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I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market. Say I have so...
Question
vegan
#2: Post edited
- I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market.
Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten read meat patty form it.- Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?
- I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market.
- Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten red meat patty form it,
- Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?
#1: Initial revision
Making a gluten-free "red meat" patty from powders
I have a very small kitchen unfit for rich cooking and I reside in a state in which red meat substitutes are generally very expensive due to currently low demand in the local market. Say I have some finally chopped onion seasoned with some black pepper, nutmeg, coriander powder, cumin, paprika and salt (fit for kebab/burger) and I want to make a no-gluten read meat patty form it. Which flours or other dry powders should I try to pour into that mixture to make a "red meat" patty fit for kebab/burger?