From foie gras to Wagyu to blue fin tuna, researchers are trying to cultivate rare delicacies so we can keep consuming them ethically.
Forget the Cronut. A New Generation of Parisian Bakers Is Giving the Donut a Haute Twist.beef like a fine wine. Like a robust Cabernet or Syrah, there are aromas, top notes, and lingering aftertastes that are unique to, the Japanese beef famous for its marbling and intensity. First off, the meat melts almost immediately in the mouth, much like butter.
“If you follow the simple narrative of, ‘we’re going to do the same product, just differently,’ you’re not going to get a lot of consumers on board,” Morin-Forest told. “If you want to escape that niche, you have to think of arguments that resonate more widely.” But what holds particular appeal, is that unlike real foie gras which loses up to 20 percent of its mass when it hits a hot pan, scientists are working on ways to improve the melting ratio so that chefs lose two times less product.will be customizable according to their client’s wishes, be it chefs or premium food distribution chains. And unlike most minced Wagyu sold in the U.S.
Last year, in a sci-fi-esque development, scientists at cultivated meat company Vow in Australia went a step further and created a meatball from the DNA of a, resurrecting the ancient animal from extinction. The meatball was not created for consumption, but to represent animals that have disappeared due to planetary warming and showcase how cultured meat can fill the gap .
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