Meat Glue?

Wazoo · April 2011

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

thebtls · April 2011

It is used heavily in the production of what some butchers pawn off as 'cube steak' among other things.

transversalInactive · April 2011

Hey Wazoo.....this is OT. But, what gives with our baseball team?

Vincent Chase · April 2011

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

PineTree · April 2011

Who would even think of something like that?

I say tie it together with Bacon- everyone will be happy.

Meat Glue?

Comments

Categories