March 5, 2010

Quorn Naked Chik'n Cutlets, second attempt

As promised, I'm giving the Quorn Naked Chik'n Cutlets another shot. The plan I came up with was a modest one - I was going to make a chef salad. But first, I was going to give the cutlets a little boost. The box suggested using a marinade before grilling, so that's exactly what I did.

I mixed together some olive oil, balsamic vinegar, garlic, onion, basil, oregano, salt, and pepper, and dumped it all into a bag with the two remaining cutlets. Then I set them aside while I prepared all the other ingredients. It was a pretty simple salad, with whatever was in my fridge. I kind of wish I'd had some tomatoes, but tomatoes in winter are both pricey and not terribly tasty, so I don't keep them around much. But I shredded some lettuce, I hard-boiled some eggs, I sprinkled some sharp cheddar and some shredded parmesan. And yes, I had some pre-cooked bacon pieces in the fridge, I admit. This was not a completely vegetarian salad. But I'm not a vegetarian, so I'm allowed!

Finally, the salads were ready for their fake meat chicken cutlet. I threw the delicious-smelling cutlets onto my Foreman grill, and cooked until heated throughout, as directed. Neither of my cooking attempts took as long as the box said it would, even accounting for the double-sided cooking of the Foreman. So be aware if you cook these at home - don't rely solely on the timer. Check them! I'm sure overcooking them would do them no favors.

Anyway, I sliced up the cutlets and distributed them among the salads. We topped with the dressings of our choices (Caesar for me this time), and dug in. This was, as expected, a better experience than eating the naked cutlet. It had picked up some moisture from the marinade, but not as much as I would have liked. Luckily, the salad provided additional moisture, so it wasn't too bad. The weirdest thing was that the flavor of the fake chicken, when combined with the lettuce, tasted less like chicken than the fake chicken on its own. I'm not exactly sure what caused this. In any case, the flavor was not unpleasant - it was just less chicken-like.

The experience:
Texture - not as dry this time, thanks to the marinade and other ingredients
Flavor - picked up the flavors in the marinade quite well, just like real chicken

Final grade: A-

4 comments:

  1. Quorn is the best fake chicken around, hands down. I've found the best way to prepare it is in a skillet with a little bit of olive oil for moisture. The only time I ever bake it is if I'm making chicken parm. You should also try their chicken "tenders," great for adding to sauces or stir fries. My boyfriend can't even tell the difference if I mix it with a sauce. It's a million times better than Morningstar Farms (which I find to be kind of grisly).

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  2. I find that these fry up pretty good, as long as you thaw them first. As long as you don't overcook them, they remain moist and pretty chicken-y.
    Microwaving does no justice however, it dries them out and makes them taste kinda like fish instead of chicken.

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  3. I've enjoyed other Qorn products but just tried the chicken cutlets today and was very disappointed. I cooked them in a skillet as was recommended on the bag. I had marinated them in a little bit of teriyaki and although they smelled good the finished product was horrible. It had a very odd flavor to it that I have not found in other products.

    I ate about half a cutlet and threw the other half and the remaining cutlets in the trash. I detest waste but thought there was absolutely no way to redeem those things.

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  4. I love these I make chik'n southwest egg roles with them I mix all the veggies together with the frozen cutlets with lots of garlic and a sweat chilli sauce when it's all done cooking I cut up the cutlets add vegan cheese and make it into egg roles

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