Chef's Creation

Promyc Bolognese with Chef Timothy Kao

Timothy Kao is a seasoned Chef based in Singapore with more than 15 years of experience in culinary environments. Having formerly worked as a Technical Chef for Firmenich Asia, his knowledge allowed him to perform an application review of Promyc protein as a meat replacement.

Mycorena Promyc Mycoprotein Bolognese Timothy Kao

The travel was Promyc’s first “official” visit outside of Europe. We shipped a portion of Promyc protein, frozen and vaccum-sealed, and eagerly awaited its arrival to Singapore, where it was received by Chef Timothy Kao for an application recipe trial. We shipped it without instructions or recommendations as a true test to the product potential when received by an external professional.

In the hands of the trained Chef, he decided to test it as a meat replacement for bolognese. “simple to cook, well-liked” he said in his review text about the recipe choice.

In summary, the recipe proceeded as a regular bolognese, since the objective was to use Promyc as a one-to-one replacement to meat. The mycoprotein was subjected to browning in medium-high heat, sautéed with vegetables and miso paste and simmered in homemade vegetable stock.

Promyc Mycoprotein Mycorena
Promyc Bolognese cooking. Source: Chef Timothy Kao

The Result

Chef Timothy Kao congratulated Promyc on the versatiliy of its “minced” form and its behaviour when browning. Browning is the reaction observed when cooking meat in high heat, where we get a crusty and darker covering of the product, releasing pleasant aromas without burning. This property is usually hard to get in plant-based protein alternatives, since plant material has a tendency for burning instead of browning. As Promyc is concerned, the Chef considered “very nice aromatics as I browned it” and an unexpected ability to brown properly.

The final flavor was well-rated. The product seems to absorb nicely the flavors in which it’s cooked in without adding unwanted off-notes.

On the texture side, Timothy Kao notes that the high heat applied for longer time can easily dry out the product, leaving it with a hard texture on the bite. He recommends wet applications or low heat for further tests of Promyc mycoprotein as is at the moment. Texture modulation of our mycoprotein is one of our main product development goals. Several aspects can influence these properties, from how the fungal biomass is processes, how the final food product is created and how this is cooked. The result was definitely not unexpected, and we are confident on how to proceed in this improvement.

Conclusion

At Mycorena we were excited with Chef Timothy Kao’s insights into our product and thank him tremendously for the feedback, which is critical for the successful development of our product. We hope to come back to him in the future for more application tests as we grow!

Are you interested in testing Promyc mycoprotein yourself and leaving us your review? Contact us now and we’ll make it happen.

See the original text by Chef Timothy Kao on Linkedin and let us know what you think!

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