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Old 09-24-2008, 08:57 AM   #1
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Have you cooked with Quorn?

For those who havent heard of it, Quorn is a vegetarian meat substitute.

I have some Quorn cutlets (their version of fake chicken breasts)

Im looking at some chicken recipes to use them in and a really want
to know from anyone who has used the stuff:

Is there any cooking process or technique that you should not use
with quorn? Im planning on sauteing or making a stew. Im just afraid
of it unexpectedly falling apart.

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Old 09-24-2008, 11:58 AM   #2
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I had to look it up cause someone on DC used it a lot and I felt awkward reading her posts not knowing what it was/is. I haven't seen it and probably won't be looking for it either, I can substitute other stuff if I need to do protein but not meat. Maybe you should try contacting the 8th entry on this page for help with this question. Just trying to be helpful. Welcome to Discuss cooking also
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Old 09-24-2008, 01:44 PM   #3
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Use them wherever you would use chicken breasts. They won't fall apart. I put them in a casserole last night and the only thing I did differently was add some vegetable broth since the quorn won't make it's own juice like a chicken breast. It was delicious. I also highly recommend the chicken tenders for stir fry and the meatballs for spaghetti.
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Old 09-24-2008, 02:01 PM   #4
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Thanks for the info. Im really a meat eater, but got so burned out on chicken
(its all my ex would eat) that I actually prefer Quorn to chicken now.
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Old 09-24-2008, 02:11 PM   #5
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I tried them in a stir fry. I cooked them in a separate pan because I thought they would fall apart too. They held up pretty well, though. They're OK for a quick (and expensive) meal, but I would usually prefer to go without. Seitan, especially home-made, is a much better substitute IMO.
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Old 09-24-2008, 03:07 PM   #6
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Quote:
Originally Posted by vyapti View Post
I tried them in a stir fry. I cooked them in a separate pan because I thought they would fall apart too. They held up pretty well, though. They're OK for a quick (and expensive) meal, but I would usually prefer to go without. Seitan, especially home-made, is a much better substitute IMO.
Ive read about that in a chef's textbook. I think Ill try it.
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Old 09-24-2008, 03:57 PM   #7
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I've got a few on my blog. And This guy does some amazing fake meats, including a 'turkey' that I made this weekend. Another good resource is here.
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Old 10-01-2008, 10:37 AM   #8
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I made the pot pies, and they turned out great. Just one thing I didn't consider:
Quorn doesnt shrink when cooked, so you have to use less Quorn than the recipe's
measurements for meat. Ill definitely make it again, but with probably half the amount.
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