REVIEW: Beyond Meat: Chicken- Free Strips Grilled

REVIEW: Beyond Meat: Chicken- Free Strips Grilled

Product Stats

  • Gluten Free, Dairy Free, Vegan
  • Retail: $6-8
  • Alternative for Chicken
  • Made from soy protein, pea protein, amaranth and vegan chicken flavor
  • FAQs

Rating Stats (out of 100%)

Texture: 90%
Taste: 60%
Usability: 80%
“Real” Factor: 80%
Value: 75%

The Details

Fake meats have come a long way, and Beyond Meat is the pinnacle of that journey. Texture is the name of the game and this product has the most convincing texture of any chicken replacement…ever! It’s a wonderful addition to a salad, even when served cold out of the package. In fact, the hotter it gets temperature wise, the less dense it becomes, making it our preference to keep it cold. When we eat it hot, we make sure it’s covered in batter or breading. Like all fake meats, there are no natural juices to help keep the product moist, so it can become a bit dry. However, it’s nothing compared to other fake meats that become inedible jerky when overcooked. This is a great transition product if you’re new to the fake-meat scene, or if you are serving some avid meat eaters.

What We Do With It

This product has Caesar salad or fried chicken written all over it When we use it in our salads, we sauté it first with Italian season, salt, pepper and vegan Worcestershire. We then let it cool before adding it to crisp romaine lettuce, julienne carrots, avocado, tomatoes and croutons. We often use a dressing recipe from either the Millennium Resturant cookbook or Post Punk Kitchen. For fried chicken or chicken wings, we batter the Beyond Meat using three steps.

For fried chicken or chicken wings, we batter the Beyond Meat using three steps.

      1. All purpose baking flour or gluten-free flour, plus salt and pepper
      2. Soy/Almond/Hemp Milk
      3. A dry mixture that can include bread crumbs, panko, cornmeal, salt, pepper,  BBQ rub, sesame seeds and spices of all kinds.

You start by placing the Beyond Meat strips in the bowl filled with flour, coating the pieces completely and tapping off any excess. Then completely submerge the strips in the bowl filled with your milk substitute. These two steps combine should give you the glue-like stick that a traditional egg drench would provide. The final step is rolling the strips in the dry spice mixture, coating completely and removing any excess before placing in a preheated skillet filled with enough oil to submerge the stripes about half-way. Flip in about 2-3 minutes and cook for another minute or two.

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