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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 u
by 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.