1- gibbs : in a vessel, put about 3 g of coagulating proteins (from egg, peas, milk..) and 30 g of water. Add oil drop while whipping, as you would do for a mayonnaise. When the emulsions is done, add taste, odor, color and trigeminal compounds at will. Put in a cup, and heat in a microwave oven until you see some expansion. Take it immedately out of the oven, and serve.
2- dirac : in a bowl, mix about 60 % coagulating proteins, and 40 % water. Add at will oil, and odor, taste, color, trigeminal compound, and cook in a hot frying pan like a steak or like an omelet. If you want to get fibers, like in meat, just do as "surimi" confectioners do : before cooking, comb your dough.
3- berzelius: In a pan, put some water, with odor, taste, trigeminal, colour, and add coagulating proteins (110 g of proteins for 1 L of water), and cook like a custard