[Sca-cooks] ot help with soy chirizo

[Susan Fox]

Alexandria Doyle wrote:
> I have a co-worker who is having a problem with soy chirizo burning
> every time he cooks it and was asking if there was anyway to avoid
> this.  he has tried olive oil, butter and Pam.  He puts the oil(or
> whatever) into a cold pan, heat that, then add the chorizo.  He is
> currently using a copper bottom pan.  I suggested cast iron skillet
> might help and he's considering that, but is there something else that
> might help?
>
>   
I think he might be cooking it at too high a heat.  Just lightly spray 
the pan, warm it a little, then put in the soy chorizo and cook it 
gently.  Soy does not require as high temperatures as pork after all, 
and there's no trichinosis to worry about is there?

Hope this helps,
Selene