11. Meat extracts
Meat extract, a highly concentrated stock usually made from beef, is used to flavor different recipes that require robust flavors. The technique of taking flavor from meat without boiling was invented by a German organic chemist in the hopes of substituting the nutritious extract for real meat, helping those who can’t afford the real thing. However, his process proved to be more expensive because it took 30kg of meat to produce 1kg of extract. Because of the concentrated nature of the more modern bouillon cubes, the amount of purines they contain increase the likelihood of gout in those who use them regularly.
