There were some good, some bad, and some exceptionally worse.įor more supermarket wisdom, swing by our previous taste test on marinara sauce. I bought some pasturized crab meat from Costco and after heating it up, I noticed an amonia smell and I can kind of taste it as well. We prepared all of them according to package instructions, served hot with ketchup (of course). So who reached the tippity top? We had nine staff members try seven brands, including Whole Foods, Impossible Meat, and Quorn, to find the most palatable of the bunch. But the distinct texture of ground chicken (spongy? squishy? bouncy?) is the Everest, with companies using myriad ingredients like soy isolates, pea protein, jackfruit, and mycoprotein.
That said, nothing will ever replace McDs nuggets. I like Wendys nuggets, they have the best seasoning and are generally nice and crispy. The mostly vegan breading is the easy part. Cookout Nuggets are surprisingly good, and Cookout Sauce is probably the second or third best 'Restaurant Specific Sauce' behind Chick-Fil-A Sauce and Canes Sauce. And texture wise they were a bit crispier than regular frozen chicken nuggets, but the inside was a lot more paste like and it quickly became very. The explosion of brands contributing to the supermarket proliferation of faux-chicken nuggets-with “plant-based” meat projected to be a market worth $140 billion in the next few years-all claim to replicate that feeling of indulgence. To my surprise they did taste a lot like real chicken nuggets, maybe only a slightly weaker flavor. McNuggets become flavorless and rubbery hard, practically inedible. They still taste like chicken and are soft. Literally, try any other nugget an hour later or overnight. They are some kind of fried, extruded meat paste with a faux crispy coating. When you seek out chicken nuggets, chances are you’re seeking out nostalgia, and if you’re reaching for the vegan version, that’s an especially high bar to meet. McNuggets are not like any other chicken nuggets out there.
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