Meat Glue??
- Thread starter Ray Crick
- Start date
Brad Benski
TVWBB Super Fan
Transglutaminase!
http://en.wikipedia.org/wiki/Transglutaminase
Here is a link to a page on eGullet showing it's use to apply chicken skin to the cut side of a leg quarter. The purpose is to completely wrap the meat in skin for frying later.
http://forums.egullet.org/inde...uisine/page__st__180
http://en.wikipedia.org/wiki/Transglutaminase
Here is a link to a page on eGullet showing it's use to apply chicken skin to the cut side of a leg quarter. The purpose is to completely wrap the meat in skin for frying later.
http://forums.egullet.org/inde...uisine/page__st__180
j biesinger
TVWBB Platinum Member
I've been dying to get my hand on tranglutaminase.
One of the best things I've ever eaten, I suspect was constructed with tg.
It has to be purchased in large quantities and has an extremely short shelf life, making it extremely impractical for home use.
One of the best things I've ever eaten, I suspect was constructed with tg.
It has to be purchased in large quantities and has an extremely short shelf life, making it extremely impractical for home use.
Wolgast
TVWBB Olympian
For commercial use -> BAN!
Bacteria forms(most) @ surface areas. Thats why ground meat dont have a long shelf life.(alot of surface area) And to "Glue" small peices of meat into one big dont really speak for the TG.
But with that said i bet in right hands and with the right use/knowledge and food safty im with Jeff. Could use this to do some Amazing stuffs.
Bacteria forms(most) @ surface areas. Thats why ground meat dont have a long shelf life.(alot of surface area) And to "Glue" small peices of meat into one big dont really speak for the TG.
But with that said i bet in right hands and with the right use/knowledge and food safty im with Jeff. Could use this to do some Amazing stuffs.
Brad Benski
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I've been dying to get my hand on tranglutaminase.
One of the best things I've ever eaten, I suspect was constructed with tg.
It has to be purchased in large quantities and has an extremely short shelf life, making it extremely impractical for home use. </div></BLOCKQUOTE>
The price is coming down
$90 for a Kilo and 18 month shelf life. Using grams at a time........
Transglutaminase
I've been dying to get my hand on tranglutaminase.
One of the best things I've ever eaten, I suspect was constructed with tg.
It has to be purchased in large quantities and has an extremely short shelf life, making it extremely impractical for home use. </div></BLOCKQUOTE>
The price is coming down
$90 for a Kilo and 18 month shelf life. Using grams at a time........
Transglutaminase
Michael O'Neal
TVWBB Member
Kind of in the same vein as Dr. Evil during group therapy discussing his upbringing:
"In the spring we'd make meat helmets."
"In the spring we'd make meat helmets."
MKEvenson
TVWBB Wizard
I'm no expert but if Amazon can sell it in the US, I would assume that it is not toxic. I may be wrong but if it is not harmful I would say go for it. I do think that truth in advertising has a part in representing a cut of meat for what it is and not what it isn't. The gluing process may improve the texture of a sub par cut of meat. Hmmmmm.
j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">$90 for a Kilo </div></BLOCKQUOTE>
excellent! now I can finally make a elecowpigambturduckinal!!!!!!!!!!!!!buwahahaha!
excellent! now I can finally make a elecowpigambturduckinal!!!!!!!!!!!!!buwahahaha!
Brad Benski
TVWBB Super Fan
Was just reading about a guy who buys Beef Short ribs. Debones the meat and trims all the Silver skin off.
Then he uses the "Meat Glue" to make a steak out of the Beef Short Rib Meat. Claims that it's his fake "Kobe style" beef for inexpensive steaks at home.
Then he uses the "Meat Glue" to make a steak out of the Beef Short Rib Meat. Claims that it's his fake "Kobe style" beef for inexpensive steaks at home.
Additional Info & a few ideas.
Unfortunately, the shelf life once open. is still stated as a month; that might be extended a bit with careful handling.
Unfortunately, the shelf life once open. is still stated as a month; that might be extended a bit with careful handling.
Wow very interesting. First things that went through my mind were applications I would like to try.
But then reading further folks are at this at a whole new level that I can't imagine ever having the time for giving I still have a "day job".
Very interesting read though. Would like to have some to play with if someone wants to split a bag. Why does this sound like we're back into the '60's
Hey man - want to split a bag of TGM?
Lots of just simple uses come to mind.
But then reading further folks are at this at a whole new level that I can't imagine ever having the time for giving I still have a "day job".
Very interesting read though. Would like to have some to play with if someone wants to split a bag. Why does this sound like we're back into the '60's
Lots of just simple uses come to mind.
Found this lecture from Harvard on youtube Meat Glue Mania
The Harvard video is really interesting. I think I'm going to try to watch the entire lecture series.
Regarding meat glue, I do wonder if this becomes the next problem similar to enhanced meat. Now I have to read the fine print on the label to determine if my steak comes from a whole cut of meat or if it's been glued together from lots of scrap pieces.
From the perspective of Wylie Dufresne using meat glue to create shrimp noodles or whatever in a restaurant setting, that's fine because you know he's playing tricks with food.
And I guess using meat glue to create a sausage without a casing might be OK, too.
It's a really interesting yet somewhat disturbing topic to think about, isn't it?
Regards,
Chris
Regarding meat glue, I do wonder if this becomes the next problem similar to enhanced meat. Now I have to read the fine print on the label to determine if my steak comes from a whole cut of meat or if it's been glued together from lots of scrap pieces.
From the perspective of Wylie Dufresne using meat glue to create shrimp noodles or whatever in a restaurant setting, that's fine because you know he's playing tricks with food.
And I guess using meat glue to create a sausage without a casing might be OK, too.
It's a really interesting yet somewhat disturbing topic to think about, isn't it?
Regards,
Chris
Lou Tarnay
TVWBB Fan
Looks great! Yes, the dishonest hawking of fillet tips as fillet steak is wrong, but if used openly, I think this can be a fun product!
The Harvard video shows some uses that make sense to me in theory, like when Wylie takes thin cuts of flap meat that normally can't be cooked medium rare and glues them together in a larger piece of meat that *can* be cooked medium rare. Or when he takes fish fillets, cuts them into thin strips, glues them all together to create a round sausage shape and then cuts that into rounds for cooking.
Both are neat ideas, but both should be disclosed to eaters, I think.
Regards,
Chris
Both are neat ideas, but both should be disclosed to eaters, I think.
Regards,
Chris
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham:
The Harvard video shows some uses that make sense to me in theory, like when Wylie takes thin cuts of flap meat that normally can't be cooked medium rare and glues them together in a larger piece of meat that *can* be cooked medium rare. Or when he takes fish fillets, cuts them into thin strips, glues them all together to create a round sausage shape and then cuts that into rounds for cooking.
Both are neat ideas, but both should be disclosed to eaters, I think.
Regards,
Chris </div></BLOCKQUOTE>
Agreed, my sentiments as well.
The Harvard video shows some uses that make sense to me in theory, like when Wylie takes thin cuts of flap meat that normally can't be cooked medium rare and glues them together in a larger piece of meat that *can* be cooked medium rare. Or when he takes fish fillets, cuts them into thin strips, glues them all together to create a round sausage shape and then cuts that into rounds for cooking.
Both are neat ideas, but both should be disclosed to eaters, I think.
Regards,
Chris </div></BLOCKQUOTE>
Agreed, my sentiments as well.