Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 One thing about the quorn roasts; they seem to dry out more easily that the cutlets and other quorn products. I made one a few thanksgivings ago, basted with veggie broth and rubbed with Bells poultry seasoning, and it was really good in flavor but too dry. Next time, I'm going to leave a pool a borth around in in the pan and cover the whole thing with tinfoil so it steams. Its also good marinated in balsamic or red wine vinegar with lots of garlic and onion, then baked. ~Rachael Next-gen email? Have it all with the all-new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hm... I never had it turn dry, but then I baked it according to the directions on the package. You leave it in the weird little tube it comes in and just poke some vent holes in it. Once I got it baked like that, I carefully removed the baking wrapper, sliced it, and poured vegetarian gravy over top. Since I have to often transport it to my friend's house, I cover it with foil and warm it in the oven at her house like this and the slices stayed nice and moist. Now one member here said they thought the Quorn brand tenders were pretty dry, and I also found this to be true. I discovered they are best if you saute them in some vegetable oil before adding them to a dish. It adds some calories, but the flavor and texture was greatly improved by the process. One more idea would be to simmer them in some veggie broth. Now I have to try your awesome idea for marinating the roast. That sounds so good! Thanks Rachael. ~ PT ~ The Ten Most Beautiful Words in English, suggested by Wilfred Funk: dawn, lullaby, hush, luminous, murmuring, tranquil, mist, chimes, golden, melody ~~~*~~~*~~~> , Rachael Whitney <rw1647 wrote: > > One thing about the quorn roasts; they seem to dry out more easily that the cutlets and other quorn products. I made one a few thanksgivings ago, basted with veggie broth and rubbed with Bells poultry seasoning, and it was really good in flavor but too dry. Next time, I'm going to leave a pool a borth around in in the pan and cover the whole thing with tinfoil so it steams. Its also good marinated in balsamic or red wine vinegar with lots of garlic and onion, then baked. > > ~Rachael Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2007 Report Share Posted August 26, 2007 It's in a log shape in in a box, you will find it in the frozen section. We have a lot of gravy recipes in the group recipe files, go to the sauce folder and see which ones catch your eye. Hope you enjoy the roast. --- allanimalsareawesome wrote: > At 06:11 AM 8/24/2007, Donna wrote: > >I sure a Qourn roast every Thanksgiving with > mushroom gravy. It is > >fabulous, makes a great sandwich too. You can dice > and make a > >noodle casserole. > > I don't understand. Do you just buy a quorn roast > and bake it exactly > as directed? > > And how do you make your mushroom gravy? > > Thank you! > > > [Non-text portions of this message have been > removed] > > Music washes away from the soul the dust of everyday life. - Berthold Auerbach - ______________________________\ ____Ready for the edge of your seat? Check out tonight's top picks on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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