we have evolved to enjoy the flavours of meat. and cooked meat. making a delicious product means copying some of these elements. it seems that these nuggets play on that and expand on that.
Umami is a solved problem though. Miso, soy sauce, shiitake mushrooms, kombu seaweed. All excellent vegan sources of umami.
The hardest part of making vegan meat substitutes is texture. How do you replicate the texture of steaks, ribs, brisket? These are very complex with muscle fibres, intramuscular fat, bones, connective tissues. Not easy!
Yeah. All of the best-textured vegan foods that I’ve had are not imitation meat. Stuff like crunchy starch-based food, breads, waffle cones, chewy noodles, dumplings, pizza, shahi kofta, etc!
we have evolved to enjoy the flavours of meat. and cooked meat. making a delicious product means copying some of these elements. it seems that these nuggets play on that and expand on that.
Removed by mod
Umami is a solved problem though. Miso, soy sauce, shiitake mushrooms, kombu seaweed. All excellent vegan sources of umami.
The hardest part of making vegan meat substitutes is texture. How do you replicate the texture of steaks, ribs, brisket? These are very complex with muscle fibres, intramuscular fat, bones, connective tissues. Not easy!
Removed by mod
Yeah. All of the best-textured vegan foods that I’ve had are not imitation meat. Stuff like crunchy starch-based food, breads, waffle cones, chewy noodles, dumplings, pizza, shahi kofta, etc!