— Margie Shay

So, uh, Tempe, uh, tofu and Satan are, you know, common, uh, meat alternatives. These are, you know, the, um, I'll call them the, the lower tech, uh, meat alternatives, uh, compared to, you know, some of these products that are on the market today. And, um, um, I think the, the, the nice thing about using these three ingredients is that they are available in still in a pretty whole form or relatively close to, relatively close to a, a whole food form. Um, tofu is, uh, well, Satan is probably the most processed. Uh, this is where you've got the, the, the, um, the, the gluten from the wheat that's, uh, been, uh, extracted, and you can do this on your own as well with flour. But, um, for the conversation today, starting out with, um, you know, someone who is new to this, we'll, uh, direct you to, uh, a pre-made product such as a Bob's Red Mill, uh, uh, vital wheat, gluten. Um, and then next on the list is probably tofu in terms of the degree of, of processing, uh, based on whole beans. They're cooked, they're blended, and then there's, um, um, a, uh, a coagulant that's added to 'em, and then some separation of, uh, or separation of, of, uh, solids to li you know, liquids and, and, um, so, uh, a couple of steps removed from the whole bean. And then Tempe comes in different styles. But, um, uh, basically is, is based upon the whole bean, uh, that is then fermented. Okay? Um, so again, all popular and, uh, nice, um, generally wholesome, you know, or wholesome, uh, alternatives to meat. So in terms of the best way to start, um, jump on in really that, that is the best way to start, um, uh, we're talking about, uh, cooking here. And so I wanna keep it as sort of simple and practical as possible and, and not get caught up in, uh, you know, what I might call, uh, or, you know, what, what I might say is, uh, analysis paralysis in, uh, you know, just thinking too much about it. Um, there are, uh, let's see, three recipes that have been loaded for you here, um, to start out. Um, and they touch upon each of these three categories. And these are just nice recipes to start out. They're, they're flavorful, they're, you know, pretty easy to, um, to, to handle. Now, the, the underpinning to all of this is going to be that you learn, uh, cooking methods and techniques, right? For handling ingredients. And, you know, this is where the Rouxbe courses come in. And if you're enrolled in a Rouxbe course, you're going to be exposed, uh, to, to these principles that have always been at the core, um, of Rouxbe educational philosophy. And if you're not, uh, enrolled in a course, then, uh, please consider that because, um, uh, you will no longer be recipe bound or recipe dependent, right? Once you learn cooking methods and the ancillary techniques, or supporting techniques, uh, of the kitchen, uh, instead, you'll be in control of the recipes with a much deeper understanding, um, of how to apply heat and control time and, uh, work with different ingredients. Okay? And, um, so again, the best way to start out is to go ahead and just jump on in. Um, try these, uh, recipes, uh, uh, and try them more than once, okay? And, uh, you know, adjusting for salt in some of these basic taste characteristics to best suit your palate, excuse me. Uh, or, you know, the preferences of your audience. And in terms of the best way to, you know, to prepare them. Again, uh, just to summarize, follow the recipe. I, I always recommend that a person follow the recipe first, uh, to basically understand it, and then to start to make these small changes, uh, to tailor it, you know, to your preferences and to your kitchen environment in terms of equipment and oth other, um, uh, you know, unique elements or idiosyncrasies, uh, you know, to your, your kitchen. Okay? And so that's the way to do it. And, uh, hope you have fun with it. Um, certainly if you have questions along the way, you are welcome to reach out. And, uh, the best place to reach out would be support@Rouxbe.com. So that's gonna be the support alias, okay. support@Rouxbe.com. Thank you.

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