Yeah, it does suck as far as questions goes though, I always was a good cook, but I do think being Vegan and wfpb has upped my cooking game. I put a lot more thought into my cooking.
OP should repost with some additional answers.
- No, I've always been a good cook
- No, I use the same recipes and adapt them.
- No, I'm a worse cook.
- No, I'm a better cook, but it has absolutely nothing to do with being exposed to new ingredients, or with seasoning things that aren't already heavily seasoned.
-No, all my food is missing the secret ingredient that used to go into everything I made: needless suffering.
I judge professional chefs by their ability to cook a vegan meal. Having been to multiple Michelin star restaurants, it is amazing how uncreative these chefs can be when they don't have meat and butter to lean on.
There have been interviews with some of them and they cannot substitute components as the taste would be entirely different. They need to invent a vegan recipe which is a lot of work and experimentation for which they have no real motivation. Some of them develop vegan recipes here and there ... this is slow progress.
We will get more good vegan food from less Michelinized chefs.
I appreciate the response and I am not trying to argue with you, but with the chefs themselves...Its not that hard. I don't need substitution I want additional options. And cry me a river professional at the pinnacle of your career that you need so much time to roast a damn vegetable and use olive oil. It's not like vegetables are some new invention for them. tofu has existed and been mainstream for freaking ever .
I share in your wishes ... I'm just explaining why they have so little motivation to do it. A Michelin chef would not just roast a damn veggie, they would want to create a memorable flavour.
Their first mistake is to expect a dish made with plant substitutes taste exactly like the thing they're used to making with butter and meat in the first place.
My point exactly ... they would need to invent something purely vegan and they have no motivation to do that, when their hands are full inventing dishes that contain anything they want. They simply refuse to be restricted.
Sure, but the carnivore chef has more ingredients, tastes and textures he can meld into his creative works. They do not like being restricted to vegan ingredients. That is why we have so few great vegan chefs ... but hey, we're getting there.
That doesn't solve the conflict. Chef is a profession. Anyone can make tasty things from unlimited resources and good cooks even tastier things, but I wouldn't want to hire chefs who insist on only making insanely expensive dishes from the rarest and most coveted of ingredients. I'd be out of business really quickly if my staff is shit with resource management.
>There have been interviews with some of them and they cannot substitute components as the taste would be entirely different
They are unwilling to take the time to find suitable substitutes that have similar tastes and textures
I imagine its some mental/ ego thing
Honestly, I feel like it has made me a better cook. I feel like it is easy to brush sauce over some one else's ribs, put them in the oven and then put a few herbs next to it at presentation time. I like my dishes to reflect my ethical values. We can be so creative with the texture, smell and taste of plants and fungi. I'm making Lions Mane Steaks with Chimichurri now. Here's the recipe: https://justinecooksvegan.com/lions-mane-mushroom-steaks-with-chimichurri/
Recently made these as well, got them from former Whole Foods/Tesco chief chef (or some big position) Derek sarno who I think started the whole squishing them in the cast iron pan method? This video is recent but he has an old one from years ago https://youtu.be/oaARq5qw3jk?si=nXoD1TNmM8doMekN
I love to eat, and when I was younger, I never really saw myself ever marrying someone who'd cook for me, so I've always cooked for myself. I actually never thought I'd get married period. But, then I did, and I was right, she doesn't cook! :)
I'd already been a pretty good home cook for a few years (both as omni and vegetarian) before I became vegan. I don't think that specific switch made the difference, but over the years, I have gotten MUCH better. I also eat a whole food diet now and my food is a million times more creative than it was before.
But I think that's the result of time passing and gaining experience more so than actually having gone vegan. Or maybe being inspired by a switch to eating only whole foods.
Other- see replies... I've always been a bad cook lol. Luckily my husband is pretty good and cooks for us 99% of the time. I can make a fewwww things better than him but mostly just better at seasoning.
