January 1, 2010

Quorn Chik'n Nuggets

Phew. It's been a busy couple weeks, what with Christmas, New Year's, and, as always, my birthday sandwiched in between. Didn't get to testing any new fake meat until lunch today. So here goes...

This week, we're checking out Quorn's Chik'n Nuggets. After the dismal performance of their Turk'y Roast I was a little hesitant, but I'd heard such good things about this brand, I wanted to give them another shot.

I baked them in the oven at 425 degrees, as indicated, for about 13 minutes, turning over halfway (because that's the secret to getting frozen nuggets crispy!), then pulled them out and laid them out attractively on a plate with a little dish of ketchup. I was feeling fancy today. They were marvelously crispy, which is an important selling factor for me. They looked like your average frozen chicken nugget, even down to the actual shapes people form nuggets into. Where do those shapes come from, anyway? It's not like any part of the chicken is shaped like that. Roughly a third were pretty circular, another third were more egg-shaped (hmm), and the final third I can only describe as vaguely boot-shaped. You know the ones I'm talking about, right? Well, if not, take a look next time you eat chicken nuggets. You'll see 'em.

Okay, but now to the important stuff. How do they taste? Well, that's hard to say. I tasted one plain, and although it was delightfully textured, it didn't have much in the way of flavor, aside from a very mild pepper flavor. I was kind of let down, actually. Then I tried one with ketchup. With the blandness of the nugget, there was nothing to interfere with the flavor of the ketchup. Basically, what we have here is a nicely textured sauce vehicle. I also wanted to comment on the appearance of the interior of the nugget. As you may or may not recall, a previous nugget review referred to a slightly stringy-looking interior. This nugget did not have the same problem. It actually looked like the inside of a standard chicken nugget, which, although not exactly appetizing, is, for me anyway, comfortably familiar. I'm pretty sure you could slip this product past a meat-eater, unless they were some sort of chicken nugget connoisseur or something. My only complaint is that they weren't really moist or anything - they were fairly dry, but that's what dipping sauces are for, right?

The experience:
Texture - slightly dry, but nicely crispy on the outside and reasonably meat-like (for chicken nuggets, anyway) on the inside.
Flavor - very bland on their own, but that only makes them more amenable to any kind of sauces you'd want to dip them in. No competition here.

Final grade for this attempt: A-

5 comments:

  1. They taste better in the microwave

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  2. I absolutely love these things. I had a craving for chicken nuggets the other day, and decided to give these a shot because, whereas I too HATED the turk'y roast, I do like the cutlets. The breading also looked more chicken-nugget-like than the Morningstar brand, so I went with Quorn.

    Om nom nom! They're delicious. No, they don't have a lot of flavor, but then again, if I remember right, neither do "real" chicken nuggets.

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  3. these taste exactly like low grade highly processed chicken nuggets you can buy in bulk. which while isn't that impressive chicken-wise, is HUGE for veggie options

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  4. These are insanely good ... I baked them as instructed, cut them up and threw them in a Caesar salad ... Why the hell would I ever eat real chicken nuggets again?

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  5. I could never get these to cook right, they get all hot and slimey where the breading just falls off. They do taste pretty good, and the texture inside is nice, but that slimey coating where the breading use to be is a put off. I prefer the Morningstar nuggets myself.

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