Cooking kombucha scobi pellicle

Well. I had one of the two pieces. I over salted it and the thing was in really strong vinegar for a while so I hope I am alive tomorrow.

It's a texture to get used to. It's like what I imagined snails and clams would taste like. Like really thick egg. It's got a sweet but vinegary taste. I think next time I'm going to wash the vinegar out first. My brain wasn't thinking. But probably just a light wash. The vinegary taste is not that bad.

I just tasted a little bit of the side and wow 🤯. It's like really vinaigretted clam. The texture is like well cooked clam. It has no stringiness to the texture like soft chicken meat. It's more of an easy chew bubble gum meat taste.

I'm going to keep frying it until it's a little more well done. The goal is to make a couple of burgers with it.

So far as I am cooking it right now, I can see that if all the water evaporates, it gets these really white spots. As soon as I add a little water or flip it, the white spots get purple again. Like a heat indicator system.

It is so interesting to me the uses of "leftovers" or byproducts of brewing.

From our brewery ve give the yeasts away to somebody who makes cosmetic products from them (but not too often usually it ends up dumped in sewer). And used up malt ends up as animal feed loads of people want it for chickens, sheeps, goats, cows you name it.

I consume these byproducts when they go though some animal :-)

Sometimes we get some chicken (3,5 kg or so large from small farm not the 1kg ones), and few months ago I got whole lamb.

It's been a good 3 hours. I used the facilities and everything is/was functioning as normal. My kid had a tiny test piece too (I'm a bad parent, he thinks it was ham). I shall report back on this wonderful meatless journey tomorrow. For veganism everybody!!!!

HUERK-

Well I'm rooting for ya, someone had to try it I suppose

I don't know if I would be able to do it