Overview: Tofu, Tempeh, Seitan (cooked gluten)
When making these seed proteins from their whole seed, it is difficult to avoid being in awe of the miracle. Since these seed protein ingredients are readily available, it isn’t necessary to make these foods from scratch. However, the information about how to do so is in the classroom. Naturally processed, soybeans, wheat and spelt can go through several consecutively arranged cooking methods to create interesting and memorable “comfort food.”
The training will apply combinations of 18 cooking methods with a creative processes to further manipulate texture, flavor and taste. Once these proteins are fully designed into a texture/color/taste/flavor profile, they are then ready to be incorporated tastefully into beautiful dishes with vegetables or grains, and/or sauces.
Great information to strengthen product design and whole food plant-based menus.