Recipes: How cooking with Impossible's Burger meat stands up to the real thing - Indianapolis Business Journal
Recipes: How cooking with Impossible's Burger meat stands up to the real thing - Indianapolis Business Journal |
| Posted: 12 Jul 2020 07:21 AM PDT  The author will make the Impossible jalapeño burger again. And again. (Bloomberg photo/Kate Krader) The plant-based meat from Impossible Foods Inc. used to be impossible for home cooks to get their hands on. The product was marketed to chefs such as David Chang and available at restaurants and fast-food spots like Burger King. Consumers could buy their faux burgers-if they could find them—but they couldn't easily cook them themselves. The pandemic changed that. With more people cooking at home and restaurant accounts gutted, in mid-April Impossible rolled out its product to almost 800 more U.S. supermarkets including Albertsons, Safeway, and Wegmans before signing on more than 1,700 Kroger locations in May. That's up from only 150 stores in March. Impossible is in more than 4,700 stores nationwide, according to the company, and plans to expand its retail footprint to 7,500 by the end of the year; last month it introduced an e-commerce site. (Its major competitor, Beyond Meat Inc., is way ahead; its product has been available in supermarkets since 2016 and is making its first foray into Chinese grocery stores.) Sales of the faux meat have been rising during the pandemic as safety concerns hit meat suppliers and interrupted the supply chain. In the early weeks of the lockdown, alternative-meat product sales rose 264%. Consumers bought three times the amount of plant-based foods in March and April than they had the previous year. If you're one of those converts, the company has released a cookbook to help you figure out what to do with the plant-based product in your refrigerator. "Impossible: The Cookbook" (Chronicle Books, July 14, $30) doesn't have a recipe for Impossible Whoppers, though it devotes a chapter to the subject along with sliders and patty melts. Traci Des Jardins, a James Beard Award-winning chef and consultant for Impossible, says they considered making an all-burger cookbook, but the "meat" is more versatile than that. The book devotes a few introductory pages to the product. If you don't know what heme is, this cookbook won't answer your question. But tips for handling the meat substitute are helpful. The product, which feels oddly sticky when you work with it, has less moisture than real ground beef. That means that here, more than ever, the burgers should be cooked to medium-rare or medium, never well done. Use cold meat and put it over a very hot surface or the result will be mushy. And plan on adding fat to the pan if you're substituting it in a recipe that calls for ground beef or pork. The book's recipes-there are almost 50-were created by chefs and Impossible staff. It's a crowd-pleasing array that could help cure plenty of hangovers: cheesesteak with caramelized onions, Peruvian lomo saltado (steak and french fry stir-fry), biscuits with spiced sausage gravy, mapo tofu. Des Jardins calls out a recipe for hummus with Ethiopian spiced meat from chef Kwame Onwuachi as a favorite. ("I'm personally a huge fan of Tal Ronnen's Moroccan cigars," said Impossible Chief Executive Officer Pat Brown, by email.) I tested two recipes from the book. First was the brunch favorite chilaquiles from chef Sarah Schafer. It's anchored by "chorizo" made by mixing the plant-based meat with a mix of pantry spices and cider vinegar. It's a compelling version of the pork-based classic: It's not in the same league as the best ones I've tasted, but I'll make it again, in part for the mad scientist appeal of crafting something that seems untouchable from a handful of ingredients. And because you have to test an Impossible burger, I chose the jalapeño one from Pinky Cole of Slutty Vegan in Atlanta. (The restaurant owner has been in the news after high-profile locals including actress Gabrielle Union and rapper Ludacris bought out the restaurant to feed locals for free following the Rayshard Brooks shooting.) Cole's recipe features a patty spiked with onions, garlic, and cumin, topped with faux pepper jack cheese and pickled chiles. Her jalapeño burger packs a lot of punches-if you like a tricked-out burger the way I do, you'll be delighted by it. "My affinity for spicy food comes from my Jamaican