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
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?
This was very fascinating. Do you work in the industry?
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
I hope to see more of your essay comments on food posts in the future. This is the kind of engagement I live for.
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?