this post was submitted on 06 Sep 2023
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I think the reason is probably that beef is more expensive and they can't afford it.
Also, the number of people who eat beef in mixed dishes shows there's probably a huge market for Impossible Burgers. Mixing it into spicy things will disguise the flavor, though Impossible is barely distinguishable from real beef.
I actually prefer cooking with Impossible meat instead of ground beef because the texture is more consistent and it makes a beautiful fond.
What’s a “fond?”
EDIT: Oh, never mind, I looked it up…the crispy bits left in the pan after cooking the main portion. Yum!
Yep! Take the food out of the pan, add some red wine and, baby, you’ve got a pan sauce.
Til what fond is, thank you!
I like beef ground beef for most applications, but an impossible burger is just fine at a BBQ where I'm drinking and I prefer the meat substitute for mapo tofu. Idk why, but it just works better for that dish.