February 10, 2012

Quorn Cheeseburger

This will likely be a short one, because I don't have too much to say about Quorn Cheeseburgers.

I used the skillet method of cooking - teensy bit of oil, flip it a few times. Definitely make sure to cook over not too high a flame, otherwise it'll brown before the middle is hot, and that's no fun.

I tried this plain and on a bun with some ketchup. Plain it was a little weird, but the ketchup and bun masked the weirdness nicely. The texture was good - chewy without begin rubbery, tender without being mushy.

But wait, this is supposed to be a cheeseburger. There's cheese in the ingredients list, but no cheese flavor in the burger. That was kind of a letdown. If you're going to call something a cheeseburger, you should be able to taste it.

The experience:
Texture - nicely chewy but not too chewy
Flavor - not terrible, but better when masked with a bun and toppings

Final grade for this attempt: C

February 3, 2012

Gardein Chick'n Scallopini

This week, something a little different: Gardein Chick'n Scallopini.

I decided on a whim one evening to cook up a couple of these, dice them up, and bake them on a pizza. Then I fed it to my wife without telling her what it was, to see if she'd notice. I'll get to that in just a minute.

To cook them, I tossed them into a skillet with a little oil and flipped them a few times until they were browned and hot. Because I was making a Greek pizza, I sprinkled some Greek seasoning onto them while they were cooking. Even though the website says they are seasoned, and I added additional seasoning, these were pretty bland. Not much flavor. I think it wouldn't hurt them if I went more aggressive with the seasoning. There wasn't any bad flavor, just not much flavor at all.

The texture was a little weird. Very soft, but a little spongy, like a marshmallow. Not quite as soft as a marshmallow - maybe a stale marshmallow. But juicy. Anyway, it wasn't bad, just a little weird. I didn't really mind it, but it wasn't as chicken-y as other fake chicken products I've had.

Once it took a pass through the oven on top of the pizza, it blended well with the other ingredients. I thought it might firm up with additional heating and/or drying out, but it stayed pretty much the same. It sort of disappeared on the pizza, in fact. When I asked my wife what she thought of the pizza, she identified the ingredient as chicken, but she said it wasn't very good. I told her it was fake meat, and she said she had thought it was a little weird.

So there you go. If you try this product, I'd recommend a fairly aggressive flavor profile, because going light on the seasoning makes no difference.

The experience:
Texture - light and spongy
Flavor - not much to speak of, but nothing bad, so feel free to season at will

Final grade for this attempt: B