Quorn mince

MRSTITTLEMOUSE

The ratty Virgo.I just love the way you describe your hubby.
Mine's just known as the miserable old git........

tiff

Its on offer in Tesco at the moment, 99p instead of 1.99 for a 300g bag. Cant stand the tasta of soya mince, love Quorn.

pawpurrs

Thanks for that tiff, I have a 40p off any quorn coupon for Mr T, think I will use it on that then!

mardatha

Mrs LM, that description covers the RV as well .

shelly

Hi.
Not sure if this is the right place but it's the only place that seemed to fit my query.


I have tried a couple of different quorn based foods and quite liked them but have yet to try the mince.
I'd like to use it in a chili con carne instead of real mince but I'm wondering how much cooking it really needs? Is it raw?

From what I remember the cooking instructions say to add the quorn to the sauce and simmer for something like 30 mins.....pretty much the same as when you use real mince.
Thing is I don't cook my chili as per the instructions and I'm hoping I can do the same with the quorn.

What I do when using real mince is to brown off the mince then add boiling water and simmer gently until the rice is ready (about 15 minutes total) when the rice is done I drain the water from the mince and add the sauce. I put it back on the heat for a couple of minutes to heat the sauce through then serve.

My question is can I do something similar with quorn? I was thinking just to add the quorn to the sauce and heat it through for a few minutes but does it need longer cooking time?
I really have no idea
I don't want to just try doing it that way and it turns out rank and have to throw it away, or find out during the night when we are both poorly

Thanks if you got this far and can offer me any advice.

gizmo111

You can do the same, but quorn doesn't need browning, I just put it all in the slowcooker for 3-4 hours with all other stuff - not sure why you need the boiling water though?

jackieglasgow

I don't buy ready made sauce, but this is what I do for chilli (which is tonight's dinner, incidentally ) Fry off chopped onion, grated carrot and finely diced celery, and add the quorn, chilli powder and herbs, fry for a further few minutes, then add tomato puree, and cook out for a minute or two, add half a stock cube dissolved in 250ml of water, and a tin of tomatoes, bring to a boil, then simmer on half heat for about twenty minutes, stirring every so often, adding more water if needed.

I would think, doing it your way, you should cook it in stock with a bit of chilli powder added to bring some flavour into the quorn, and there would be no need to boil it for so long. Even with a jar sauce, you shouldn't need to boil off the mince separately, you are also washing a lot of the goodness and flavour from the meat away when you drain it.

jamespir

i always cook it the same way as normal mince

shelly

I only do it the way I do because that's the advice given by work colleagues when I first asked them about cooking chili
I'm not a natural domestic goddess and am often on the phone to my mum asking how to cook this or that

Because I use a ready made jar sauce could I just add the quorn to the sauce and heat for a few minutes? Would that be enough?

Oh and to add....I like to do things quickly with minimal fuss and prep, that's why I buy the jar sauces, I can't be bothered to make from scratch

jackieglasgow

No, I would fry the quorn off, add the sauce and some water too, and cook it for fifteen, to twenty minutes until it has thickened again. Probably about half the jar full of water. This is what I do if I use ready made curry sauce.