Post #507680 by Haole'akamai on Thu, Jan 28, 2010 1:45 PM

I ain't gonna lie, it's a mycoprotein (an edible fungus). If you can wrap your head around eating mushrooms (which are a also a kind of edible funghi, although different), then you can intellectually come to terms with Quorn.

As far as a meat alternative, the texture is so darn close that meat-eating pals were pleasantly surprised and some veg pals have been freaked out when I've made dishes with it.

The "Meatballs", though good, aren't like regular meatballs, and the Roast does translate to a meat choice, either. The Cutlets and Tenders, on the other hand, are very much like a drier-style chicken breast and the Crumble is dead-ringer for crumbled ground beef/turkey.

As far as BBQ, I've marinated the cutlet and I think they turned out great. The biggest difference with real chicken, though, is that Quorn doesn't "tear" like chicken, so a meat eater will possibly be disappointed with the mouth-feel.

On the note of spices, Quorn will take flavors fabulously. Garlic, onion, thyme, dill, cinnamon, what have you.

[ Edited by: Haole'akamai 2010-01-28 13:46 ]