After seeing a post about this and the reviews, I went on a mission to find em in my city. I wasted no time getting them in the pan.
I followed instructions and went with just heat no oil/butter. Was surprised to see that once cooking, no oil or anything was rendered. Looking back, I think im going to try a little bit of oil to get more of a crisp and some fatty flavor in there.
Texture is firm. Thought it’d be a bit softer since it’s soy based…you end up getting a little crumble effect once you start chewing. So while the feel of bacon isn’t there, the flavor definitely is. My first impression was damn this is kinda like eating chicharron…I think in small bites it really shines. Too much at once allows the texture to overwhelm with its density before you can actually take notice of the porky flavoring.
I end up putting it on toast with some silken scramble and it was pretty good. Ate some pieces on their own with it and it’s definitely something I’ll keep in the breakfast rotation.
by memorycard24
8 Comments
How much was it in store?
I’ve been buying this bakon for a few years. In my experience, the best way to cook it is in the oven. They get nice and crispy. I put them on parchment paper at 425°F for about 20ish minutes. Keep an eye on them so that you reach the desired texture and they don’t burn.
I love this stuff but I struggle to peel apart the strips, they always tear for me
Never had this brand before, I typically buy Umaro. Has anyone had both? Would be interested which you preferred.
It’s the darn best
I used to be a production supervisor for this company. Probably shouldn’t out myself like this but fuck it. It tastes great and holds the fat and renders when cooked. Keeping the product together is a huge problem we were constantly working on. The shit just falls apart and restaurants wanted to use us but it was so expensive and like half the time the line cooks couldn’t separate the slices without breaking it so it wasn’t worth the exorbitant cost. It’s an expensive product. Also, after so much really hard work making this less expensive without increasing labor the dickhead CEO laid us all off and moved the company to Las Vegas where he lived because taxes are lower. After we learned how to make our own soy milk and saved the company thousands of dollars a week. Enjoy the bakon but those guys fucking suck.
How is it different from tempeh bacon?
This is the BEST bacon I have tried so far.