hopes of
>> hydrating them more quickly than letting them rest in cold or room-
>> temperature water. However, it has a tendency to foam up quite
>> suddenly, seemingly well before boiling temperature. Is there a dash
>> of something I can add to prevent this?
>
> Why are you using an acronym so that nobody knows what the hell you are
> talking about??
>
>

Ok, I had to check out what the heck TVP was.... I'm almost sorry that I
did.....
http://en.wikipedia.org/wiki/Textured_vegetable_protein

Dang, but, this stuff sounds nasty...

"George Cebulka" <[email protected]> wrote in message
news:frm2mi$npv$[email protected]..
> cybercat wrote:
>> <[email protected]> wrote in message
>> news:[email protected]...
>>> I often throw the large TVP chunks into boiling water in hopes of
>>> hydrating them more quickly than letting them rest in cold or room-
>>> temperature water. However, it has a tendency to foam up quite
>>> suddenly, seemingly well before boiling temperature. Is there a dash
>>> of something I can add to prevent this?
>>
>> Why are you using an acronym so that nobody knows what the hell you are
>> talking about??
>
> Ok, I had to check out what the heck TVP was.... I'm almost sorry that I
> did.....
> http://en.wikipedia.org/wiki/Textured_vegetable_protein
>
> Dang, but, this stuff sounds nasty...


TVP sounds better than 'toe jam' which, if you look at it, it bears more
than a striking resemblance to. I would say tastes like as well, but I am
not a conniseur of fine toe jam.
-ginny

"George Cebulka" <[email protected]> wrote in message
news:frm2mi$npv$[email protected]..
> cybercat wrote:

>
> Ok, I had to check out what the heck TVP was.... I'm almost sorry that I
> did.....
> http://en.wikipedia.org/wiki/Textured_vegetable_protein
>
> Dang, but, this stuff sounds nasty...

Lots of faux food products coming out these days from the Agribiz cartels.
Your link references another, Future Food with an article on cultured meats
http://www.futurefood.org/in-vitro-meat/index_en.php

Similiar subject to one that came out in Feb in Beef mag:
http://beefmagazine.com/mag/beef_testtube_meat/

To quote Jason Matheny, lead author of a paper on in vitro meat production
in a June 2006 issue of the scientific journal Tissue Engineering,..."When
people ask me if consumers will accept this kind of meat, I think, 'yes,
look at what they already accept.'"

cybercat <cybercat <[email protected]>> wrote:

> <[email protected]> wrote in message
> news:[email protected]...
>>I often throw the large TVP chunks into boiling water in hopes of
>> hydrating them more quickly than letting them rest in cold or room-
>> temperature water. However, it has a tendency to foam up quite
>> suddenly, seemingly well before boiling temperature. Is there a dash
>> of something I can add to prevent this?
>
> Why are you using an acronym so that nobody knows what the hell you are
> talking about??

Sounds like somebody had too much HFCS this morning...

-sw

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> cybercat <cybercat <[email protected]>> wrote:
>
>> <[email protected]> wrote in message
>> news:[email protected]...
>>>I often throw the large TVP chunks into boiling water in hopes of
>>> hydrating them more quickly than letting them rest in cold or room-
>>> temperature water. However, it has a tendency to foam up quite
>>> suddenly, seemingly well before boiling temperature. Is there a dash
>>> of something I can add to prevent this?
>>
>> Why are you using an acronym so that nobody knows what the hell you are
>> talking about??
>
> Sounds like somebody had too much HFCS this morning...
>

hahaha

You have your moments.

[email protected] wrote:
>
> I often throw the large TVP chunks into boiling water in hopes of
> hydrating them more quickly than letting them rest in cold or room-
> temperature water. However, it has a tendency to foam up quite
> suddenly, seemingly well before boiling temperature. Is there a
> dash of something I can add to prevent this?

Beer brewers sometimes add a little vegetable oil
to prevent boiling over. That might work for you.

On 2008-03-17, Mark Thorson <[email protected]> wrote:

> Beer brewers sometimes add a little vegetable oil
> to prevent boiling over.

Only totally inept dunderheaded brewers!

A boil-over, or hot break, can be knocked down with a couple blasts from a
water spray bottle or your garden hose, just until the hot break subsides,
which is in seconds, not minutes. There are also several "foam control"
agents which are completely inert that will accomplish the same thing and
negate the need to "watch the pot boil".

nb

cyberpussy meows:

> <[email protected]> wrote in message
> news:[email protected]...
> >I often throw the large TVP chunks into boiling water in hopes of
> > hydrating them more quickly than letting them rest in cold or room-
> > temperature water. However, it has a tendency to foam up quite
> > suddenly, seemingly well before boiling temperature. Is there a dash
> > of something I can add to prevent this?
>
> Why are you using an acronym so that nobody knows what the hell you are
> talking about??


"TVP" = "Textured Vegetable Pussy"

;-p


--
Best
Greg

"Gregory Morrow" <[email protected]> wrote in message
news:frmrim$ilv$[email protected]..
>
>
> cyberpussy meows:
>
>> <[email protected]> wrote in message
>> news:[email protected]...
>> >I often throw the large TVP chunks into boiling water in hopes of
>> > hydrating them more quickly than letting them rest in cold or room-
>> > temperature water. However, it has a tendency to foam up quite
>> > suddenly, seemingly well before boiling temperature. Is there a dash
>> > of something I can add to prevent this?
>>
>> Why are you using an acronym so that nobody knows what the hell you are
>> talking about??
>
>
> "TVP" = "Textured Vegetable Pussy"
>
> ;-p

You are the gayest man with a pussy fetish I have ever seen.

cybercat seduces:

> "Gregory Morrow" <[email protected]> wrote in message
> news:frmrim$ilv$[email protected]..
> >
> >
> > cyberpussy meows:
> >
> >> <[email protected]> wrote in message
> >>
news:[email protected]...
> >> >I often throw the large TVP chunks into boiling water in hopes of
> >> > hydrating them more quickly than letting them rest in cold or room-
> >> > temperature water. However, it has a tendency to foam up quite
> >> > suddenly, seemingly well before boiling temperature. Is there a dash
> >> > of something I can add to prevent this?
> >>
> >> Why are you using an acronym so that nobody knows what the hell you are
> >> talking about??
> >
> >
> > "TVP" = "Textured Vegetable Pussy"
> >
> > ;-p
>
> You are the gayest man with a pussy fetish I have ever seen.
>


Your winsome ways lead me on, lover doll...

;-D

--
Best
Greg

On Mar 17, 11:28 am, George Cebulka <g...@pitt.edu> wrote:
> cybercat wrote:
> > <Mister.Fred...@gmail.com> wrote in message
> >news:[email protected]...
> >> I often throw the large TVP chunks into boiling water in hopes of
> >> hydrating them more quickly than letting them rest in cold or room-
> >> temperature water. However, it has a tendency to foam up quite
> >> suddenly, seemingly well before boiling temperature. Is there a dash
> >> of something I can add to prevent this?
>
> > Why are you using an acronym so that nobody knows what the hell you are
> > talking about??
>
> Ok, I had to check out what the heck TVP was.... I'm almost sorry that I
> did.....http://en.wikipedia.org/wiki/Textured_vegetable_protein
>
> Dang, but, this stuff sounds nasty...



I didn't know what it was, either. I think it might be better used in
livestock feed and "special meals" for prisoners serving life
sentences.