How to lower the price of plant-based meat

Re:How to lower the price of plant-based meat by User23 on Saturday February 06, 2021 @11:08PM (#26052550)

> Boiling meat is pretty much the worst way to prepare any cut of meat, and will ensure that it has a tough and unpleasant texture, strip all of the fats making it dry, and overall ruin a perfectly good cut of meat.

However, sous vide is an absolutely marvelous way to prepare meat. It keeps it tender and juicy and then you can just sear it in a skillet or with a kitchen torch to get that nice Maillard reaction taste.

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Re:How to lower the price of plant-based meat by jfim on Saturday February 06, 2021 @11:40PM (#26052692)

That it is. It's also pretty awesome with salmon [0], 43°C for an hour then take it out, pat the skin dry, and crisp the skin in a cast iron skillet with some oil, serve immediately. Crispy skin and buttery soft salmon makes for a great texture contrast and tastes absolutely delicious.

[0] https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon...

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