"The biggest, and one of the most common, mistakes that people make with these proteins is approaching them as they would meat. In short, a cut of firm tofu will never taste like steak, nor will a seitan have the same salty mouthfeel as a piece of pastrami."
"Seitan is made from vital wheat gluten or washed flour... The gluten itself has a bit of an odd taste, which can be described as 'tire rubber,' but it can be easily subdued with the addition of other ingredients."
"Liquid smoke concentrates the flavor notes of the respective wood that it's smoked with. When combined with other umami-rich additions, like tomato paste, miso, or soy sauce, it gives this flavorless lump a bit of an edge."
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