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Daily Glass: Enjoy Your Wine and Play With Your Food – Beyond Meat Food, It Is

June 11, 2019 Leave a comment

I appreciate winding down Sunday with a good glass of wine and a family dinner. When it is warm outside, such a Sunday dinner typically means grill – and this past Sunday was not an exception (or maybe it even was a bit of an exception as it was dry and pleasantly warm, and not hot at all, compared to mostly hot and humid weather of the last year).

Kids love steak in this house. While shopping for a steak at our local Fairway Market, something caught my eye. Beyond Meat? Really? Both Beyond Meat The Beyond Burger and Beyond Meat Beyond Sausage Original Brat? Wow and double wow!

Let me explain the excitement.

Beyond Meat Burgers and BratwurstsI have plenty of friends and relatives who are vegans and vegetarians, so with the summertime, the question of a good meat alternative is always becoming hot – when someone visits our house, I really want people to feel included and taken care of, no matter what their dietary restrictions are, so the search for a good vegan burger, etc. was always on. A few years ago, I came across the product called Beyond Burger, made by the company with a catchy name Beyond Meat. The description of Beyond Burger, which offered full resemblance of the regular burger, including the blood, sounded a bit suspicious, so I carefully researched all the ingredients and to my dismay, found that all of the ingredients are natural and there was no red paint added to this product. When I decided to try it, further research proved it to be mission impossible – Beyond Burger was available only at the Whole Foods (which I don’t frequent), and the Internet was full of complaints of the people who desperately tried, but failed to find it in their local stores, as the product was always out of stock. I also learned that in addition to Beyond Burger, the same company is offering a new product called Beyond Sausage, which sounded to me too good to be true. Again, this all was taking place 3-4 years ago.

This year, Beyond Meat went public (and mind you, very successfully – while the initial offering was at $25/share in early May, today it is trading at around $168/share, and it is just about a month later). And it appears that they managed to increase their production and distribution – now I saw the actual product instead of just reading about it. Thus, as you can imagine, I simply had to try it, even though it is quite expensive for what it is – $5.73 for two burger patties and $9.99 for four “bratwurst” sausages – you can buy the pack of 14 real bratwurst sausages at Costo for $8.99. Nevermind all the price talk – the question is simple – is it tasty? Would I be happy to serve it to the guests?

What is the best way to compare wines? The blind tasting, of course. What is the best way to compare foods? Well, the concept of “blind tasting” in wine can’t really apply to the food, unless you would actually blindfold someone, or taste your food in one of those dark rooms were waitstaff wears special goggles. So I didn’t attempt to do any sort of the fair comparison, especially as the dinner plan included steak and not the burgers. However, I had some of the Costco bratwursts in the fridge, so battle sausage was definitely on.

Before we talk about the battle food, let me share with you two delicious wines we got to enjoy on Sunday. First, a Chardonnay from … Italy. Yes, Italy makes excellent white wines, and excellent Italian Chardonnay can be found more often than not – but I still get surprised every time at how good it can be. 2015 Maculan Chardonnay Veneto IGT (12.5% ABV) was delicious from the getgo. Beautiful golden color in the glass, a touch of honey and vanilla on the nose. The palate was plump and generous, with white apples, white plums, a touch of honey and vanilla, good acidity and nice weight. The wine might be close to its prime and offers an ultimate indulgence at the moment as it is perfectly balanced. My wife, who generally don’t drink white wines, said “wow” and asked for another glass.

Sunday calls for some special wine, so I decided to go with 1999 Hendry Block 28 Zinfandel Napa Valley (15.8% ABV). In case you are curious what makes this wine special, it is its age. I don’t drink routinely 20 years old wines (I wish I could), so every time I open a bottle of such an age, it constitutes a “special bottle”. Besides, Zinfandel is one of the pet peeves. The wine just jumped from the glass with the ripe blackberries and blueberries, supported by mocha and sweet oak. The palate offered layers and layers of goodness – ripe berries, a touch of blackberry jam, velvety smooth but well present mouthfeel, lots and lots of pleasure. I can also tell you that I noticed alcohol level only on the label, but not in the glass. A very well made, delicious wine.

Now let’s get back to food, as we have the battle to discuss.

Here is how both products looked before the cooking – note the real bratwurst at the bottom of the picture with sausages. Burgers look scarily realistic, and while Beyond Meat sausages look slightly different than the real sausage, they still look perfectly real overall (there are plenty of different sausages of exactly the same color):

Both burgers and bratwurst should be cooked for 3 minutes per side according to the package instructions, which is exactly what I did. Here is the result, again including the real bratwurst for comparison:

As you can see, Beyond Meat products have somewhat of a yellow hue (okay, this are the iPhone pictures, so you might have to take my word for it). Otherwise, both burgers and saysages perfectly held up to the cooking process and were very easy to handle – maybe even easier than the real meat products, considering the there was no fat coming out to cause the flare ups.

Just so you know we didn’t really convert into the vegans, here are few more dishes from our dinner (yes, this are real meat and real scallops):

And now, to the taste.

I made a small mistake of not creating the full experience out of the burger, meaning having it with a bun, tomato, ketchup and so on. On its own, it was quite decent, with some tiny hints of not been made out of the real meat (but then remember that it was not a blind tasting, so I was clearly influenced by the appearance). The sausage, however, was mind-boggling. It literally was identical to the real bratwurst in the taste profile and texture – I would never be able to distinguish it if I would close my eyes. Simply a wow.

