using soy flour?

[tammyconatser10]

hi everyone ,im back for a second and final time.ive got a question. i know you cant use white flour but what about soy flour. i love a crust on my meat when i fry it [ especially deer meat ] also i could use all the support and friends i can get, it harder to get started this time. here i go AGAIN!

[Georgiana]

Re: using soy flour?

Since you posted here, I assume you are on induction. If that's the case, then soy is not allowed.

Here is the list of induction foods:

http://www.atkinsdietbulletinboard.com/forums/atkins-low-carb-dieting-faqs/6781-what-foods-can-eaten-induction.html

I would also recommend you to read the book, or at least the stickies linked here:

http://www.atkinsdietbulletinboard.com/forums/spotlight-introduce-yourself/60133-if-you-new-read.html

Good luck!

[Chef Kevin]

Re: using soy flour?

soy flour just doesn't taste verygood in the situation you are talking about. It burns at a low temp and just doesn't really work like wheat flour.

It's not bad for deep frying, but it does cause the oil to bubble up more.

Remember, soy flour isn't a starch, it is more like a protein. Proteins coagulate when cooked, while starches gelatinize. So, it is a very different process. Ahhh, cooking science. I always loved that part of culinary school.....

[liv]

Re: using soy flour?

What works well as a crust is pork rinds - just crush them up. I use it for chicken all the time - and it is induction friendly.
Not sure what cooking school would say about it

[Chef Kevin]

Re: using soy flour?

Pork rinds=good food

[Chicklady]

Re: using soy flour?

Parmesan cheese....fresh grated....is a wonderful breading, I did my meat of choice in some beaten egg, then parmesan that I've seasoned. Very yummy!

[Chicklady]

Re: using soy flour?

Oh....and welcome Tammy!!

[blueberrylady]

Re: using soy flour?

Welcome back, Tammy.


I agree Parmesan is good in lots of things, especially vension burgers. I use it instead of breadcrumbs because the meat is so dry that it needs something in it to hold it together. It makes them taste better too because they don't have the flavor of beef.

Good luck this time around and keep us posted on how you're doing.

[blueberrylady]

Re: using soy flour?

By the way, another thing that's good in hamburgers is, wait for it, blueberries. I know it sounds gross and it took me a while to try it myself, but they are really tasty in burgers. Of course, you have to be on rung 4 before they are allowed, but I thought I would just pass that along anyway.

[Chef Kevin]

Re: using soy flour?

I like parm as a binder with eggs in meatloaf, but I've only had success frying it with cheesesticks. It burns at a pretty low temp.

I do like soy flour to make chili reaneos... so tasty!!!
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[rweeks]

Re: using soy flour?

What works well as a crust is pork rinds - just crush them up. I use it for chicken all the time - and it is induction friendly.
Not sure what cooking school would say about it

Take my word for it..... this approach is awesome! SInce I have been let in on this little secret a month ago, I have made "fried chicken" once a week. Even my wife loved it. She is picky so I fibbed a little and told her it was breaded. She had no Idea..... until after and was shocked how good it was! Good luck and Happy New Year!

[not2late]

Re: using soy flour?

As the others have said, soy flour is not allowed during Induction phase. Soy is a legume and Dr. Atkins states in the Rules of Induction that legumes aren't allowed during this phase of the diet.

There are other alternatives if you must have breading on your meat. Personally, I dry the meat very well on paper towels. The more water on the surface of the meat, the more steam is created when you cook it in a skillet, in an oven or on a grill. That steam will prevent browning.

Also, invest in an inexpensive instant read meat thermometer---that will ensure you don't overcook the meat, which means your meat will be juicy rather than bone dry.