has over 5x the sodium of beef
I’m curious, I’ve never cooked with Impossible meat before, is the “meat” just already salted/seasoned well? When I make a burger I definitely add quite a bit of salt while cooking, wondering if that sodium is just it being pre-seasoned or if that’s before a (needed) good pinch of salt
Have a recipe you’d recommend? I’ve never been able to recreate the banh mi baguettes I get at the good Vietnamese places nearby.