this post was submitted on 28 Oct 2024
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I'm probably up to, like, 90% vegetarian these days (it's been a long road lol). I can definitely tell the difference with Impossible/Beyond. But they're absolutely "good enough" for me. The good thing is they're still improving, so can only get better. But yeah, they're quite expensive (nearly twice the cost per pound of regular ground beef). I tend to wait until they're on sale, buy in bulk, and freeze them.
If I'm at a cookout or potluck and make burgers, I usually have to label the Beyond/Impossible ones or people react badly. If I'm making things like chili / tacos or sides like Hamburger Helper and such, people can't tell at all. The only giveaway is that they're in the vegetarian section of the table.
You're way ahead of me, I've been kinda stuck trying to find a good homemadd alternative to impossible, but it's been tough to find something that passes the good enough mark.
I notice the difference with Beyond meat as well, which has a slightly unpleasant aftertaste for me too. Overall just OK. Usually don't seek it out.
I'm surprised people at those cookouts can notice with impossible though. I haven't tried to grill them, so maybe that makes it more pronounced? But out of my airfryer, I genuinely cannot detect anything unmeaty about them, which blew my mind the first time I tried em.
I tend to get them as a treat since they're so much. I rarely see them on sale around here :/
Honestly, it might have been Beyond rather than Impossible. I don't often distinguish between them since I just buy whatever's on sale and throw it in the freezer. When I'm cooking for myself, either's fine, so I don't care which I grab.
I don't think I've ever air fried them, though, so that's something I may try. I should also start using a charcoal grill rather than propane. Would probably give them a better flavor.
We use charcoal and it's pretty darn good. We prefer to cook them until there's a 'crispy' texture on the outside, my SO doesn't enjoy softer textures and figured out a way to carefully cook them to have a bit of char. They feel even closer to beef like this to us.
I've also experimented with a griddle by smashing them thin too. Results were promising, I just haven't quite got it down yet though
I personally prefer the Impossible meat, it feels a lot more like beef than Beyond. Not to say Beyond isn't great too though