Reconstitution Techniques

Although many people enjoy eating Heartline right out of the box (or bag), most do use it for its originally intended purpose: as a "cooking meat." That is, they want the product to be used in a finished recipe and resemble meat as a component of what would otherwise be a real meat dish.

This calls for reconstituting Heartline first, since the product comes partially dehydrated to prevent spoilage. "Reconstitute" simply means that you add water to Heartline so that it becomes "meat-like." After all, you wouldn't want roast beef to taste like beef jerky. You expect dinner "meats" to be firm but tender, not hard and chewy. When you add water to Heartline and heat the mixture for a few minutes, you will see Heartline get bigger, softer, and more tender. That's what you want for your favorite meat recipes. The two methods we give in the Lumen Book are the Conventional and Microwave methods. (Note that the book refers to "Lumen" as the name of the product. Since 1987 we have referred to our reconstitable "cooking meat" under its brand name, Heartline). With small modifications, here are those techniques.

The Microwave Method Take one cup of Heartline and 1/2 cups of water. Place in a "microwave-safe" bowl. Microwave for 5 to 10 minutes on high, or until water is absorbed into Heartline. Remove bowl, draining any excess unabsorbed water, and use as recipe requires.

The Conventional Method Take one cup of Heartline and 1/2 cup of water. Place in small sauce pan and cook on high for 10 minutes, or until water is "absorbed" into Heartline. An another favorite utensil for reconstitution is the electric skillet; however, start with a full cup of water, or enough to nearly cover the Heartline that's in the skillet. Remove pan, draining any excess unabsorbed water, and use as recipe requires.

Ideally, different dishes call for different textures of meat. Just remember that the longer you "cook" Heartline in water, the softer it gets and the more water it absorbs -- to a point. Also, if you add more water than directed above, you will reconstitute a little faster, but on the other hand, you will see some flavor loss.

Want to inject some of your own flavors into your Heartline? No problem: just add the flavors you want to add to the reconstitution water and during the rehydration process, Heartline will "pick them up."

Soybeans contain an enzyme called lipoxygenase that impart a grassy, or "beany" flavor and smell. Some of our customers add POTATO STARCH, available in most supermarkets, to the "reconstition water" to minimize any "beany" smell to the product while cooking. The beaniness only bothers a small percentage of consumers, but this tip will help those who are so affected.

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