How is it that there is artificial meat for sale in the world - some, at least, say it is tasty - but no one has been able to develop a tolerable gluten-free egg noodle? Is wheat harder to imitate than beef?
I'd flip the question. If meat is so intolerable, why do people keep making substitutes that claim to be meat? Why not just eat plant products without apology?
In a more serious answer, I think yes, it's easier to imitate the mouth-feel and taste of meat. Tofu (soy protein) is already half-way there and absorbs flavoring readily. The function of gluten in most baked goods is best performed by, well, gluten.
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I'd flip the question. If meat is so intolerable, why do people keep making substitutes that claim to be meat? Why not just eat plant products without apology?
In a more serious answer, I think yes, it's easier to imitate the mouth-feel and taste of meat. Tofu (soy protein) is already half-way there and absorbs flavoring readily. The function of gluten in most baked goods is best performed by, well, gluten.
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