Today's culinary experiment...

[ffutures]

 ...was Quorn fake chicken satay. Worked quite well - stir fried the fake chicken with garlic, pepper, and a bit of tabasco, then added some stir fry vegetable mix with peppers and got it cooked. Mixed in the satay sauce (from a sachet - I admit it, I'm lazy, and it was half price this week), let it simmer for a minute of two, then tried a bit. It seemed to lack something, so on a hunch I added a little lime juice, which really seemed to improve it. Cooked it some more, had it with rice and a little salad, and really enjoyed it. I shall try this one again.

Comments

[kedamono]

I do like Quorn myself. Never tried satay. I do have a mock satay sauce I do, so I should give that a try.

[ffutures]

I'm not a vegetarian, but I use it for things where most of the flavour comes from the other ingredients rather than the meat. Their steaks are still pretty horrible, unfortunately.

[eledonecirrhosa]

Agree. The chicken quorn is good in anything with a strong flavour, or something blander with some texture to it (quorn, cashew nuts and chickpeas, for instance). But the beef variants - mince, steak strips or whatever - are terrible.

[kedamono]

I've had the pub burgers, they're not bad. But then it's a small patty with lots of fat added to it, with cheese and a bun, so that maybe why it wasn't too bad.

There's a product called Beyond Meat that's really good, but for some reason my local grocers stopped carrying it.

I'm not a vegetarian, but I do eat veggie to reduce my cholesterol. I'll have the occasional treat of a real burger or a bacon.

[ffutures]

The mince is OK for spaghetti bolognese but not a lot else. And to be honest I prefer soya meal for that, it's got more texture and takes up the taste of the sauce better.

[ffutures]

About the same here - the fake bacon is quite good in that respect, very little fat.