Impossible Burger, the review

[Zeze]

Eat some Korean food or Asian food. I thought it was a joke that American cuisine just has 'salad' for eating greens.

In Korean, you stir fry it, toss it with noodles, smother them in flavors, etc. You throw in fried up tofu, you got yourself a nice 'meaty' hearty vegetarian meal.

 

[Torn Mind]

OP, next please try this and give it a score from 1 to 10:

Our Menu

taim means tasty, which perfectly describes our made-from-scratch bowls, pitas, and salads. In the taim kitchen, we make everything in-house daily with the freshest produce, herbs and spices. We create delicious balanced dishes you can customize to your liking. Get your custom craving in-store...

taimkitchen.com

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I do not have the time for restaurant food. I wouldn't spend the money. The food is likely subtly toxic over time due to the oil used(and method of cooking, frying is likely a bad way to cook, especially on high heat_ and that everything is sugar'd up to increase demand.

I will experiment with the Beyond ground meat next and see what the pea and mung bean does, along with the lack of leghemoglobin. What is obvious is that protein isolate is not the same as the matrix found from a being with no cell wall and different metabolic parameters.

Cooking on low, in a saucepan, ground elk meat results in a pleasing meat and good watery soup from the meat itself and far more worth $15. Whereas the equipment food per dollar at a restaurant is starch'd up with cheap starches and veggies/fruit to make that profit margin work.

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Anyway, Impossible may the property of having a shelf life that is shorter after cooking. The "rancidity" test showed to me that within three days(I cooked on Sunday afternoon) of sitting in a 60 degree or lower house, the oil is spoiled and smells funky. While the smell is funky, the taste makes you still want to eat it. That's about a half pound overpriced soy protein isolate to be trashed.

The next step I should take is to purchase raw soy protein isolate to get the taste of it alone.

 

[igor_kavinski]

The next step I should take is to purchase raw soy protein isolate to get the taste of it alone.

Don't grow man boobs!

 

[Torn Mind]

Don't grow man boobs!

My understanding is that protein isolates basically have everything else seperated from the protein by first hexane and then NaOH.

 

[sdifox]

Op should ask his idol Mariah Carey to put out a meat substitute product called "Lamb chop". He will surely love it.

 

[sdifox]

I've kind of got into tofu. Needs to be fried in a ton of soy sauce and sesame oil for me.

You should like this. Fresh tofu is needed.

Mapo Tofu Recipe: The Real Deal - The Woks of Life

This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal––the spicy, numbing, rice-is-not-optional Sichuan mapo tofu you get in restaurants.

thewoksoflife.com

 

[WelshBloke]

You should like this. Fresh tofu is needed.

Mapo Tofu Recipe: The Real Deal - The Woks of Life

This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal––the spicy, numbing, rice-is-not-optional Sichuan mapo tofu you get in restaurants.

thewoksoflife.com

I used way too much of that Sichuan pepper oil the other day and I was half convinced that I was having an anaphylactic reaction to it!

Would absolutely do again!

The local tofu factory (yeah I was supprised that there was some one in Norfolk UK growing soya and making tofu as well) only does extra firm tofu and my "hate tofu to love tofu" journey has only got as far as firm tofu, I'm still a bit leary of the softer ones!

 

[WelshBloke]

hell yeah. ditto on the sesame oil. I have a couple of kinds in my pantry. The nicer made toasted sesame oil can be an amazing last minute finisher to some of these dishes. Started using tofu recently and have been enjoying it. Any other tips? I realized that you can't cut the tofu too big. It needs to have a lower quantity of tofu in vs outside that gets all the flavor. I have used a organic baked marinated tofu product from whole foods that gave a kick of flavor to it right out of the packaging.

Cant remember if I posted this picture before but this is the sort of tofu stir fry I've been doing. Its pretty simple but it tastes great!

 

[sdifox]

I used way too much of that Sichuan pepper oil the other day and I was half convinced that I was having an anaphylactic reaction to it!

Would absolutely do again!

The local tofu factory (yeah I was supprised that there was some one in Norfolk UK growing soya and making tofu as well) only does extra firm tofu and my "hate tofu to love tofu" journey has only got as far as firm tofu, I'm still a bit leary of the softer ones!

No Chinese supermarket? I imagine the same factory makes the soft stuff as well. The only difference is how much water has been pressed out of it.

 

[WelshBloke]

No Chinese supermarket? I imagine the same factory makes the soft stuff as well. The only difference is how much water has been pressed out of it.

There's a few big Asian supermarkets in Norwich that'll definitely have it, I try to buy local if the stuff is made locally but obviously there's a lot of stuff that isn't!

 

[sdifox]

Well the plastic sealed ones can travel further but yeah fresh tofu is a pretty local product. When I was a kid there was a tofu joint like 80m from my house and they spend the night making tofu for next day's market, we'll walk over a buy whole pot of soy milk and of course tofu.

You'll probably enjoy this too

Sundubu jjigae (Korean Soft Tofu Stew)| Korean Bapsang

Made with thinly sliced meat and kimchi, this sundubu jjigae recipe takes less than 30 minutes to whip up. Hearty, and warming!

www.koreanbapsang.com