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rotuts

Beyond Meat, Impossible Foods, etc.

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later two hits for the Team :

 

BMB.thumb.jpg.b051cc03d2eff1a198ae6175511f310d.jpg

 

went to Wagmans early this AM

 

went up stairs to the Meat Dept.  BMt is downstairs in the Fz , in a section called  " Meatless "

 

the brioche buns were fresh.  walked by the Fish section , the ammonia odors were impressive !

 

LTM on the burgers , once they thaw.  no bacon.  why sacrifice fine bacon ?

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2 hours ago, rotuts said:

LTM on the burgers , once they thaw.  no bacon.  why sacrifice fine bacon ?

 

You could add some bacon drippings to the pan you cook them in 🙃

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Posted (edited)

Im looking for The True Unadulterated Experience  of BB.

 

I decided to have one Burger Plain now.

 

BM1.thumb.jpg.a6d8e138b13ec5e0be9c4b7de731efab.jpg

 

the opened package

 

BM2.jpg.671eed1c717044be7aac1b3fbd8cae69.jpg

 

there is Sizzle !

 

BM3.thumb.jpg.444313957f94ef04530bcb6995aed31b.jpg

 

flipped @ 3 min.  package says 4 minutes a side.   note : some brown bits !

 

BM4.thumb.jpg.2ef3704f896081f5e4b3e0b8fd35df5a.jpg

 

 

the spatula after the flip.    ' drippings '  not bad.  no pea flavor so far

 

BM5.thumb.jpg.0233642f7c903539d55602835aa6f686.jpg

 

 

On the lightly toasted i.e. warmed up plain biroche bun.    note the ' cracklings '

 

BM6.thumb.jpg.95e847044f01c31667045f5d1116f28f.jpg

 

the cut burger.  no red beet juice bleeding.  3 min a side.  package says 4.

 

I was surprised that this tasted a lot more like beef than the IF @ BK.  granted that's a FF version.

 

the burger was not juicy , was a bit dry , but not overly so.   it tasted like beef much more than IF.

 

and the browned bits were tasty.

 

this still is not going to be a threat to BigBeef.

 

the back of the package says many interesting things , and a note from the Founder :

 

"we hope our plant based meats [sic] allow you and your family to eat more , not less of the traditional dishes you love.while feeling great about the 

 

health , sustainability and animal welfare benefits of plant protein. " my italics 

 

this burger costs $ 11 / lbs.   at a high end supermarket chain very near me , RocheBros.  Family owned with a fine meat service counter:

 

has 85 % ground beef  ( chuck )  ground regularly though out the day , that has real beef flavor,  

 

Its $ 7.00 a pound .   If I want a beef burger , Im happy to cook their meat

 

rare  .  the extra 4 $ a lbs  for BMt  I feel is a waste of  $ 4  with still a big sacrifice of flavor.

 

very very very few people, these days, would have that extra $ 4   , so that they can purchase some  ' feeling good "  food.

 

but there is a crowd that can afford to go out to eat and  order an egg white omelette in a restaurant.  This Beef is for You !

 

none the less , hype aside , Im pleased I tried this.    Full Burger Treatment for the remaining puck later today.

 

and  there are minimal lingering flavors on the palate w this puck , and those that linger are not offensive.

 

no Hoponius Uninon  Ice Cold right now.  after Eperiment # 2 :  for sure.

 

 


Edited by rotuts (log)
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5 hours ago, rotuts said:

later two hits for the Team :

 

went to Wagmans early this AM

 

went up stairs to the Meat Dept.  BMt is downstairs in the Fz , in a section called  " Meatless "

 

the brioche buns were fresh.  walked by the Fish section , the ammonia odors were impressive !

 

LTM on the burgers , once they thaw.  no bacon.  why sacrifice fine bacon ?

 

Wow, I guess bad things happen when you get too far away from Rochester? I've NEVER smelled any hint of ammonia in a central or western NY Wegmans fish counter. And if I did, I'd be sending an email to the company asking what's up.

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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@MelissaH

 

yes .  surprising for that caliber of a store.

 

and at those  prices.

 

ive decided that most people in this area think fish always is ' aromatique '

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Posted (edited)

Experiment # 2 :

 

BB1.thumb.jpg.c09b6fd7e6e355126f811d10cc80c429.jpg

 

BB2.thumb.jpg.348523491048391dd0d60de33af786bc.jpg

 

toasted the bun so it had some crunch.  pickles , lettuce , tomato , red onion ,  mayo.

 

cooked the BB at a higher temp , for 2.5 minutes a side.  much better browning.

 

added the ' pan juices ' to the burger.  must be the saturated coconut oil

 

nice.  tasty .  but its not beef.  but acceptably close if you have any issues w ground beef.

 

If High End Fresh ground chuck is $ 7.00 a pound :   % 63.63  premium right here

 

if ground beef was $ 3.50 a pound :   % 314  premium.

 

did I " feel great "  as the CEO suggested i would ?

 

no. felt the same.  glad I tried it.  esp w all the fix'ns

 

so much easier and cheaper to eat less beef the eating less beef way.

 

is this a fad ?   doesnt look like a Hula hoop to me.

 

is there a market for this ?  of course .  there is a lot of disposable income floating around.

 

doubt, seriously doubt , in the long run , these products will be a success at FastFood outlets  McD , BK , etc.

 

its above their price-point , unless they have a surgical Microtome.

 

FF is cooking these up , as they are terrified of loosing " Traffic "

 

there is a good reason BK has the $1 Taco : traffic.

 

but if you are in the Market for this sort of stuff : , BeyondBeef is the preferable choice, as far as I can tell over IF

 

will I get these again ?

 

No.   I don't see the point.

 

there is a very small group that might fined BMt interesting :

 

those who observe Kosher.   this package has a K on it , and speaking to a friend 

 

who is kosher , that K might not be an acceptable level of kosher as there are several levels 

 

 but its fine for them.

 

and he pointed out one thing Id forgotten , as im not kosher.

 

its parve , I think its called.

 

BMt w a nice char and a nice Bearnaise ?  

 

now your taking


Edited by rotuts (log)
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I never looked at the instructions. Just sear them on each side on a very hot skillet, then turn the heat low and flip a few times during the next few minutes. If you time it right they're convincingly pink and juicy in the middle, with a pretty crisp sear on the outside.

 

I like to give a splash of worcestershire sauce on each side before cooking. Maybe this is cheating? It's worth it. Also, non-plant-based aged cheddar helps. 


Notes from the underbelly

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