Lightlife SMART Tenders

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LIGHTLIFE SMART TENDERS

These tenders aren’t so smart, or the people transporting and storing them aren’t too smart – either way presents problems for the customer.

2 pkgs. equals 12 tenders

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2, 6 oz. pkg. Lightlife Smart Tenders, thawed

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FAT-FREE SAUCE:

Kraft Fat-Free French Dressing

Balsamic vinegar

apple vinegar

liquid smoke

garlic powder

salt

fresh grind black pepper

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1- Mix all the sauce ingredients in a small bowl to taste, just like you do when you’re making your own, a little bit of this, a lot of that, you get the picture. Set aside. This is going to be quick and painless. I don’t like to do bad reviews so I’m going to hurry it up.

2- Guess you already know how to follow instructions, otherwise you wouldn’t be following me.

3- Heat a large oiled skillet over medium heat. I use extra virgin olive oil because it’s flavorful and healthy. Cook on both sides till heated hot all the way through and golden brown. You want a little crispy on it, otherwise it’ll texture like mush.

4- Pour the sauce over the tenders when you think the tenders are done. Swish them around the skillet, flip them, then cook till the sauce evaporates somewhat and they’re ready to be devoured.

5- Transfer to plate and serve.

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REVIEW: The tenders looked better than they tasted or textured. Actually the flavor was pretty much missing, but after all, chicken isn’t all that flavorful by itself either. The sauce and/or the cooking process is what makes it sing. For these tenders, grilling over charcoal or wood would present more flavor. But most of us rely on sauces to add to the flavor when cooking at home for supper.

My first impression of the taste: Doesn’t taste like chicken. Needs sauce. Dry like chicken breast meat but not as tender.

Dense. Thready. The thready part is what I didn’t like – tiny small threads, not long thick strings like along a chicken breast. Jeeze, I feel like I’m violating somebody here.

Heavy. Filling, that’s good. Chewy.

Alone without sauce it has a sour taste that made me question the code. Aug 3 2021. It’s July 3 now, one month to go on the code. That doesn’t mean it was properly refrigerated. It wasn’t frozen when I bought it yesterday.

Maybe they should sell it frozen – just a suggestion.

The packaging looked a little disheveled. I don’t know if that was the intent of the design or if they were at some point submerged in water and then dried out. Maybe they fell into the Rio Grande and somebody fished them out then resold them up the line and they landed in Cleveland.

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Some companies, maybe all of them, put a product out before it’s ready. Statistics must show that it doesn’t much matter, people who are going to buy this type of product will keep going back, even if it still needs work.

There is a point however, beyond which the seller should not exploit the good graces of the customer. Don’t count on them to keep buying your mistakes because you’re too lazy or prejudicial to make the product sing on its own merit.

It’s not supposed to be chicken? Then stop implying that it’s a replica so customers will want it and buy it.

Bottom line: It’s too thready and dry. Where’s the fat?

Water, soy protein, canola oil and salt. That’s what it’s made of.

No wonder there’s no flavor.

You need an oil that’s going to grab the protein better.

Canola oil may be cheap, but viscosity-wise you might as well be using glycerin.

• Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of “Can” from Canada and “OLA ” meaning “Oil, low acid”,^[7][8] but is now a generic term for edible varieties of rapeseed oil in North America and Australasia.^[9] The change in name serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.^{[citation needed]}

People use it in animal-free eggs too, because it doesn’t have any flavor. Why not want flavor?

A bunch of loose threads need something more substantial to hold them together. Maybe thicker threads. Wider. Thin and wide like linguini fini.

Maybe different forms of soy protein in different shapes.

From whom did you get the thread technology?

Peace.

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