Plant butchers use charcuterie techniques, mimic meat flavor
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…
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