Not many comments this week, and my reader stats are down, plus this is Friday, so I suppose this is a good time for me to confess to a crime. My crime: I fed my sweetie a pre-packaged “ready to cook” meal last night.
OK, so it’s not the biggest crime ever. But loyal readers know that one of my main points of emphasis when I discuss food at the Blork Blog is the importance of avoiding “factory food” and of making things from scratch as much as possible. I stake this position from the points of view of health and flavor. Stuff you make yourself generally has fewer additives, and tastes better than anything from a package – unless your palate is hopelessly lost to the unholy trinity of too much salt, sugar, and grease, in which case food from a box will likely appeal to you very much.
But last night was an odd one. I generally plan the week’s meals in advance, but for some reason Thursday night was left blank. I didn’t realize it until well into the afternoon, and by then I could find no inspiration for one of my impromptu pantry-raiding escapades.
So I called the girl on the phone and we decided to resort to a frozen packaged meal (for two) that I bought a few weeks ago for just such emergencies. It was one of those new Knorr frozen pasta meals that they’ve been advertising on television recently in which they’re referred to as “f-BEEP’n” meals. The “f-word” in this case is “frozen.” I have to admit, I thought the ads were brilliant, so when I saw the packages at the IGA I decided to buy one.
I chose the Grilled Chicken Alfredo, because it’s the variety that’s most different from something I could normally whip up in ten minutes anyway. Before buying it I checked the ingredients – I was pleasantly surprised to see that the product is 99% food. There is hardly anything in there that I wouldn’t have used if I had made it from scratch. Specifically, here’s what’s in it, with the “iffy” things highlighted:
Alfredo sauce (cream, white wine, parmesan & pecorino romano sheep’s milk cheeses, Bechamel sauce [contains egg], water, onions & garlic, extra virgin olive oil, unsalted butter, spice, salt) Fettuccine pasta (durham wheat semolina, water, liquid whole egg, sunflower oil, salt), grilled seasoned chicken (chicken, water, soy protien isolate, salt, glucose, dehydrated onions & garlic, flavour, sodium phosphate, spice, portobello mushrooms, dehydrated tomatoes (tomatoes, calcium chloride), spice and sulphates.
Generally speaking, not bad. Pretty darn good, actually. I mean really – most of that stuff is actual food. No high fructose corn syrup, no weird gels and gums, no bizarre oils or weird things you can’t pronounce. There is some glucose and soy protein in the chicken, but probably not much – the chicken had the flavor and texture of chicken that had been freshly grilled and sliced.
Still, I wasn’t sure what to expect, so to help compensate in the event of a disaster, I whipped up a couple of antipasto plates of prosciutto (leftover from Saturday’s pizza adventure), some nice old Cheddar cheese, some spicy sun-dried tomato and olive tapenade, some white anchovies with home-made lemon sauce, and a big rosemary grissino. (So much for no impromptu pantry raid.) I also popped open a nice bottle of crisp French white wine from the Luberon, which is close enough to Italy to not provoke a fist fight. OK, so now I don’t feel so bad.
Then I cooked the Chicken Alfredo thing. It was ridiculously easy – I just dropped everything in the bag into a non-stick pan at low-medium heat and covered it. After five minutes I stirred it, and let it simmer for another five minutes. That was it.
The proof, as always, was is the eating. And the eating, I am both happy and sad to announce, was pretty good. I’m usually put off by “Alfredo” things, as I find them too rich and overly creamy (usually with fake food such as hydrogenated oils and corn starch), but this one was lightly creamy, and quite tasty. The chicken, as I mentioned above, tasted like chicken, and the chunks of mushrooms tasted like mushrooms. The pasta, while not as al-dente as it would be if I’d made this from scratch, was in reasonably good shape and didn’t suffer from the mushiness you usually find in frozen pasta dishes.
Good job. The real test, however, will be to see if they can maintain this high level of quality. As I have absolutely no faith in corporations (especially food corporations), I half expect to see “factory creep” in the ingredients if this product stays on the market, as well as an overall decline in quality. (It’s like a bait-and-switch; a product is great when it’s introduced, and once it develops a faithful following, it slides into decline.)
But maybe that’s just me and my sour cynicism. All I can say for sure is that this one was pretty good. Does it replace home-cooking? No. Would I buy it again for those rare days when I don’t feel like cooking? Hell, yeah!
(As per Blork’s endorsements & sponsorships policy, which you can find at the top of the sidebar under “More Blork,” I have not received any compensation or other consideration from Knorr for this discussion of their product.)