The length of a muscle fiber was once limited by the size of the animal it was growing in. Now, freed from the constraints of the body, it’s possible to culture “thread” made from long strands of muscle tissue. Colorful spools of meat yarn, from the light pink of chicken to the vibrant red of beef, can be woven into eye-catching patterns.
Supermarkets could install knitting machines with pre-set patterns, making it easy to knit a package of burgers or a meaty scarf. A portable model could come with easy-to-use design software for home knitters. Knitting enthusiasts could enjoy gathering in walk-in refrigerators to swap techniques. Over the holidays, many families could replaced the traditional turkey or ham with a festive centerpiece of knitted meat.
Shepherd’s Knitted Pie
1 kilo knitted meat
1 kilo potatoes
100 milliliters milk
60 grams butter
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1 can of diced tomatoes
250 milliliters stock
1 teaspoon Worcestershire sauce
1. Preheat the oven to 160° C. Boil the potatoes until cooked through. Drain and mash the potatoes with the butter and milk. Season to taste with salt and pepper.
2. While the potatoes are boiling, heat oil in a skillet and sauté the onion, garlic, celery and carrots until softened. Add the tomatoes, stock and Worchestershire sauce and simmer for 10 minutes.
3. Spread the potato mixture in a baking dish. Top with the vegetable mixture, followed by the meat. Trim the meat to fit, and season with salt and pepper. Cover the dish with tinfoil and bake for 25 minutes. Remove the tinfoil and bake another 10 minutes or until the meat is browned.
From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.