cheryl
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The Secret to Making Fake Meat You Want to Eat - Bloomberg
It’s all about the extrusion.
It was chicken thigh, guessed Ferran Adrià. Probably organic or free-range and definitely from the south of France. The legendary El Bulli chef was sampling some mystery meat cooked by a Dutch friend in 2011, trying to figure out what it was. The dish was delicious; the texture of the protein marked its quality.
Only it wasn’t meat. Adrià was the victim of a kitchen prank—his taste buds had conned him into believing he was eating poultry. In fact, it was a spiced all-soy confection that’s one of the signature products of Holland’s waggishly named Vegetarian Butcher. (Well, De Vegetarische Slager in Dutch.)
It’s all about the extrusion.
It was chicken thigh, guessed Ferran Adrià. Probably organic or free-range and definitely from the south of France. The legendary El Bulli chef was sampling some mystery meat cooked by a Dutch friend in 2011, trying to figure out what it was. The dish was delicious; the texture of the protein marked its quality.
Only it wasn’t meat. Adrià was the victim of a kitchen prank—his taste buds had conned him into believing he was eating poultry. In fact, it was a spiced all-soy confection that’s one of the signature products of Holland’s waggishly named Vegetarian Butcher. (Well, De Vegetarische Slager in Dutch.)