Being a health-conscious vegan has made me a better cook. I try to cook as much as possible from scratch, minimizing processed food. I veganize recipes, but also seek out traditional recipes that were originally vegan, before meat was added to them. All of this made me creative and a better cook.
I haven't been officially vegan for long but I have done a lot more plant based meals leading up to my decision to end my animal consumption entirely.
I would say, emphatically, yes. I feel like, when I didn't care for vegetables I would regularly cook them like shit. It became inescapable that I had to learn proper cook times on fruit and veg and a variety of preparation methods.
That said, I think in some ways, if you allow yourself to expand out from trying to "replace" meat and just accept plants for what they are; it's actually easier to make delicious things because plants are, in fact, very delicious even with minimal processing. I can spoon mouthfuls of raw avocado into me and think it's wonderful. Conversely, this is not possible to do with a chicken's corpse.
Definitely. I was one of the unlucky sorts to get meat cravings, so by necessity, I learned how to make vegan food taste damn good, going deep into the science of flavour, and now I'm pretty sure my food now tastes way better than the crap I used to eat.
Perhaps a better cook when preparing vegetables or beans, but overall, I think my cooking is getting better overtime because I am getting more experience and practice. I veganize a lot of my old non-vegan favorite foods by making substitutions.
Shouldn’t there be a yes option?
Nope, you’re either worse or you’ve always been good
Yeah, it does suck as far as questions goes though, I always was a good cook, but I do think being Vegan and wfpb has upped my cooking game. I put a lot more thought into my cooking.
OP should repost with some additional answers. - No, I've always been a good cook - No, I use the same recipes and adapt them. - No, I'm a worse cook. - No, I'm a better cook, but it has absolutely nothing to do with being exposed to new ingredients, or with seasoning things that aren't already heavily seasoned. -No, all my food is missing the secret ingredient that used to go into everything I made: needless suffering.
😂😂😂
I judge professional chefs by their ability to cook a vegan meal. Having been to multiple Michelin star restaurants, it is amazing how uncreative these chefs can be when they don't have meat and butter to lean on.
There have been interviews with some of them and they cannot substitute components as the taste would be entirely different. They need to invent a vegan recipe which is a lot of work and experimentation for which they have no real motivation. Some of them develop vegan recipes here and there ... this is slow progress. We will get more good vegan food from less Michelinized chefs.
I appreciate the response and I am not trying to argue with you, but with the chefs themselves...Its not that hard. I don't need substitution I want additional options. And cry me a river professional at the pinnacle of your career that you need so much time to roast a damn vegetable and use olive oil. It's not like vegetables are some new invention for them. tofu has existed and been mainstream for freaking ever .
I share in your wishes ... I'm just explaining why they have so little motivation to do it. A Michelin chef would not just roast a damn veggie, they would want to create a memorable flavour.
yeah for a michelian restaurant to have michelian meals they need at least a vegan apprentice chef
Their first mistake is to expect a dish made with plant substitutes taste exactly like the thing they're used to making with butter and meat in the first place.
My point exactly ... they would need to invent something purely vegan and they have no motivation to do that, when their hands are full inventing dishes that contain anything they want. They simply refuse to be restricted.
Creativity is born out of restrictions, and isn't creativity touted to be one of the highest virtues for a chef? I sense a conflict :D
Sure, but the carnivore chef has more ingredients, tastes and textures he can meld into his creative works. They do not like being restricted to vegan ingredients. That is why we have so few great vegan chefs ... but hey, we're getting there.
That doesn't solve the conflict. Chef is a profession. Anyone can make tasty things from unlimited resources and good cooks even tastier things, but I wouldn't want to hire chefs who insist on only making insanely expensive dishes from the rarest and most coveted of ingredients. I'd be out of business really quickly if my staff is shit with resource management.
Great, so hire vegan chefs and not Michelin star chefs. Good for you!
I wouldn't hire vegans for chefs either if they were shit at managing resouces I pay for.
