Review of Omnimeat - Omn!meat by elej91

Part 2 of my experiments with Omnimeat. The label tells you not to refreeze, but I actually refreezed and thawed this. Didn't actually feel like eating this so many days in a row back-to-back.

Tried making a chinese-style minced meat for noodles. Worked extremely well.

Sauteed onions (I had premade this for another dish, and added a little mushroom powder that I was playing with), added the omnimeat. Thought that the omnimeat would be too fine, but actually it clumped together as you fry it, just like in minced meat. (My first thought was that I had ruined the texture by freezing and thawing it. The raw stuff didnt quite look like meat anymore).

Added dark soy sauce, white pepper, and a dash of chinese wine. No need for salt. Add a starch+water mixture in at the end as a thickener. As you cook it, you get the strong way-too-savoury/meaty taste that I complained about in my steamed omnimeat review. But, I think that the omnimeat is perfect for this dish, even better than the steamed one. After cooking, that strong flavour disappears, and the bite/chew was good. Sometimes when you get a small particle directly between your teeth, you get a dried shitaki mushroom stem kinda crunch. But that works well because this is a dish that sometimes has shitaki mushrooms added to it (Oh, some 木耳 wood ear black fungus would have been good with this.)

Had this with 面线 (Mee Sua) noodles tossed in dark soy sauce, soy sauce, and a little chinese wine and white pepper. Malabar spinach stem on the side.

All in all, I don't think that there would be a single meat eater that would complain about this product cooked this way. And they probably wouldn't be able to tell the difference if you don't tell them. Would fit right in as a condiment for any (板面) Pan Mee stall.

Will probably refreeze it again before I figure out what I want to do with it next.