• @[email protected]
    link
    fedilink
    English
    77 days ago

    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!

      • @[email protected]
        link
        fedilink
        English
        47 days ago

        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!