Verdict: the Impossible Burger does, in fact, taste and feel like meat. I had mine well done, because I cannot eat burgers with pink in them, let along bloody*. But I understand that people can get theirs ‘bloody,’ if they like. All in all, it did come across as a legitimate ground beef burger. You’re not going to get ribeye out of this process any time soon, but it’d be all right for the aforementioned fast food industry.
On the other hand, it was a freaking fifteen buck burger. They’re going to need to cut that price by about two-thirds if they think that they can get people to stop eating cow. And that says nothing about how they’ll need to do more R&D to create more sophisticated meat than ground ‘beef.’ This process is acceptable for burgers and maybe beef sausages, and and that’s probably about it.
Bottom line: I’m not going to order it again at that price point, but the Impossible Burger was well worth trying.
Moe Lane
PS: If you have coconut or other nut allergies, be advised that this stuff uses coconut oil to get its fat on. I am feeling a little itchy and so forth right now.
*I was taught not to by stern men and women in the fast food industry; if they could have reinforced that message with shock prods and scourges, they would have.
I pronounce anathema upon thee.
Thou hast deliberately consumed an abomination, an unnatural thing that should not be, and incorporated it into thy being.
Fie for shame, and hang thy head in woe. For thou hast rejected that which is good and true for a transparent lie.
In my defense, the hardshell Greenies have been unsuccessfully fighting to have the FDA condemn it for relying on a GMO.
So meat-lovers won’t touch it because it’s anathema. Greenies won’t touch it because it’s made by heresy…and oh the dead lab rats too! And no sane person would buy one at a $15 price point.
**
Other than that, I project a bright future for this experiment.
Yep .. using a gene-spliced yeast to produce the ‘heme’ component (‘heme’ similar to ‘hemoglobin’, i.e. blood ..) in bulk .. in much the same way human-compatible insulin is made in bulk.
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Pity the poor diabetic green-shell, eh?
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Mew
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p.s. burger sounded good until the ingredients ticked two of the nuclear cat family food allergies, and a third on the wider cat clan list. Alas.
I also despise not-well-done burgers.
I just went out last night, and got a smash burger (not actually from smash burger, mind you, but a local place) and specifically asked for ‘no pink.’ My wife even saw the waitress write it down. And I added that I love my burgers extra well done, so there’s no risk that they’d upset me by taking too long. I got a thick patty (how the hell do you get a thick patty when the burger is smashed?) with a good half inch of pink in the center. Particularly frustrating because they did a damn good job with the edges, it had a great caramelized char going on.
It was 70% just the way I want my burger, and 30% uncooked. Not sure how they managed that.
“Not sure how they managed that.”
‘
Food service can be just magical, that way…
Starting from frozen’ll do that.. especially if they don’t smash the thick patty down to thin.
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You say “magical”, a. cat suspects n00b-cook.
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Mew