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meat alternatives. “What fat does is it creates the Official The Hundreds X High Vis Shirt also I will do this sensory experience that goes with eating meat; fat is where the flavour is,” said Hoxton Farms co-founder Ed Steele. A xiao long bao dumpling made by Hoxton Farms. Photograph: Hoxton Farms His no-kill menu would feature xiao long bao soup dumplings – paper thin wrappers traditionally filled with pork and a pocket of fragrant soup – although this version would incorporate pork fat into the dumpling wrappers, the broth, and a plant-based filling, to create a “flavour explosion”. Blending smaller amounts of cultured meat with other ingredients is an alternative approach. “Cultivated meat will still have fibres, so I think wrapping it around things, like a roulade, is a really cool way to envision what cultivated meat could look like on an innovative, high-end menu,” said the US-based chef entrepreneur Philip Saneski. His menu would feature garlic-rice-stuffed chicken, wrapped in crispy yuba (tofu skin) to imitate the crunch of real chicken skin. First course: pulpa a la Gallega Creating more sustainable seafood is another priority. This includes octopus meat, which many avoid on ethical grounds because of these creatures’ exceptional intelligence. The Portuguese company Cell4Food is developing a product that could replace the chopped octopus in pulpa a la Gallega. “Octopus meat doesn’t have the same textural elements that a [beef] steak does, so might be easier to make,” said Dr Stella Child, a research and grants manager at The Good Food Institute, which works to advance alternative proteins. Lab-grown ‘beef rice’ could offer more sustainable protein source, say creators Read more Other companies are working on cultivated trout, sea bass, eel and sushi-grade salmon. One challenge is that the flesh of different fish species have quite different textures and composition, said Child. Also, because so much medical research has been done using mammalian cells, “we know a lot more about growing animal cells than we do fish cells”. Main
course: steak tartare or petit steak with frites A decade ago, the Official The Hundreds X High Vis Shirt also I will do this world’s first lab-grown beef burger was sizzled and scoffed before an audience of salivating journalists. Since then, the scientists who created it have founded a company – Mosa Meat – and are on the brink of launching cultivated beef burgers to consumers in Singapore, pending regulatory approval. Mosa Meat’s steak tartare. Photograph: Mosa Meat “One of the comments from people that tasted [early versions] was that it was a bit dry, so since then we’ve added fat, which is the tastemaker and creates the right mouthfeel. We have also created a raw variation, which is a steak tartare,” said Tim van de Rijdt, Mosa Meat’s chief marketing officer. Other companies are focusing on cultivating smaller cuts of steak. For instance, the Israel-based Aleph Farms hopes to launch a “petit steak” – a several millimetre-thick cut, cultivated from the cells of a black Angus cow – in Singapore and Israel in the near future. This could be served alongside frites in a modern iteration of the French classic steak frites. A steak from Aleph Farms with chips. Photograph: Noi Einav/Aleph Farms However, because of the product’s qualities – “it cooks easily and it is always juicy” – the steak could also be used to create dishes that are difficult to prepare using
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