...yes, I know this is a construction forum. And I don’t want to prepare that soy stuff in the new house anyway. But are there perhaps enthusiastic vegetarian hobby cooks who know how to handle it? I tried it, and it tasted exactly as it looked—sad, sad.
I find it very practical that we will be traveling light without refrigeration during the summer. Can anyone manage it?
Best regards
Gabriele
I find it very practical that we will be traveling light without refrigeration during the summer. Can anyone manage it?
Best regards
Gabriele
N
nordanney23 Jun 2020 17:00Just the word "meat substitute" already triggers something in me...
Either I eat (good) meat or I eat vegetables. But forcibly producing sausages, schnitzel, or whatever from soy or anything else, I find unhealthy. Especially since it’s supposed to taste like meat as well.
Either I eat (good) meat or I eat vegetables. But forcibly producing sausages, schnitzel, or whatever from soy or anything else, I find unhealthy. Especially since it’s supposed to taste like meat as well.
F
fach1werk23 Jun 2020 21:18We will be canoe camping for a week, so we need to travel light. We expect to have meat only rarely. Although I have some experience preparing meals over a flame using well-storable ingredients, as soon as I saw these ultra-light, dried, and nutrient-dense packages, I was immediately interested. Unfortunately, in two attempts, I couldn’t get good results with them.
The dishes tasted slightly over-seasoned, the soybeans were rather tough and bland despite soaking and long cooking times. Only the thought of high-quality, easily digestible protein comforted me. Either I learn how to prepare it properly or I won’t buy soy products anymore.
Hoping the community can share some insights,
Gabriele
The dishes tasted slightly over-seasoned, the soybeans were rather tough and bland despite soaking and long cooking times. Only the thought of high-quality, easily digestible protein comforted me. Either I learn how to prepare it properly or I won’t buy soy products anymore.
Hoping the community can share some insights,
Gabriele
Beef Jerky!
The varieties you can usually buy are often too sweetened. I make it myself. It’s very simple, you just need to find good quality meat. By good quality meat, I don’t mean tenderloin. That tends to become mealy. I’ve had good results with chuck or shoulder cuts.
The meat needs to be sliced thinly into strips or slices. Then marinate it for over 24 hours. The marinade is really up to your taste. I’ve had good results with soy sauce, pepper, chili sauce, garlic, and (apricot) jam or honey.
Then dry the strips on a grill rack in the oven (middle shelf) at 50-70°C (120-160°F) with a fan for about 4-6 hours.
Higher temperatures make it dry, hard, and crispy, while lower temperatures keep it softer but require more drying time. Because of the dripping marinade, I recommend placing a baking sheet lined with baking or kitchen paper under the rack.
Really tasty, high in protein, and low in fat!
The varieties you can usually buy are often too sweetened. I make it myself. It’s very simple, you just need to find good quality meat. By good quality meat, I don’t mean tenderloin. That tends to become mealy. I’ve had good results with chuck or shoulder cuts.
The meat needs to be sliced thinly into strips or slices. Then marinate it for over 24 hours. The marinade is really up to your taste. I’ve had good results with soy sauce, pepper, chili sauce, garlic, and (apricot) jam or honey.
Then dry the strips on a grill rack in the oven (middle shelf) at 50-70°C (120-160°F) with a fan for about 4-6 hours.
Higher temperatures make it dry, hard, and crispy, while lower temperatures keep it softer but require more drying time. Because of the dripping marinade, I recommend placing a baking sheet lined with baking or kitchen paper under the rack.
Really tasty, high in protein, and low in fat!
nordanney schrieb:
Either I eat (good) meat or I eat vegetables. But forcibly producing sausages, schnitzels, or whatever from soy or other sources, I find disturbing. Especially since it is supposed to taste like meat. What’s wrong with that? We also don’t eat meat, yet there are meat substitutes like spelt patties, vegetarian mince, and so on. We enjoy them, and no animals have to die for it.
Best regards,
Sabine
fach1werk schrieb:
Either I learn from this or I stop buying soy.Soy is supposed to be avoided anyway. What about other protein sources? Canned fish, cured sausages, cheese? Protein powder? I wouldn’t eat the soy strips plain either; they should be prepared properly to make a meal.