Round 1: grilled

    • quixotic120@lemmy.world
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      1 year ago

      I wanted to very badly but then life happened and now I have a whole other career!

      I still cook a lot though and I have a lot of weird powders and additives and machinery for stuff. I have a whole ass refrigerated centrifuge that can spin 3 liters at a time so I can isolate my own pea and soy protein in quantity! It weighs like 350 pounds and it’s from the 80s but fuck it, it’s super cool and I was able to get it for $25 from a lab I interned at. I can’t make soy leghemoglobin at home though at there’s no commercial supplier I’ve found so far so I have to still buy impossible or beyond meat if I want it, bummer

      Hopefully there will be more food nerds on lemmy. I am only an amateur food nerd, there are way better ones out there

      • SubArcticTundra@lemmy.ml
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        1 year ago

        Man that’s so cool. Have you tried cooking anything else with it (if you can’t make patty)? Also is there any interesting reading material you could recommend me?

        • quixotic120@lemmy.world
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          1 year ago

          You can basically use it any way you would use ground beef, bolognese, meatballs, curry, tacos, whatever

          Read on food and cooking by McGee and ratio by ruhlman to start

          • SubArcticTundra@lemmy.ml
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            1 year ago

            Oh, also one more question, is pea protein nutritionally equivalent to ground beef or would you start missing something if you treated it that way?

            • quixotic120@lemmy.world
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              1 year ago

              Pea/soy protein itself as they’re just isolated proteins isn’t but the full product impossible/beyond is pretty comparable

              impossible vs 80/20 ground beef nutritionally, beyond is fairly similar