M E D I A T A S T I N G
Having read about @impossible_foods plant-based invention in several online articles, I couldn’t wait to check out for myself how real a deal it is. Last night I had my chance thanks to an invitation to the launch of the #ImpossibleBurger at Three Buns.
In a blind taste test involving two plates of mini naked patties, one of beef, the other of Impossible, I could tell the difference immediately. It’s subtle for sure but because I have gorged on a gazillion beef burgers in my lifetime (ok, I exaggerate), it was a no-brainer. HOWEVER, once those Impossible patties were made into proper burgers, that is, popped between buns with melted cheese and other toppings, it became close to impossible to tell that they didn’t originate from an animal. I mean, just look at the “medium-rare doneness” of the patties in my photo 😳.
Anyway, we all got to try the two creations by Head Chef Adam Peeney and his team - the “Impossible Chedda” ($23++, a classic creation with double ketchup, cheese, onion purée and pickles) and the “Impossible Dream” ($27++, a burger dressed with XO mayo, cheese, heritage tomato, ketchup and plenty of onion marmalade). I would pick the former as my preferred because its savoury taste profile appealed more to me.
Would I order an #ImpossibleBurger if it becomes a ubiquitous item on menus everywhere? Yeah, why not. But it will ultimately come down to how tasty it is as a whole. Otherwise, I’m moooving back to cow.