In Vitro Recipe #10: Home Incubator

The home incubator does for cooking what the electronic synthesizer did for musicians. A set of pre-programmed meats, tastes and textures allow home cooks to grow a mind-boggling variety of meats, from tuna steak to turkey meatballs to venison sausage. Adventurous cooks could remix species and styles, making delectable new creations that push the boundaries of what it means to be meat.

The home incubator’s website hosts lively forums where professional and amateur chefs can provide links to download what they’re growing. One of the most popular recipes will surely be Everything Stew. When cooks will realize they could fit 13 kinds of bioreactor-fresh meats into a single soup, they will pounce at the chance for a carnivore’s nirvana.

Everything Stew

3 large onions, diced

8 garlic cloves, minced

3 cans whole peeled tomatoes

4 bay leaves

4 liters vegetable stock

300 grams each lab-grown beef, pork, goat, duck, chicken, red snapper, grouper, cod, lobster, mussel, clam, scallops and shrimp meat

Vegetable oil

1. In a very large stockpot, heat a generous pour of oil until just beginning to smoke. Working in batches, cook the beef, pork, goat, duck and chicken until browned on all sides. Remove the meat to a plate.

2. In the remaining oil, sauté the onions and garlic until softened and fragrant. Add the tomatoes, breaking up with a wooden spoon as they cook, about seven minutes.

3. Add the beef, pork, goat, bay leaves and stock. Cover and simmer for one and a half hours. Add the chicken and duck, uncover, and simmer another half hour.

4. Add the seafood and simmer until just cooked through, about five minutes. Serve with crusty bread for mopping up the stew.

From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.