GROUND RISOFU COOKING TIPS
First Things First
Season a little heavier than you would ground meat. It is recommend making a paste with your herbs, seasonings, and your vegetables. If adding liquid or wet seasoning (more than 1 Tbsp. per pound) you may need to add a thickening agent. This can be xanthan gum if you are a vegetarian, or if you need it to be gluten free. If not, it can be breadcrumbs, flour, or an egg.
Tip: Risofu® is very low in fat. So feel free to add back what you like according to your specific taste and/or recipe requirement.
Crispy Outside and Soft Centered
To Cook Burgers the Recommend Way: Mix & mash your seasonings and any vegetables you want to add directly into the Risofu. Shape into burger patties. Place a little oil in a pan large enough to sauté and sear the burger on both sides. Place on a baking pan & bake.
Convection Oven Time & Temp: 9 minutes at 400 degrees.
Conventional Oven Time & Temp: 15 minutes at 400 degrees.
Firm Texture Outside and Inside
To Cook via Stovetop: Cook on medium low heat covered with a lid for 20 minutes Turn every five minutes Make sure you reach an internal temperature of 180 degrees. Let sit for 10 minutes for a firmer texture.
For Risofu-Loaf: Mix & mash your seasonings and any vegetables you want to add directly into the Risofu. Shape into a loaf. Thicken if needed. Place in pre-greased loaf pan and bake.
Cooking the Loaf: Preheat oven at 400 degrees. Cover loaf with foil and bake for 45-minutes to an hour (depending on size).
Tip: Use a thermometer to ensure 180-degree internal temperature.
For Meatballs: Season the Risofu to your liking. Then form your meatballs. You can brown in a sauté pan with oil or bake in the oven on a greased sheet pan.
Convection Oven Time & Temp: 20 minutes at 400 degrees.
Conventional Oven Time & Temp: 30 minutes at 400 degrees.
Tip: Ensure the meatballs are browned well. You may deep-fry them for a crispier texture.
Serving Suggestion: You can coat in sauce and serve immediately
Freezing Suggestion: Allow to cool before freezing.
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