Comments on: The Trials of Transglutaminase—The Misunderstood Magic of Meat-Glue http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: johanna http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-271231 Mon, 04 Jun 2012 06:02:30 +0000 http://www.cookingissues.com/?p=5330#comment-271231 Feel relieved with such a reasonable and logistic explanation about transglutaminase. Thank you, Dave.

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By: davearnold http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-115131 Thu, 13 Oct 2011 13:03:44 +0000 http://www.cookingissues.com/?p=5330#comment-115131 You are right about that one David.

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By: david http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-109337 Fri, 07 Oct 2011 08:20:19 +0000 http://www.cookingissues.com/?p=5330#comment-109337 wow. the writers of that video need to take journalism 101. Thats some bad journalism if I ever saw it.

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By: davearnold http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-96094 Mon, 19 Sep 2011 12:29:40 +0000 http://www.cookingissues.com/?p=5330#comment-96094 Yep.

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By: arran http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-86569 Wed, 07 Sep 2011 03:09:00 +0000 http://www.cookingissues.com/?p=5330#comment-86569 Please do, before I moved to SE Asia I was on that band wagon of MSG=BAD with no reasoning. Nowadays I can’t live without it.

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By: Raymond http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-83600 Fri, 02 Sep 2011 05:08:20 +0000 http://www.cookingissues.com/?p=5330#comment-83600 Can you glue duck breasts together, fat to meat. Thinking about forming onto a slab to cure as “duck Bacon”.

Many thx in advance.

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By: davearnold http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-75112 Sat, 13 Aug 2011 23:22:22 +0000 http://www.cookingissues.com/?p=5330#comment-75112 You’re welcome. Spread the word.

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By: Jackie http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-75111 Sat, 13 Aug 2011 23:21:15 +0000 http://www.cookingissues.com/?p=5330#comment-75111 Thanks for posting this. My friends were freaking out about this in a chat, and I thought I should research it more thoroughly. I’m glad to hear that it’s not really such a big deal. Kind of like the “OMG nuggets are made of melted chicken scraps!” uproar not too long ago.

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By: davearnold http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-73746 Wed, 10 Aug 2011 14:52:06 +0000 http://www.cookingissues.com/?p=5330#comment-73746 Thank You Pepperoni Bill! We will check out Last Wombat from Mexico.

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By: davearnold http://www.cookingissues.com/2011/05/20/the-trials-of-transglutaminase-the-misunderstood-magic-of-meat-glue/#comment-73700 Wed, 10 Aug 2011 14:08:58 +0000 http://www.cookingissues.com/?p=5330#comment-73700 Howdy David,
You can glue cooked meat, but the bond isn’t as strong.

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