قالب وردپرس درنا توس
Home / Fitness and Health / Taste test for artificial meat based on plants

Taste test for artificial meat based on plants



How long do we have to keep all this fake meat in the fridge? “My wife screams from the kitchen.

In the past few days I've had a piece of beef minced meat the size of a mailbox, six packs of Beyond Meat Burger patties, several Beyond Sausage towers in different flavors, and four bags of Good Catch tuna.

I wasn't sure if she still looked in the freezer, but there she would find piles of Beyond Sausage breakfast patties lurking in a shady-looking, unmarked plastic bag.

I am a lifelong meat eater who deals with vegetarianism, tries not to screw up the environment, and of course is curious about all these new vegetable-packed protein products aimed at conscientious carnivores.

However, my wife is skeptical. A good grass-fed steak from our local butcher doesn't need flashy packaging or buzzwords to sell itself, she argues. My seven year old daughter and my five year old son are even more suspicious. Their usual diet consists of hot dogs, burgers (the type of meat) and buttered pasta.

I've considered all of their points, but aren't things different now? Impossible burgers are meaty patties that "bleed"! Beyond Sausages are hearty enough to grill! There's also the entire edition of Big Beef, Big Chicken, and Big Pork, which consume land, energy, and cheap labor to breed and process traditional meat.

With vegetable proteins that now infiltrate everything from whole foods to White Castle, why shouldn't we at least indulge in our curiosity?

This content is imported from {embed name}. You may find the same content in a different format, or you can find more information on the website.

Okay, my curiosity.

.

Experiment No. 1: Impossible Beef and Beyond Burgers

Men's Health

The first thing I noticed was that the beef from Impossible Foods itself resembled reality in its preparatory work. To mimic the look and taste of animal blood, Impossible uses soy leghemoglobin, a substance that is so viscous that a thorough hand wash is required so I don't look like a horror movie victim.

I cooked the patties like any other: hot cast iron pan, a pour of olive oil, a few minutes on each side. I couldn't believe the beef-like char. I pushed the juicy patties onto rolls and served them. And then something amazing happened. My kids devoured their burgers.

I was encouraged to put on my own burger with cheese, lettuce, tomato and a mixture of mayo, ketchup and relish. Impossible couldn't compete with my all time favorites, but it immediately replaced all of my bad memories of vegetarian burgers.

Well, Beyond Burgers are a different story. You can find these patties at Target for around six dollars for a pack of two.

They are based on pea protein, not on soy and do not contain soy leghemoglobin. In addition, it effectively mimicked the taste, texture, and juiciness of a beef burger, but I found that it had an aftertaste that killed the good mood you get by saving some cows.

.

Experiment No. 2: Beyond Sausages

With so much attention that soy-based burger patties have received, I am surprised that more people have not understood the world of pseudo sausages.

Beyond bratwurst and hot Italian sausage have been on the market for less than two years, and I am now convinced that their taste, texture and versatility surpass that of old burgers.

I grilled Beyond Hot Sausage and ate the snappy limbs with paprika and onions on Italian bread. I cooked it, chopped into quarter-sized bites, and mixed it with cavatelli, brown butter, and sage. Amazing.

And then there's Beyond & # 39; s new breakfast sausage patty that will soon be in your freezer. Admittedly, a lot of the taste of a sausage comes from the spices, but there is something satisfying about the texture.

The brats have a pop similar to animal casings, although Beyond's offerings consist of algae. The breakfast sausage has the fork-cutting meatiness of ground pork, which the company attributes to a mixture of peas, beans and rice.

  Close-up of freshly grilled burgers with sausages, which are displayed in a row at the food market. [1965653131TheseartificialsausageswithpancakesEggsandFrenchToast-tastedahogwithoutdippingyourpattieshappilyinmaplesyrup

Passing the truth to them would only spoil the fun.

.

Experiment No. 3: Good catch "Tuna"

At this point, a few weeks later, I had plant-based burgers and sausages in my diet. My wife, perhaps fueled by the dwindling supply of faux stone in the fridge, or perhaps surprisingly pleased with the wrong sausage after I told her what it was, she seemed more open-minded.

My children no longer thought Daddy was "really funny" (at least not in the context of this research). Now it was time for me to go deep. I was ready to try Good Catch's approach to tuna. A good tuna melt is one of my staple foods, so I was curious to see if the mix of six Good Catch legumes was satisfactory.

I mixed the imitation tuna with my usual recipe of mayonnaise, Dijon mustard, capers and celery. I tried it for seasoning. Not bad . Then I loaded two balls on wheat toast, followed by spicy cheddar slices. Under the grill, the melting cheese covered the "tuna" and bubbled.

The results: Although it had a slightly mushier, looser consistency than real tuna, it tasted cleaner and less fishy. Even under the heat of the broiler, the “seafood” held up.

This particular experiment had a sample size of one. However, I could not convince my family to take part in a good catch tuna melt.

  Tuna Salad Cheddar Melt "title =" Tuna Salad Cheddar Melt "class =" Lazyimage Lazyload "data-src =" https: //hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images /gettyimages-624746338-1566921008.jpg?crop=0.752xw:1.00xh;0.0188xw,0&resize=480:*"/>[19659042[LauriPatterson</span></p>
</div>
<p class= I also couldn't sell them from a nutritional point of view because I'm not even sure was whether any of these vegetable proteins were actually good for us.

.

Analysis: Is Wrong Meat Healthy?

Ryan D. Andrews, RD, a plant nutrition expert in Connecticut and author of A Guide to Plant Based Eating, is reluctant to advocate meat alternatives.

"These types of meat analogs are newer inventions," he says, "we don't know the long-term health effects of regular consumption." [19659002] The category of faux stones is still too new to be to conduct a series of studies on dietary interventions that reflect a positive or negative impact on health.

“The average American eats about seven ounces of meat a day. If this American did this, make a direct trade and start eating seven ounces of meat analogs a day, keeping everything else in your diet constant. It is difficult to say whether this would have great health benefits, ”says Andrews.

  Father pours milk into cereal for son at breakfast

Hero Images

Others in the food world see an expanded definition of "protein" as beneficial. "Ten years ago, someone who wanted to be vegan had , not many options, "says Abby Langer, a Toronto-based nutritionist.

" They had tofu, maybe they had tempeh. It enables people to eat more plant-based diets than ever before by giving them the Allowing choice and improving access is a good thing. "

Conclusion: More Research is required

I don't really like fast food, but I have White Castle & Tried Impossible Sliders and they are actually better with fake meat – less greasy and tasting a bit cleaner.

Although meatless patties could also sell well at Burger King and Red Robin and follow other national chains, I believe that the success of faux stones lies in the world of home cooking.

For the first time in a long time, people like me are not only curious about eating more plants, they are excited . What I didn't expect from all this experimental "meat" was that I would really enjoy experimenting.

Don't tell my wife, but there are still a few vegetable proteins on the way home. I just have to find some space in the fridge.

This content is created and managed by a third party and imported into this page so that users can provide their email addresses. You may find more information on this and similar content at piano.io


Source link