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Weird, not my experience at all. I prefer the alternatives now and for anything requiring ground beef in a sauce it’s indistinguishable
by etrautmann 4y ago
Weird, not my experience at all. I prefer the alternatives now and for anything requiring ground beef in a sauce it’s indistinguishable
- naravara 4y agoGround meat in a sauce is actually the only situation where it is easily distinguishable for me. The texture doesn’t feel right. It ends up rubbery, kind of like overcooked fish. And it doesn’t impart the same kind of umami depth of flavor. I end up having to supplement with bouillon instead, but then it gets a little too salty.
- Broken_Hippo 4y agoYou don't have to use bouillon, though. There are lots of ways to increase umami: Soy sauce, tomato paste, and ground mushroom powder all work out well, and the last two are low-to-no salt.
- rootusrootus 4y agoMost people do such an awful job of cooking ground beef, just making a gray mush, I could see how the fake stuff wouldn’t be any worse.