Quorn cooking

[Kitta]

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

thanks in advance

Quorn promotion cookbook with 2 purchases and 2.99. I;ve bought it and it looks good.

My children and DP are all very keen on quorn, so we have it a lot. (fussy veggie kids, they don't want to live on lentil and chickpea curries which I would be happy with).

You usually need more oil if you're frying it, as people say, as quorn has no fat in it already. or you can add water or tomato sauce quicker than you would with meat if you don't want to use lots of fat.

it's quite a staple in our house, we are busy, not wanting to spend hours every day cooking, and it's very easy. and none of us are allergic to anything. I know the arguments against quorn but the convenience wins us over.
we have quorn pieces like chicken pieces in fajitas or enchlladas, and quorn spag bog or chilli sin carne.

You don't need to cook it in oil the same way as you would meat to make it safe to eat. Just add to your sauce and heat through. It would just soak up all the oil anyway.

I eat quorn cuz it's a tasty and healthy product in its own right. It's irrelevant what shape and form it comes in but they feel they have to market it as "chicken style" or "steak style" pieces to appeal to the meat eaters I guess.

Go quorn!

I prefer quorn mince in bolognese. And the quorn chicken pieces I LOVE in stir fries just to give it some 'substantial' texture along with the veggies.

The only thing with quorn is I find that you have to use a lot of oil to stop it from drying out too much. Sesame oil is nice with it in a stir fry.

2 of my 3 dds have never tasted chicken that they can remember anyway, yet all 3 adore the chicken-style quorn, like the Southern style burgers or fake chicken-style nuggets. For them it's not a meat substitute, as only the oldest dd knows what meat tastes like, and she hasn't had it for years now.

I agree with whoopsadaisy: you can still cook with non-vegetarian mince, just go for low fat versions. So for example, use extra lean mince, about half the normal amount, and instead bulk it out with vegetables and lentils.

I like Quorn mince and pieces, and to be honest ate it a lot even before I was veggie. On the other hand it makes my Mam very ill.

I think you mostly just cook it as you would meat ? just watch what it's doing as you're cooking and don't burn it!