background," says Cole, who notes that 97% of the customers who line up at her restaurant aren't vegan. "This burger has a lot of personality. I'm not here for boring food." The following recipes are adapted from Impossible: The Cookbook. They're vegetarian, not vegan, but can be made using plant-based cheeses, etc. – – – Chilaquiles With Red Beans and Charred Tomatillo Salsa Serves 6 Chorizo: 12 oz. Impossible burger meat 1 1/2 tbsp. apple cider vinegar 2 tbsp. ground ancho chile 2 tsp. kosher salt 1 tsp. sweet paprika 1/2 tsp. finely chopped fresh oregano 1/2 tsp. ground coriander 1/4 tsp. freshly ground black pepper 1/8 tsp. ground ginger Small pinch of ground allspice 2 tsp. vegetable oil Chilaquiles: 1 can (15 oz.) pinto beans, drained and rinsed Juice of 1/2 lime 1 jar (16 oz.) tomatillo salsa 8 oz. good-quality yellow or white tortilla chips 1/2 cup crumbled queso fresco 1 tbsp. vegetable oil 6 large eggs 1 small white onion, diced Sour cream, for serving Chorizo: In a medium bowl, crumble Impossible meat. Add vinegar and spices; mix well with your hands to combine. In a large cast-iron skillet, warm oil over medium heat. Add chorizo mixture and cook, stirring, until browned, about 6 minutes. Chilaquiles: Heat oven to 400F. Add beans and lime juice to chorizo; stir to combine. Season to taste with salt. Cook, stirring, until warmed through and fragrant, about 5 minutes. Pour 1 1/4 cups salsa into a shallow bowl. Working in batches, add chips, and stir to coat. Arrange chips on top of chorizo mixture. Bake until chips start to soften and are heated through, about 4 minutes. Remove skillet from oven and sprinkle with queso fresco. Bake until cheese is warm, about 3 more minutes. While the chilaquiles warm in the oven, fry the eggs. In a skillet, warm oil over medium heat. Add eggs and fry for 1 minute, then turn and fry on the other side for 15 to 30 seconds for over easy and 1 minute for over medium. Scatter onion on top of chilaquiles and dollop with sour cream. Top each serving with a fried egg and serve remaining salsa on the side. – – – Jalapeño Burgers Serves 3 3 potato buns, split 1 tbsp. vegetable oil, plus more for buns 12 oz. Impossible burger meat 1/4 cup loosely packed, finely chopped yellow onion 2 tbsp. finely chopped flat-leaf parsley 2 garlic cloves, chopped 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. kosher salt 3 tbsp. chipotle mayonnaise 3 oz. sliced pepper jack cheese 3 tomato slices 3 tbsp. sliced pickled jalapeños 1 cup shredded iceberg lettuce Toast cut sides of burger buns over low heat on a lightly oiled griddle or large, heavy skillet, about 2 minutes. Set aside. In a large bowl, combine Impossible burger, onion, parsley, garlic, cumin, coriander, and salt. Shape burger mixture into 3 equal patties, about ½ inch thick. Heat griddle or skillet over medium heat, then add 1 tbsp. oil. Cook patties, turning once, until browned on the outside and medium-rare inside, about 6 minutes. Spread toasted sides of each bun with chipotle mayonnaise. For each burger, top bottom bun with a patty, a cheese slice, a tomato slice, pickled jalapeño, and some lettuce on top. Cap burger with top bun and serve at once. — Kate Krader is a writer for Bloomberg News. Please enable JavaScript to view this content.  |
| Experts extol the therapeutic benefits of cooking, baking - Bemidji Pioneer Posted: 12 Jul 2020 01:00 PM PDT Today, Tillman is the owner of Old Soul Kitchen, a cottage kitchen business, where she crafts specialty cakes. She's also a therapist at PAVSA, where works with survivors of sexual violence. To de-stress, Tillman bakes. It's the perfect equation for mindfulness, she said. You have to do things in order, and in a really intentional and focused way. Research concludes that cooking and baking can decrease symptoms of depression, anxiety and promote positive mood and self-confidence, said Annie Leusman, MSAW / social worker at St. Luke's Mental Health Clinic.   Annie Leusman Cooking and baking call for cognitive, physical and socio-emotional processes. It completely immerses you, and it uses all the senses. "When you're cooking, maybe you're smelling the garlic, sauteing olive oil. You might taste the soup to make sure you have the seasoning right. You can hear cooking, the chopping of vegetables, the knife on the cutting board," Leusman said.  