@mehcuda67 TIL. Nice classification chart. It is almost as if there were 21 kinds of Lego bricks and you could build these incredible machines out if them in a Minecraft simulator using Java programming!
@yakkoTDI Agreed. If it’s a choice between using a meat substitute and going without, I’ll go without 19 times out of 20. It’s a lot easier to work around a missing flavor than it is the wrong texture they tend to bring.
Eggs are liquid protein. I’m not sure how one gets more versatile than that. Can you make mayonnaise with a chicken thigh?
Try making custard with a chicken breast. Or cake. Or anything that isn’t basically a savory product. The closest you’re going to get is jell-o, and that’s only after you cook down the bones.
Tofu is a close second, but its protein structure makes it a little less easy to whip into as many creations. Beans are also pretty versatile, surprised they didn’t even make the poll. You can basically make meringue with aquafaba.