Round 1: grilled
this post was submitted on 14 Aug 2023
386 points (85.7% liked)
FoodPorn
15983 readers
23 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It’s probably from the yeast extract which is part of the heme
To be clear tho it still doesn’t have all that much salt. It’s more that raw beef just barely has any. Both impossible meat and raw beef pale in comparison to the salt content of the final burger, where the sodium content skyrockets from things like ketchup, pickles, seasoning the patty during cooking, the salt content of the bun, etc
And imo you should still salt/pepper an impossible patty after formation. As mentioned, while the salt content is higher, it’s still not terribly high, and imo it benefits from a bit more. In my experience it’s not like meat and you can salt whenever you want (whereas with beef you generally want to salt patties absolutely last minute to avoid giving the meat a lightly cured texture)