this post was submitted on 21 Sep 2023
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If you don't use extra lean ground beef for chili, and then don't drain it well during cooking, the fat and grease will tend to separate the rest of the sauce and give it a weird oily texture. The plant based stuff doesn't have that grease so it's harder to fuck up. If prepared right the real meat still tastes better. You also have to heavily season it during cooking.
Some of the best chili I ever had was actually made using seasoned ground turkey. Because that's naturally a lean meat.
Skill issue.
Its not about the skill lmao, I've cooked shit tons or chili, with turkey, chicken thighs, ground beef from a local farm, ground beef fresh ground at the butcher daily extea lean. Before i went veg i was close to getting a meat grinder for my kitchen aid, but i started using imitation ground cause it was on sale and it blew all the other proteins out of the water. And I decided to cut meat out for a month to challenge my self as a home cook and haven't cooked with it in almost 8 months, just because i dont miss it. and if i do plant based chorizo or a plant based ground scratches that craving. Plant based nuggies are also fire.
Cooking shit tons of chili doesnt mean youre skilled at making chili
Agreed, lol. For me, it's hamburgers. I've made hundreds (thousands?) over the years but I'm still very hit-and-miss at it. Sometimes they turn out good, and other times they turn out rubbery or undercooked. Everything else I can cook with pretty good consistency, but burgers are my kryptonite.
Never messed up a Beyond Burger or Impossible Burger though, lol. Those are pretty idiot-proof, at least.
Smash burgers, friend. The easiest best burger you can make.
yup, gimme that crunchy browned goodness over a fat patty any day.
I am glad it works for your tastes, however, I also still reserve the right to say that everyone's tastes are different and your tastes do not inherently make you superior (as your post seems to feel like). All Im saying is that I have yet to find a "meat replacement" that I actually prefer, and that every bad meat dish I've had has only been a result of crap preparation.
I've seen videos but never tried myself. But if you use something large and freezing (like a big thing of ice) you can skim the top with it and the grease grabs into the ice.
Mmmh, I can see it. Solidifies the grease right onto the ice. That's smart.
I usually just pull the crumbles out and pat them into a towel to get the excess.