How to cook with Quorn

jetplane

Hi couldn't think where to post this but how do you cook Quorn? I'm having a guest and will be making Quorn bolognese for them. I've asked at work and a colleague said you must not try to cook it like mince. ie add it early, fry and brown it otherwise it spoils. She advised to make the sauce first and add the Quorn about 15 mins before serving.

The online recipes suggest it is used the same as mince and added at the frying stage, she disagrees and regularly cooks with Quorn.

Anyone out there who can keep me right?

Crabapple

Personally I usually add it towards the end. It doesn't need cooking in the same way as meat, just heating through.

I don't know whether it would spoil if you cooked it from the start, but it certainly doesn't need it.

Crabapple

Just remembered I finished a bag off making lunch! The bag says to add to sauce, nothing about pre-frying.

Anne_Marie_2

Agree with the others, been using Quorn mince for years and always add it to the sauce.

RuthnJasper

I eat with it quite a lot. I'm not a veggie, but I really like it!

I tend to treat it in the same way as the respective meat it is replacing. The possible exception being the mince version; I think your friend is right in her suggestion to add it to the sauce - the burnt mince version is pretty grim!

I have a recipe I make fairly often, where I gently warm the "mince" through in the pan at the same time as softening the onion(s) - this doesn't take long. I then add the other ingredients and sauce. Experience has taught me that keeping a tight lid on the pan during cooking generally stops the stuff burning (still keep an eye on it though - as mentioned, when it's burned the mince really IS foul).

My own view on the difference between meat (especially pork and chicken) is that the minced meat, if undercooked, can potentially cause problems whereas the Quorn mince is unaffected by this risk. You won't come a cropper if you do as your colleague says - I'd say that, if you are uncertain, do the sauce first and then add the mince; quick taste before serving to check it's warmed right through, happy days!

I have no connection with Quorn or whoever supplies it other than eating it a lot myself (it's very low in fat as well) - but further tips and ideas can be found on here: http://www.quorn.co.uk/.

Bon appetit! x

Beenie

I've been using Quorn for years too and you definitely do not need to fry it like 'real' mince. That's one of its attractions - not only is it healthy and cruelty-free, but it's so simple to cook with.

jetplane

Thanks everyone, it seems that she was right, the quorn site recipes do add it in at the start but she said experience had taught her otherwise. I will warm it through separately as suggested.

purpleshoes_2

Beenie wrote: »

I've been using Quorn for years too and you definitely do not need to fry it like 'real' mince. That's one of its attractions - not only is it healthy and cruelty-free, but it's so simple to cook with.

Its not cruelty free, it has eggs in it, even if free range, hens generally get gassed to death at around 52 weeks or so

Its low in fat and high in protein, but a lot of studies suggest quorn isnt healthy either, I used to eat it years ago but I wouldnt touch it with a bargepole now.

purpleshoes_2

There are a couple of quorn products that dont have eggs in them, but only available in the USA.

theclonetrooper

Flavor with petrol, burn for a week, garnish with used tea leaves & serve in a warm stool bucket...yum.
As you can see I can't stand the stuff & I'm a professional chef

esmy

I've used it for years. There's no need to pre fry it. I use frozen Quorn mince and usually add it after softening onions and garlic, give it a stir around to defrost it a bit before adding other ingredients. I always add bit more fluid (stock/water/wine) than I would with meat as the Quorn seems to soak it up. HTH