Home Cooking

Cooking soyrizo

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Home Cooking

Cooking soyrizo

saraeanderson | | Feb 11, 2007 03:54 PM

After wussing out of buying cheap chorizo in the grocery store after reading the ingredients list (who knew they actually had to list "salivary glands?") I've warmed up quite a bit to soyrizo. I usually just scramble it with eggs, but I always feel kind of weird about how it ends up - just sort of mushy, no real texture to it. Is there a way to cook it until it's crumbly? It's okay now, but I sense that with better technique, it could be better. Sugestions?

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