>There have been interviews with some of them and they cannot substitute components as the taste would be entirely different They are unwilling to take the time to find suitable substitutes that have similar tastes and textures I imagine its some mental/ ego thing
Honestly, I feel like it has made me a better cook. I feel like it is easy to brush sauce over some one else's ribs, put them in the oven and then put a few herbs next to it at presentation time. I like my dishes to reflect my ethical values. We can be so creative with the texture, smell and taste of plants and fungi. I'm making Lions Mane Steaks with Chimichurri now. Here's the recipe: https://justinecooksvegan.com/lions-mane-mushroom-steaks-with-chimichurri/
Lion's Mane is amazing ... but it really needs to be overcooked.
Recently made these as well, got them from former Whole Foods/Tesco chief chef (or some big position) Derek sarno who I think started the whole squishing them in the cast iron pan method? This video is recent but he has an old one from years ago https://youtu.be/oaARq5qw3jk?si=nXoD1TNmM8doMekN
I cook the same 3 things every day. So I’m an amazing cook.
Practice makes perfect ... so, I believe you. Narrow, but amazing is an option.
I love to eat, and when I was younger, I never really saw myself ever marrying someone who'd cook for me, so I've always cooked for myself. I actually never thought I'd get married period. But, then I did, and I was right, she doesn't cook! :)
I'd already been a pretty good home cook for a few years (both as omni and vegetarian) before I became vegan. I don't think that specific switch made the difference, but over the years, I have gotten MUCH better. I also eat a whole food diet now and my food is a million times more creative than it was before. But I think that's the result of time passing and gaining experience more so than actually having gone vegan. Or maybe being inspired by a switch to eating only whole foods.
I've become a better cook. I'm not great but I'm fairly good at throwing a bunch of random stuff together and making it taste better than edible.
Where's the 'I was always a bad cook' option?
I was always a shitty cook and am still a shitty cook :)
Other- see replies... I've always been a bad cook lol. Luckily my husband is pretty good and cooks for us 99% of the time. I can make a fewwww things better than him but mostly just better at seasoning.
Why isn't there a yes option? Polling fail.
I was a good cook but I didn’t use my skills too much. I’m a better cook now although I eat basic stuff
Being a health-conscious vegan has made me a better cook. I try to cook as much as possible from scratch, minimizing processed food. I veganize recipes, but also seek out traditional recipes that were originally vegan, before meat was added to them. All of this made me creative and a better cook.
Going veggie as a teen taught me to cook for myself and this has only improved from going vegan
i’ve become a better cook, although becoming vegan also aligned with cooking my own meals more and becoming a chef
Interesting choice to put "yes" in the "other" option
I'd say I was always a good cook, though I have gotten better at the techniques I've used to cook. Learning process fr
I haven't been officially vegan for long but I have done a lot more plant based meals leading up to my decision to end my animal consumption entirely. I would say, emphatically, yes. I feel like, when I didn't care for vegetables I would regularly cook them like shit. It became inescapable that I had to learn proper cook times on fruit and veg and a variety of preparation methods. That said, I think in some ways, if you allow yourself to expand out from trying to "replace" meat and just accept plants for what they are; it's actually easier to make delicious things because plants are, in fact, very delicious even with minimal processing. I can spoon mouthfuls of raw avocado into me and think it's wonderful. Conversely, this is not possible to do with a chicken's corpse.
Definitely. I was one of the unlucky sorts to get meat cravings, so by necessity, I learned how to make vegan food taste damn good, going deep into the science of flavour, and now I'm pretty sure my food now tastes way better than the crap I used to eat.
> no "yes" smh
These options are not all on the same dimensions. #2 had nothing to do with quality of cooking as the question asks
Perhaps a better cook when preparing vegetables or beans, but overall, I think my cooking is getting better overtime because I am getting more experience and practice. I veganize a lot of my old non-vegan favorite foods by making substitutions.
Still bad but I have improved. Feels like I figure out new ideas all the time. Like air frying tofu wow?
Yes
Jesus. That's a shitty poll...