...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
nordanney schrieb:
Either I eat (good) meat or I eat vegetables. But forcibly trying to produce sausages, schnitzels, or whatever from soy or anything else—I find that odd. Especially since it’s supposed to taste like meat. Nowadays, choosing to avoid meat consciously, even if you like it, is not unusual. Soy is a protein source, just like peas and others. Times have simply changed: just compare pea protein to smart home technology—it’s simply a modern alternative. The former replaces meat, the latter replaces the light switch.
Soak in soy sauce and wine for at least half an hour, with chili, oregano... and it’s better to buy the smaller version (small cubes) rather than the "steaks," because the smaller it is, the better it absorbs the marinade. Cooked in this juice, it tastes quite good!
For me, "good meat" is only what is still attached to the whole, living animal.
For me, "good meat" is only what is still attached to the whole, living animal.
What Nordanney probably means are products called Leberkäse, Gyros, and similar items, where additives are used to imitate the original recipes.
Wine and soy sauce probably shouldn’t be packed.
That reminds me, once I added very finely ground meat (similar to minced meat) into a spicy chili and cooked it there. No one noticed. You don’t taste the individual components, and the tongue is tricked into perceiving minced meat. I can’t achieve the same size as sliced meat strips.
Meat and sausages come from the local butcher, who sources animals from nearby farms without factory farming. Pasture-raised cows and sheep from the High Rhön region.
Wine and soy sauce probably shouldn’t be packed.
That reminds me, once I added very finely ground meat (similar to minced meat) into a spicy chili and cooked it there. No one noticed. You don’t taste the individual components, and the tongue is tricked into perceiving minced meat. I can’t achieve the same size as sliced meat strips.
Meat and sausages come from the local butcher, who sources animals from nearby farms without factory farming. Pasture-raised cows and sheep from the High Rhön region.
N
nordanney24 Jun 2020 07:39haydee schrieb:
Meat and sausage come from the local butcher next door, who sources his animals from nearby farms without industrial livestock farming. Pasture-raised cows, sheep from the High Rhön region. That’s the kind of meat I prefer as well. And I like to have vegetables with it (or even meals without meat) — if tofu and similar products actually tasted good, that would work too.
My concern is just that the shelves are full of schnitzels, sausages, goulash, and so on. And in the end, it’s mostly just a desperate attempt to imitate real meat.
This is getting quite ideological again, but as a confessed meat lover, I’d like to add my two cents.
If you like meat, you’re usually not keen on consuming something that doesn’t taste like meat or have a similar texture.
If you care about animals, you might consider whether you’re actually doing any favor to the animals you eat.
This is a dissonance everyone has to handle individually, and ultimately it’s the majority of society that decides what is allowed within that framework. Beyond that, each person can decide the consequences they accept, ranging from complete abstinence from meat to selective consumption.
I find that meat substitute products made from various plant-based ingredients aren’t really good. I’d rather have plain tofu or just a vegetable stir-fry. If affordable meat alternatives were available that had the same texture and taste qualities as real meat, I would quit eating meat.
Therefore, I support continued research in this area. I try products regularly, but so far, I haven’t found anything that meets my standards.
That somewhat depends on the reason. It sounded like a preservation issue. Beef jerky works excellently for this. Depending on how thoroughly dried, it can last up to a month without any problems. Vacuum-sealing likely extends it even longer. Heat is less of a problem than moisture. Using nitrile gloves during processing (latex imparts a taste) also helps.
If you like meat, you’re usually not keen on consuming something that doesn’t taste like meat or have a similar texture.
If you care about animals, you might consider whether you’re actually doing any favor to the animals you eat.
This is a dissonance everyone has to handle individually, and ultimately it’s the majority of society that decides what is allowed within that framework. Beyond that, each person can decide the consequences they accept, ranging from complete abstinence from meat to selective consumption.
I find that meat substitute products made from various plant-based ingredients aren’t really good. I’d rather have plain tofu or just a vegetable stir-fry. If affordable meat alternatives were available that had the same texture and taste qualities as real meat, I would quit eating meat.
Therefore, I support continued research in this area. I try products regularly, but so far, I haven’t found anything that meets my standards.
Ben-man schrieb:
And the original poster already explained in the first post that they can’t take real meat hiking, so real meat is not an option
That somewhat depends on the reason. It sounded like a preservation issue. Beef jerky works excellently for this. Depending on how thoroughly dried, it can last up to a month without any problems. Vacuum-sealing likely extends it even longer. Heat is less of a problem than moisture. Using nitrile gloves during processing (latex imparts a taste) also helps.