Cultured meat is potentially highly, ahem, disruptive in the food sector (that word is horribly overused but I do think it applies here). I've always thought it's obvious to move away from the...
Cultured meat is potentially highly, ahem, disruptive in the food sector (that word is horribly overused but I do think it applies here). I've always thought it's obvious to move away from the traditional meat-producing animals, because who knows what delicious new tastes we might find. When all you need is a small cell sample to grow potentially unlimited meat from, anything can be the source. Perhaps we'll find that ant-meat is the food of the future, who knows?
Plant-based meat-like products have their place too, and I'm a big fan of most of those, but they can't (yet) replicate the sensation of eating a steak or sashimi.
I haven’t eaten meat in a good 15 years (for personal reasons), but I would chow down on some lab grown meat! The imitation meat has come a long way, but I know it doesn’t taste like real meat....
I haven’t eaten meat in a good 15 years (for personal reasons), but I would chow down on some lab grown meat! The imitation meat has come a long way, but I know it doesn’t taste like real meat. I’d love to eat some lab grown chicken, tuna, and maybe even steak? I never had a good steak as a kid, and now I wonder if I’d like it.
I think the plant based mince is pretty much there now, and soy chicken is definitely close. I have served both to people who thought it was actual meat. Sausages are getting there too, and...
I think the plant based mince is pretty much there now, and soy chicken is definitely close. I have served both to people who thought it was actual meat. Sausages are getting there too, and burgers as well. Plant-based bacon bits are another one which I consider pretty much solved - at least as an ingredient in sauces and so on. Actual rashers of fakey-bacon are still terrible. I did have some vegan "tuna" the other week which was hilariously terrible. It wasn't exactly unpleasant, but was almost, but not quite, entirely unlike tuna (with apologies to Douglas Adams)
I have spoken with some vegan friends about lab meat and most of them say they're up for it although strictly speaking the growers would need consent to take a cell sample so for the strictest vegans the only lab-grown meat which can give informed consent is... long pig.
I’ve tried a ton of the imitation stuff, and while it’s good, I still don’t really think it behaves/cooks like meat. Smoking imitation meat is pretty much off the table from my understanding. My...
I’ve tried a ton of the imitation stuff, and while it’s good, I still don’t really think it behaves/cooks like meat. Smoking imitation meat is pretty much off the table from my understanding. My partner makes smoked turkey legs a few times a year, and I’d totally eat some of that if it were lab-grown.
Smoking is a tricky sort of cooking. In my experience some of the imitations are good enough in certain, limited, circumstances and while they are getting better all the time, but ultimately no...
Smoking is a tricky sort of cooking. In my experience some of the imitations are good enough in certain, limited, circumstances and while they are getting better all the time, but ultimately no matter how cleverly they spin soy or pea proteins I'm not sure it'll ever behave just like meat in all situations.
Legs might be tricky too. I know they've done good things with culturing fat and connective tissue into their steaks, but I haven't heard anything about people growing bones - but you never know where things are going. Perhaps some kind of scaffold might do the trick - "don't forget to return your bones for recycling" on the packaging...
Cultured meat is potentially highly, ahem, disruptive in the food sector (that word is horribly overused but I do think it applies here). I've always thought it's obvious to move away from the traditional meat-producing animals, because who knows what delicious new tastes we might find. When all you need is a small cell sample to grow potentially unlimited meat from, anything can be the source. Perhaps we'll find that ant-meat is the food of the future, who knows?
Plant-based meat-like products have their place too, and I'm a big fan of most of those, but they can't (yet) replicate the sensation of eating a steak or sashimi.
I haven’t eaten meat in a good 15 years (for personal reasons), but I would chow down on some lab grown meat! The imitation meat has come a long way, but I know it doesn’t taste like real meat. I’d love to eat some lab grown chicken, tuna, and maybe even steak? I never had a good steak as a kid, and now I wonder if I’d like it.
I think the plant based mince is pretty much there now, and soy chicken is definitely close. I have served both to people who thought it was actual meat. Sausages are getting there too, and burgers as well. Plant-based bacon bits are another one which I consider pretty much solved - at least as an ingredient in sauces and so on. Actual rashers of fakey-bacon are still terrible. I did have some vegan "tuna" the other week which was hilariously terrible. It wasn't exactly unpleasant, but was almost, but not quite, entirely unlike tuna (with apologies to Douglas Adams)
I have spoken with some vegan friends about lab meat and most of them say they're up for it although strictly speaking the growers would need consent to take a cell sample so for the strictest vegans the only lab-grown meat which can give informed consent is... long pig.
I’ve tried a ton of the imitation stuff, and while it’s good, I still don’t really think it behaves/cooks like meat. Smoking imitation meat is pretty much off the table from my understanding. My partner makes smoked turkey legs a few times a year, and I’d totally eat some of that if it were lab-grown.
Smoking is a tricky sort of cooking. In my experience some of the imitations are good enough in certain, limited, circumstances and while they are getting better all the time, but ultimately no matter how cleverly they spin soy or pea proteins I'm not sure it'll ever behave just like meat in all situations.
Legs might be tricky too. I know they've done good things with culturing fat and connective tissue into their steaks, but I haven't heard anything about people growing bones - but you never know where things are going. Perhaps some kind of scaffold might do the trick - "don't forget to return your bones for recycling" on the packaging...