Heston Blumenthal has made the headlines with news that within 8 months, he plans to serve the world’s first test tube burger in his restaurant. The burger will be made of bovine muscle and fat stem cells cultured in Dutch doctor, Dr Mark Post’s laboratory and definitely will not come cheap, with a price tag of £207, 000.
Blumenthal isn’t the only one who is looking into the science behind one of the most widely eaten snacks in the world, Nathan Myhrvold’s Modernist Cuisine also delves into the world of hamburgers. In the book, Nathan explains the physics of spatula-frying burgers and the process of making the ultimate burger by a combination of sous vide, liquid nitrogen, and deep-frying techniques. Sounds a little more complicated than the burger van along the road.
No longer are burgers confined to fast food chains. With London favourites, Meat Liquor, LuckyChip and Hawksmoor all serving up burgers in all shapes and sizes and burger blogs popping up over the web (Burger Me!), we can thoroughly embrace the tasty new trend without entering Macdonalds or having to pay £207,000. Although, we’d love to know- what is it about burgers that inspires such obsession?