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Meat Glue?
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Wazoo
Posts: 150
Anyone heard of this before? Been a topic here? I know nothing other than what is shown when you click on the link. Not sure if it's banned here in the US. A quick Google search got me this:
According to the Food and Drug Administration's website, Transglutaminase is classified as a GRAS product (generally recognized as safe) when used properly.
Throwing this out there, FYI. Waz
http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseC
According to the Food and Drug Administration's website, Transglutaminase is classified as a GRAS product (generally recognized as safe) when used properly.
Throwing this out there, FYI. Waz
http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseC
Comments
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It is used heavily in the production of what some butchers pawn off as 'cube steak' among other things.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Hey Wazoo.....this is OT. But, what gives with our baseball team?
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A lot of big name 'molecular gastronomy' chefs, like Wylie Dufresne out of NYC, use this stuff quite a bit. You can buy it on the Internet but it's really, really expensive (something like $80-100 for a lb or two). It can be really dangerous to work with as well if you're not careful - after all, this stuff binds proteins together and you really don't want to get this stuff on or into your body.
Here's a really cool link with more info:
http://www.tinyurbankitchen.com/2010/11/wylie-dufresne-meat-glue-mania.html -
Who would even think of something like that?
I say tie it together with Bacon- everyone will be happy.
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