Photo by wired.com

The Impossible Burger: Inside the Strange Science of the Fake Meat That ‘Bleeds’

 

The cook, complete with hair net, lays the red patty down on the grill and gives it a press with a spatula. And there, that unmistakable sizzle and smell. She flips the patty and gives it another press, lets it sit, presses it, and pulls it off the grill and onto a bun.

This is no diner, and this is no ordinary cook. She's wearing not an apron,

 

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