Alva Review-Courier -

Plant butchers use charcuterie techniques, mimic meat flavor

 

April 13, 2017



MIAMI (AP) — When Ryan Bauhaus first experimented with faux meats, he fixated on recreating that taste of blood, settling on a tomato paste blend to mimic the acidic, iron flavor. For the fat, Bauhaus boiled down mushrooms until he got the desired texture similar to the fat cap on a roast.

Calorie counting, gluten banning and tofu bean patties aren't happening at Bauhaus' Atlas Meat-Free Delicatessen in Miami. On the contrary, there's six ounces of peppery pastrami and two kinds of kraut on top of the Rachel on Rye sandwich. The Krispy Fried Chk'n sandwich is served with a creamy garlic a...



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