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You don’t need to get into complex soy structures and protein rehydration to understand how to work your soya chunks right. Given the amount of protein and fibre, learning this little trick can actually upgrade it from an occasional meal to a weekly staple. The rule to remember here is pretty simple: soya chunks only properly absorb the first warm liquid they come in contact with, explains Chef Prasad Patil. Soya chunks are typically just thrown into a bowl of scalding hot water before being taken to a searing hot pan or gravy. Going by the logic shared by Chef Patil, the only thing the soya chunks are absorbing, is plain hot water, most of which manages to escape as the chunks seize up in the pan’s high heat, which perfectly explains why the bites themselves feel so lacklustre, even though the gravy might be some of your best work. The solution to this however, is simpler than you’d think.