...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
@saralina87 Yes, I am aware of that, which is why I hinted at it in the subordinate clause. The difference is that when choosing meat, I can (still) pay attention to this by, for example, buying only from farmers where I’m sure they don’t feed soy-based feed (pasture-raised cattle).
What I wanted to suggest is that, for feeding the still-growing population, we need to consider tapping into completely new ("unnatural") food sources.
In that regard, I would simply prefer cultured meat, which closely resembles the original, over "bricks" or Soylent Green.
Oops, hijacked the topic again. I need to control myself more...
What I wanted to suggest is that, for feeding the still-growing population, we need to consider tapping into completely new ("unnatural") food sources.
In that regard, I would simply prefer cultured meat, which closely resembles the original, over "bricks" or Soylent Green.
Oops, hijacked the topic again. I need to control myself more...
S
saralina8724 Jun 2020 08:55I completely agree with you.
Soy won’t be the ultimate miracle solution. Or rather, it shouldn’t be.
Soy won’t be the ultimate miracle solution. Or rather, it shouldn’t be.
@fach1werk
I actually meant the small flakes that stand for minced meat. And then these Maggi bouillon cubes, which add flavor.
What also works: as Boy Scouts, we used to have canned tuna salad with rice (boil-in-bag).
And then, I don’t know what kind of cooking facilities you have, but I discovered that there is cup bread: simply mix it in a plastic container and microwave it.
I actually meant the small flakes that stand for minced meat. And then these Maggi bouillon cubes, which add flavor.
What also works: as Boy Scouts, we used to have canned tuna salad with rice (boil-in-bag).
And then, I don’t know what kind of cooking facilities you have, but I discovered that there is cup bread: simply mix it in a plastic container and microwave it.
Tolentino schrieb:
Beef Jerky!
The varieties you can usually buy are often overly sweetened.The ready-to-eat jerky I get from Lidl contains 0.6 g of sugar per 100 g (3.5 oz). I’m not entirely convinced that homemade jerky with a marinade of soy sauce, apricot jam, and honey can match that.
If anything, it’s the relatively high salt content in store-bought jerky that really stands out. But even that is still bearable, as long as you’re not eating five bags a day.
Okay, I need to take a closer look at that. I’m mainly referring to the usual suspects like Jack Link’s (16.5g/100g). There is clearly more sugar in those.
Yes, marinades definitely contain a lot of sugar, but I’m not sure how much actually remains in the finished product. In any case, it doesn’t taste as sweet as the ready-made stuff I’ve tried so far.
Edit:
I checked again. Jam has about 60g of sugar per 100g (3.5oz).
100g (3.5oz) is approximately the amount I use for the marinade for 1kg (2.2lbs) of fresh meat. I prepare the marinade so that the meat is fully submerged. So, it doesn’t stick to the meat like with barbecue meat. The meat absorbs the marinade completely, but there isn’t a thick layer sticking on the outside.
I think that after drying, with about 300g (10.6oz) of final weight, not much sugar remains. Hmm, how would you measure that?
Yes, marinades definitely contain a lot of sugar, but I’m not sure how much actually remains in the finished product. In any case, it doesn’t taste as sweet as the ready-made stuff I’ve tried so far.
Edit:
I checked again. Jam has about 60g of sugar per 100g (3.5oz).
100g (3.5oz) is approximately the amount I use for the marinade for 1kg (2.2lbs) of fresh meat. I prepare the marinade so that the meat is fully submerged. So, it doesn’t stick to the meat like with barbecue meat. The meat absorbs the marinade completely, but there isn’t a thick layer sticking on the outside.
I think that after drying, with about 300g (10.6oz) of final weight, not much sugar remains. Hmm, how would you measure that?
Tolentino schrieb:
The difference is that when choosing meat, I (still) pay attention by, for example, only buying from farmers where I am sure that no soy-based feed is given (grass-fed cattle). Tolentino schrieb:
Then marinate for over 24 hours. Actually, according to your own taste. I have had good experiences with soy sauce, pepper, chili sauce, garlic, and (apricot) jam or honey. You buy meat making sure it wasn’t fed soy products and then marinate it with a marinade containing soy sauce… sorry for going off-topic, but that just caught my attention while reading.