Mine is mapping. I am a big OpenStreetMap contributor and I have mapped many towns near me that were previously completely unmapped.
Mine is mapping. I am a big OpenStreetMap contributor and I have mapped many towns near me that were previously completely unmapped.
What do you use for the fake duck meat?
I’ve gotten pretty obsessed with making good seitan, but there’s just so many variables. I’m mostly a texture person, and I find that the place where lots of vegan recipes fail is in the texture department. So that’s where my passion for vegan cooking leads me.
The Linda McCartney Vegetarian Shredded Hoisin Duck have been my go to for a while as they’re in most of the big supermarkets here and I can get them delivered to my house.
I like to defrost them and use them ‘raw’ (they’re already fully cooked) because I find the texture gets weird when they’re prepared according to the package instructions.
Any Asian superstore will likely have many varieties of better, and probably cheaper, mock duck though. If I lived near one I would be so fat!
I had a seitan phase a few years back, I got really into finding good spice mixes to include in the dough for maximum ‘meatiness’.
I made and tried to like the ‘lunch meat’ style seitan a few times, but memories of being a kid having to eat actual lunch meat (and how slimy and sometimes gritty from gristle it was) really put me off it.
Texture wise with seitan, I liked gently beating the kneaded dough flat with the end of a rolling pin, and then tightly rolling and coiling it up, wrapping it tightly to steam, and then shredding it and adding bite sized bits to hotpot.
What’s your current favourite seitan recipe? What texture do you like your seitan?