Probably because everyone tried only the shittiest alt-malks, assume they are all bad, and somehow don’t get heartburn and diarrhea and gunky mouth and throat feel from cow milk. I save all my lactose intolerance suffering for cheese and ice cream.
Seriously though it’s the same as people that say only bad things about tofu but have only eaten white American ‘recipes’ that genuinely suck. Meanwhile Asians happily inhaling literal tons of it prepared in actually good meals. Try making bread from scratch without salt (or salty ingredients) and that’s what tofu foods for the white market remind me of.
Tofu is fine, but tempeh is almost as widely available in supermarkets, has a higher protein density, is fermented, and works in soooo many things. It’s also way easier to get the hang of marinating and cooking.
I mention this only because I love it so much, and I’d love for people that shit on vegan food to give that a go (lightly pan fried, and then tossed in a gooey before sriracha-soy-peanut-butter-lime-brown-sugar sauce) and get back to me. I could eat it every night and never get tired of it.
I was about to say, when making bread salt is like the only flavouring so they recommend not being too stingy. I do love tofu though. The texture is neutral and can be “improved” depending on the goal. The taste is pretty bland and it will taste like whatever you want it to be.
My gripe with tofu is that it always sticks to the pan.
I’ve tried pressing the liquid out, freezing, and flouring/cornstarching it and that works to an extent but it’s more effort than I’d like for something that is basically sauce flavoured.
Tofu is a pain. Try heating the pan significantly before adding oil, and then toss the food in on top of the oil shortly after.
Alternatively, scallions in oil help to make a non stick coating. Or a lecithin-containing spray oil. The lecithin helps prevent sticking way more than the oil itself does.
Or tell your pan to shut up, and either deep fry or air fry it.
More like gurgling stomach pain. That said in most cooking I generally just use cow milk and hope it goes better than drinking it straight. Most of them, even if they claim to be a 1:1 replacement can’t serve the same purpose in a lot of recipes. One time I was doing a midnight pantry raid and made Mac and white cheese with iirc almond milk. It became almost identical to white chocolate melted over noodles.
Probably because everyone tried only the shittiest alt-malks, assume they are all bad, and somehow don’t get heartburn and diarrhea and gunky mouth and throat feel from cow milk. I save all my lactose intolerance suffering for cheese and ice cream.
Seriously though it’s the same as people that say only bad things about tofu but have only eaten white American ‘recipes’ that genuinely suck. Meanwhile Asians happily inhaling literal tons of it prepared in actually good meals. Try making bread from scratch without salt (or salty ingredients) and that’s what tofu foods for the white market remind me of.
Tofu is fine, but tempeh is almost as widely available in supermarkets, has a higher protein density, is fermented, and works in soooo many things. It’s also way easier to get the hang of marinating and cooking.
I mention this only because I love it so much, and I’d love for people that shit on vegan food to give that a go (lightly pan fried, and then tossed in a gooey before sriracha-soy-peanut-butter-lime-brown-sugar sauce) and get back to me. I could eat it every night and never get tired of it.
This is something I’ve actually been meaning to try and forgot about
Let me help!
Combine for sauce (put in a bowl and toss the tempeh in it after - cooked peanut butter isn’t great, imo):
Get back to me. This is one of my absolute favorites!
Thanks I’ll have to find time for shopping now. I only wish I could count on people to not angle grind off my bike lock while I’m in the store.
One year later (looking through my comments) - how did it go?
I was about to say, when making bread salt is like the only flavouring so they recommend not being too stingy. I do love tofu though. The texture is neutral and can be “improved” depending on the goal. The taste is pretty bland and it will taste like whatever you want it to be.
My gripe with tofu is that it always sticks to the pan.
I’ve tried pressing the liquid out, freezing, and flouring/cornstarching it and that works to an extent but it’s more effort than I’d like for something that is basically sauce flavoured.
Tofu is a pain. Try heating the pan significantly before adding oil, and then toss the food in on top of the oil shortly after.
Alternatively, scallions in oil help to make a non stick coating. Or a lecithin-containing spray oil. The lecithin helps prevent sticking way more than the oil itself does.
Or tell your pan to shut up, and either deep fry or air fry it.
well i dont have 5 euro to dish out on a carton of altmilk every time i want to make an omelette
yall have an excess of money and it shows
More like gurgling stomach pain. That said in most cooking I generally just use cow milk and hope it goes better than drinking it straight. Most of them, even if they claim to be a 1:1 replacement can’t serve the same purpose in a lot of recipes. One time I was doing a midnight pantry raid and made Mac and white cheese with iirc almond milk. It became almost identical to white chocolate melted over noodles.
Hahaha, white people can’t cook, amirite?