Cooking Impossible Beef
Impossible Beef

Many people get the wrong idea about lab-cultured meat and think that it’s the kind of mock chicken, duck, fish or beef that you find in your regular vegetarian stall. This sort of meat is actually made from tissue engineering technology. Imagine a cow eats grass and its digestive system then converts the plant based amino acids into bovine tissue. The lab simulates a similar biochemical process and produces the same stuff without the cow or its stomach.

Frying Impossible Beef

Here’s the frozen chunk getting fried. I was trying to see if it stays in one piece like a steak, but it doesn’t. It actually smells like beef when fried.

Crumbly Impossible Beef

I broke the chunk up into pieces and the insides looked just like rare beef. I treated it like corned beef and gave it a taste test. It’s pretty OK, but the texture is quite different from “real” beef and the taste lacks the complexity. I would say it’s quite bland but should serve well in a meat sauce. And here’s my Impossible beef pasta.

Pasta With Impossible Beef Topping

Some folks laugh at this meat and swear that they will never try it. That’s a rather conservative view, but this meat is a lot more authentic than the soy and gluten in our vegetarian stalls. I think we should all support this technology to protect against global warming. Lifestock farming has a tremendous impact on greenhouse gases. This technology may also save organ donors from contributing their organs when we can create a tissue matrix and infuse it with stem cells to replace failed organs. The future is exciting.

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