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Grex Kitchen Item 74: Substituting Turkey for Other Meats?
Entered by aaron on Sat Jun 25 23:45:35 UTC 1994:

Do any of you guys have some good recipes where turkey is subsituted
for some other meat?  I have heard it is possible to make, for example,
turkey meatballs that are actually worth eating.  (The last ones I
had were reminiscent of styrofoam....)

10 responses total.

#1 of 10 by gracel on Tue Jun 28 20:51:22 1994:

Turkey has a generally mild flavor.  I use ground turkey regularly
in things that call for ground beef *and* a strongly flavored sauce
-- but maybe I've just educated my family to eat styrofoam.

#2 of 10 by headdoc on Fri Jul 8 20:24:00 1994:

I substitute turkey and chicken in many recipes with great success.  I only use
ground turky for "meatballs" and turkey or chicken breasts for "non-veal
parmigiana".  I also make Ground turkey stroganoff and I fill taco shells with
a ground turkey and bean mixture for great tacos.  Anywhere one would use
ground beef I use ground white meat turkey. . I add a little cold water
seasonings, finely chopped onions and bread crumbs for "turkey balls".  Oh yes,
I use these in lasagna instead of beef.  No one who eats my cooking has ever
said anything about noticing a difference.  If you have any recipes you would
especially like, email me and I will share.

#3 of 10 by kimba on Sat Jul 9 00:33:40 1994:

I NEVER use ground beef for anything since I discovered ground turkey a few
years ago.  A particular favourite is "Bubble and Squeek". Email me if you
want the recipe for this British meat/mashed potato/cabbage/onion dish!

YUM!!!!!!!

#4 of 10 by kentn on Sat Jul 9 02:13:32 1994:

I love ground beef.  YM!!!!!!!!

#5 of 10 by arabella on Sun Sep 11 12:55:22 1994:

I make Texas two-alarm chili with ground turkey.  Probably
cuts down on the fat a bit, and still tastes hgreat.  As a 
matter of fact, I made the recipe with ground chuck last 
spring, and it tasted *much* greasier than usual, so I 
intend to continue using the turkey.

#6 of 10 by keesan on Wed Sep 7 17:42:05 2011:

Growing Meat in the Lab: Scientists Initiate Action Plan to Advance Cultured
Meat

   ScienceDaily (Sep. 6, 2011) -- Late last week, an international group of
   scientists took a step closer to their goal to produce cultured meat. They
   agreed on important common positions about how to bring the research forward
   during a workshop in Gothenburg, Sweden, arranged by Chalmers University of
   Technology and the European Science Foundation.

   Many technology components are now coming into place in order to realize the
   concept of cultured meat. This includes a cell source that is possible to
   use, several alternative processes to turn these cells into muscle cells for
   meat, and nutrients free of animal components which can be produced from
   sunlight and carbon dioxide.

   In addition, a life cycle assessment of cultured meat compared to
   traditionally produced meat was recently published. It shows that the
   environmental benefits of cultured meat are very large (see attached fact
   sheet). For example, compared to the rearing of cattle, cultured meat would
   entail dramatic reductions of greenhouse gas emissions, land use and water
   use.

   Despite these obvious advantages, the area is still very poorly funded. The
   interdisciplinary group of scientists has decided to form a community to try
   to attract more funding and to create a faster development in the area of
   cultured meat. During the workshop last week, they also reached consensus
   about important issues in the research field. For instance, the nutrients
   for growing the cells for meat must be produced with renewable energy and
   without animal products. The best source for this is to use a photosynthetic
   organism, such as blue-green algae.


How well would this substitute for hamburger?

#7 of 10 by i on Sat Oct 8 00:43:52 2011:

Selling it retail, or mixing it into hamburger, is probably asking for a
"Frankenfood!" push-back at first.  So long as they can make it cheap, it can
be a profitable part of pet foods and highly processed meat products.  Once
you've seen the reaction to it there (and have more safety data, and learned
how to grow somewhat better meat), you can start easing it into pricier and
less processed meat products.

#8 of 10 by keesan on Sat Oct 8 01:52:38 2011:

Soy protein is already widely used.

#9 of 10 by i on Sat Nov 5 02:38:48 2011:

Yes, but soy protein's pretty well accepted.  "Unnatural stuff that grows in
a laboratory vat" isn't there yet.

#10 of 10 by keesan on Sat Nov 5 03:19:12 2011:

If it grows, it is more natural than soy protein isolate, which is chemical
processed.

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