54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie
sgpnoodles.substack.com
Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience and how a substance reacts to heat over a duration of time… It’s really interesting to see the diverse ways people try to reimagine certain memories of food. I wouldn’t say that they are replicating meat wholesale; I think there’s a certain extent to which these recipe-makers and cooks know that this is not the real thing, but it’s just so clever and creative the way different ingredients and what we have in our fridge can be recombined, and you get closer to a memory and I think that that part is what counts, because that part is what counts and that is in itself, as nourishing as what you eat.”
54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie
54: Transforming vegetables through culinary…
54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie
Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience and how a substance reacts to heat over a duration of time… It’s really interesting to see the diverse ways people try to reimagine certain memories of food. I wouldn’t say that they are replicating meat wholesale; I think there’s a certain extent to which these recipe-makers and cooks know that this is not the real thing, but it’s just so clever and creative the way different ingredients and what we have in our fridge can be recombined, and you get closer to a memory and I think that that part is what counts, because that part is what counts and that is in itself, as nourishing as what you eat.”