Hmm interesting. I've always noticed a couple of things when I've tried.
- lacking the sharp acidic taste (easy enough to do something about)
- My naan is never as flexible and chewy as it should be. Which I assume is lack of dairy.
I mostly have tried follow veganricha's recipes. Maybe I should flounder around elsewhere. Or maybe it's the cook time/heat, I'm restricted to my oven. I was actually looking at those oni things yesterday, but given I mostly bake loaves I think I'd be better set putting the funds towards building a bread oven.
lmk how it goes? I'm not very experienced at japanese style cooking but the simple flavours can be very comforting so I'm keen to see what other vegans do for the flavours.
I really just read this: https://www.goodreads.com/book/show/13414492-flour-water-salt-yeast and he has a section on pizza. If you're into yeast related activities I'd recommend that book. Very readable and he has a nice unpretentious attitude towards just enjoying baking.
I'm in australia so I don't get a lot of vegan products that are present in europe or the dark empire. I sort of hate the coconut fat based cheeses we get though, fermenting my own is a bit high effort with a high failure rate alas. I've been meaning to play around with like my usual cashew/nooch/msg/salt/vinegar blend but adding some stuff like tapioca starch or carogena or whatever to make more of a goop.
Usually when I make pizza I skip cheese though, a winner is sweet potato, pomegranite molasses, and dandelion greens. Or hummus, mediterranean summer veg, and zaatar.
The advantage of working with a slack ~70% hydration dough is you can sort of press the ingredients into it to make them stay put.
When making naan what do you sub for yoghurt? we get sad pathetic coconut fat 'yoghurts' here. I've fermented my own from soy milk but it tends to taste a bit tofu-y. Been meaning to try some other blends.
Home oven. A pretty decent neff one though that claims to hit 275 C
Pizza stone preheat for ~40 minutes. Switch to the grill on max for ~10 minutes while assembling the pizza the back to normal while it's on. The grill helps get the stone nice and fucked up.
Unfortunately the stone is glazed (wtf?) so the base isn't as hard as it could be if it was pulling moisture from the bottom. But hey, hand me downs are hand me downs.
Had some random veggies from the commie farm I couldn't figure out how to use this week so stew is the saviour! Kelp and mushroom broth, steamed mirin and sesame greens. Simple but great in winter!
BBQ tvp and jackfruit supreme style pizza. It's essentially junkfood 'cause I splurged for that hydrogenated coconut oil and tapico "cheese" but hey, sometimes you need to fill the hole inside.
BBQ mix is tomato sauce, Worcestershire sauce, ricewine vinegar, molasses, tamarind, coriander seeds, mustard, cumin, smoked paprika, onion powdepowde from memory. Dough is Ken's same day straight dough.
dulce
Idk if I've ever tried this, sounds like a sweet idea 🥁🥁🔔 (no cymbal emoji? travesty!).
I'm not about whole food diets :P I mostly eat one because it's cheap and I'm too lazy to read ingredients on premixed sauces and the like and just assume everything includes something carnist but when I spent weekends cooking you bet I'm making weird pseudo eggs for ramen with sodium alginate, or experimenting with flavour additives to make an impossibly umami veggie stock. I am a hedonist through and through and intend to wear my body out subjecting it to sensations. I just, you know, also have a soul.
king oyster mushroom “scallops”
This is interesting, further reading? I was always a seafood platter on my birthday child and stuff like christmas lunch is traditionally a seafood meal in aus so being able to do this stuff matters to me. Like it would be great if one day instead of ruining my family's christmas by making them not eat meat if they want to share it with me I could save it.
I sometimes get celeriac from the commie farm. I'll have a shot, this seems like the white fish stuff I'm not terrible keen on myself but if I remember I'll let you know!
Australia!
Fallout from this: https://www.abc.net.au/news/2014-11-24/bonsoy-iodine-victims-on-track-for-share-of-25m-payout/5913218
That said the effect is you can't find it in stores but it's not like customs is seizing it when you import it. Which I don't know, having never done so.
I confess, I have a weakness of the soul. A dark longing stalks me, a desire I can never satisfy and yet one I desire all the same.
It’s seafood, of all sorts except white fish. Particularly smoked salmon, prawns, sea bugs, and mussels.
I consider myself a relatively competent home cook, many people express delight at my food and find reasons why I should do the cooking for events. Yet I fumble at the edges of understanding when it comes to my dark lust for something that tastes like the seafood I used to love.
The extent of my learnings thusfar are essentially that kelp (kombu particularly, which amusingly is illegal in my county to import as food. Fancy that) and salt and msg sort of approximates a vague ocean character when used as a stock base and soforth. Or ground and added to a dish.
So I’d be really keen if we could exchange what we know on hitting similar notes in food. I’m not of the school of thought that wants things to sub one to one, for example while crumbed, fried, tofu doesn’t taste anything like schnitzel it can serve a similar roll in a dish which is otherwise appropriately flavoured. Or while a slurry of caper juice, msg, lemon zest, salt and olive oil does not in any sense represent an anchovy using it in sauces or dressings in place of the poor dears fleshes out the character in a similar manner.
So please, share what you’ve learned! Here is my fumbling at smoked salmon similarities: https://docs.google.com/document/d/1CC1wJx0RKmYM__-TTcg9FR-xcM5wHp-rxJpJlhRYAGw/edit?usp=sharing summarised:
Rough ratios:
120 mL soy sauce 75 mL neutral oil - vegetable oil 150 mL water 70 mL lemon juice 45 mL kelp buds ground 7.5 mL liquid smoke 2.5 mL MSG 20 mL caper juice 10 mL maple syrup
as a marinade for some base. Salt roasted carrot is woefully inadequate (a popular suggestion from people high on copium) and I would suggest instead maybe daikon leached of flavour in water and coloured with some beet juice?