If you read my typical wine posts you would know that at any possible occasion, I like to taste the wines over the course of a few days to see how they will change. When it comes to the food, it is not that I like to taste the food on the second or a third day (by the way, some of the soups and stews actually benefit from an extra day in the fridge), but I can’t stand wasting the food, so I usually make an effort to work on the leftovers for as long as possible or needed. What it has to do with this story? Simple. We had leftovers of both Beyond Meat burgers and bratwursts. Over the next two days, both perfectly held up to the reheating in the microwave, and both were perfectly on point in taste and texture, resembling its real meat brethren even more than on the first day while freshly made.

There you have it, my friends. The verdict on Beyond Meat burgers and bratwursts? Beyond reproach. I will be happy, very happy to serve them to my guests at any gathering. And yes, I hope you enjoyed your Sunday night wines too. Cheers!

Flavor, Next Level – Beyond Salt And Pepper

April 17, 2018 11 comments

I love cooking. Cooking allows you to be creative, and you are only limited by your own imagination in what will show up on the table in the end. That and maybe some skill – but skill, of course, can be learned and mastered.

While creativity, imagination, and skill are important, one quality will separate success and failure in the final dish – flavor. Of course, the situation is not that dramatic in real life – this is what “not too bad” and “interesting” descriptors are for, but the flavor rules. This for sure is true in the home cooking. If dish on the table looks great – excellent, definitely a bonus. The texture typically is important too – if the rice more resembles mashed potatoes, that is not really cool. But flavor rules – once we take the first bite, the presentation becomes secondary and the flavor is what we are looking for to either jump of joy and pleasure or make face and say “ouch” (don’t strangle that inner kid in you, let the reaction come out).

One of my favorite shows on the TV is “Beat Bobby Flay” on the Food Network. Bobby Flay, who is an Iron Chef and a well-known restaurateur, is challenged by some other, also well established and well-regarded chefs, to cook the dish of their choice, their own “signature dish”. The panel of three judges decides on who made a better dish in a blind taste test. Quite often, Bobby Flay wins even when he has to cook the dish he only tried once in his life and never cooked before – and sometimes even those which he never tried. What makes him the winner? When you listen to the judges explaining their decision, there is one most important word which you hear over and over again – flavor. The dish might not look anything like the classic version, and sometimes even not taste anything like the classic version, and nevertheless, the Flavor is the word you hear the most often, explaining the vote of A versus B.

If you see home cooking as a chore, this is probably not the post you want to continue reading. If, however, you are after the pleasure of both cooking and then eating the tasty food, let’s talk more about flavor. As a home cook, you have an arsenal of tools available to you to achieve the flavor – you start simply with herbs and spices, and then enlist the help of various techniques and methods – marinating, basting, slow cooking, pressure cooking and on, and on, and on. I personally like cooking with open fire, and thus grilling is definitely one of my preferred methods, especially when the weather is cooperating.

One of the things I like using to enhance the flavor of the food on the grill is a cedar plank. I would typically make salmon on the cedar plank so the salmon would have that delicious sweet smokey flavor. There is only one problem with this – I typically forget to pre-soak the plank at least for an hour – and unless the wood is soaked, it will burn in no time on its encounter with open flames.

It appears, that my problem (don’t tell me it is only my problem, and looking on a gorgeous piece of salmon you never had to hit yourself on a forehead saying “why I didn’t prepare the plank before”) had been solved! Here comes Beyond Salt and Pepper – a company which was founded (I’m very happy to give you full disclosure here) by my close friend Henry. We always shared our love for cooking with Henry, but Beyond Salt and Pepper takes that passion to the next level.

Pre-soaking of the plank is required before using it for cooking. I’m sure that when you think about soaking of the wood, you think water. But why only water? Wine is a liquid too, and wine is used in cooking, so maybe…? That’s right – we can use the wine, but not only the wine, also beer, rum, bourbon and any other type of alcohol – each one bringing its own unique flavor profile to the table – your table.

I visited my friend – and essentially, the headquarters of Beyond Salt and Pepper, located in the garage, as any self-respecting startup should – and we had a blast (a feast would be a better word).

First, I saw the process – the pre-cut planks of cedar – but not only cedar, Henry uses white oak too and says that imparts particularly nice flavor on the steaks – are soaked in the liquid of choice for days. Then the planks are getting into the machine where they are vacuum-sealed. Put on the label, pack, and voilà, ready for shipping.

And then there was cooking, lots of cooking. If you are still thinking planks are only for salmon, forget this notion as soon as possible. Unleash your imagination – you can make anything you want on the planks – and you can see the proof here in the pictures.

When cooking with the planks, there is a bit of technique which goes into the process – all explained in the recipes available on the Beyond Salt and Pepper web site. In most of the cases, you need to pre-heat the plank by putting in on a hot grill for 1 – 2 minutes on each side. And then you slightly pre-cook the food – for instance, sear steak on one side, and then flip it over on the plank and let it continue cooking as usual – that’s about all the special technique you need.

We had asparagus, artichokes and snap peas cooked on the Chardonnay-soaked planks – we couldn’t keep the snap peas on the table, everyone loved them. How about some little red wine infused smoke on the mushrooms and potatoes? Salmon and tiger shrimp on the Bourbon soaked planks? Yes, please! Chicken with some Merlot smoke on it – yum! Then the steak on the white oak and rum planks – superb. And then some cheese for dessert – but of course, made on the Chardonnay infused plank. Flavor, flavor, flavor – there are no limits to one’s creativity.

 

Here you are, my friends – a simple tool to add to your cooking tools arsenal, to get the flavor to the next level. If you are interested in trying these planks for yourself (and you should, seriously), you can get them directly from the website, or on Amazon (the website offers a bit wider selection). If you need some inspiration and cooking ideas, follow Beyond Salt and Pepper on Instagram. And by the way, while on the website, look for their selection of gourmet peanut butter… Mmmmm… Happy cooking!

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