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> With some dishes, the chicken/beef/pork sometimes just doesn't add that much. Not in texture and not in taste. If you experiment, you might find you actually

> With some dishes, the chicken/beef/pork sometimes just doesn't add that much. Not in texture and not in taste. If you experiment, you might find you actually miss the texture if you swap it with a different texture (like a burger with a bread-like texture probably isn't going to be great even if it had the same taste). So sometimes the plant-based alternative is really trying to replicate a texture that's pleasing for that dish (like something that tears, or is gooey, or spongey), or maybe something that absorbs the sauce a certain way etc. It's common to hear people say "why do vegans give up meat but want to eat meat?" - sometimes it's just about finding a replacement that has some properties that are similar, like the texture.

tpmx 6y ago
I'm skeptical of plant-based burger alternatives. I'll wait until there's synth beef. I was thinking about stuff like curries, pasta sauces, etc. I routinely use lots of chicken and beef for stuff like that, but I think it's mostly out of habit. It's so hard to make make sauces with e.g. chicken or beef strips cooked just right so that they're juicy/delicious/salted just right - I still fail most of the time after doing it like 100+ times. Using fattier cuts is easy, but I wanted to master making a juicy/properly-seasoned dish from lean proteine. I don't think I can, as a hobby cook.
- seanwilson 6y ago
  > I'm skeptical of plant-based burger alternatives. I'll wait until there's synth beef. > I was thinking about stuff like curries, pasta sauces, etc. I routinely use lots of chicken and beef for stuff like that, but I think it's mostly out of habit. If you mean you'd prefer something where you know what all the ingredients are, try soy mince (it's just shredded soy, which has a texture like ground beef that absorbs flavours) and wheat-gluten/seitan (it's just regular flour with everything washed away but the gluten - has a chicken like texture with more protein than steak). > It's so hard to make make sauces with e.g. chicken or beef strips cooked just right so that they're juicy/delicious/salted just right - I still fail most of the time after doing it like 100+ times. Seitan is challenging like that but it's fun trying.

tpmx 6y ago

I'm skeptical of plant-based burger alternatives. I'll wait until there's synth beef. I was thinking about stuff like curries, pasta sauces, etc. I routinely use lots of chicken and beef for stuff like that, but I think it's mostly out of habit. It's so hard to make make sauces with e.g. chicken or beef strips cooked just right so that they're juicy/delicious/salted just right - I still fail most of the time after doing it like 100+ times. Using fattier cuts is easy, but I wanted to master making a juicy/properly-seasoned dish from lean proteine. I don't think I can, as a hobby cook.

seanwilson 6y ago
> I'm skeptical of plant-based burger alternatives. I'll wait until there's synth beef. > I was thinking about stuff like curries, pasta sauces, etc. I routinely use lots of chicken and beef for stuff like that, but I think it's mostly out of habit. If you mean you'd prefer something where you know what all the ingredients are, try soy mince (it's just shredded soy, which has a texture like ground beef that absorbs flavours) and wheat-gluten/seitan (it's just regular flour with everything washed away but the gluten - has a chicken like texture with more protein than steak). > It's so hard to make make sauces with e.g. chicken or beef strips cooked just right so that they're juicy/delicious/salted just right - I still fail most of the time after doing it like 100+ times. Seitan is challenging like that but it's fun trying.