Kaitlyn Tillman laughs as she helps her son Roland, 6, add extra frosting to already decorated cupcakes in her kitchen in Gary Thursday morning, July 2. Tillman, a PAVSA therapist, uses baking to destress. (Jed Carlson / jcarlson@superiortelegram.com) These are also goal-oriented tasks that decrease procrastination. It comes with that satisfying sense of accomplishment, and then, you enjoy the fruits of your labor. COVID-19 and the quarantine have prompted more at-home cooking and baking out of necessity. And if there were ever a time when we felt uncomfortable, unaccomplished and insecure, it's now, with uncertainty about school, employment and health. Creating in the kitchen is a productive task that gives your brain "a mini vacation," which helps long-term functioning, Leusman said. There are also social aspects to cooking and baking that assist healing.  Kaitlyn Tillman adds sprinkles to her cupcakes in her kitchen in Gary Thursday morning, July 2. (Jed Carlson / jcarlson@superiortelegram.com) Many practitioners are using what's called culinary arts therapy, which combines the expression of cooking with traditional counseling. And while it hasn't hit the Northland yet, local experts say there's validity to it. Culinary therapy has been used to treat eating disorders. Work in the kitchen is positively associated with better family connections, and cooking groups may help foster socialization and improve social isolation, according to the U.S. National Library of Medicine National Institutes of Health. And typically, baking is associated with sharing, and when you share, "You get that double-hit of dopamine," Tillman said.  Janice Crede "Food therapy for me was a way to help loved ones," said Janice Crede. Her father was diagnosed with Parkinson's disease when she was 3, so she started cooking at an early age, which sparked an interest in nutrition and environmental health. The sociology and sustainability lecturer at The College of St. Scholastica has long since cooked from scratch, and this is a way of having positive control over her life. "It helps me think, it helps me organize my thoughts, it helps me be more creative. It helps me feel like I'm nurturing myself and then the end result is, I get to sit down and eat," Crede said. Along with an increase in cooking due to the pandemic, more people are gardening.  Kaitlyn Tillman helps her son Roland, 6, take a bite of the cupcakes they decorated cupcakes Thursday morning, July 2. (Jed Carlson / jcarlson@superiortelegram.com) Research has shown that when you're able to touch the earth in an intimate way like that, it has a soothing effect on the body and mind. Crede also referred to eco-psychology, the idea that we have an intimate connection with the earth. When we stray from that, we suffer psychologically, mentally, physically, spiritually, she said, so engaging with our food from an early stage reaps added benefits to overall health. Another comforting factor in the kitchen is cooking recipes from loved ones can conjure olfactory, visual and taste memories that can lead to a greater experience of comfort. There are those for whom cooking and baking may be more uncomfortable than positive. If anxiety around the kitchen is detrimental to your mental health, consider another form of art or expression, such as needle work, knitting or coloring.  Kaitlyn Tillman gets help from her son Roland, 6, as she adds sprinkles to her cupcakes Thursday morning, July 2. (Jed Carlson / jcarlson@superiortelegram.com) But, if you'd like to reap the benefits of cooking, start with a recipe that requires basic skills and minimal steps. "Before you move onto chocolate souffle, you might want to learn how to make an omelette or deviled eggs," Leusman said. Approach the kitchen with curiosity and kindness. Play comforting music while you cook. Try to let go of perfectionism, and don't be too hard on yourself. "Some of the best things that can happen in life are those mistakes," Tillman said. For Leusman, cooking and baking is an opportunity to learn patience and self-compassion. "In my mid-50s, I continue to get better at not letting cooking mistakes bother me or cause me stress. It's been a great modality for me to work on … having some grace with myself."  Kaitlyn Tillman added bits of Butterfinger to the frosting in her chocolate cupcakes in her kitchen in Gary Thursday morning, July 2. (Jed Carlson / jcarlson@superiortelegram.com)  |
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