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I doubt that. Thousands of years of cooking tradition will not disappear any time soon. If it's cheap enough, lab grown meat will mostly occur in heavily proces
by jonathanstrange 10y ago
I doubt that. Thousands of years of cooking tradition will not disappear any time soon. If it's cheap enough, lab grown meat will mostly occur in heavily processed food because the consumers of that food don't give a shit about what they eat anyway.
- Angostura 10y agoI do a lot of home cooking. For something like a nice steak or a whole roast chicken, I would probably stay with the real thing, But for spaghetti bolognese, a good stew, anything where the meat is minced or cut into bite sized pieces, I would go for lab-grown like a shot, assuming the quality, taste and texture were there.