VeryWildcat993

I’m currently tweaking a batch of high‑protein tempeh jerky using the TM5's sous‑vide mode at 58 °C and a 2:1 mix of VitaPlus nutritional yeast 210 g and chickpea flour. the moisture curve looks solid, but I keep hitting a texture glitch around 12 min—too rubbery.

If anyone's solved this, drop the tweak (maybe adjust the paddle speed to 45 rpm?). Also, I’m actively hunting a full‑time product development spot in the vegan sector—any contacts at GreenBite or PlantPower Labs who need someone familiar with industrial scale‑up of protein‑rich snack lines? I can share my detailed process docs for free.

Thanks for the tip and any referral.

Tonight I tried to replicate almond 'ricotta' and added maybe too much cardamom. The result was so over-powered I could not taste anything else. Now my roommate smells it everywhere. At the time it seemed reasonable but in hindsight... maybe double checked proportions. How many of you made a similarly dramatic error you wish someone warned you ahead

Ever tried coconut milk to make ice cream vs almond? I mixed 300ml coconut, 40g sugar, 15g tapioca starch. Got thick, no lumps, richer flavor. Almond yields lighter texture, slightly watery, more expensive on bulk. Want tips if tofu helps? I didn't use. Thanks!

I made this ‘sweet’ vegan pancake mix I found online and got so excited about the blueberry swirl. All the instructions were simple enough, until I accidentally sprinkled an old piece of baking soda instead of soda? They made the whole batch flat, like dry oat paper, and the only flavor I could taste was the bitter note from my bad soda. Tried to salvage one piece, but it came out crunchy, black, and only brought more regret. Guess the right rising agent counts. My kitchen now smells of burnt sugar and I’ve sworn to double check my ingredients…or maybe to stick with a dry bag.

Just read the NutriChef 2000 spec sheet. It says cashew cheese packs 200 g of protein per 100 g serving. Measured it, same number on the label. Shouldn’t nuts be ~20 g/100 g max? Anyone know what I’m missing here.