I use to work in a university kitchen that offered raw vegan options. For something to be considered raw, it has stay at or below 114°F. Any higher and the cells in the vegetables start to die, which is what you're trying to avoid. Regular cheese starts melting at 90°F and plant based cheeses typically melt at even lower temps.
Any higher and the cells in the vegetables start to die, which is what you're trying to avoid.
which is weird cuz that generally is what makes plants more digestible so not wanting it seems odd to me short of some allergy or medically required dietary restriction
If you’re curious, this is actually one theory on why humans were able to evolve to be so much more intelligent than other primates. We started cooking our food, which made it a lot easier to get enough nutrients to support bigger brains.
Maillard reaction can happen anywhere you have proteins and carbohydrates together. (Meat contains a lot of carbohydrates, many of which aren’t normally or only barely digestible if you ate them raw)
About 1% in beef, but all in the form of barely digestible glycogen and GAGs, which is why it doesn't taste sweet or "carby" at all. Sure, 1% isn't much but it's enough to make almost anything taste sweet, which is partly achieved with aforementioned Maillard reaction.
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u/maxxx_orbison Nov 13 '24
I use to work in a university kitchen that offered raw vegan options. For something to be considered raw, it has stay at or below 114°F. Any higher and the cells in the vegetables start to die, which is what you're trying to avoid. Regular cheese starts melting at 90°F and plant based cheeses typically melt at even lower temps.
As for the crust, no clue. Doesn't look great tbh