Cooking with Morningstar Chik'n?

  • Thread starter Thread starter CHRIS M. IS THE WALRUS!
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CHRIS M. IS THE WALRUS!

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Okay, my mom tried cooking this sour cream chicken dish using fake "chik'n", but the sauce came out awfully dry and the meat came out a strange texture, probably due to the low cooking temperature and long cooking time. What can be done to balance it out so that the sauce has more moisture and the meat has a firmer texture next time?
 
Morningstar Chik'n will probably have a strange texture, no matter how you cook it. Also, I don't think they're meant to be cooked for an extended period of time, so maybe she should make the sauce, fry the chicken and then serve them like that. As far as the sauce goes, she could try adding more milk to make it a little creamier. Good luck!
 
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