• Admiral Patrick@dubvee.org
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    8 days ago

    I’m surprised people at those cookouts can notice with impossible though.

    Honestly, it might have been Beyond rather than Impossible. I don’t often distinguish between them since I just buy whatever’s on sale and throw it in the freezer. When I’m cooking for myself, either’s fine, so I don’t care which I grab.

    I don’t think I’ve ever air fried them, though, so that’s something I may try. I should also start using a charcoal grill rather than propane. Would probably give them a better flavor.

    • soliloquy@startrek.website
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      7 days ago

      I should also start using a charcoal grill rather than propane. Would probably give them a better flavor.

      We use charcoal and it’s pretty darn good. We prefer to cook them until there’s a ‘crispy’ texture on the outside, my SO doesn’t enjoy softer textures and figured out a way to carefully cook them to have a bit of char. They feel even closer to beef like this to us.

      I’ve also experimented with a griddle by smashing them thin too. Results were promising, I just haven’t quite got it down yet though

      I personally prefer the Impossible meat, it feels a lot more like beef than Beyond. Not to say Beyond isn’t great too though

    • anon6789@lemmy.world
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      8 days ago

      I’ve had Impossible from Red Robin and Burger King, which both grill their burgers, and have found them to be pretty darn indistinguishable, and I’m a big time burger fan.

      The Beyond I find to be very distinct. I haven’t been around “raw” Impossible patties, but I’ve made the Beyonds at home a number of times. They smell like cat food to me before they’re cooked up, but I absolutely love the flavor of them so much! They have this vegetal background taste, but whatever it is, it tickles my taste buds in a very pleasant way for someone not usually the biggest veggie fan. I could see people not liking it, but I get periodic cravings for it now, since it is such a distinct flavor that nothing else matches.