I'm super excited about this. I've had the pleasure of having the Impossible burger several times—many restaurants near me offer it—and I have been itching to cook with it. Despite this, I'm...
I'm super excited about this. I've had the pleasure of having the Impossible burger several times—many restaurants near me offer it—and I have been itching to cook with it.
Despite this, I'm actually not that much of a burger person. I think it'll go in well in something like chili or tacos, and will be tempted to use it like that off the bat. Burgers show off its flavor similarity the best, but I think this will blend in invisibly in a bunch of other cooking situations—so long as most of the cooking parameters are about the same. (I know the v1 burgers had to be cooked quite specifically and were prone to drying out, but that's near absent in all the v2 burgers I've had.)
"Eating healthy isn't hard... it's Impossible." I don't know if they've ever used that line, but it just came to me. On a serious note, I'm quite excited to see how much this costs. I hope the...
"Eating healthy isn't hard... it's Impossible."
I don't know if they've ever used that line, but it just came to me. On a serious note, I'm quite excited to see how much this costs. I hope the markup vs beef isn't going to be too high... I'd love to try an Impossible meatball sandwich.
So, it's got a bit less calories than 4oz of 80/20 ground beef (which I assume is the most used for burger patties) and a few more vitamins and minerals...but it's hard to say it's substantially...
So, it's got a bit less calories than 4oz of 80/20 ground beef (which I assume is the most used for burger patties) and a few more vitamins and minerals...but it's hard to say it's substantially healthier. Maybe enviromentally healthier? Though, I don't know what they're supply chain looks like and the amount of energy required to make Impossible vs. a similar amount of beef.
That wouldn't be accurate, anyways. I think their point is to appeal to vegetarians/vegans and some environmentalists. A potential issue with pseudo-meat is high processing. So health benefits are...
"Eating healthy isn't hard... it's Impossible."
That wouldn't be accurate, anyways. I think their point is to appeal to vegetarians/vegans and some environmentalists.
A potential issue with pseudo-meat is high processing. So health benefits are questionable.
I'm extremely excited for meat alternatives to keep advancing. It'll be interesting to see which happens first: Will lab-grown meat become cheap enough for mass production or will plant-based meat...
I'm extremely excited for meat alternatives to keep advancing. It'll be interesting to see which happens first:
Will lab-grown meat become cheap enough for mass production or will plant-based meat get good enough that it's indistinguishable from real meat?
Super excited about this. I've been wanted to make a nice chili using plant-based meat (funny term now that I think about it) for a long time. I currently use some pulsed chickpeas to get...
Super excited about this. I've been wanted to make a nice chili using plant-based meat (funny term now that I think about it) for a long time. I currently use some pulsed chickpeas to get something close to meaty texture but it doesn't have close to the same flavor. I also want to make my own seasoned sausages using this stuff to use as an andouille substitute for my red beans and rice. There's a lot of possibilities!
I don't eat meat, so I should welcome this ....but, it doesn't really excite me. I've tried both the Impossible and Beyond Meat burgers, and they're fine. If anything, they get a little too close...
I don't eat meat, so I should welcome this ....but, it doesn't really excite me. I've tried both the Impossible and Beyond Meat burgers, and they're fine. If anything, they get a little too close to the texture and taste of meat, leaving me feeling a bit uneasy. Anyway, I know these burgers are going to be more expensive than the current available veggie burger options* and not as nutritionally dense (at least, in the nutrients I'm looking for) which makes them a "skip", for me.
Oh, so as not to sound too down on Impossible and Beyond Meat, I've so far enjoyed it in fast-food tacos and burritos. Probably because those items had a close approximation of meat in them to begin with...
I'm super excited about this. I've had the pleasure of having the Impossible burger several times—many restaurants near me offer it—and I have been itching to cook with it.
Despite this, I'm actually not that much of a burger person. I think it'll go in well in something like chili or tacos, and will be tempted to use it like that off the bat. Burgers show off its flavor similarity the best, but I think this will blend in invisibly in a bunch of other cooking situations—so long as most of the cooking parameters are about the same. (I know the v1 burgers had to be cooked quite specifically and were prone to drying out, but that's near absent in all the v2 burgers I've had.)
Impossible is making their long-awaited consumer debut! This looks fantastic.
"Eating healthy isn't hard... it's Impossible."
I don't know if they've ever used that line, but it just came to me. On a serious note, I'm quite excited to see how much this costs. I hope the markup vs beef isn't going to be too high... I'd love to try an Impossible meatball sandwich.
So, it's got a bit less calories than 4oz of 80/20 ground beef (which I assume is the most used for burger patties) and a few more vitamins and minerals...but it's hard to say it's substantially healthier. Maybe enviromentally healthier? Though, I don't know what they're supply chain looks like and the amount of energy required to make Impossible vs. a similar amount of beef.
That wouldn't be accurate, anyways. I think their point is to appeal to vegetarians/vegans and some environmentalists.
A potential issue with pseudo-meat is high processing. So health benefits are questionable.
Marketing has never been about accuracy... it's been about making an impression with the consumer.
I'm extremely excited for meat alternatives to keep advancing. It'll be interesting to see which happens first:
Will lab-grown meat become cheap enough for mass production or will plant-based meat get good enough that it's indistinguishable from real meat?
Super excited about this. I've been wanted to make a nice chili using plant-based meat (funny term now that I think about it) for a long time. I currently use some pulsed chickpeas to get something close to meaty texture but it doesn't have close to the same flavor. I also want to make my own seasoned sausages using this stuff to use as an andouille substitute for my red beans and rice. There's a lot of possibilities!
I don't eat meat, so I should welcome this ....but, it doesn't really excite me. I've tried both the Impossible and Beyond Meat burgers, and they're fine. If anything, they get a little too close to the texture and taste of meat, leaving me feeling a bit uneasy. Anyway, I know these burgers are going to be more expensive than the current available veggie burger options* and not as nutritionally dense (at least, in the nutrients I'm looking for) which makes them a "skip", for me.
Oh, so as not to sound too down on Impossible and Beyond Meat, I've so far enjoyed it in fast-food tacos and burritos. Probably because those items had a close approximation of meat in them to begin with...
*Morningstar Griller and Boca Turk'y are my current go-tos.