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Quorn cooking

(12 Posts)
Kitta Tue 16-Nov-10 19:18:52

I need help, I have always avoided Quron as I have always believed if you want to eat something that tastes like meat eat meat………..
Away am currently on a medical advised low fat diet and although it isn’t a big issue I’m really missing things like Chilli and Spag Bol and Keema so thought I’d bite the Mycoprotein.

But what I want to know is do I use it just like mince? Does it have the same heating point? Is there any special trick to handling it. The people I normally go to for cooking advice are all a bit emmm

borderslass Tue 16-Nov-10 19:21:20

Put it in last it doesn't need a lot of cooking and tends to take on the flavour of the first thing it touches also if you like herbs and spices use them.
Don't do what I did first time and cook it in the same way as mince it was disgusting.

twirlymum Tue 16-Nov-10 19:22:05

I use it a lot. We all eat meat, but I use quorn mince as I prefer it.
You can fry it from frozen. It doesn't have much taste itself, but picks up flavour from sauces etc. Spag bol is perfect, or lasagne, or chilli.

You don't need to add oil or anything.

Hulababy Tue 16-Nov-10 19:23:04

This book is worth getting.

I use quorn mince the same as meat mince, so I use it in chiili, bolognaise, mousakka, etc. The quorn tends to be dryer han normal mince as no fat comes out of it, so you will often need more liquid when cooking.

The recipe book does show you how to use to make things like burgers although I haven't had chance to try it yet.

I also use quorn pieces and quorn fillets to replace meat in recipes. I often cook a meat version for DH and DD, and a veggie version for me. So I use quorn in thinks like pilaf, casseroles, pie, curry, etc.

GMajor7 Tue 16-Nov-10 19:23:19

Treat exactly the same as mince. As a veggie of 20 years I can assure you that you really can't overcook the stuff blush It is drier than animal derived mince, so you may need to compensate with water or stock throughout the cooking process.

There are many other non-meat minces available (soya/TVP), so if you're not keen on the Quorn do shop around! best of luck smile

Hulababy Tue 16-Nov-10 19:24:09

I actually often cook it for the same lengh of time as normal mince simply as I am cooking two versions at the same time. Just add more liquid. the longer the quorn has with the other flavors the more flavour it itself will pick up.

GMajor7 Tue 16-Nov-10 19:24:12

x-posts!

taintedpaint Tue 16-Nov-10 19:25:14

Cook it exactly as instructed on the packet. IIRC, you put the mince in the saucepan, then add cooking sauce (any bolognaise sauce will be okay), then add vegetables.

borderslass, I don't know what you did to the mince, but it tastes perfect to me using the method you described!

herladyship Tue 16-Nov-10 19:29:23

i am not a big fan of quorn mince (dh and dd are veggie) but it is ok used in a sauce (like spag bol or chilli) if well seasoned. do you like veggies/pulses? 5 bean chilli or veggie chilli are yum yum yum smile

i LOVE the quorn chicken style pieces! they are yummy in curries or in fajitas with peppers, mayo and salsa

borderslass Tue 16-Nov-10 19:39:12

taintedpaint I cook my bolognese from scratch for several hours cooking it down I did the same with the quorn it was awful.

Hulababy Tue 16-Nov-10 19:49:55

borderlass - I cook mine the same as mince and yes, I cook froms cratch too - always been fine here. Been cooking it for many years now and not had any problems using it int he same way as I use normal mince.

MumNWLondon Tue 16-Nov-10 20:01:11

mince: fry onions, add aubergine, courgette, pepper and mushroom, cover with carton of passata, cook veggies until soft and then add the quorn mince. add lots of seasoning and some soy sauce.

chicken pieces: use in veggie stir fly.

I am not veggie but eat quorn a couple of times a week, its very healthy

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