Quorn

[anonymous-user]

[redacted]

[Melman Giraffe]

Vile stuff. I would replace this with beans and pulses, loads more flavour.

[Gwagon111]

It's mould, flavoured with stuff that you find in Soy sauce isn't it? Vile stuff.

[CarTimeNow]

it depends how you cook it,

i made some into spicy mince to go in fajita's/on top of jacket spuds and my hubby loved it, but if i'd just made it into mince and onions i think he'd have been less than impressed

if you're not keen on quorn then try turkey mince instead or mix half quorn mince with lean beef mince,

[sinizter]

Disgusting stuff. Sawdust would taste better. My wife seems to like the taste, but she doesn't really like red meat.

[Mr Gearchange]

I believe, and I stand to be corrected, that Quorn is the same fungal culture as Athlete's foot.

Mmmmmm tasty mouldy feet sausages.

Enjoy!

[.:ian:.]

The "chicken effect" chunks are ok if covered in something with a strong flavour, curry sauce or fajitas work well.

The mince is just like sawdust though :x

[anonymous-user]

I've tried Quorn products twice and been physically sick twice. Never again, it's good old fashioned meat for me

[sihartlepool]

anonymous said:

[redacted]

If you can find it, try Linda McCartney mince. 100x better than Quorn mince.

Although i must admit to liking Quorn mince

[mrsshpub]

anonymous said:

[redacted]

I use lean beef or lamb mince & add soya mince (a dry product — usually in the healthfood section of supermarkets) and/or whole or red lentils & whatever spices & vegetables take my fancy at the time. That way, I still get the 'real meat' taste but in a healthier meal. If cooked fairly slowly, the soya takes up the flavours in the pot & 'disappears into the background'.

Bulking up mince like this also means I can make meals for several days at once & freeze portions for 'easy meals' later.

[muppetdave]

Perhaps try adding Oxo cubes as well? It's not the best stuff in the world, but we seem to be able to stand it enough in Chilli/Bolognase when on fat-club.

[Agoogy]

So in summary...cholesterol down...salt up

[zcacogp]

Interesting. I remember buying some veggie-replacement-mince while a student, as my housemate had a veggie girlfriend and I cooked for them both. It was dehydrated, and came in a clear plastic sachet, and tasted pretty good.

I do remember thinking that it made a good replacement for proper meat and buying it on a regular basis. It was very, very cheap (which helped when I was a student!) Can't remember who it was made by though, or where I bought it.


Oli.

[mrsshpub]

zcacogp said:

Interesting. I remember buying some veggie-replacement-mince while a student, as my housemate had a veggie girlfriend and I cooked for them both. It was dehydrated, and came in a clear plastic sachet, and tasted pretty good.

I do remember thinking that it made a good replacement for proper meat and buying it on a regular basis. It was very, very cheap (which helped when I was a student!) Can't remember who it was made by though, or where I bought it.


Oli.

Sounds like the soya mince I use!

[motco]

garyhun said:

I've tried Quorn products twice and been physically sick twice. Never again, it's good old fashioned meat for me

I've tried Gordon's Gin much more than twice and been physically sick on a few occasions!

[zcacogp]

mrsshpub said:

Sounds like the soya mince I use!

I think it was soya mince actually - you're right!

(Presumably soya mince is different to mould-based mince?)


Oli.

[bazking69]

I use it in spag bols, cottage pies and chilli con carnes to keep the fat content down (and it's often on offer in Lidl so it's cheap...)
Granted I usually use some real mince and bulk it out with this stuff once the sauce has gone in, but in heavy sauces I can't say I've ever noticed a difference in taste.

The wife doesn't like the faux chicken pieces, but they don't bother me.

[Eddw86]

Bulking this stuff out with real mince is a good idea.

A thought if red meat is the issue - why don't you use lean turkey mince? Lean, very little fat etc issues - put 1 or 2 oxo cubes in whilst browning 500g turkey mince & add a decent spoon of marmite just before adding the other ingredients & ensure its evenly mixed & cook as usual.

I love beef mince but this was a decent alternative I made up on the spot last weekend - will do it again.

[BlackVanDyke]

I'm vegetarian, used to eat Quorn a lot, now very seldom.

Basically it tastes of nothing on its own, put it in a really good sauce (allow for it absorbing loads of extra liquid) and it'll be great, but pretty depressing otherwise. In a shepherds' pie with a really really nice onion gravy and cheese grated onto the mash it's fantastic, f'rinstance, but I wouldn't want it plain.

If you want some quality vegetarian stuff try Cauldron, their sausages are blimmin' lovely, or Tivall - they do frankfurters and stuff as well as schnitzel and some utterly utterly fantastic sweetcorn-based burgers I know it doesn't sound like much but if you want a single 'veggieburger' type thing to try, try that.

[motco]

BlackVanDyke said:

I'm vegetarian, used to eat Quorn a lot, now very seldom.

Basically it tastes of nothing on its own, put it in a really good sauce (allow for it absorbing loads of extra liquid) and it'll be great, but pretty depressing otherwise. In a shepherds' pie with a really really nice onion gravy and cheese grated onto the mash it's fantastic, f'rinstance, but I wouldn't want it plain.

If you want some quality vegetarian stuff try Cauldron, their sausages are blimmin' lovely, or Tivall - they do frankfurters and stuff as well as schnitzel and some utterly utterly fantastic sweetcorn-based burgers I know it doesn't sound like much but if you want a single 'veggieburger' type thing to try, try that.

I found myself as the guest of an American business contact in a strictly Kosher restaurant in the lower east side of New York City some while ago - Ratner's - and like all Kosher establishments which are either dairy or non-dairy because it is not allowed to eat both at one table, it met the dietary laws. Ratner's was a dairy establishment and yet on the menu was liver sausage. Of course this was vegetarian liver sausage but it was pretty well indistinguishable from the sort of continental liver sausage that comes from the Waitrose deli counter. An amazing simulation of the real thing.