But what about meat and sources of protein? The storage requirements and the complexities of obtaining fresh supplies of jerky and microwavable minced meat would be difficult to say the least. An alternative is to get proteins from legumes and that may be enough for some. Dry beans store well and can be planted if need be in hydroponics systems to produce more, should supplies wane. However there may be nutritional deficiencies in such diets and supplementary forms may be needed. It may also be difficult for non-vegetarians to adopt to this diet and the monotony of eating bean-based meals would be too much for some. Thus protein powders like those derived from whey or soy can be used, and they can even be fortified as necessary similar to how it is done for wheat flour and rice. Since powders store well and since other dried carbohydrates would need to be brought in as supplies in these hypothetical facilities, I would expect protein powders can also be provided as one of the main staple food sources. But how do you eat it?
In its most basic form, one adds water and down the hatch it goes. Or add to other sources of food containing water, and let it dissolve and become a part of the meal. Neither of these options are what one would call an appetizing cuisine. In another ideal setting, the protein powder would be prepackaged into a consumable form such as that of an energy bar or part of a processed microwavable food. If that option isn't available (for whatever reason in a myriad of potential isolated habitations) then you're still left with the powder to consume in some way. I would expect that some people will be forced to come up with recipes to improve this process. How would one go about doing this?
With flour, one adds water and a rising agent to create a dough. This is then cooked typically in an oven to create a basic bread. Surely something similar can be done with the protein powder. It may be that the powder can be added directly into the dough to make a protein-bread, although that might create a sawdust consistency if the powder isn't fully dissolved. The bread may not stay together either and may crumble easily. Conversely it may make the bread sticky and not very appetizing. Rather than applying the powder to existing foods, it should be possible to use it as the central food ingredient in unique dishes. Consider a protein powder that can be baked similar to bread. One adds water, an appetizing agent (let's call it... agent 'R' for rising agent in bread) that you can shape into a dough. With it you can create meat loafs, burgers, sausages and minced meats. This would likely be done similar to how pasta can be made from bread by working the dough to the correct consistency and cutting it into pieces.
I'm sure that the imitation meat industry and processed foods industry have looked and continue to look into similar possibilities. The difference here is that of allowing the end customer to create the food using the given ingredients rather than simply cooking a pre-processed food item. I believe that if we are to seriously consider habitations in isolated places, food storage and semblance of normal human environments will be important and this is a part of enabling that overall vision.
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