{"id":18539,"date":"2020-09-27T08:00:00","date_gmt":"2020-09-27T12:00:00","guid":{"rendered":"http:\/\/rainydaymagazine.com\/wp\/?p=18539"},"modified":"2020-09-27T17:08:46","modified_gmt":"2020-09-27T21:08:46","slug":"beyond-meat-firsttaste","status":"publish","type":"post","link":"http:\/\/rainydaymagazine.com\/wp\/2020\/09\/27\/beyond-meat-firsttaste\/","title":{"rendered":"Beyond Meat: FirstTaste"},"content":{"rendered":"
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The RainyDayKitchen folks were shopping in a local market the other day when they came upon a sale on Beyond Meat burgers…$3.99 per pack, down from $6.99. Still not cheap, but inexpensive enough that they picked up four packs.<\/p>\n<\/div>\n

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It took a few tries, but they have worked out a way to cook them such that the taste and texture are quite satisfying without the “heaviness” of a meat-burger!!!<\/p>\n

We thought we would share our FirstTaste experience should others want to venture out from their animal-protein-based burgers to something that is…well, you’ll have to taste it to believe it.<\/p>\n<\/div>\n

Beyond Meat<\/h3>\n

RainyDayKitchen has figured out how to cook Beyond Burgers so that biting into one satisfies both taste and texture expectations that come with eating “a burger.” It’s a two-step process.<\/p>\n

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1. Defrost them.<\/h3>\n

There are two defrosting methods that will give you a good final result:<\/p>\n